Fragrant and irresistible, the original Sardinian amaretto biscuits are crispy on the outside,
but soft on the inside.
Plus, they are naturally gluten- and lactose-free.
Want to try the original ones? Make them at home with the traditional recipe!
Below you will find the recipe and the tricks for authentic results, just like those of the Sardinian
grandmothers, plus tips for storing and serving them at their best.
When to make Sardinian amaretto biscuits
Amaretto biscuits are typical of all areas of Sardinia and are prepared and proposed for all
occasions. They are perfect for receiving guests, to serve during parties as well as during
ceremonies, especially weddings and baptisms!
For best results, it’s important not to have a dough that is too wet, which is why we advise you to
prepare it the day before and let it dry overnight, just like the women of old used to do.
Likewise, if you want to peel the almonds by hand, do it a day in advance of preparing the
mixture. This way they will dry well without having to use the oven, which could affect the quality
of the product.
Recipe for Sardinian amaretto biscuits
There are many types of amaretto biscuits, the most popular and well-known of which are
perhaps the “dry” and crunchy ones. The Sardinian ones share the almonds as the main
ingredient and the crunchiness of the outside, but are distinguished by the softness of their
inside.
Another thing to know is that on the island everyone prepares them adapting them to their own
taste, but the proportions are always around 70% sweet almonds and 30% bitter almonds to
which sugar in varying weights and egg white are added.
Now let’s see the actual ingredient list of the traditional Sardinian recipe for amaretto buiscuits:
Ingredients for about 30-40 amaretto biscuits
For the dough:
- 1 kg sweet almonds
- 100 gr bitter almonds
- 1 kg sugar
- about 12 egg whites
- 1 small glass of sweet liqueur (usually Villacidro or myrtle liqueur)
- the zest of 2 or 3 lemon
To decorate:
- caster sugar
- additional almonds or candied cherries
Preparation time: 35 minutes (plus resting time)
Cooking time: 20 minutes (per baking tray), however, the cooking time always depends very
much on your oven.
Total time: 55 minutes (plus resting time)
Preparation:
Let’s start with the almonds.
If you have almonds to peel, soak them in hot water to remove the skin and leave them to dry
thoroughly the day before preparing the dough.
Avoid using the oven to dry them, as they will toast.
You can keep them to dry in the sun or in an airy place, but it is also fine to spread them out on
several trays and leave them at room temperature.
Tips for digesting almond biscuits
For those with digestive problems, there is a little trick to make almonds more digestible.
Simply leave them in water for 12-24 hours before peeling them.
Sprouted almonds are in fact more digestible because the sprouts eliminate toxic enzyme
inhibitors and promote the action of the body’s enzymes during the digestion phase.
Sprouted almonds will also make the whole cooking process easier.
If the almonds are already peeled, go directly to the next step.
Preparing the dough
Grind the almonds with a food grinder or food processor.
Mix the chopped almonds with the sugar, freshly grated lemon peel and the sweet liqueur of
your choice.
It’s important to mix well.
Add the egg whites in 5 steps: first 6 together, then the other 4 one at a time.
Should the egg whites be whipped?
There is no correct answer: every Sardinian grandmother has her own preference as the taste
does not change.
he difference is that by whipping the egg whites it’s easier to mix them into the final dough,
whereas if you don’t whip them, it’s easier to add them slowly to it.
So whether or not to whip the egg whites is a matter of convenience that is up to you.
Just remember that it is essential to add the egg whites to the mixture and not the mixture
to the egg whites.
This way you can easily adjust to find the right consistency of the final dough.
Let it rest covered with a cloth. The tradition is to let it rest overnight so that the next day it is
nice and dry and easy to work with.
Test if the dough is ready by taking some of it and forming a ball slightly larger than a walnut.
Make sure your hands are wet with liqueur to proceed.
If you notice that the dough is too stiff, you can add a little egg white.
Dip the ball in caster sugar, except for the side you are going to place on the baking tray.
Cook the ball: if it cracks, the dough needs to be softened more, so just add more egg white.
Prepare all the amaretto biscuits and place them in the baking trays, taking care to leave
each one its own space. When baking, their volume increases a little so it’s a good idea to
space them out.
We suggest using baking trays covered with parchment paper.
Decorate the amaretto biscuits with almonds or candied cherries. Finally, move on to
baking.
Baking
Place the amaretto biscuits in a preheated static oven at 180-200 degrees Celsius and bake
for 15-30 minutes until golden brown.
Once baked, let them cool well and place them in a wicker basket or on cardboard trays, taking
care not to overlap them.
How to store Sardinian amaretto biscuits
If you eat these delicious macaroons within a few days, just keep them in the fridge to preserve
them.
Alternatively, you can freeze them and, if necessary, thaw only the desired quantity.
Of course, if storage periods are not too long, you can also keep them in jars or tins with airtight
closures.
This way they will retain their flavour and even the texture will remain intact.
How to enjoy and serve Sardinian amaretto biscuits
Sardinian amaretto biscuits are famous for their sweetness, plus they are naturally gluten- and
lactose-free.
In Sardinia, they are enjoyed at breakfast or are served at parties, ceremonies, or even when
receiving guests at home.
Usually, depending on the time of day or occasion, they are accompanied by coffee, a fragrant
cup of tea or good Sardinian myrtle liqueur.
Gift idea
Homemade and placed in special packaging, such as decorated hermetically sealed tin boxes,
they are a great gift to give to special people on any occasion.
Trivia: It isn’t known from which part of the island amaretto biscuits actually originated, although
the most popular hypothesis is that they were first made around Oristano.
However, it is confirmed by ancient documents that they were already known in the Middle Ages
and would soon spread from Sardinia to the rest of Italy and Europe, eventually reaching even
the Arab countries during the Renaissance.
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