Mini amaretti with pistachio

Ingredients

• 65 gshelled pistachios
• 45 gground almonds
• 0.13 tspvanilla extract
• 1 mediumfree-range egg
• 50 gcaster sugar
• 20 gicing sugar

Instructions

1. 1

   Preheat the oven

   Heat the oven to 170°C.

2. 2

   Grind the pistachios

   Set aside 30 pistachios. Finely grind the rest in a food processor, then mix with the ground almonds, vanilla extract and, if desired, salt.

3. 3

   Separate the egg

   Separate the egg and put 20 g of egg white into a clean, grease-free bowl. Do not use the yolk or the remaining egg white.

4. 4

   Whisk the egg white

   Whisk with an electric mixer until stiff. Gradually add the caster sugar and continue whisking until the mixture is very stiff.

5. 5

   Shape the biscuits

   Fold the egg white into the almond and pistachio mixture, then shape it into 30 small balls, using ¼ tsp of mixture for each.

6. 6

   Coat and decorate

   Roll the balls in the icing sugar and arrange them on a baking tray lined with baking paper. Place the reserved pistachios on the balls.

7. 7

   Bake until cracked

   Bake for 8–10 minutes, until the tops have cracked and the bases are just lightly golden.

8. 8

   Cool on a rack

   Transfer the biscuits to a wire rack and leave them to cool for 30 minutes.

What are amaretti?

Amaretti are Italian almond biscuits, often made with whipped egg white and sugar. This mini version brings pistachio into the mix for a nutty twist and makes small bites well suited to serving with coffee.

Whipped egg white gives the mixture lift, while the almond and finely ground pistachios provide its flavour and structure. A dusting of icing sugar completes the outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 35 calories, 1g protein, 3g carbs, 2g fat.

The almonds and pistachios contribute most of the fat and some protein, while the caster and icing sugars provide most of the carbohydrates. Serve a few biscuits with fruit or alongside a meal with a source of protein if you want a more balanced plate.

The nut mixture

Pistachios: reserve 30 before grinding so they are ready to decorate the biscuits. Grind the rest finely to help the mixture hold together.

Ground almonds: combine these with the pistachio and vanilla before folding in the egg white. The recipe mentions optional salt, but does not give a quantity.

Whipping the egg white

Clean bowl: any grease can make it harder to whip the egg white, so use a thoroughly clean, grease-free bowl. Measure out 20 g and leave the yolk and remaining white unused.

Gradual sugar: add the caster sugar little by little once the white is foamy, then keep whisking until it is stiff. Fold it into the nuts gently to retain as much air as possible.

Shaping small biscuits

Small portions: use ¼ tsp of mixture for each ball to make 30 mini biscuits. Keep the portions similar in size so they bake at roughly the same rate.

Icing sugar: roll each ball to coat it before arranging it on the lined tray. Set a reserved pistachio on each one as directed.

Checking for doneness

Cracked tops: bake at 170°C for 8–10 minutes, watching for the tops to split. The bases should be only lightly golden, rather than deeply browned.

Gentle cooling: leave the biscuits on a wire rack for 30 minutes. They will be delicate while warm, so give them time to cool before serving.

Serving with coffee

These little biscuits are made for a coffee break after dessert, but they also work alongside tea or as part of a small biscuit selection. Their small size makes them easy to serve one or two at a time.

For a simple plate, pair them with fresh fruit or serve them after a meal with coffee. Keep the biscuits separate from moist foods until serving so their sugared coating stays dry.

Recipe notes & tips

• Measure the 20 g of egg white carefully, as the recipe uses only part of the egg.
• Keep the mixing bowl and whisk free from grease before whipping the egg white.
• Grind the pistachios finely so they mix evenly with the ground almonds.
• Fold the whipped egg white into the nut mixture gently rather than beating it.
• Check the biscuits at 8 minutes, as they are small and should only be lightly golden underneath.
• Let the biscuits cool fully on the rack before moving them into a storage container.

Variations

• Citrus note: add a little finely grated lemon zest to the nut mixture.
• More vanilla: use a slightly fuller measure of vanilla extract for a stronger aroma.
• Pistachio finish: finely chop the reserved pistachios before placing them on the biscuits.
• Chocolate pairing: serve the cooled biscuits with a small piece of dark chocolate.
• Coffee serving: offer the biscuits alongside espresso or another unsweetened coffee.

Common mistakes to avoid

• Using all the pistachios for the mixture: reserve 30 first so there are enough to decorate the biscuits.
• Adding the sugar too quickly: add it gradually while whisking to help the egg white become stiff.
• Overmixing the folded mixture: use a spatula gently to avoid knocking too much air out of the egg white.
• Making uneven portions: measure each ball with ¼ tsp so the 30 biscuits bake more evenly.
• Baking until deeply golden: take them out when the tops have cracked and the bases are just lightly golden.
• Moving them while hot: cool the biscuits on the rack for 30 minutes before handling.

How to store

Once fully cool, store the biscuits in an airtight container at room temperature and eat within about a week for the best texture. They are small and crisp, so they are best served as they are rather than reheated.

Frequently asked questions