amaretti biscuits recipe mary berry
There’s a reason Mary Berry has been teaching Britain to bake for over 40 years. With her Cordon Bleu training, 70+ cookbooks, and that warm, no-nonsense style from The Great British Bake Off, her recipes simply work. Today, we’re baking her version of Amaretti Biscuits – those delightfully crisp-yet-chewy Italian almond bites. They’re gluten-free, surprisingly simple, and carry centuries of history in every crumb.
The Story Behind the Biscuit (and Mary’s Magic Touch)
Amaretti biscuits first appeared in the Italian town of Saronno around 1718. Legend says a young couple created them as a romantic gift using local almonds, sugar, and egg whites. The name comes from amaro (Italian for “bitter”), nodding to the bitter apricot kernels used in early recipes. By the 1900s, they’d become Italy’s favorite coffee companion.
Mary Berry respects this heritage but makes the recipe hers:
- Real Ground Almonds: She insists on fresh, coarse-ground almonds (not fine almond flour) for a satisfying bite.
- Less Sugar, More Almond: Her version reduces sugar slightly, letting the nutty flavour shine.
- The Resting Secret: A 15-minute dough rest guarantees those iconic crackled tops.
As she writes in Mary Berry’s Baking Bible: “A proper amaretti should taste deeply of almonds – not just sweetness.”
What You’ll Need
(Makes 24 biscuits)
Ingredients:
- 2 large egg whites (at room temperature – they whip better!)
- 200g caster sugar (fine sugar dissolves smoothly)
- 250g ground almonds (coarse texture, not flour – essential for texture)
- ½ tsp bitter almond extract (or 2 tsp vanilla if you prefer)
- 50g icing sugar (for generous dusting)
Equipment:
- Electric hand mixer or stand mixer
- 2 large baking trays
- Parchment paper
- Sieve or fine strainer
- Spatula
- 2 spoons (for shaping)
Making Mary’s Amaretti: Step-by-Step
- Prep & Whisk the Egg Whites:
Heat your oven to 160°C (140°C for fan ovens). Line trays with parchment.
Beat the egg whites with a mixer until they form stiff peaks (when you lift the beaters, the peaks stand straight up). Gradually sprinkle in the caster sugar while beating. Keep whisking for 2 full minutes – the mix will become thick and glossy like shaving foam.
- Fold in the Almonds & Rest:
Using a spatula, gently fold the ground almonds and almond extract into the egg white mixture. Don’t stir hard – fold carefully until just combined. Let the dough sit uncovered for 15 minutes (this dries the surface for cracking).
- Shape & Dust Generously:
Roll the dough into 24 even balls (about the size of a walnut). Place them on the trays, leaving space to spread. Sieve icing sugar heavily over the tops – don’t be shy!
- Bake & Cool Completely:
Bake for 15-18 minutes. They’re done when pale gold at the edges but still soft in the middle. Leave them on the tray for 10 minutes – they firm up as they cool. Transfer to a wire rack.
Flavour & Nutrition
Taste: Intense roasted almond flavour with a hint of caramel. Crisp, sugary shell gives way to a chewy, moist centre.
Per Biscuit (Approx):
Calories: 89 | Protein: 2.3g | Fat: 5.1g (Mostly healthy almond fats) | Carbs: 8.5g | Fibre: 0.7g
(Calculated using NHS nutrition data & recipe analysis)
Mary’s Troubleshooting Tips
- Flat Biscuits? Egg whites weren’t stiff enough. Ensure your bowl and beaters are spotlessly clean and grease-free.
- Too Crumbly? Overbaked. Remove them the moment edges turn pale gold.
- Flavour Boost: Add 1 tsp finely grated orange zest to the dough. Serve with espresso or dessert wine.
Vegan Amaretti (Just as Good!)
Swap:
- Egg whites → 3 tbsp aquafaba (the liquid from a tin of chickpeas)
- Bitter almond extract → 1 tsp alcohol-free almond essence
Method: Whip the aquafaba to stiff peaks (takes 5-8 mins). Proceed exactly as above. Bake 17-20 mins.
Ways to Enjoy Them
- Chocolate-Dipped: Melt dark chocolate (70%), dip half of each cooled biscuit.
- With Coffee: Classic Italian pairing – dunk away!
- Crumbled: Sprinkle over vanilla ice cream or poached pears.
- Festive Twist: Add 1 tsp ground cinnamon to the dough at Christmas.
Keeping Them Fresh
- Store: In an airtight container at room temperature for 1 week.
- Refresh: Pop in a 150°C oven for 5 minutes to crisp up.
- Freeze: Shape unbaked balls, freeze on a tray. Once solid, bag them. Bake from frozen, adding 2 extra minutes.
Your Questions Answered
Q: Can I use almond flour instead of ground almonds?
A: No. Ground almonds are coarser and retain moisture differently. Flour makes dense, dry biscuits.
Q: Why rest the dough?
A: It dries the surface so steam escapes dramatically during baking, creating the signature cracks.
Q: My mix is too sticky to roll!
A: Dust your hands lightly with icing sugar. The dough is meant to be tacky.
Why This Recipe Works
Mary Berry’s amaretti prove that great baking relies on technique, not tricks. Her precise method – stiff peaks, proper folding, patient resting – transforms 4 humble ingredients into biscuits with crackly tops, chewy centres, and pure almond soul. They’re elegant enough for a dinner party yet simple enough for a Tuesday treat.
Ready to bake like a national treasure?
Grab your mixing bowl and share your creations with #MarysAmaretti! Craving another classic? Try her legendary.