SBS Food

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Limoncello amaretti cookies

Classic, simple Italian almond-meal biscuits with a touch of zesty limoncello.

Limoncello amaretti cookies

Credit: Danielle Abou Karam

  • makes

    18-20

  • prep

    15 minutes

  • cook

    10 minutes

  • difficulty

    Easy

makes

18-20

serves

preparation

15

minutes

cooking

10

minutes

difficulty

Easy

level

Ingredients

  • 300 g almond meal
  • 250 g caster sugar
  • 2 egg whites
  • 2 tbsp limoncello
  • 1 lemon, finely grated zest
  • icing sugar, for dusting

Instructions

  1. Preheat the oven to 180°C.
  2. Place all the ingredients except the icing sugar in a large bowl and use your hands to mix until well combined.
  3. Shape walnut–sized pieces into balls, dust generously in the icing sugar and place on baking paper-lined baking trays, leaving room for spreading. Bake for 10-12 minutes or until the cookies look slightly marked and the bottom is firm.
  4. Transfer to a wire rack to cool completely, then store in an airtight container for several weeks. 
 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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