The soft tangerine amaretti are delicious, easy-to-make pastries made with finely ground almonds, sugar, egg whites, and tangerine. They are very easy to prepare and, unlike almond paste, do not require overnight resting.
Last year, I made other delicious variations; besides the traditional version, I created soft lemon amaretti and almond, pistachio, and orange amaretti, two recipes you loved, even though they differ significantly from the original; today, I’m offering you the tangerine version.
After preparing the dough, form the balls, let them rest in the fridge for 1 hour, and then bake them. To achieve a soft amaretto, it’s important to bake them at a low temperature, which creates a delicious crispy crust on the outside and a soft, flavorful center, resulting in a truly special aromatic pastry!
I think they make a wonderful Christmas gift idea; you can place them in special tin boxes or decorated Christmas bags along with canestrelli, cantucci, and gingerbread cookies.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 13 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, Christmas
Ingredients
- 2 1/4 cups peeled almonds (or almond flour)
- 1 1/2 tbsp almonds (bitter, you can replace them with the same weight of sweet almonds adding half a vial of almond essence)
- 1 cup sugar
- tangerine zest (grated, you need the zest of two organic tangerines)
- 2 egg whites egg whites (approximately 2 egg whites from medium eggs)
- 2 tsp tangerine juice
- to taste vanilla powdered sugar
- 13 almonds (with skin)
Tools
- 1 Bowl
- 1 Food Processor
- 1 Baking Sheet
- Parchment Paper
- 1 Small Bowl
Procedure
Chop the sweet and bitter almonds in a food processor along with the sugar until you obtain a very fine flour, pulse the food processor to prevent the nuts from heating up and releasing their oil.
If you don’t have bitter almonds, replace them with the same weight of sweet almonds, adding half a vial of almond extract to the mixture.
Pour the almond flour into a bowl, add the grated tangerine zest, tangerine juice, and egg whites, and gently work the mixture until you obtain a slightly sticky dough.
Form 40g balls (if you prefer you can make smaller amaretti, 20 or 30g, but they will need less baking time).Place some vanilla powdered sugar in a small bowl.
Roll the amaretti in the sugar until coated, insert an almond in the center, place them on a baking sheet lined with parchment paper, and refrigerate for 1 hour.
Bake the pastries in a preheated static oven at 320°F for 18 minutes; they should not darken but slightly golden. In the last few minutes, check them often, as every oven bakes differently, so pay attention, they should slightly golden.
Remove from the oven and let them cool completely before moving them.
The soft tangerine amaretti are ready, store them in tin boxes or airtight containers.
Advice
Storage
The soft tangerine amaretti can be stored in tin boxes, airtight containers, or pastry food bags for 10 days.
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