• 4 eggs
  • 6 cups ground almonds
  • 2 cups sugar
  • 1 small bottle almond extract
  • 2 tablespoons cocoa

Preheat the oven to 350 and prepare your cookie sheets by lining them with parchment paper.

Beat the eggs till thick and frothy and light coloured, then add sugar, extract and cocoa and mix well. Stir in the ground almonds just until blended.

Drop by spoonfuls onto your cookie sheets and bake about 8 – 10 minutes or until the bottoms are slightly golden. Remove to cookie racks and allow them to cool completely.

When cool, coat them in a mixture of icing sugar and water and allow them to dry thoroughly. Store them in cool dry tins.

These will keep indefinitely because crispy amaretti are traditional amaretti, IF you’re lucky enough to have any left to reach that stage.

  • Preparation Time: About 1 hour
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