Amaretti with sour cherries in syrup

Ingredients

• 330 galmonds
• 135 gsour cherries in syrup
• 150 gsugar
• 115 gegg whites
• as neededicing sugar

Instructions

1. 1

   Grind the almonds

   Put the almonds and sugar in a food processor and grind them to a fine powder. Tip the mixture into a bowl.

2. 2

   Mix and shape

   Add the egg whites and stir with a spatula until the mixture comes together. Take portions about the size of a walnut, roughly 25 g each, and roll them into balls; you should make about 24.

3. 3

   Add the cherries

   Arrange the balls on a baking tray lined with baking paper. Wet your fingertips with water and press a hollow into the centre of each ball, then fill each one with a sour cherry and some of its syrup.

4. 4

   Bake the biscuits

   Dust the tops with icing sugar and bake in a conventional oven at 160 °C for 40 minutes. Remove the tray from the oven, leave the biscuits to cool slightly, then serve.

What are amaretti?

Amaretti are Italian almond biscuits, traditionally made with almonds, sugar and egg whites. This version adds a sour cherry and syrup to each biscuit, bringing a tart, fruity centre to the sweet almond mixture.

The recipe keeps the dough simple: ground almonds and sugar provide its base, while egg white binds it without adding flour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 0g protein, 9g carbs, 7g fat.

The almonds and sugar provide most of the carbohydrates and fat, while the egg whites contribute protein; the cherries and syrup add further sugars. Pair a biscuit with fresh fruit or plain yoghurt if you want a more substantial plate.

Choosing the almonds

Fine grind: process the almonds with the sugar until they form a powder. Grinding them together helps distribute the sugar through the almond mixture.

Even texture: stop once the mixture looks fine, rather than processing for longer than needed. A consistent grind helps the dough shape into neat portions.

Getting the dough right

Egg white: add it to the almond mixture and stir with a spatula until everything is combined. The dough should hold together well enough to roll into balls.

Portions: aim for walnut-sized balls of about 25 g each. Keeping them similar in size helps the biscuits bake evenly.

Making room for the cherries

Damp fingers: moisten your fingertips before pressing a hollow into each ball, which helps keep the sticky dough from clinging to your hands.

Cherry filling: place a sour cherry and some syrup in each hollow. Avoid pressing hard enough to flatten the dough around it.

Baking and doneness

Oven setting: bake in a conventional oven at 160 °C for 40 minutes, as directed. Keep the tray on baking paper so the biscuits are easier to lift once baked.

Cooling: leave the biscuits to cool slightly on the tray after baking. They will be delicate while hot, so handle them gently when serving.

Serving ideas

Coffee pairing: serve the biscuits with espresso or another hot drink; the tart cherry gives a bright contrast to the sweet almond flavour.

Dessert plate: offer them alongside fruit or a simple bowl of yoghurt for a relaxed finish to a meal.

Recipe notes & tips

• Grind the almonds with the sugar so the mixture is evenly combined.
• Use a food processor in short bursts and check the texture as you go.
• Keep the portions close to 25 g for more even baking.
• Wet your fingertips before shaping the hollows.
• Let the biscuits cool slightly before moving them from the tray.

Variations

• Use whole almonds: grind them finely with the sugar for a more rustic texture.
• Adjust the syrup: use just a little syrup in each hollow for a less sticky centre.
• Add citrus zest: mix finely grated lemon zest into the almond mixture for a fresh note.
• Change the filling: use another fruit in syrup in place of the sour cherries.
• Serve with cream: add a small spoonful of lightly whipped cream alongside the biscuits.

Common mistakes to avoid

• Grinding too long: the almonds can turn oily, so stop once they are finely powdered.
• Adding egg white unevenly: stir thoroughly with a spatula so the dough binds consistently.
• Making uneven balls: weigh portions at about 25 g to help them bake at the same rate.
• Skipping damp fingers: wet them before making the hollows to reduce sticking.
• Moving them while hot: allow the biscuits to cool slightly first so they are less fragile.

How to store

Once completely cool, store the biscuits in an airtight container at room temperature and eat within 3–4 days. They are best enjoyed as they are; reheating can soften their texture.

Frequently asked questions