Baking History

A Taste For The Past

Amaretti I (Almond Macaroons)

Posted by bakinghistory on October 8, 2007


Delicate almond cookies to serve with coffee or tea

From the original recipe by Pellegrino Artusi

In “La Scienza in Cucina e l’Arte di Mangiar Bene” 1891–Italy


1-1/4 cup (250 g) granulated sugar

1 cup (150 g) blanched almonds, whole

2 small egg whites at room temperature

1/4 tsp (1 ml) pure almond extract

Preheat the oven to 350°F (180°C)

Grind the almonds in a clean coffee grinder with a few tbsp of sugar until fine and powdery and set aside. Beat the egg whites until glossy, adding the remaining sugar little by little and the almond extract. Gently fold the ground almonds into the beaten egg whites, until well incorporated but being careful not to deflate the mixture.

Line a baking sheet with parchment paper and drop the almond mixture from a teaspoon, 2 inches apart.

Bake for about 25 minutes. Let the macaroons cool on the baking sheet for a few minutes then gently remove the cookies with a thin metal spatula and let them finish cooling on a rack.



8 Responses to “Amaretti I (Almond Macaroons)”

  1. Chiara said

    Ciao BackingHistory!
    Wow, finalmente una nuova ricetta….mmm, la raffinatezza l’Artusi!!! Sembrano davvero squisiti, oltre che facilissimi da fare.
    Buona giornata

  2. Chiara said

    Hello again! volevo chiederti se sai a quanto corrisponde una tazza di peanut butter…faccio fatica a convertire certi ingredienti solidi se come unità di misura mi danno le cups. Grazie mille in anticipo, Chiara
    PS se ho altri quesiti del genere, posso approfittare delle tue conoscenze?

  3. bakinghistory said

    Ciao Chiara 🙂

    dovrebbe essere circa 260g. Certo chiedi pure, per quel che posso rispondo volentieri

  4. Chiara said

    Grazie! allora ne approfitto :-).Sei molto gentile!

  5. BC said

    The Artusi cookbook was my favourite gift from good friends about 20 years ago. It is well loved.

  6. bakinghistory said

    @ BC:
    Hi! 🙂
    Artusi is a great classic, and a cookbook I am fond of too. I visited your blog and I like it a lot– I love the name. I added it to my list.

  7. Julie said

    These are one of my favorites.

  8. bakinghistory said

    @ Julie
    Hi 🙂

    These are also among my favorites. Simple to make and very nice. Similar to the French version but with no creamy filling

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