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Yotam Ottolenghi's honey and orange blossom amaretti are soft Italian cookies with amazing aromas, perfect with your afternoon tea break. They're super simple to make and give you a great way to use up leftover egg whites. Anyone who loves Italian treats won't forget these little gems.
Soft treats that melt in your mouth
I'm crazy about this Ottolenghi twist on a classic. The heated honey he uses gives these amaretti an incredibly soft, almost cloud-like texture. When you mix in those gentle orange blossom notes and that hint of bitter almond, every bite feels like pure joy. That's what really sets these apart from regular amaretti cookies.
My magical ingredient roundup
Here's everything you'll need for these incredible treats:
- A pinch of salt to bring out all the flavors
- 60g of egg whites for that perfect lightness
- 60g of sliced almonds for coating and powdered sugar for finishing
- 200g of almond flour that I always carefully sift
- Zest from 2 organic lemons for that freshness I love
- 110g of white sugar for just the right sweetness
- 25g of heated liquid honey, my secret for that special texture
- A splash of orange blossom water and a tiny bit of bitter almond extract for aroma
My easy step-by-step approach
I always start by sifting my almond flour, which is so important for the final texture. I mix in the sugar, salt, and those fragrant lemon zests. The key moment comes with the egg whites: I whip them until stiff peaks form, then pour in boiling hot honey while beating vigorously. This creates that unique softness. Then I fold in my dry ingredients, orange blossom water, and almond extract. After chilling for an hour, I shape my logs and coat them with sliced almonds. They rest overnight in the fridge, and the next day, I slice them, roll in powdered sugar and bake for 13-15 minutes at 170°C. The kitchen smells amazing.
My tips for perfect results
Sifting the almond flour really matters, so don't skip it. For the egg whites, whip them until they're truly stiff before adding the hot honey. And always follow the resting times - they're what helps your amaretti keep their pretty shape while baking.
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Storing and reinventing them
These little wonders stay fresh for up to 10 days in an airtight container. Sometimes I switch things up by using vanilla instead of orange blossom or adding a bit of cinnamon. Each variation brings its own tasty surprise.
Frequently Asked Questions
- → Why leave the dough overnight?
- Letting the dough rest lets the flavors fully develop and firms it up. Skipping this can mess up the classic texture of amaretti.
- → Can I swap the orange blossom?
- Feel free to tweak the orange blossom amount or use rose water instead. Bitter almond extract is key for the traditional taste.
- → How do I tell they're baked right?
- Look for a light golden color while keeping the inside chewy. Baking at 170°C for 13-15 minutes works perfectly.
- → Can these cookies be frozen?
- They last up to 10 days in an airtight container. Freezing them isn’t the best idea since it can mess with the unique texture.
- → Does it matter what honey I use?
- Pick a mild liquid honey so it doesn’t overpower the almond and orange blossom notes. Acacia honey is a great option.