A home adaptation of lemon amaretti: small almond domes with fragrant zest, a cracked sugar shell and a chewy center.
Lemon Almond Amaretti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 95 minutes: 25 hands-on, 0 chilling or resting, 40 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowl, whisk and spatula
- Fine citrus grater
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
A home adaptation of lemon amaretti: small almond domes with fragrant zest, a cracked sugar shell and a chewy center.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make the almond paste
- 1Make the almond pasteHeat the oven to 325°F (163°C) conventional or 300°F (149°C) fan. Rub lemon zest into granulated sugar, then stir in almond flour. Whisk whites, vanilla and salt only until foamy; stir into the almond mixture to form a cohesive sticky paste.
Coat and portion
- 2Coat and portionDivide the paste into 24 portions, about 19 g each. Roll into balls and coat with the measured powdered sugar. Arrange 12 on each of two parchment-lined 13 × 18-inch sheets, leaving 2 inches between centers.
Bake in two batches
- 3Bake in two batchesBake one sheet at a time on the middle rack for 18–20 minutes each, allowing 40 minutes for both batches. Look for small cracks, dry edges and lightly colored bases; the middle should still give slightly when gently touched.
Cool
- 4CoolLet each batch stand on its sheet for 10 minutes, then move to a rack for 20 minutes. Allow the full 30-minute cooling period after the last batch before packing.
Chef’s Science & Pro Tips
Ingredient science
Use finely ground almond flour rather than almond meal with skins.
Technique & texture
Zest brings lemon flavor without the extra water of juice.
Finishing & serving
Weigh the whites; oversized whites can make the paste spread.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 4 days | Keep fully cooled cookies airtight in a cool dry room. |
| Refrigeration | Not needed for baked cookies | Avoid condensation on the sugar coating. |
| Raw freezing | Not recommended | Make the egg-white paste fresh; do not freeze this raw mixture. |
| Baked freezing | Up to 1 month | Freeze cooled cookies airtight with parchment between layers. |
| Restoring | Before serving | Thaw in the closed container at room temperature before opening. |
Notes
- Use finely ground almond flour rather than almond meal with skins. Zest brings lemon flavor without the extra water of juice. Weigh the whites; oversized whites can make the paste spread. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Can I add lemon juice?
Keep this dough zest-based. Added juice loosens the paste and changes its baking behavior.
Do I need stiff egg-white peaks?
No. This formula uses lightly foamed whites mixed into an almond paste.
Why are my amaretti dry inside?
They may have baked too long or been made too small. Follow the portion weight and remove them once the edges set.
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