AMARETTI
FOODPRINT · CROSS-SECTION & PROCESS
CROSS-SECTION
CRUST
CRUMB
ALMOND
SUGAR
PROCESS FLOW
PREP
COOK
ASSEMBLE
DONE
SHOPPING LIST
CORE
[ ] BLANCHED ALMONDS 3 CUPS
[ ] WHITE SUGAR 1-1/2 CUPS
[ ] EGG WHITES 3 LARGE
[ ] ALMOND EXTRACT 1 TSP
PANTRY + TOOLS
[ ] PARCHMENT PAPER
[ ] FOOD PROCESSOR
[ ] 2 BAKING SHEETS
[ ] TEASPOON / SMALL SCOOP
FINISH
[ ] DRY STORAGE TIN
[ ] FRUIT DESSERT FOR SERVING
YIELD: 2 DOZEN COOKIES
NOTES
* FRESH-BAKED: CRISP OUTSIDE,
CHEWY ALMOND CENTER
* AS THEY SIT, MOISTURE MOVES
OUTWARD AND THEY CRUNCH THROUGH
* COOL FULLY ON THE PAPER OR
THE BOTTOMS CAN TEAR
* FINE ALMOND MEAL MAKES THE
CLEANEST CRACKED DOMES
MODIFICATIONS
TEXTURE
SOFTER: PULL AT 20-22 MIN
CRUNCHIER: DRY 1-2 DAYS IN TIN
AROMA
ADD LEMON ZEST FOR A BRIGHTER TOP NOTE
DIP BASES IN DARK CHOCOLATE (OPTIONAL)
PAIRINGS
DESSERTS
CLASSIC TIRAMISU
POACHED PEARS · BERRIES + CREAM
DRINKS
ESPRESSO · MACCHIATO
VIN SANTO · AMARETTO
SWEET MARSALA
BATCH PLATE (APPROX.)
2.0 IN COOKIE DIA
AGING CURVE: CHEWY NOW → CRUNCHY LATER
CRACKED SUGAR CRUST
DRIES FAST, LIFTS, THEN SPLITS INTO PLATES
CUT FACE
DENSE ALMOND PASTE WITH FINE AIR POCKETS
CHEWY CENTER
PULLS SLIGHTLY WHEN WARM, FIRMS AS IT COOLS
STACKED HOLD
LOW PROFILE DOME, DRIES EVENLY IN A TIN
BROKEN FRAGMENT
FRESH BAKE SHOWS A SOFT BITE, NOT A DRY SNAP
WHOLE DOME
ROUND SPOONED MOUND, 1-1/2 IN SPACING
PREHEAT + LINE
300°F · PARCHMENT ON 2 SHEETS
GRIND ALMONDS
PROCESS TO A FINE, EVEN MEAL
ADD SUGAR
PROCESS 15 SEC TO EVENLY BLEND
PROCESS DOUGH
ADD WHITES + ALMOND EXTRACT UNTIL IT BALLS
PORTION MOUNDS
ROUNDED TEASPOONS · KEEP 1-1/2 IN APART
BAKE
20-30 MIN UNTIL GOLDEN WITH CRACKED TOPS
COOL ON PAPER
LET THE BASE SET FULLY BEFORE LIFTING
DRY + STORE
TIN FOR A FULL CRUNCH · SERVE WITH DESSERT
SOURCE
ALLRECIPES.COM
SERVINGS
12 / 2 DOZEN
TIME (PREP / COOK / TOTAL)
20M / 25M / 45M
DIFFICULTY
★ ★ ☆ ☆ ☆
ATTRIBUTES
N
NUTS
E
EGGS
GF
GLUTEN-FREE
DESIGNER
D. TUROWSKI
DATE
2026-04-04
DRAWING
FOODPRINT
REV B · FP-21B21D