Amaretti biscuits

What to do with leftover egg whites?

Well if you have some almonds and some sugar in the pantry why not make some amaretti. Amaretti is the Italian name for macaroons, which means little bitter things.

This is a simplified version so please don’t be afraid to give them a try. It doesn’t require whisking or complex temperature control, just a food processor.
It is kind of a cheat’s version of the recipe but it still tastes yum!

They should be crunchy on the outside and soft in the middle…mmm yum!

Amaretti biscuits
Prep time
Cook time
Total time
  • 400g almonds
  • 1¾ cups (400g) caster sugar
  • ¼ cup plain flour
  • 4 egg whites
  • 1 tbs vanilla essence
  1. Preheat oven to 180°C.Line two baking trays with non-stick baking paper
  2. Place almonds and sugar in a food processor and process till a crunchy consistency
  3. Add flour, egg whites and vanilla essence and process until well combined
  4. Roll 2 teaspoonful of the mixture into balls. Place on the trays. Flatten slightly
  5. Bake for 15 minutes or until lightly golden
  6. Set aside to cool slightly on the trays before transferring to a wire rack to cool completely.





  • Yuuuuum! I reckon I could make these gluten free with a little soy flour. Do you think I could make these with xylitol, as I am not allowed sugar?

  • Mmmmm – how about meringues? I love meringues!

  • Thanks for that, I'm going to make some tomorrow. Its all about getting rid of the dirty eggs for us. Usually I make meringues.

  • love, love, love macaroons…

  • I LOOOOOOOVE amaretti…thanks, will whip some up as soon as Small Child and I escape from the hospital…

  • Oooh they sound easy enough, might have to clean my kitchen and give it a whirl burl.
    Love your new signature. (:

  • Yum! On the list for holiday baking. I've been making custard for our littles so have been having lots of egg whites left to find something to do with. There are only so many meringues we can eat. Sandra x