Chewy walnut-and-almond domes with a sparkling sugar surface and a small walnut piece on each, an amaretti-style home variation.
Walnut Amaretti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 125 minutes: 25 hands-on, 30 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 measures
- Food processor or nut grinder
- Mixing bowl and fork
- Shallow sugar dish
- Two 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
Chewy walnut-and-almond domes with a sparkling sugar surface and a small walnut piece on each, an amaretti-style home variation.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Combine the nut paste
- 1Combine the nut pasteMix finely ground walnuts, almond flour, 150 g sugar and salt. Beat whites with a fork only until fluid, not into a meringue. Stir whites and almond extract into the nut mixture until a thick sticky paste holds together. Cover and refrigerate 30 minutes.
Shape sugar-coated domes
- 2Shape sugar-coated domesHeat oven to 325°F (163°C) conventional or 300°F (149°C) fan. Divide the paste into 24 portions of about 19 g. Roll into balls and distribute the 30 g coating sugar over their surfaces in a shallow dish. Put one roughly 1 g walnut piece on each ball and press just enough to attach.
Bake two batches
- 3Bake two batchesArrange 12 balls on each of two lined 13 × 18-inch sheets, at least 1 1/2 inches apart. Bake one sheet at a time 16–20 minutes, 40 minutes for both. The domes should be set with light cracks and lightly golden bases; the middle remains tender rather than wet.
Let the crumb settle
- 4Let the crumb settleRest 10 minutes on the sheets before moving them. Cool another 20 minutes on a rack; the chewy centers firm during this rest. Keep them separate from crisp butter cookies.
Chef’s Science & Pro Tips
Ingredient science
Walnuts complement rather than fully replace almonds, so the dough retains an almond-amaretti character.
Technique & texture
Stop grinding while the walnut meal is loose; oily paste makes the balls spread.
Finishing & serving
Small topping pieces attach more securely than large walnut halves.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 3 days | Store cold cookies airtight in a cool room. |
| Refrigeration | Up to 5 days | Use an airtight box when the room is warm; open after the box loses its chill. |
| Raw freezing | Up to 1 month | Freeze uncoated paste balls airtight; thaw covered in the refrigerator, then coat and top. |
| Baked freezing | Up to 1 month | Freeze cooled cookies in a rigid box separated by parchment. |
| Restoring | Before serving | Thaw sealed at room temperature; do not rebake if you want chewy centers. |
Notes
- Walnuts complement rather than fully replace almonds, so the dough retains an almond-amaretti character. Stop grinding while the walnut meal is loose; oily paste makes the balls spread. Small topping pieces attach more securely than large walnut halves. 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
Are walnut amaretti a claimed regional traditional recipe?
No. These are an original walnut-and-almond extension of the amaretti family.
Why are they darker than plain almond amaretti?
Walnut skins naturally produce a warmer brown crumb and small dark flecks.
Do I whip the whites?
No. This version binds the nut paste with unwhipped whites and bakes them fully in the cookie.
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