Amaretti

Amaretti morbidi remain soft and chewy inside, while amaretti secchi are baked drier for a crisp texture. Both rely on almonds, sugar, and egg whites, but their moisture levels and baking times differ.

Many traditional recipes use ground almonds instead of wheat flour, making the basic cookie naturally gluten-free. Packaged amaretti still require a label check because factories may add other starches or handle wheat.

Their characteristic aroma comes from bitter almonds or flavoring compounds associated with apricot kernels. Sweet almonds alone produce a milder biscuit, so recipes often add almond extract.

A slightly dried outer surface splits as the almond and egg-white mixture expands in the oven. Rolling the dough in granulated or powdered sugar makes those cracks more visible.