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My Mother’s Amaretti

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When I was a little girl, I loved going to big Italian weddings for two reasons. The first was the chance to see the bride. I was a timid child, so I was wary of approaching the bride in her all her white tulle glory, yet the sight of her was always special.

But the second reason, and the one that was far more exciting, was the chance to receive and open the bomboniera, the customary gift handed out by the bridal couple. It’s not that I cared so much about the gift, it’s that I wanted the chance to get at the confetti that, by tradition, had to accompany the bomboniera.

Confetti are sugar-coated almonds. Italians use them to mark special occasions from baptisms to weddings to anniversaries. But the confetti that accompany bomboniere are certainly the most special. The sugar-coating is usually white in colour and the confetti are wrapped in tulle, usually in a small sac. The confetti must always be odd in number in order to ensure that the marriage is indivisible. It is most common to receive five confetti, which represent love, fidelity, longevity, fertility and happiness.

Confetti are perhaps the best symbol of how important almonds are to the traditions and cuisine of Italy, in particular Southern Italy where the almond tree abounds. While it’s unclear where the almond originated, it’s believed that the almond is native to Asia or Africa. Besides Italy, almonds are cultivated in many countries including Greece, Morocco, Portugal, Spain, Turkey and the United States, where the major almond producer is California.

Rich in Vitamin E, the almond is part of the rose family (Rosaceae) and is closely related to the peach. There are two types of almonds, bitter and sweet. While sweet almonds are more widely-consumed, bitter almonds are valued for their essential oils. However, bitter almonds can be dangerous because they contain prussic acid, which, if consumed in large enough quantity, can be lethal. Prussic acid is destroyed when almonds are heated prior to being used for such purposes as the extraction of their oils.

Almonds lay claim to an important role in my family’s baking. The most tangible example of this would be amaretti. For those of you who have never come across amaretti, they are cookies made of either ground almonds or almond paste. Their name means "little" and "bitter", in reference to their small size and to the bitterness of the almonds. For every Italian family that you meet, you will undoubtedly come across a different version of amaretti. Everyone has their favourite favourite version and everyone swears that their amaretti are the best.

My family is no exception. We have a collection of amaretti recipes, all of which make appearances during special occasions and holidays. My favourite amaretti, however, are the ones my mother makes most often. The recipe comes from her mother, who in turn got the recipe from a close family friend. While many people in my family circle make these cookies, none are superior to my mother’s.

These particular amaretti are made with ground almonds, sugar and cocoa, which is not a common addition to a recipe for amaretti. These cookies are a bit larger than your average amaretti, although you can make them smaller if you like. They are the type of cookie that improves with age. Freshly baked, they are soft, chewy and fragrant. As the days pass, the amaretti harden slightly and the almond flavour becomes more assertive. These are pretty cookies that never look out of place on a dessert plate. And best of all, they will keep for a long time (at least a week), which means you can enjoy them with a cup of espresso over the course of many afternoons.

As with all treasured family recipes, my mother’s amaretti have become so much more than just a special cookie. They have marked so many of my family’s milestones. But most importantly, they’re from my mother.

And they are so dear to my heart.

Ciao!

My Mother’s Amaretti

Treasured family recipe.

  • 1-1/2 pounds almonds, finely ground (plus extra whole almonds to garnish cookies)
  • 2 cups granulated sugar (plus 1 cup extra sugar to roll the cookies in)
  • 1-1/2 tbsp. cocoa
  • 4 eggs
  • 3 tbsp. almond extract
  1. Preheat your oven to 350 degrees F.
  2. Position your oven racks so that one rack is at the bottom of the oven and the other rack is in the middle of the oven; line 2 baking sheets with parchment paper and set aside.
  3. In a large bowl, combine ground almonds, sugar and cocoa.
  4. Add eggs and almond extract and mix until well combined.
  5. Using a tablespoon or your hands, scoop out enough of the almond mixture to form a ball that is roughly 1-1/2 to 2 inches in size.
  6. Roll each ball in the 1 cup of extra granulated sugar and place on cookie sheet.
  7. Use extra whole almonds as garnish by placing one almond in the centre of each cookie.
  8. Bake cookies on lower rack for 10 minutes and then move to middle rack for an additional five minutes.
  9. Remove cookies from oven and allow to cool in pan for 5 minutes. Transfer cookies to a wire rack to cool completely.
  10. Once cool, store cookies at room temperature in an airtight container. Cookies will keep for up 10 days.
  11. Enjoy!

Note:  This recipe will yield anywhere from 50 to 70 cookies, depending on the size of the cookies.

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41 Comments

Fran

03/15/06 at 8:48 pm

These are absolutely gorgeous! Don’t think they could last a week here! Have never made these but they are now on the list.

Tania

03/15/06 at 9:40 pm

Having had the good fortune to have eaten Ivonne’s mother’s amaretti, I can attest to their sweet, simple deliciousness. Hard to believe, but they taste even better than they look in that yummy photo. Bravo!

Bea at La Tartine Gourmande

03/15/06 at 10:17 pm

I just loved to hear about the wedding story. I feel “richer” by knowing this now. Thanks Ivonne, as to the cookies, they just look so “edible”!!! Miam miam! Proud on their cookie sheet. It is tea time. Where is my amaretti? So appropriate Ivonne as I found recipe that called for homemade ones! Problem is I need a Ivonne to bake them for me!

Kat & Satoshi

03/15/06 at 10:27 pm

what a lovely post! I can just smell the almonds. So nice to learn about your culture.

hag

03/15/06 at 11:12 pm

I love amaretti, thanks for sharing your mother’s recipe. My mother’s side of the family is Italian, so I am very familiar with confetti. My nana once told me when she got married they threw the “confetti” at the happy couple and she got beamed in the head with one. My great aunt had hundreds of the confetti bundles (some came in ceramic figurines..shoes etc..) on her dresser, she was invited to many, many weddings. My favorite way to eat amaretti is dipped in coffee, spiked with Amaretto.

Gerald

03/16/06 at 12:09 am

Ivonne- your picture makes me crave a big cup of rich dark coffee!

Anne (Chaud Devant)

03/16/06 at 1:33 am

Yvonne, thanks for another wonderful article. The confetti tradition is the same here in France : our sugar coated almonds are called “Dragées” and are gifted especially for christening and marriage. For christening, it is the tradition that the godfather or godmother take care to either buy or make the confetti.
As for your mothers amaretti, they look wonderful and I trust the taste just the same.
Baci

ilva

03/16/06 at 5:59 am

Ivonne-confetti confetti, do you know my kids feel the same as you did? Sometimes I buy a lot of confetti as a gift to my friends in Sweden, they looks so beautiful, I think I have to buy some soon and make something of them Thanks for the idea and THANKS for the cookie recipe, I make all our cookies and this is going to be the next batch!

GastroChick

03/16/06 at 8:03 am

How fabulous that you grew up on a diet of Ameretti’s. Thanks for sharing this splendid recipe with all of us - they look wonderful and I’m sure they taste great too.

Danielle

03/16/06 at 8:04 am

I don’t even like nuts, and those still look delicious.

Ivonne

03/16/06 at 9:36 am

Hi Fran,

I’m glad you like them. They’re very good and quite easy to make.

Hi Tania,

Thanks!

Hi Bea,

You’re so sweet! I’d love to bake them for you someday!

Hi Kat,

These are definitely for almond lovers!

Hi Hag,

I’ve never tried them with amaretto-spiked coffee. I will have to give this a try now. I had to laugh at the wedding story and the throwing of confetti … my grandmother used to do the same thing!

Hi Gerald,

And these cookies would be perfect with that cup of coffee!

Bonjour Anne!

I didn’t realize that dragees were the same thing as confetti. Now I have learned something! I’m glad you liked the post.

Ciao Ilva,

I’m so glad you liked the recipe. I hope you do give them a try as they are very easy. Buona giornata!

Hi GastroChick,

I love how you put that … a steady diet of amaretti … that’s wonderful. Tahnks for your kind words!

Hi Danielle,

We’ll make a nut lover out of you yet!

:o)

Darla

03/16/06 at 12:05 pm

Does the recipe halve well? I guess I could freeze them too. I love almonds and I love almonds with cocoa. Thanks for sharing your moms recipe!

Cannella

03/16/06 at 1:24 pm

Troppo troppo troppo belli e buoni!! Baciotti!

Bron

03/16/06 at 3:38 pm

These look wonderfully scrummy Ivonne!

Ivonne

03/16/06 at 5:53 pm

Hi Darla,

The recipe definitely halves well. It also doubles well in case you have a really big event.

Ciao Cannella!

Mille grazie!

Hi Bron,

Thanks so much!

Jen

03/16/06 at 7:13 pm

Your cookies look spectacular! I (hopefully) will be travelling to Italy in August for a family wedding and I really hope they serve these cookies. Yum. :)

Rorie

03/16/06 at 11:48 pm

So many cookies! And yummy to boot, I’m sure. Lovely post about your mum’s amaretti, so nice to read about your family’s recipes.

Ivonne

03/17/06 at 9:43 am

Hi Jen,

I so hope you get to go to Italy for the wedding. I’ve been to a wedding in Italy and it’s beautiful!

Hi Rorie,

As always … thank you. Glad to see you’re back!

rob

03/17/06 at 12:21 pm

Your amaretti look wonderful, Ivonne. Do you ever make regular amaretti? If so, have you ever grated them onto pasta dishes? I’ve seen many recipes (especially for squash ravioli) where a little amaretti is grated on the finished dish. I’ve never tried it myself, but I’m intrigued.

Your post is wonderful, as always. You tell a very good story.

gattina

03/17/06 at 2:02 pm

Hi Ivonne,
I enjoy so much reading the Italian wedding custom … and most of all, your family recipe of ammaretti!
Btw, those amarettis you made are so adorable!

barbara

03/17/06 at 5:44 pm

These look fabulous Ivonne. I love sugar coated almonds.

Sam

03/17/06 at 6:42 pm

Hi Ivonne,

The amaretti look fantastic! mmm… I think I need to make them soon. Thanks for the recipe. And your site looks wonderful.

Nic

03/17/06 at 9:36 pm

Beautiful! I can only imagine how they taste… until I decide to make a batch myself, that is.

Ivonne

03/17/06 at 10:16 pm

Hi Rob,

I’ve also seen recipes where the amaretti are grated onto pasta dishes, but I’ve never tried it … yet!

Ciao Gattina,

Thanks for visiting and thanks so much for your kind words.

Hi Barbara,

I know what you mean. I have a weakness for sugar-coated almonds as well!

Hi Sam,

Thanks for visiting Cream Puffs in Venice!

Hi Nic,

They taste wonderful and I encourage you to make them … thanks for stopping by!

Janice

03/18/06 at 7:59 am

Another great recipe to try…and I love that they get better and more complex with a little age!
Stay well…

Karina

03/18/06 at 10:23 am

Look at those gorgeous little beauties! I remember [vividly] loving similar almond cookies when we visited Italy - too long ago!

Joe

03/18/06 at 11:16 am

What a great cookie picture! They look so tasty!

Cate O'Malley

03/18/06 at 1:33 pm

Wow. They look truly gorgeous … definitely adding to my to-try pile.

genevieve

03/18/06 at 5:58 pm

this is wonderful. i’ve never thought about using ground almonds instead of almond paste…

Vernicious Knids

03/19/06 at 11:00 am

Wow - I just stumbled upon your blog and what a find! I am seriously hungry now after seeing your gorgeous pics and recipes. Your accompanying stories are a wonderful touch as well.

Ceendy

03/19/06 at 1:30 pm

Aww, Ivonne thank you for sharing this beautiful family recipe :) I have tried and failed making amaretti and this post shall encourage me to try again :) And again, thank you for all valuable information you’ve shared with us !

ejm

03/19/06 at 6:25 pm

Now that’s the kind of confetti I would love! Being a wasp, I always associated confetti with little pieces of tasteless coloured paper.

And those amaretti look delicious as well. Nice post, Ivonne!

-Elizabeth

Ivonne

03/19/06 at 7:59 pm

Hi Janice,

They definitely get better as the days go by!

Hi Karina,

I’m so happy that these reminded you of a great food memory!

Hi Joe!

They definitely are … thanks for stopping by!

Hi Cate,

Thanks! If you try them let me know.

Hi Genevieve,

Yes the ground almonds make the cookies easier and more affordable as almond paste can be pricey … and tough to find!

Hello VK!

Thanks for stopping by Cream Puffs in Venice. I shall have to take a trip over to your blog and see what you’re offering. Thanks for the kind words!

Hi Ceendy,

My pleasure! You should try these as the ground almonds make them a bit of an easier cookie to make.

Hi Elizabeth!

Yes people often confuse confetti (almonds) with confetti (paper) … but they’re both pretty and perfect for weddings!

anthony Kinik

03/20/06 at 11:21 am

Your family amaretti recipe…
Now, that’s generosity!
Thank you so much. We’re trying them this week.

Ivonne

03/20/06 at 9:39 pm

Hi Anthony!

How wonderful that you’re going to try them. Let me know how they turn out!

Ruth

03/21/06 at 10:17 pm

Wow - wonderful story, beautiful photos and a delicious looking recipe to boot!

Thanks for sharing.

Ivonne

03/22/06 at 12:13 am

Hi Ruth!

Thanks so much!

Ceendy

03/22/06 at 10:08 pm

Hi Ivonne,
How many cups would a 1-1/2 lb almonds be?
I have this unreliable scale, so I better use volume measuring :p

sam

07/15/06 at 3:04 pm

I just made them :) I have to wait til they cool down before i try one. I was googling for an Ameretti recipe and when I saw yours, of course it was the one I had to follow, although I tweaked it marginally.

Can’t wait to try one, how long til they are cool enough…?

thanks for sharing such a treasure,

Sam

sam

07/15/06 at 4:04 pm

DeeeeeeeeeeeeeLiscious!

I am going to make an abomination of ‘eton mess’ with amaretto whipped cream, toasted almonds, ripe nectarines, peach jam these amaretti and soft chewy meringues with them for a BBQ party I am off too shortly.

Hope the combination will work, sounds good anyway…

Yvonne

09/1/08 at 2:13 pm

These look wonderful. I’ve not come across cocoa in the amaretti before but I’m ready to try something new.

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