Authentic Amaretti di Saronno Recipe: The Original Crunchy Cookies
Discover the secrets of the authentic Amaretti di Saronno vera ricetta. These legendary crunchy Italian almond cookies are naturally gluten-free and feature a unique bittersweet flavor thanks to the addition of apricot kernels (armelline). Perfect for pairing with coffee or dessert wine, this traditional recipe delivers the signature hollow, airy center and iconic “scrunch” that has made Saronno famous worldwide. Simple, elegant, and 100% traditional.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4
- Category: biscuit
- Method: oven
- Cuisine: Italian
Ingredients
- Sweet Almonds (peeled): 1 ½ cups / 7 oz
- Bitter Almonds or Apricot Kernels (Armelline): ⅓ cup / 1.7 oz – This is the secret for the authentic bitter note
- Granulated Sugar: 1 cup
- Egg Whites: 2 large, at room temperature
- Powdered Sugar: For dusting (optional)
- A pinch of salt
Instructions
- Prepare the Almonds: Place both the sweet and bitter almonds in a food processor along with half of the sugar. Pulse until you obtain a very fine, flour-like consistency. Be careful not to over-process, or the almonds will release their oils and turn into a paste.
- Whisk the Egg Whites: In a clean glass or metal bowl, whisk the egg whites with a pinch of salt. When they start to foam, gradually add the remaining sugar. Continue whisking until you reach “stiff peaks”—the mixture should be glossy and firm.
- Incorporate the Dry Ingredients: Gently fold the almond flour into the egg whites using a spatula. Use slow, circular movements from bottom to top to keep the mixture airy. The result should be a thick, sticky dough.
- Shape the Amaretti: Transfer the mixture into a piping bag with a smooth nozzle (about 1cm). On a baking sheet lined with parchment paper, pipe small mounds about the size of a walnut, leaving plenty of space between them as they will expand. Alternatively, use two spoons to form small balls.
- The Secret Touch: Lightly dampen your fingertips with water and gently press down any peaks on the cookies to create a smooth, rounded top. Sprinkle very lightly with powdered sugar if desired.
- Bake: Preheat your oven to 150°C (300°F). Bake for about 25–30 minutes. The amaretti are ready when they are golden brown and feel firm to the touch.
- Cooling: This is crucial. Let them cool completely on the baking sheet. As they cool, they will harden and develop that signature “hollow” crunch.
Notes
Chef’s Tips for Amaretti di Saronno original recipe
The success of the Amaretti di Saronno vera ricetta lies in the drying process.
- The Bitter Element: If you cannot find bitter almonds or apricot kernels, you can use 250g of sweet almonds and add a teaspoon of high-quality bitter almond extract, though the texture of the ground armelline is superior.
- Sifting is Key: Always sift your almond-sugar mixture after grinding to ensure there are no large bits, which would ruin the elegant, smooth surface of the cookie.
- Low and Slow: Do not be tempted to raise the oven temperature. These cookies need to “dry out” more than bake to achieve the correct friability.
- Storage: Once perfectly cooled, store them in an airtight tin. They will stay crunchy and delicious for up to two weeks—if they last that long!