This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer


Amaretti recipes

Amaretti biscuits

Amaretti biscuits

By Gino D'Acampo

Serve them as an after-dinner treat with sweet wine or liqueurs – Italians like to dip them in red wine. They can be used instead of sponge fingers in trifles and tiramisù, or ground up and used in cakes and desserts. For an easy dessert, sandwich them together with buttercream, or serve a large plateful alongside your favourite ice-cream so guests can just dip in. Amaretti can be crunchy or soft ('morbidi').

Recipes using amaretti

Main course


Cakes and baking

See all recipes using amaretti

Buyer's guide

Meaning ‘little bitter things’ in Italian, amaretti are small almond biscuits similar to macaroons. Some are made using ground sweet and bitter almonds baked with egg and sugar; others from ground apricot kernels. They are light and airy, crunchy on the outside and chewy in the middle. Amarettini are the mini version.

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).