Homemade Amaretti Cookies

Next week’s Tuesday with Dorie is a recipe for Chocolate Amaretti Torte. One of the main ingredients are amaretti cookies. Unfortunately, I couldn’t find these cookies anywhere, but that’s what you get when you live in rural America. ;) I really wanted to make the torte, so instead of passing I decided to google a few recipes to make the cookies myself. I did find quite a few, but settled on one from Martha’s site.

Since Dorie’s recipe called for a specific number of the store bought cookies, I asked her if she would be able to give me a weight to go by. She said that I needed 2.75 ounces. While the torte recipe (coming next week!) called for 6 large cookies, I ended up using 4 of mine.
I also had to laugh. Martha’s recipe for these cookies said it would yield 30 cookies. I looked at my cookie sheets and counted about 18. Hmmmm.  Scratching head. Looked at the recipe again and it says to measure dough by TEASPOONFULS, I used tablespoons! Ha ha!

ALSO, important note if you use this recipe in Dorie’s torte in place of the store bought amaretti:  Dorie stated that the cookies need to be dry and crumbly. Therefore, instead of using 4 full cookies, I ended up measuring and weighing out the edges of the cookies that I broke off. The center of these cookies were still chewy. Now I think that was probably because I made them much bigger than they were supposed to be. :-/


Note: I did not include the amaretto, I just doubled the almond extract. :) Oh one last thing, I blanched my own almonds! :) If you would like to see how I did that, go to Old Fashioned Tips, another blog that I work on.

Amaretti Cookies

Adapted from Martha Stewart
1 1/4 cups whole blanched almonds
1 1/2 teaspoons cornstarch
1/2 cup confectioners’ sugar
2 large egg whites
Pinch of kosher salt
1/3 cup plus 2 tablespoons granulated sugar
1/2 teaspoon almond extract (I doubled this)
1 tablespoon amaretto (I left this out)
1/2 cup turbinado sugar, for sprinkling

Preheat oven to 300 degrees.

Place almonds, cornstarch, and confectioners’ sugar in the bowl of a food processor; pulse until almonds are very finely chopped.

ANOTHER DELICIOUS IDEA >>  Cherry White Chocolate Chip Cookies
Place egg whites in the bowl of an electric mixer fitted with the whisk attachment. Add salt and beat on medium speed until foamy and light. Gradually add granulated sugar in a slow, steady steam and continue beating until stiff and glossy. Beat in almond extract and amaretto.
Using a rubber spatula, gently fold in ground almond mixture. Drop heaping teaspoonfuls of batter onto parchment paper-lined baking sheets. Sprinkle each cookie generously with turbinado sugar.
Transfer to oven and bake until cookies are pale golden and begin to crack slightly, about 15 minutes. Reduce oven temperature to 200 degrees. Leave oven door ajar to release some of the heat. Let cookies stand in oven until completely dry and crisp, 25 to 30 minutes more. Let cookies cool briefly on baking sheets, before transferring to a wire rack to cool completely. Store in an airtight container up to 3 days.

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  1. The Food Librarian says

    Such an overachiever to make your own! :) hee hee. These look fantastic! You are so talented. And thank you for asking Dorie about the weight! I picked up a package at my local restaurant/gourmet shop but they aren’t the ones she mentions in the book. Thanks to you, I have the weight equivalent!

  2. pinkstripes says

    Cool! You made your own. I looked all over and ended up finding a package at Starbucks of all places. I didn’t know the weight equivalent and used the whole package (it had 7 cookies). The cake turned out great.

  3. Martha says

    I think it’s cool that you opted to make your own. I probably would have substituted some other cookie crumbs like biscotti since it seems like the older I get, the more I prefer easy recipes and simple shortcuts!

  4. Em says

    Thank you so much for posting this recipe! I had pretty much given up on doing our TwD this week but now I have these cookies in the oven and tomorrow I will move forward with the TwD recipe. Thanks again!!


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