The soft amaretti with pistachio and almonds are delicious pastries, very simple to make, composed of pistachios and almonds ground into flour to which I added sugar, egg whites, and flavorings. A couple of weeks ago I published the classic soft amaretti and today I thought of offering you the pistachio version.
The dough is prepared in just a few minutes, you form the balls, let them rest in the fridge for two hours, and then bake them. To get a soft amaretto, pay attention to the baking, which should be done at a low temperature; this way, you will have a delicious crispy outer crust and a tasty soft heart, a truly special pastry!
The pistachio amaretti are a wonderful gift idea perfect for Christmas or Easter holidays. You can put them in beautiful tin or cardboard boxes and gift them to friends and relatives along with the horseshoe cookies, the cantucci, and the ricciarelli.
Try also:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 13 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
- Energy 213.10 (Kcal)
- Carbohydrates 21.96 (g) of which sugars 21.07 (g)
- Proteins 4.30 (g)
- Fat 11.89 (g) of which saturated 0.05 (g)of which unsaturated 0.31 (g)
- Fibers 2.49 (g)
- Sodium 13.41 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups pistachio flour
- 1 cup almond flour
- 1 cup granulated sugar
- 1 tsp orange zest (or other desired flavor)
- 70 g egg whites (2 medium egg whites)
- as desired granulated sugar (for coating)
- 13 pistachios (for finishing)
Tools
- 1 Bowl
- 1 Scale
- 1 Baking tray
- Parchment paper
Procedure
I already had the flours available, so I sped up the whole process. If you have whole almonds and pistachios to grind, use a food processor, also add the sugar, and grind the ingredients until you get a flour, operating your processor intermittently to prevent the nuts from heating up and releasing their oil.
In a bowl, place the pistachio flour, almond flour, and sugar, and mix the ingredients well.
Add the grated orange zest and the egg whites, work the mixture until you get a sticky dough.
Form balls weighing 40 g (if you want, you can make them smaller).
Put some granulated sugar in a small bowl.
Roll the amaretti in the small bowl until they are coated with sugar, insert a pistachio in the center, place them on the baking tray lined with parchment paper, and let them rest in the fridge for 2 hours.
Bake the cookies in a preheated static oven at 320°F for about 18 minutes; they should not turn dark. In the last minutes, check them often, as each oven bakes differently.
Remove them from the oven and let them cool completely.
The soft amaretti with pistachios and almonds are ready; store them in tin boxes, so they don’t absorb moisture.
Advice
Storage
The soft amaretti with pistachios and almonds can be stored in tin boxes or pastry bags for 15/20 days.
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