Professional reference formula

Yield: approximately 36 small biscuits.

  • 288 g almond flour
  • 131 g granulated sugar
  • 43 g icing sugar, plus more for coating
  • 1/4 teaspoon fine salt
  • 2 large egg whites
  • 1/2 teaspoon almond extract

Method

  • Combine almond flour, both sugars and salt uniformly.
  • Add egg whites and almond extract and mix to a cohesive sticky paste; this is not macaron batter and should not be macaronaged.
  • Portion evenly, roll in icing sugar and arrange with space on lined trays.
  • Bake at 163°C / 325°F until cracked and lightly coloured while the centres remain tender, approximately 25–30 minutes depending on size.
  • Cool fully before storage; the centre firms as it cools.

Identity and source comparison

Amaretti are an Italian almond-and-egg-white biscuit family spanning soft, chewy amaretti morbidi and dry crisp styles. This page intentionally publishes the soft style.

French macarons require a smooth piped almond-meringue shell, macaronage and a foot; amaretti paste and appearance are materially different and must not share a canonical page.

Critical controls

  • Weigh egg white where consistency matters; egg size changes paste stiffness.
  • Do not add enough liquid to turn the paste into pipeable macaron batter.
  • Portion uniformly so the centres retain comparable softness.
  • Avoid deep browning, which dries the almond paste and obscures its aromatic profile.

Evidence status

external_evidence; not Tanya Novak's verified amaretti formula.