Ever since we recently had our Jura Espresso Machine serviced, we have been indulging in an espresso after lunch. We stock our coffee maker with decaffeinated espresso coffee beans so we’re not worried about being kept up at night with caffeine. Every time I have an espresso in the afternoon, I always feel like a little something to have with it, a biscotti (like this, this or this) or in most recent times, an amaretti cookie. Having just the right amount of ground almonds on hand, I decided to whip up these traditional but super easy cookies for our afternoon espresso.
Did you know that the first amaretti were made with crushed apricot kernels and almonds? You can read the story here.
Amaretti Cookies
Original recipe may be found here, I had to modify it because the cookies were flattening too much with the original proportions.
Makes about 44 cookies
Ingredients
- 410 g ground almonds
- 410 g granulated sugar
- 4 egg whites
- 1 tsp almond flavouring
- 1 tsp lemon zest
- 44 whole almonds, skin on
Directions:
- Pre-heat the oven to 325° F (163° C).
- In small portions, add the ground almonds, granulated sugar and lemon zest to the small container of your NutriBullet and using your milling blade, grind to a fine consistency. Run through a coarse sieve to avoid the almond bits sticking together.
- Beat the egg whites until stiff but not dry, add the almond flavouring and mix well.
- Add the sugar and almond mixture to the beaten egg whites and gently combine. It should have the consistency of a thick paste.
- Spoon by generous teaspoons onto a parchment-lined baking sheet about 5 cm (2 inches) apart and top each cookie with a whole almond, pressed gently into it. Bake for 15-18 minutes or until golden. Allow to cool slightly on the sheet and gently remove to a wire cooling rack. Store in an air-tight container separating rows with parchment paper. Or freeze.
Pinned!
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One of my favorite little cookies…perfect with your espresso in the afternoon.
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These amaretti look so very good, Eva, and I bet they taste even better. (You wouldn’t share the recipe if they didn’t.) I’m a big fan of anything almond flavored and amaretti just about top that list.
Did this post bring back the memories. Although Mom never baked them, Dad often brought home a small box of amaretti when he returned from his Sunday morning errands. There were 2 kinds, one just like yours here and another with a single cherry in the center. We kids went after the cherry while he and Mom enjoyed the almond ones with their coffee. Strange but I feel the need to make a trip to the Italian bakery later today. 🙂
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After Spain, I told Mike that one of the first purchases we are making at home (after a car of course!) is an espresso machine. I already despartely miss Spanish coffee. 🙂 These cookies would be perfect with a cup that’s for sure. And I love the idea of decaf in the afternoon. I need to do that because the caffeine is keeping me up far too late here.
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Crushed apricot pits?! Really interesting. Probably should try that someday. Although a whole lot easier to use your recipe. 🙂
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This is a must try for me. Not because I am not a friend of flour, Eva you know that I am, but I simply love ground almonds.
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These little amaretti cookies look like perfect little espresso dunkers. Rich and delicious! We have a little Nespresso machine and just love it too.
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Hi Bobbi, thank you for your comment. They are just lovely.
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Oooh, such yummy cookies to have with an espresso (or in my case, a cup of tea!). I cut off caffeine at around 10 AM or I’m in trouble 🙂
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Thank you so much Liz, it really is a lovely treat with tea or coffee!
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I did not know that the first amaretti were made with crushed apricot pits. I’m tempted to try grinding some… GREG
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Hi Greg, it was surprising to me too and that is the first thing I thought of too. Actually, I think they meant the nut inside the pit although I would think that it’s pretty bitter.
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I don’t think I could have only 2 at a time.
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Thank you Norma, they are pretty difficult to resist!
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These are my new favourite biscuits. They look like they’ve come out if a factory, Eva. Perfect.
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Thanks so much David, they were rather fun to make too!
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Ooh that’s so interesting about the apricot kernels! And hehe I’m with you on the decaf. I can’t sleep if I have had coffee too late in the day.
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Thank you Lorraine, I used to love having a coffee after dinner.
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Amaretti are awesome because they’re so easy to make and so delicious. Yours look amazing – so perfect!
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Hi Michela, I almost made that recipe you gave me so many years ago except that it called for whole almonds and I only had enough of the ground almonds! But I thought of you while I was making them. Thank you so much for your kind words.
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Your amaretti are so cute! I also cannot fall asleep if I have coffee after 5 pm, but luckily I can still enjoy it just after lunch.
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Hi Sissi, I’m the same whether it is decaffeinated or not, after 5pm is the kiss of death, but after lunch seems OK so far.
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Very pretty cookies in a homey way. Reminds of chinese almond cookies.
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Thank you Maria.
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410 grams of sugar?? wow..that’s a lot! Bet they are delicious.
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Yes, it is a lot of sugar Angie, but it’s only 1 of 3 (major) ingredients in the whole cookie and you really only have 1 maximum 2 at a time. They are pretty tasty for sure!
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