Amaretti sardi (biscuits with almonds from Sardinia)
It's hard not to be tempted by these exceptional cookies!
The taste can be reminiscent of wreath cake, the ingredients are almost the same.
These sweet cookies are without a doubt the most famous of the desserts that come from Sardinia.
I had already made the amaretti a few years ago, but I probably didn't have a good recipe. (Because they weren't that good.)
In December last year, my friend Ilda, (who has just arrived from Sardinia) came to visit, and she gave me the secret recipe of a friend who makes "the best amaretti" she has ever eaten...says Ilda.
We immediately went to the store and bought all the ingredients that we needed to make these divine cookies. Result: they turned out insanely good! Yes. They ARE some of the best amaretti I've eaten! Ilda was right.
Since December, I have made the amaretti quite often. They have become very popular with all my friends.
In the original recipe, a mixture of normal almonds and bitter almonds is used, which gives a slightly bitter taste and has also given the name, amaretti precisely means "bitter" in Norwegian.
I know that it is difficult to get hold of them in Norway, then it is allowed to use only "ordinary almonds".?
Let yourself be tempted by these lovely and delicious biscuits! Everyone knows that homemade cookies are always popular.
So…..are you ready to make some of the best cookies you've ever made?
Diff. 1
Preparation: 20'
Cooking time: 22'
Ingredients for about 20 biscuits:
- 650 g scalded almonds (if you can't find scalded almonds you can make it yourself: check here)
- 500 g sugar
- 1 lemon peel from 1 lemon
- 5 egg whites
- 5 tablespoons of sugar to roll the biscuits in
This is what you do:
Grind the almonds in a food processor with a little sugar, not too quickly, almonds must not "release" oil.
Mix them with the rest of the sugar and lemon zest in a bowl.
Beat the egg whites lightly (very lightly) and mix them into the almond mass.
Cover the dough with plastic wrap and let it rest for at least 1 hour. (I prefer to make the dough a day before).
It must NOT rest in the refrigerator.
Preheat the oven to 160 degrees.
Make balls weighing approx. 30 g. (they are the size of a walnut).
Roll the balls in the sugar and place them on baking paper.
Bake the biscuits in the middle of the oven at 160 degrees for approx. 22 minutes.
They MUST NOT become dark.
Thank you very much! It was with skepticism that I tried this recipe last year, because how can you make delicious Amaretti in your own kitchen, but truthfully they are just as wonderful as in Italy <3
Thank you very much. It is very nice to hear that. 🤩