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Amaretti cookies with mascarpone cream

epicure 3 November 2016
Type of Meal
Vegetarian-friendly Yes

Amaretti cookies is perhaps Sardinia’s answer to macaron. Also made with ground almonds and sugar, amaretti cookies are dome-shaped treats with crisp exteriors and chewy insides. For a crunchier texture is desired, one could store the freshly-baked biscuits in an airtight container for two days.

Serves 6-8
Prep time 20 minutes
Cook time 30 minutes


600g ground almonds
250g fine sugar
½ tsp pure vanilla extract
1 tsp almond extract
3 egg whites
fine sugar for dusting
100g mascarpone cheese
50ml whipping cream
½ vanilla pod, seeds reserved
30g icing sugar

  • Preheat oven to 150°C and line a flat baking tray with parchment paper.
  • In a large mixing bowl, combine almond flour, sugar, vanilla and almond extracts. Mix well.
  • Add egg whites to mixture, one at a time, and blend till to form a smooth dough.
  • Place teaspoon sized pieces of dough onto the baking tray and sprinkle with a light dusting of sugar.
  • Bake for 25-30 minutes or until golden brown. Set on a wire rack to cool.
  • Combine mascarpone cheese, whipping cream, vanilla seeds and icing sugar and blend till well combined. Serve with cooled amaretti cookies.


Chef’s tip: Freshly baked cookies will be slightly chewy at first but they will turn crispy after a day or two if stored in a cool and dry place.

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