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These honey and orange blossom amaretti by Yotam Ottolenghi are soft Italian cookies with amazing aromas, perfect with your afternoon tea. They're super easy to make and give you a great way to use up leftover egg whites. Anyone who loves Italian treats will remember these forever.
A cloud-like softness that melts in your mouth
I'm crazy about this Ottolenghi twist. The heated honey he uses gives these amaretti an incredibly soft, almost fluffy texture. When you mix in those gentle orange blossom notes and that hint of bitter almond, every bite turns into something truly special. That's what makes them so different from regular amaretti.
My magical ingredient list
To whip up these little gems, here's what you'll need:
- A carefully sifted 200g of almond flour
- 110g of white sugar for just the right sweetness
- A tiny bit of salt to bring out all the flavors
- Zest from 2 organic lemons for that brightness I can't get enough of
- 60g of egg whites to create all the lightness
- 25g of heated liquid honey, my trick for that special texture
- A splash of orange blossom water and a dash of bitter almond extract for aroma
- 60g of sliced almonds for coating and powdered sugar for finishing
My simple step-by-step approach
I always start by sifting my almond flour - this really matters for the end result. Then I add sugar, a tiny pinch of salt and my fragrant zest. The key moment comes with the egg whites: I whip them until stiff and pour in boiling hot honey while beating vigorously. That's what creates the unique softness. Then I fold in my dry ingredients, orange blossom water and almond extract. After chilling for an hour, I shape logs and roll them in sliced almonds. They rest overnight in the fridge, and next day I slice them, coat with powdered sugar and bake for 13-15 minutes at 170°C. The kitchen smells absolutely wonderful.
My tips for success
Sifting the almond flour really transforms the texture, don't skip it. With the egg whites, make sure they're truly stiff before adding the hot honey. And definitely stick to the resting times - that's what helps your amaretti keep their pretty shape while baking.
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Storing and reinventing leftovers
In a good airtight container, these little treats easily stay fresh for 10 days. Sometimes I shake things up by swapping the orange blossom for vanilla or throwing in some cinnamon. Each variation brings its own tasty surprises.
Frequently Asked Questions
- → Why does the dough need to rest overnight?
- Letting it sit enhances the flavors and makes the dough firmer. This is key to achieving the amaretti's distinct texture.
- → Is it possible to substitute orange blossom?
- You can tweak the amount of orange blossom or even swap it with rose water. Bitter almond extract is crucial for traditional flavor.
- → How do I tell if they're baked just right?
- They should have a hint of gold but stay soft inside. Baking them for 13-15 minutes at 170°C works well.
- → Can these cookies be frozen?
- They last up to 10 days in an airtight box. Freezing isn’t recommended since it may ruin their delicate texture.
- → Should the honey be a specific type?
- A mild, liquid honey works best to keep the almond and orange blossom flavors shining through. Acacia honey is a great option.