Amaretti Morbidi

Amaretti Morbidi, Step by Step

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1. Whisk the egg whites with the salt to soft peaks — not stiff.

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2. Fold in the ground almonds and caster sugar, then the almond extract and the amaretto if using, to a thick sticky paste.

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3. Roll walnut-sized pieces in your palms, then roll each in icing sugar until heavily coated.

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4. Set them well apart on a lined tray and flatten each very slightly.

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5. Leave uncovered 1 hour, until the surfaces are dry to the touch.

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6. Bake at 150°C / 300°F fan / 170°C / 340°F / gas 3 for 20 minutes, until cracked and just barely coloured at the base.

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7. Cool on the tray — they are fragile while warm.

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Related guide: Prep, cook and total time.

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Tips for Making Amaretti Morbidi

• An hour uncovered. The dry skin is what makes them crack.
• Bitter almond extract, not vanilla. It is the flavour.
• Underbake. They set as they cool.

Serving Suggestions

• Espresso
• Vin santo
• Crushed over ice cream

Leftovers and Storage

In an airtight tin for 2 weeks and softer after a day. Freezes 3 months.

Amaretti Morbidi FAQ: Common Questions

Amaretti Morbidi Nutrition

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.