A little sweet delight to enjoy at any occasion. Eat it with a coffee, on the go, at tea time, with friends, alone – whenever you feel the crave for a sweet, chewy treat. Once you tried amaretti morbidi you will get addicted to them. Just keep one important thing in mind: the dress code is white. Because this little thing will cover you in powder sugar. But it is worth it.
There are two kinds of amaretti. The little crunchy ones that are almost like a baiser and that you get along with your coffee in some cafés. And the soft ones – the amaretti morbidi – that are way more delicious and a true sweet often flavoured with other nuts or citrus fruits. These are the ones you want. And these are the ones I will show you how to make at home and be really creative with.
Ingredients and Preparations for Amaretti Morbidi
~ 30 Minutes for hot
~ 2 hours for cool
Ingredients for 1 baking tray (3-4 servings):
- 2 Egg whites
- 220g finely grinded almonds
- 110g sugar
- Pinch of salt
- Powder sugar for coating
- Zest from 1 citrus fruit or 2 tsp of fruit powder (optional for flavouring)
To add flavour with citrus fruits use the zest of the amount of one large lemon or one medium sized orange. You can also flavour your amaretti morbidi with fruit powders. Therefor add two teaspoons of fruit powder to the ingredients above.
- Scale (for measuring solids)
- large Bowl
- small Bowl
- Mixing Spatula
- Baking Tray
- Sheet of baking parchment or baking mat
- Grater or Zester (Optional for flavouring)
Mise en Place (to do before cooking):
- Measure all ingredients and have them ready
- Separate egg whites from the yolks and put the whites into the large bowl
- Fill about 3 heaped table spoons of powder sugar into the small bowl
- Put baking parchment onto the baking tray
- Preheat oven at 175°C / 350°F
How to Make Amaretti Morbidi
- Put your egg whites with a pinch of salt into a bowl and mix it until it gets pretty dense and firm.
- Add the sugar in three steps and keep on mixing. Your egg whites will get a bit more gooey with each step and that’s perfectly fine.
- Run your grinded almonds through a sieve to get rid of all rough pieces. Fold the first half of the almonds into your egg-sugar-foam. Do not use your mixer! Use a spatula. Mixing with the mixer would take out too much air and your Amaretti wouldn’t have a nice texture.
- Add the other half of your almonds to your mixture and your ingredients for flavouring (citrus zest or fruit powder) if you want to flavour your amaretti morbidi. Then again fold it in with your spatula.
- Give your powder sugar into a smaller bowl (not too small though) and take a heaped bit with a teaspoon from your dough. Drop it into the powder sugar without letting it touch the walls of the bowl as the dough is really sticky. Roll it around until it is completely covered with powder sugar.
- Put your powder sugar covered dough bits on a parchment paper covered baking tray. You can also use a baking mat. The result should look quite similar to the picture below.
- Put the baking tray into the preheated oven and bake for 18 Minutes at 175°C / 350°F.
- Pull your baked amaretti morbidi out of the oven and let them cool for at least 10 minutes before eating.
Useful Hints for Making Amaretti Morbidi
- Your dough has the right consistancy when it is like tough sandy lava. It has to be really sticky otherwise it might have too little sugar in it.
- Do not use powder sugar for mixing into your dough as it will increase the density of your baked amaretti morbidi. They won’t turn out as light and soft as with normal sugar.
- It is crucial to cover your dough bits thoroughly. Otherwise you will not be able to form them into nice round shapes.
- Do not get your hands wet for shaping. The powder sugar has to stay dry and would absorb the water from the surface of the dough.
- Baked amaretti morbidi can be stored 2-3 weeks in an airtight container.