Soft pistachio amaretti

Ingredients

• 375 gunshelled pistachios
• 20 ghoney
• 375 ggranulated sugar
• 1vanilla pod (or 2–3 drops vanilla extract)
• 8 gbicarbonate of soda
• 3very fresh egg whites
• 1 teaspoongrated lemon zest
• 1 pinchsalt

Instructions

1. 1

   Grind the pistachios

   Put the unpeeled pistachios in a food processor with one third of the sugar and grind them together; the sugar helps absorb some of the nuts’ oils.

2. 2

   Sieve the mixture

   Sieve the ground pistachio mixture into a bowl.

3. 3

   Scrape the vanilla

   Split the vanilla pod lengthways and scrape out the seeds with a small, sharp knife.

4. 4

   Mix the dry ingredients

   Stir the vanilla seeds into the pistachios. Add the remaining sugar, honey, grated lemon zest and bicarbonate of soda.

5. 5

   Add the egg whites

   Mix the ingredients, then gradually incorporate the egg whites until you have a soft dough.

6. 6

   Pipe the biscuits

   Spoon the dough into a piping bag fitted with a large, plain nozzle and pipe small walnut-sized mounds onto a bed of icing sugar.

7. 7

   Coat and transfer

   Cover the amaretti with icing sugar, then use a small spatula to move them to a baking tray lined with baking paper.

8. 8

   Rest overnight

   Leave the biscuits to dry for a full night. The next day, preheat the oven to 180°C.

9. 9

   Bake the amaretti

   Bake the biscuits on the middle shelf for about 8–10 minutes, with the oven door slightly ajar, or until they are lightly golden.

10. 10

    Cool on the tray

    Take the amaretti out while they are still soft and leave them to cool for at least 30 minutes before lifting them off the tray.

What are pistachio amaretti?

Amaretti are Italian biscuits traditionally associated with almonds; this version uses pistachios for a greener colour and a rich, nutty flavour. The dough is piped into small mounds, coated in icing sugar and baked until lightly coloured.

The combination of finely ground nuts and egg whites makes a soft-centred biscuit, while the overnight rest helps the outside dry before baking. Vanilla and lemon zest add fragrance without overpowering the pistachios.

Nutrition and macros by portion

The nutrition label shows one serving as written: 621 calories, 15g protein, 83g carbs, 29g fat.

Pistachios provide most of the fat, protein and some of the carbohydrates, while the granulated sugar is the main source of carbohydrates. Egg whites add protein, and honey contributes a smaller amount of carbohydrate. Pair a biscuit with fruit or plain yoghurt for a more balanced snack; nutrition is estimated from the listed ingredients and may vary with the exact yield.

Why grind the nuts with sugar?

Pistachios: grind them with one third of the sugar, as directed, to help keep their natural oils from turning the mixture greasy. Sieve the ground mixture so the dough is fine enough to pipe smoothly.

Sugar: add the rest after the pistachios have been sieved. It sweetens the dough and contributes to the delicate exterior as the biscuits bake.

Getting the dough consistency right

Egg whites: incorporate them gradually rather than tipping them in all at once. Stop when the mixture forms a soft dough; the exact amount absorbed can vary slightly with the ground nuts.

Piping: use a large plain nozzle and make small, similar-sized mounds. This helps the biscuits bake at a similar rate and keeps them easy to handle after coating.

The overnight drying stage

Resting: leave the shaped biscuits for a full night so their surfaces can dry before baking. Although the active preparation and baking take about 25 minutes, this rest means the full process spans longer.

Coating: cover each mound with icing sugar and move it carefully with a small spatula. A lined tray makes it easier to lift the cooled biscuits away.

How to judge doneness

Colour: look for a lightly golden finish after about 8–10 minutes at 180°C. The recipe calls for the oven door to be slightly ajar during baking.

Texture: remove the amaretti while they still feel soft. They firm up as they cool, so wait at least 30 minutes before taking them off the tray.

Serving ideas

Serve the biscuits with coffee, tea or espresso, allowing their pistachio and citrus notes to stand out. They also make a small sweet finish alongside fresh fruit.

For a dessert plate, pair one or two with plain yoghurt or a simple scoop of ice cream. Keep accompaniments lightly flavoured so they do not mask the biscuits.

Recipe notes & tips

• Use a food processor and grind the pistachios with the specified third of the sugar.
• Sieve the ground pistachio mixture before adding the other ingredients.
• Add the egg whites gradually so you can stop once the dough is soft.
• Pipe similarly sized mounds to help them bake evenly.
• Leave the shaped biscuits to dry for a full night before baking.
• Let the biscuits cool on the tray for at least 30 minutes before moving them.

Variations

• Vanilla extract: use 2–3 drops in place of the vanilla pod.
• Citrus note: use finely grated lemon zest as listed, keeping it evenly distributed through the dough.
• Smaller biscuits: pipe smaller mounds and check them early, as they may bake faster.
• Coffee pairing: serve with espresso for a simple Italian-inspired finish.

Common mistakes to avoid

• Over-grinding: the pistachios can become oily; grind them together with one third of the sugar.
• Adding egg whites too quickly: the dough may become too loose; incorporate them a little at a time.
• Skipping the overnight rest: the surface will not have the drying time specified in the method; leave the shaped biscuits overnight.
• Baking until firm: the biscuits can lose their soft centre; take them out while still soft.
• Removing them too soon: warm amaretti are delicate; cool them on the tray for at least 30 minutes.

How to store

Once completely cool, store the biscuits in an airtight container at room temperature and use within about 5 days for best texture. They are best eaten as they are; reheating can dry out their soft centres.

Frequently asked questions