Amaretti Cookies


Almonds have been essential to Italian cooking for centuries. They were used to make sauces during the early Renaissance, especially during Lent. Today, as then, they are used in sauces and in fillings for meats; for stuffings for tortellini and vegetables, for marzipan, in cakes, breads, and of course, in biscotti. These Amaretti are just one of many kinds to be found all over Italy.


  • 1 pound unblanched whole almonds
  • 2 1/4 cups confectioner's sugar
  • 1 teaspoon baking powder
  • 4 large egg whites, at room temperature
  • Parchment paper
  • 4 Preheat the oven to 375°F. Cut sheets of parchment paper to fitcookie sheets.


  2. In a food processor or by hand, finely chop the almonds and place them in a large bowl.
  3. In a medium bowl, mix the confectioner's sugar and baking powder together. Add to the almonds and mix well.
  4. In a separate bowl (preferably copper), beat the egg whites with an electric mixer until stiff peaks form. With a rubber spatula, gently fold the egg whites into the almond mixture a little at a time until the mixture is well blended.
  5. Using two soup spoons, shape the batter into balls about 2 inches in diameter and place them about 1 inch apart on the cookie sheets. They will spread while baking.
  6. Bake for 10 to 12 minutes, or until firm to the touch and golden brown. Let the cookies cool completely on the parchment paper before removing; otherwise, they will break. Store the cookies in an airtight container.

This recipe was featured on Season 5 - Episode 513.

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shawn simone

I can’t find the amaretti cookies without flour that were shown on

December 28, 2010.

I think there were only 3 ingredients.

Could you please send it to me?


Shawn Simone

Teresa Lijoi

I saw your 20th year TV program where you were teaching a student class with the director of the school whom you know for 20 years. May I suggest you travel with a brillo pad. I was surprised you would allow students to cook in such crusted pots. Please review this program and check your stew pot. It was not a good image for you.
Thank you
Teresa Lijoi

Paul Lally, Executive producer

Thanks for writing, Teresa,

We’ll review the program and address your concerns.



I watched ciao italia program where you were making sott’olio tomato&eggplant but i did’t have enough time to write down i was wondering if you could sent me the recepe
thanks cathy


Shawn, check season 17 episode 1726 and the almond cookies. This is probably what you saw. Almonds, confectioners sugar and egg whites.

Making a custard for Boston Creme pie and had lots of egg whites. Checked Mary Ann’s site for almond and meringue cookie ideas. Saw your note.

Hope that helps.

Irma Russo

Why can’t I get your recipets when I print them?I m a great fan of yours. I remember when you seem to be the only one cooking on TV. I am Italian and have been cooking since I was 12 years old (72 years) and some of your recipets are of old school, brings back memories. I just started with this computer.I’m new at to hear from you.IRMA.


I would like to start with either almond flour or almond meal. can you please tell me how much to use to substitute for the 1 lb of whole almonds? (I don’t have a food processor)
Thank you! Your show is awesome!

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