Sardinian Amaretti
Description
From the union of almonds, egg whites, and granulated sugar comes a fragrant and indulgent treat famous throughout Sardinia: Sardinian amaretti.
The traditional recipe calls for mostly sweet almonds, complemented by a small amount of bitter almonds, decorating each cookie with a whole almond and a sprinkle of sugar on top.
For the perfect result, the almonds are traditionally ground with a special tool found in the homes of Sardinian pastry makers. Alternatively, you can buy pre-ground almond flour, or if using a food processor, be careful to avoid overheating the nuts. Also, preheat the oven and resist the temptation to open it during baking—this is the key to fluffy, enticing amaretti, perfect for special occasions.
Ready to make your own Sardinian amaretti? Put on your apron and follow these simple steps!
Ingredients
to recalculate the ingredient amounts
- Peeled sweet almonds 475 g
- Peeled bitter almonds 25 g
- Granulated sugar 400 g
- Zest of lemon 2
- Egg whites 5
Instructions
- 1 To make the amaretti, combine the two types of almonds, keeping about 50 g whole. Grind them twice with the sugar (set aside about 20 g) using a grinder or food processor. Add the lemon zest and mix with your hands so the mixture absorbs the lemon aroma.
- 2 In a separate bowl, whisk the egg whites until stiff peaks form, then gradually fold them into the almond mixture, one spoonful at a time. You should obtain a dough that is not too firm: test by rolling a small ball—if it slightly flattens when placed on a surface, the dough is ready; if it remains perfectly round, add a little more egg white.
- 3 Let the dough rest in the refrigerator for 12 hours. Then, shape the dough into balls, slightly flatten the tops, roll gently in the reserved sugar, place a whole almond on each, and arrange them on a baking sheet lined with parchment paper.
- 4 Bake in a preheated oven at 165°C (330°F) until golden. Remove the amaretti and let them cool before serving or storing in a tin.
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Did You Know?
Sardinian amaretti are crunchy on the outside but soft in the center, which distinguishes them from the more common dry almond amaretti.
In Sardinia, the origin of these cookies is usually linked to the area around Oristano. Historical documents confirm that Sardinian amaretti, or amarettus, have been enjoyed since the medieval period. Originally from Italy, they later spread across Europe and even to Arab countries during the Renaissance.
Almonds, the main ingredient of these delightful treats, have been part of Sardinian cuisine since ancient times, especially in the southern part of the island. Many traditional Sardinian sweets, including torrone, gueffus, pabassinas, and copulettas, prominently feature this uniquely flavorful ingredient.
