You may have heard of, or tried, amaretti biscuits (cookies) before but the Sardinian version amarettos is a little different.
Amarettos are still crispy on the outside but they’re also super soft and chewy in the middle.
Made with just a handful of simple ingredients – almonds, sugar, lemon zest and egg whites – the method is straightforward, and the result is a biscuit that’s both naturally gluten-free and impressive.
Traditionally, amarettos are prepared for special occasions, especially Christmas and weddings, and are served alongside an espresso or ammazzacaffè (a small glass of spirit, liqueur or bitters). Whether you top them with a whole almond or a glossy glacé (candied) cherry, amarettos bring a touch of Sardinian sweetness to any event.
The aroma of toasted almonds and citrus from the oven is a reason enough to bake them, but their long shelf life and beautiful look also make them the perfect edible gift!
Make Francesco’s Sardinian meatballs too
Amarettos
Recipe and text from Eat Like A Sardinian by Francesco Mattana
Makes 8–10 amarettos
Takes 20 mins plus 1 hour resting time
Bakes about 20 mins
200g ground almonds (almond meal)
200g caster sugar
zest of ½ lemon
2 medium egg whites
4 tablespoons granulated sugar
10 whole skin-on almonds
Combine the ground almonds, caster sugar and lemon zest in a large bowl and mix well. Add the egg whites and, using a spatula, mix everything together until a stiff dough has formed. Put the granulated sugar into a bowl.
Form the dough into 8–10 equal balls. The dough will be a little sticky but when forming a ball it should hold its shape. If it doesn’t and it feels quite loose, then you can add an extra tablespoon of ground almonds. As you form each ball of dough, transfer it to the bowl of granulated sugar and coat it in the sugar.
Transfer directly to a baking sheet lined with baking parchment. Garnish each biscuit with an almond, lightly pressing it into the middle of the ball so that it sticks to the dough.
Cover the biscuits lightly with cling film (plastic wrap) and leave to rest in the refrigerator for at least 1 hour before baking.
Preheat the oven to 160°C fan (gas mark 4). Once the biscuits have rested, bake them in the oven for 20 minutes, rotating the baking sheet halfway through, until the biscuits are golden all over and starting to ‘crack’ on top. Remove from the oven and leave to cool completely for a few hours before serving.
The biscuits will last for a couple of weeks when stored in an airtight container at room temperature.
Top tip
You can also decorate the tops of the biscuits with glacé cherries instead of almonds. If you’re using cherries, halve them and place them on the biscuits with the round side facing upwards.
Images and text from Eat Like A Sardinian by Francesco Mattana, photography by Dave Brown. Murdoch Books RRP $45.00.
