Amaretti Biscuits

Yield: about 6 dozen small cookies
Recipe: 71/200
“Back to Baking”, pp. 34


    Finding the time to bake when you’re a PhD student is much harder than I anticipated. This makes me sad. However, I am back to baking! These almond cookies are very good and taste a lot like macarons ! They are crunchy on the outside but have a softer centre. What I particularly enjoy about this recipe is that it is simple to do and generates a lot of (small) cookies.


  • 2 egg whites, at room temperature
  • 1/3 cup sugar
  • 1  1/3 cups ground almonds
  • 1 cup icing sugar, sifted
  • 1 tablespoon cornstarch
  • 3/4 teaspoon almond extract



  1. Preheat the oven to 300°F and line 3 baking trays with parchment paper.
  2. Using a hand or stand mixer, whip the egg whites at high speed until they are foamy.
  3. Slowly pour in the sugar while whipping and continue to whip until the whites hold a medium peek.
  4. In a separate bowl, stir together the ground almonds, icing sugar and cornstarch.
  5. Add half of the almond mixture to the whipped egg whites and gently fold in. Repeat with the remaining half.
  6. Stir in the almond extract and fold in the mixture.
  7. Spoon the batter into a large piping bag fitted with a large plain tip and pipe 1-inch cookies onto the prepared trays, leaving 1 inch between each cookie.
  8. Let the cookies sit for 10 minutes to air-dry, then bake them for about 20 minutes, just until they start to brown. Let them cool completely on the tray before storing in an airtight container.