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a plate of Sicilian amaretti biscuits


This traditional Sicilian biscuits by Sara Danesin are easy to make and perfect to acompany your morning coffee. They also happen to be gluten-free!
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Cuisine Italian
Servings 15 biscuits


  • 120 g ground almonds
  • 90 g caster sugar
  • 10 g ground bitter almonds optional
  • 10 g honey
  • 1/2 an egg white adjust as necessary
  • icing sugar for dusting


  • Preheat the oven to 160°C (fan assisted).
  • In a large bowl add the ground almonds, sugar, bitter almonds and honey and mix well with a wooden spoon.
  • Add the egg white to a workable consistency. You might not need all the egg white so add gradually to achieve a not too floppy consistency.
  • Place the dough on a cool surface and roll to create small spheres. Coat with icing sugar, making sure they are meticulously well-covered, then place the almond spheres on a baking tray lined with baking parchment or a silicone sheet.
  • Press your index finger onto each biscuit to give it a slightly flatter shape, then bake for 10-12 minutes, or until lightly golden.
  • Do not touch the biscuits until completely cool. Store in an air-tight container and eat within 3-4 days.