Amaretti morbidi
Chewy gluten free Italian almond biscuits with a crackled sugar top. Just three main ingredients.
- Time40 mins
- LevelEasy
- Costabout £0.15 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Line a tray with baking paper.
- 2
Mix the almonds, caster sugar and lemon zest in a bowl.
- 3
Whisk the egg whites to soft peaks. Fold gently into the almond mix with the almond extract to make a sticky, thick paste.
- 4
Wet your hands. Roll walnut sized balls, then roll in the caster sugar and set on the tray, pressing down slightly.
- 5
Bake for 15 minutes, until the tops crack and are golden. They stay soft inside.
15 min - 6
Cool on the tray, as they are fragile when hot. They keep for 5 days in a tin.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.