SARDINIAN AMARETTI are small gems of the island’s pastry tradition, able to win you over at the first bite with their intense fragrance and irresistible texture. Crunchy on the outside and incredibly soft on the inside, they are recognizable by their slightly cracked surface and the delicate veil of sugar that makes them elegant and inviting.
Made with a few simple ingredients – almonds, sugar and egg whites – they enclose an authentic and enveloping taste, where sweetness blends with the pleasant bitter note typical of almonds. Their aroma is unmistakable, often enriched with lemon or orange zest, which gives freshness and a refined touch.
Perfect to serve with coffee or at the end of a meal, Sardinian amaretti are also ideal as a homemade gift, thanks to their long shelf life and their rustic yet elegant appeal. A simple dessert, rich in history and tradition, that brings all the warmth and scents of Sardinia to the table.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 15Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz peeled (blanched) almonds
- 1 cup granulated sugar
- 3 egg whites (from medium eggs, about 100 g at room temperature)
- 1 vial bitter almond extract
- lemon zest
- 5 tbsp granulated sugar (for rolling)
- 15 peeled almonds (for decoration)
What you’ll need to make Sardinian amaretti
- 1 Food processor
- 1 Bowl
- 1 Baking sheet
- Parchment paper
Preparation of Sardinian amaretti
The preparation of Sardinian amaretti is very easy and quick.
Place the almonds, sugar and lemon zest in the bowl of the food processor. Pulse everything until you obtain a fine flour, but not too fine.
In a bowl, work the egg whites briefly but without whipping them. They should just loosen slightly. Add the bitter almond extract and mix.
Add the ground almonds and mix until you get a moist, firm and workable dough. If it appears too dry, add another egg white; if too wet, add more ground almonds.
Take portions of dough, shape walnut-sized balls and roll them in the granulated sugar.
Place them on a baking sheet lined with parchment paper, spaced well apart. Place a whole almond in the center of each amaretto.Bake the Sardinian amaretti in a preheated static (conventional) oven at 320°F for 20 minutes.
Baking times may vary depending on the size of the cookies. They should remain light on the surface and soft inside.
Remove from the oven and let them cool completely.
Tips
Do not overbake them to keep the center moist and soft.
Also great flavored with orange zest.
Storage
Sardinian amaretti keep in an airtight container for 4–5 days. They maintain their fragrance and softness.
