Amaretti Morbidi (Soft Almond Macaroons)
Why this recipe works
- Crisp outside, chewy centre: Rolling the dough in icing sugar creates the classic crackled shell while the almond-rich centre stays soft.
- Simple ingredient list: Ground almonds, egg white and sugar do most of the work, giving the biscuits structure without flour.
- Easy shaping: The dough is mixed by hand, portioned into balls and baked briefly, with no rolling pin or biscuit cutters needed.
Get the most out of this recipe
Ingredient notes
- Use finely ground almonds: A fine almond meal gives the biscuits a smoother, more cohesive texture; coarser ground almonds will make them more rustic.
- Fresh lemon zest matters: Fresh zest adds brightness without extra liquid, helping balance the sweetness and almond extract.
- Honey affects texture: Replacing honey with sugar gives a cleaner sweetness but can make the crumb slightly drier.
Texture tips
- Bake until just set: Take the biscuits out while they are still pale and slightly soft in the middle; they firm up as they cool.
- Let them cool on the tray: A short rest on the hot tray helps the delicate biscuits set before moving them to a rack.
- Coat generously in icing sugar: A thorough coating encourages the distinctive crackled surface as the biscuits expand in the oven.
Make-ahead tips
- Bake ahead: These keep well in an airtight container at room temperature, making them useful for gifting or serving over several days.
- Freeze after baking: Freeze the cooled biscuits in a sealed container, then defrost at room temperature before serving.
Authenticity notes
- Soft amaretti style: Amaretti morbidi are the tender version of amaretti, distinct from the drier, crunchier biscuits often used for crumbling into desserts.
- Serve with coffee: Their intense almond flavour and sweet crust make them a natural match for espresso or strong coffee.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F) and line a baking tray with a baking mat. In a mixing bowl, stir together the ground almonds, caster sugar and salt. Finely zest the lemon into the bowl and mix well.
- In a separate bowl, whisk the egg whites until foamy and opaque, about 30 to 60 seconds. Whisk in the honey and almond extract. Pour this into the almond mixture and mix until you have a thick, slightly sticky dough.
- Put the icing sugar into a shallow bowl. Portion the dough into 18 pieces and roll each into a ball, then roll generously in the icing sugar. Arrange on the tray with a little space between each one.
- Bake for 12 to 14 minutes, until the tops are crackled and the biscuits are just set but still pale. Leave on the tray for 10 minutes to firm up, then transfer to a rack to cool completely. They should be crisp on the outside with a chewy centre.
Recipe notes
Tips
- For the best crackle, roll each ball twice in the icing sugar, pressing lightly so it adheres well.
- Do not overbake: take them out when they are set around the edges but still soft in the middle, as they firm up as they cool.
Substitutions
- Replace Almond extract with the finely grated zest of an additional Lemon for a brighter, less marzipan-like flavour.
- Replace Honey with the same amount of Caster sugar for a cleaner sweetness and slightly drier crumb.
Storage
- Store airtight at room temperature for up to 5 days. Freeze in a sealed container for up to 2 months; defrost at room temperature for 30 to 60 minutes before serving.
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Recipe overview
- Servings: 18 pieces
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Almonds Eggs Tree nuts
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