Amaretti dessert

Ingredients

• 250 gamaretti biscuits
• 3 heaped tablespoonssugar
• 1 glassmilk
• 3 tablespoonsrum
• 2eggs
• 100 mlwater
• 100 gsugar
• a few dropslemon juice
• to tastealmonds

Instructions

1. 1

   Crush the biscuits

   Crush the amaretti very finely. Stir in the very hot milk, rum and the 3 heaped tablespoons of sugar.

2. 2

   Mix until smooth

   Stir for a good while with a wooden spoon, until the mixture is smooth and even.

3. 3

   Add the yolks

   Mix in the two egg yolks. In a separate bowl, whisk the two egg whites until stiff.

4. 4

   Fold in the whites

   Fold the egg whites into the amaretti mixture gently, lifting from the bottom upwards. Then prepare a light caramel.

5. 5

   Make the caramel

   Put the 100 ml water, 100 g sugar and a few drops of lemon juice in a non-stick saucepan. Heat over a very low flame without stirring.

6. 6

   Add the almonds

   Take the caramel off the heat when it begins to turn lightly golden. Add the almonds and stir carefully.

7. 7

   Coat the mould

   Pour the caramel into a mould immediately, spreading it around to coat the mould.

8. 8

   Fill the mould

   Arrange the almonds on the bottom of the mould. Cover the caramel with the amaretti mixture.

9. 9

   Bake the dessert

   Bake in a preheated oven at 200 °C for about 25–30 minutes. Check with a skewer before turning it out.

10. 10

    Rest before serving

    After taking the dessert out of the oven, leave it to rest for 10 minutes before serving.

What is amaretti dessert?

Amaretti are Italian almond-flavoured biscuits, and this dessert makes them the main ingredient in a baked, pudding-like mixture. The recipe pairs their intense aroma with egg whites for a lighter texture and an almond-studded caramel coating.

Crushing the biscuits finely helps them absorb the hot milk and rum evenly. The result is a simple, home-style Italian dessert with a contrast between soft interior and caramelised exterior.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 12g protein, 79g carbs, 17g fat.

Most of the carbohydrates come from the amaretti and the two additions of sugar, while the biscuits, eggs and almonds contribute much of the fat. The eggs and almonds also provide some protein. For a balanced plate, serve a modest slice with fresh fruit or a small spoonful of delicate cream.

The amaretti mixture

Fine crumbs: crush the biscuits thoroughly so they combine smoothly with the hot milk, rum and sugar.

Hot milk: pour it in while very hot, as directed, then stir patiently until the mixture is even before adding the egg yolks.

Folding in the egg whites

Stiff peaks: whisk the whites until firm so they can hold some air in the mixture.

Gentle folding: use a lifting motion from the bottom of the bowl rather than beating. This helps keep the whites from collapsing as they are incorporated.

Making the almond caramel

Low heat: warm the water, sugar and lemon juice without stirring, as the method specifies. Keep a close eye on the pan as the syrup changes colour.

Light gold: remove it from the heat as soon as it begins to turn lightly golden, then stir in the almonds and pour it into the mould straight away before it sets.

Baking and checking

Oven: bake at 200 °C for about 25–30 minutes in a preheated oven. The recipe does not specify a mould size, so use one that holds the mixture without filling it to the brim.

Skewer test: check the centre before turning out the dessert. The method calls for a skewer test but does not give a more specific cue, so avoid extending the bake unnecessarily.

Serving the dessert

Resting time: leave the baked dessert for 10 minutes after removing it from the oven before turning it out. This brief pause gives it time to settle.

To serve: offer it as it is or alongside a delicate cream, as suggested in the recipe description. Keep portions modest if serving it after a substantial meal, since the biscuits and caramel make it rich.

Recipe notes & tips

• Crush the amaretti to a fine, even crumb before adding the milk.
• Have the mould ready before you begin the caramel, since it needs to be poured immediately.
• Keep the caramel over a very low flame and do not stir it while it heats.
• Fold the whites in gently to avoid knocking out too much of their air.
• Check the dessert with a skewer at the end of the stated baking time.
• Allow the full 10-minute rest before turning it out.

Variations

• Cream on the side: serve each portion with a little delicate cream, as suggested in the recipe description.
• More almonds: increase the almonds to taste for a more pronounced nutty topping.
• Less rum: reduce the rum for a milder flavour while keeping the same method.
• Lemon aroma: add a few extra drops of lemon juice to the caramel, without changing the heating method.
• Individual moulds: divide the mixture between smaller moulds and check each one with a skewer, as the baking time may differ.

Common mistakes to avoid

• Coarse biscuit crumbs: crush the amaretti very finely so the mixture becomes smooth and even.
• Stirring the caramel: leave it undisturbed as it heats, as the method specifies.
• Dark caramel: take the pan off the heat as soon as the caramel turns lightly golden.
• Delayed pouring: coat the mould immediately after adding the almonds, before the caramel sets.
• Rough folding: lift the mixture gently from the bottom to preserve the incorporated air.
• Turning out too soon: let the dessert rest for 10 minutes after baking before unmoulding.

How to store

The recipe does not specify storage instructions. Once cool, cover and refrigerate any leftovers, and reheat gently if you prefer to serve them warm.

Frequently asked questions