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  • Writer's pictureCindy

Amaretti - gluten free Italian cookies

I love using ground almonds - they provide a good dose of vitamins and minerals as well as unsaturated fat which is essential for good health.

I usually whisk the left-over egg yolks with reduced fat milk & a little sugar in a pot over low heat to make custard. Add a dash of vanilla essence and grated lemon rind to flavour. Poured over stewed apples or rhubarb, it's a nutritious dessert and tastes so much better than that horrible artificial custard powder.

  • 4 cups (400g) ground almonds

  • 2 cups (400g) sugar (You can halve this - less sweet but still good!)

  • 3 egg whites

  • 1 tsp vanilla essence

  • 1/2 tsp almond essence

  • Icing sugar (Make sure the pack says 'Gluten free' as some brands contain added wheaten cornflour)

Mix ground almonds and sugar together. Add vanilla and almond essence. Break eggs and separate whites from yolks. Pour whites into the almond mixture and mix with your hands. The mixture should stick together but not be too sticky.

Dust bench with icing sugar. Pick up small handfuls of mixture and roll into a sausage shape in the icing sugar. Cut into 2cm pieces and press onto baking tray lined with baking paper.

Bake at 160C (340C) for 5-10 minutes until cracks appear.

NB Cook these little gems too long and they will crack your teeth!

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