Most Delicious Amaretti Sardi Recipe
You might have heard of amaretti already as one of the traditional Italian recipes, but I bet you have never heard of their Sardinian counterpart, the amaretti sardi! If you are a fan of Italian sweets, you will love these almond cookies with a crunchy outside and a delicious soft inside.
These amaretti sardi are perfect to have on their own or to enjoy with a tea or coffee. Don’t be fooled though by their small appearance, because they get quickly addictive and you might or not end up finishing half of them in an afternoon (as we did!).
What are amaretti?
Amaretti are typical Italian almond-based biscuits that come in many different forms across all Italy. From the world-famous amaretti di Saronno (Lombardy), which is very crunchy and crumbly, to amaretti di Sassello which is much softer, similar to marzipan. Among the many versions, a lesser-known one is the amaretti Sardi.
The word amaretto comes from the Italian word ‘amaro’, which means bitter, which references the slight bitterness of the almonds used for these sweet treats. They are traditionally made with almond flour, sugar and egg whites, making them an easy dessert to make as well as a gluten-free treat.
The typical texture is crispy outside but still chewey and soft inside. Then depending where your amaretti are from, the recipe might change as much as the texture making them either much softer or a bit harder. But no matter the texture and ingredients, amaretti are a favourite beyond Italy itself!
What’s the difference between amaretti and amaretti sardi?
Typical amaretti have a much crispier texture than their Sardinian counterpart. Thanks to the resting time, amaretti sardi are much softer inside and chewier outside while still being crunchy. The main difference is in the addition of lemon zest or orange blossom, which brings back to the island tradition, adding a refreshing flavour that pairs well with the almonds.
Regular amaretti are often made with the addition of apricot kernels, which are a popular ingredients in Italian patisserie and used to add a bitter note while baking. Other than that, amaretti sardi still has a bitter component, but in a much lower percentage, making them much more approachable to everyone.
Where have amaretti originated?
Amaretti made their first appearance during the Renaissance time when monks in Northen Italy started baking almond cookies. But the most famous, the amaretti di Saranno, are said to have been invented by a couple that baked them to welcome a visiting cardinal in the 18th century. The cardinal loved them and blessed their union and the cookies gained a great reputation in the rest of the peninsula.
Over time, different regions started adding their own touch to the recipes and making them a local treat with local ingredients and tastes. In Sardinia, amaretti sardi became the sweet union of two of the most famous produce from the island, almonds and citrus.
How do I make amaretti Sardi?
Start off by chopping both bitter and sweet almonds. You can do this by hand or use a food processor like we did, it will take you less than a minute. Just make sure you don’t overprocess them and they start getting very wet. It won’t take long at all!
Add then the almonds in a bowl with sugar, and lemon zest and mix the ingredients by hand until you get a wet flour consistency. Cover the bowl with a cloth or cling film and let it rest in the fridge overnight. And yes, it’s essential because it will help have a chewier texture typical of amaretti Sardi.
The next morning, add the egg white and knead until you get a sticky soft mixture. Prepare an over tray with parchment paper and a small bowl of water to moisten your hands for rolling. Take a small piece of dough the size of a walnut (you could also use an ice cream scooper, but it might be too big!), roll it between your hands to give it an irregular shape. You don’t need round dough pieces!
Then roll the top with sugar and add one almond on top (almonds on top are optional, we just love the texture). Place it on the oven tray and keep rolling until you finish the dough.
Preheat your oven to 180° and bake for 15 minutes or until you see the amaretti swelling and getting golden brown. The surface will wrinkle, it’s completely normal! Wait for them to cool down and enjoy!
Amaretti Sardi
Ingredients
- 200 g sweet almonds
- 50 g bitter almonds
- 250 g white sugar
- lemon zest 1 lemon
- 75 g egg white
- extra sugar for coating
- extra almonds for decor
Instructions
- Chop the almonds finely (or use a food processor to help you).
- Add the chopped almonds, sugar, and lemon zest in a bowl. Mix the ingredients until you get a mixture that has a wet flour consistency.
- Let it rest overnight in the fridge, making sure to cover it with a cloth.*
- The next morning, add the egg whites and knead until you get a sticky and soft mixture.
- Prepare a tray with parchment paper and prepare a small bowl of water to moisten your hands while rolling your amaretti Sardi.
- Take small pieces of dough (a bit larger than a walnut for reference), and roll them in your hands to give them an irregular shape.
- Roll the tops in sugar and place the balls in the pan, the unsweetened side facing down. Add almonds on each top (optional). **
- Bake in a preheated oven at 180° for 15 minutes. Wait until the amaretti starts swelling and bake until golden and the surface starts to wrinkle. ***
- Wait for the amaretti sardi to cool down before serving, enjoy!
Notes
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Need more sweet recommendations?
If you are still after a sweet Italian treat, try these:
- tiramisu in a glass the easiest and most delicious among Italian dessert for any coffee lover;
- frollini, easy and so scrumptious + add chocolate on top for an even more indulgent buttery biscuit;
- lemon sorbet just clean your mouth with something indulgent and tangy;
- torta paradiso recipe the softest cake on earth with a delicious cream filling;
- pistachio granita one of the cold dessert you can dream of!
- gelo al limone if you love citrus, this is the one for you!
- baked bigne filled baked pillows to indulge in and ask yourself why you haven’t tried them earlier;
- torta tenerina most delicious and easy chocolate cake you can think of;
- vegan struffoli get ready for some delicious South of Italy Christmas gems;
- baci di dama mouth sized and most delicious for any hazelnut and chocolate fans!
Hope you enjoyed learning more about amaretti Sardi and that you will have a chance to try them soon! Have you ever tried amaretti? What is your favourite type?
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