Lemon almond amaretti have crackled powdered-sugar shells and a soft almond center. These small cookies use ground almonds and egg whites rather than wheat flour.
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Recipe at a Glance
- Yield: 20 cookies
- Preparation: 20 minutes
- Cooking: 20 minutes
- Resting and chilling: Rest shaped cookies 15 minutes
Table of Contents
Ingredients
Cookies
| Ingredient and amount |
|---|
| 200 g finely ground blanched almonds |
| 140 g fine granulated sugar |
| 2 large egg whites |
| Finely grated zest of 1 lemon |
| 1 teaspoon lemon juice |
| 1/4 teaspoon almond extract, optional |
| 60 g powdered sugar, for coating |
Before You Start
Use finely ground blanched almonds rather than coarse chopped nuts; texture affects how well the dough holds.
Directions
1. Mix dry
Heat oven to 165°C (330°F). Line a baking sheet. Stir ground almonds, granulated sugar and lemon zest.
2. Make dough
Whisk egg whites until foamy, not stiff. Stir in lemon juice and optional almond extract. Mix into the almonds to make a sticky dough.
3. Shape
With lightly damp hands, form 20 small balls. Roll generously in powdered sugar and place 4 cm apart. Rest 15 minutes.
4. Bake
Bake 18–22 minutes until cracked on top, slightly firm at edges and pale underneath. The centers will still feel soft.
5. Cool
Cool on the baking sheet 10 minutes before transferring to a rack. The shells firm as they cool.
Cook’s Tips
- Use finely ground blanched almonds rather than coarse chopped nuts; texture affects how well the dough holds.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Keep airtight at room temperature up to 4 days, or freeze well wrapped up to 1 month.
Frequently Asked Questions
Should they be crisp throughout?
No. This version has a thin shell and chewy middle.
Why is dough too wet to roll?
Egg size and almond moisture vary. Rest 10 minutes, then add a little more ground almond if needed.