Waitrose and Partners
Martha Collison's Amaretti biscuits

Amaretti biscuits

There is a stall at Borough Market in London that sells legendary doughnuts, but I recently branched out and tried one of their perfectly dusted, aptly named Amaretti di Southwark . Sticky like marzipan and a far cry from artificial, crunchy impostors; I knew from the moment I tried these, walking along the southern bank of the River Thames, that they would be a firm favourite and that I had to come up with my own version. Be sure to coat the biscuits liberally in icing sugar so they crack properly in the oven. They make great gifts. 

- Martha Collison

Makes: about 30 biscuits

4.5 out of 5 stars(2) Rate this recipe
  • Makes30
  • CourseSnack
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 egg whites
  • 150g caster sugar
  • 175g ground almonds
  • 1 tbsp amaretto liqueur (or a few drops of almond extract)
  • Icing sugar, to dust


  1. Preheat the oven to 170°C/150°C fan/gas 3 and line a large baking sheet with baking parchment.

  2. Put the egg whites in a large, clean grease-free bowl and whisk with an electric hand-held whisk or manual balloon whisk until stiff peaks form. Be warned that whisking them by hand will take considerably more time and effort!

  3. Gently fold the sugar, almonds and amaretto liqueur or almond extract into the mixture, until a thick paste forms.

  4. Roll the mixture into small balls using your hands, then coat each ball liberally in icing sugar – you should make about 30 biscuits – and place them on the lined baking sheet. Bake for 15–20 minutes until golden brown and cracked on top. The biscuits will keep well, stored in an airtight container, for up to 1 week.

Cook’s tip


Bake miniature amaretti biscuits to use as decorations for cakes or cute snacks by rolling tiny balls of the mixture. Bake in the same way as above, reducing the cooking time to 10 minutes.


Typical values per item when made using specific products in recipe


286kJ/ 68kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (4.5/5)

4.5 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars