Almond Amaretti

By Market Magazine


0 from 0 votes


small amaretti


  • 200 g 200 raw almonds

  • 125 g 125 caster sugar

  • 45 g 45 rolled oats

  • 1/2 tsp 1/2 baking powder

  • 1 1 vanilla pod, leftover dried (optional)

  • 20 20 Amarena cherries in syrup, drained, or high-quality glacé cherries (optional)

  • Icing sugar, for rolling


  • Preheat oven to 200°C, fan-forced. Line a baking tray with baking paper.
  • Place the almonds, caster sugar, rolled oats, baking powder and scraped vanilla pod in a food processor. Pulse to a fine powder, then add 40g water and pulse until it starts to clump or come together.
  • If making plain amaretti, weigh 25g pieces and roll into balls, coating in icing sugar before placing on a tray 2.5cm apart.
  • If making cherry-filled amaretti, weigh 20g pieces. Roll the dough around each cherry by pressing it with your thumb, then pinch the dough together and roll until round. Then roll in icing sugar (make sure your fingers are dry) and place on the baking tray 2.5cm apart.
  • Bake amaretti for about 8-10 minutes until they become crackly and take on a light golden hue. The plain amaretti will be flatter and the cherry-filled ones a bit rounder.
  • Remove from oven and allow to cool completely. Store in a sealed container for up to a week.

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