Amaretti Morbidi

Amaretti morbidi are a variation of the traditional Italian amaretti cookies. Unlike the classic crunchy amaretti, which are firm and crisp, this version features a softer and chewier texture.

this recipe

The classic recipe for soft amaretti includes similar ingredients like almond flour, sugar, and egg whites, but the dough is often moister and softer, resulting in a more tender and delicate cookie.

I love making amaretti morbidi at home because they are easy to make and perfect to gift on special occasions or to treat yourself to an afternoon snack along with a cup of tea.

Ingredients

• Almond Flour: Ground almonds that are finely milled into a flour-like consistency. It provides the base and primary flavor for these cookies, imparting a rich nuttiness.
• Sugar: Use granulated sugar.
• Egg Whites: Egg whites are whipped to stiff peaks and folded into the almond flour and sugar mixture, providing structure and lightness to the soft cookies.
• Amaretto: An almond-flavored liqueur that enhances the almond taste in the biscuits. You can substitute it with almond extract.
• Salt: Even in small amounts, salt balances the sweetness and enhances the overall flavor profile.
• Powdered Sugar: Used as a coating for the cookies after they’re baked and cooled.

As you can see, these amaretti morbidi include just a few ingredients, because when it comes to Italian recipes, it’s all about simplicity!

How To Make Amaretti Morbidi

Place the egg whites in a bowl and add a pinch of salt, whisk with an electric mixer until soft peaks form.

Place almond flour, sugar, and Amaretto liqueur in a mixing bowl. Add egg whites to the bowl.

Using a spatula, fold the dry ingredients with the egg whites little by little until everything is nicely combined.

Cover the bowl and place it in the refrigerator for 15 minutes.

Meanwhile, preheat the oven to 375°F (190°C). Prepare a cookie tray (grease it with oil or use parchment paper).

Form small balls with the dough and coat them with the confectioner’s sugar. The coating is optional, you can only shape the cookies without sugar if you want.

Place them on the baking sheet at least 1,5-inches (4 cm) apart each, then carefully, flatten them a little bit with your fingers.

Bake for 5 minutes. Low the temperature to 345°F (175°C) and continue to bake for another 13-15 minutes or until the cookies start to turn slightly golden on the bottom.

Remove from the oven and carefully arrange them on a cooling rack, let them rest for 5 minutes.

Transfer the cookies to the plate with the confectioner’s sugar and carefully coat them until they are well covered.

Return them to the wire rack and let the amaretti morbidi cool down completely before eating them.

Best Tips & Notes

• Make sure all ingredients are at room temperature.
• You can add a few chopped almonds to the cookie dough for a crunchy touch.
• If you want to make these cookies proportionally the same size, use a small ice cream serving spoon or melon ball cutter.
• You can also use ground almonds to make this recipe, the texture will be less refined but they will taste great anyway.
• For a coarse outside texture, you can coat the cookies with regular instead of powdered sugar.
• In Italy, we like to eat soft amaretti cookies mostly for la merenda (afternoon snack) pairing them with tea. They are also served as a simple accompaniment for coffee at the end of a large meal.

Store

These homemade amaretti morbidi will last up to 8-10 days in a dry and cool spot in your kitchen. Place them in a cookie jar or an airtight container and enjoy through the week.

You can also make the dough and freeze it, or shape the cookies and freeze them. The frozen raw dough will last 2-3 months, make sure you label the containers or bags you use to freeze it, to keep track of the preparation date.

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