Lemon & Orange Blossom Amaretti (Italian Almond Cookies)

Ingredients

• unspecified grams Almond flour (Fine almond meal, gives the characteristic texture)
• unspecified grams Granulated sugar (Sweetens the dough)
• unspecified teaspoons Almond extract (bitter almond) (Provides the classic amaretti aroma)
• unspecified tablespoons Lemon zest (Zest of one fresh lemon, adds bright citrus flavor)
• 2 large Egg whites (Room‑temperature, beaten to stiff peaks)
• unspecified teaspoons Orange blossom water (Dipped fingertips in it to prevent dough from sticking and add fragrance)
• unspecified grams Powdered sugar (For coating the shaped cookies)
• unspecified pieces Whole almond (for topping) (Pressed gently into the centre of each cookie)

Instructions

1. Combine dry ingredients

   In a large bowl, whisk together the almond flour, granulated sugar, almond extract, and fresh lemon zest until evenly mixed.

   Time: PT5M

2. Beat egg whites

   In a second bowl, beat the two egg whites with an electric mixer until they form stiff, glossy peaks.

   Time: PT5M

3. Fold egg whites into the almond mixture

   Gently fold the beaten egg whites into the almond mixture using a silicone spatula, turning the bowl until just incorporated. The dough should be soft and slightly sticky.

   Time: PT2M

4. Rest the dough

   Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours. This firms the dough and makes it easier to shape.

   Time: PT3H

5. Shape the amaretti

   Dip the tip of your finger in a few drops of orange blossom water, then roll portions of the chilled dough into walnut‑size balls. Roll each ball in powdered sugar to coat all sides.

   Time: PT10M

6. Add almond topping

   Press a whole almond gently into the centre of each coated ball, creating a small indentation.

   Time: PT5M

7. Arrange on baking sheet

   Place the finished amaretti on a parchment‑lined baking sheet, spacing them about 2 cm apart.

   Time: PT2M

8. Preheat oven

   Preheat the oven to 170 °C (340 °F).

   Time: PT10M

   Temperature: 170°C

9. Bake the cookies

   Bake the amaretti for about 10 minutes, until they are just lightly colored and the tops develop a faint crackle.

   Time: PT10M

   Temperature: 170°C

10. Cool completely

    Remove the cookies from the oven and let them cool on a wire rack until completely room‑temperature before storing.

    Time: PT15M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

12 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Almond flour: ground almonds, almond meal
• Instead of Granulated sugar: caster sugar
• Instead of Almond extract (bitter almond): almond essence
• Instead of Lemon zest: lemon extract
• Instead of Egg whites: aquafaba (vegan)
• Instead of Orange blossom water: rose water
• Instead of Powdered sugar: icing sugar
• Instead of Whole almond (for topping): almond slice

Equipment Needed

• Large mixing bowl
• Second bowl (for egg whites)
• Electric mixer or whisk
• Silicone spatula (or wooden spoon)
• Plastic wrap (or beeswax wrap)
• Baking sheet
• Parchment paper or silicone baking mat
• Zester or microplane
• Oven

Critical Steps — Do Not Skip

• Refrigerate the dough for at least 3 hours to firm up
• Do not over‑mix after adding egg whites to keep the texture light
• Bake just until lightly colored; the cookies should remain soft inside

Chef Tips from the Video

• Use freshly ground almond flour for the best flavor and texture
• Zest the lemon right before adding it to preserve its bright aroma
• Dip only the fingertips in orange blossom water – a little goes a long way
• Press the almond topping just enough to stay in place without flattening the cookie

Troubleshooting

Storage

Refrigerator: Airtight container, up to 1 week

Freezer: Freeze in a single layer, then transfer to a zip‑lock bag; up to 2 months

Room temperature: Sealed tin or jar, 2–3 days

Make-Ahead Tips

• Prepare the dough a day ahead and keep it refrigerated; the cookies will be easier to shape
• Baked amaretti keep well for a week, so you can bake a large batch and store them