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Almost amarettis |

These biscuits, consumed across Italy and Sicily, are known most widely as pasticcini di mandorla, they are overwhelmingly quick to make, and disastorously quick to eat, but sensationally tasty. This recipe can be found at Italy Magazine, with some more information on the traditional, toxic (!) ingredients.

Prep time: 15 minutes

Cooking time: 10 minutes

Makes: 8


125g almond flour

100g sugar 1/2 tsp orange zest

1 egg white

1 tbsp honey

1/4 tsp almond extract

about 60g icing sugar(for coating)

1. Almond you glad to see me

It's getting cold in here, so crank up your oven - to 180c!

In a large bowl mix together 125g almond flour, 100g sugar and 1/2 tsp orange zest with a whisk. Add your egg white, 1 tbsp of honey and 1/4stp almond extract.

The dough should be relatively dry, so give it a rapid knead with your hands until it all sticks together. Cover and put to the side for 5 minutes.

2. Give them a Napolean complex

After your dough has rested, its time to shape them into pasticcini. Fill a shallow bowl with 60g icing sugar. Rip off chunks of dough the size of walnut (I can here the fancy almonds of this recipe being offended by the mention of another, inferior nut). Roll the walnut into a perfect ball, but don't indulge your love of ping pong with these, instead dunk them in the icing sugar.

Place on a parchment lined baking tray. Shape the pasticcini by gently pinching their little bottoms, don't worry, they consent. The end shape should look like one of Napoleon's tricorn hats. Repeat with the rest of the dough.

3. I am bi-scuitual

Did you know biscuit means twice baked? Well it's time scuit these bad boys; pop the lined up hat-like pasticcini in the preheated oven and bake for 10-12 minutes.

They're ready when they're barely golden - you want to keep the meltiness of the biscuit.

Leave to cool completely on a cooling rack. Serve with an espresso!

Dink and sink!

Food for Thought

Lizzy says: "I'm not a very big fan of biscotti, which is what I thought these would be like; it turns out I am very naive in the field of Italian biscuits; these were chewy and fudgey and very moreish! The orange added a really nice extra pezzaz to these biscuits, and I think in future I would add more. As an added bonus, these were so quick and easy to make. Probably in future I would leave them longer to cool, so that they could become more chewy than gooey. 8/10"

Kate says: "These little hats are just the cutest wittle biscwits you ever did see! I really enjoyed making them, particularly because they were so easy and quick but I wasn't a huge fan of the texture - it felt a little like something a hamster would nibble on in the corner of its cage. However, I did have one the next day and the sweet and nutty flavour was nice with my morning coffee. I think I was also expecting an amaretti biscuit but these were much chewier than I expected, maybe I under-baked mine? Not really for me, but that doesn't mean it won't be for you 6/10 "

7/10 Gasps


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