Biscotti di Amaretto

the second and perfect version

Every time I order espresso at a bar or restaurant I move over those cute little cookies it comes with to P. Biscotti di Amaretto or Amaretti are Italian cookies that are made with Amaretto and egg whites. The next time I order some espresso I am going to hand over those cookies to P. and replace them with my own. If you want to do the same, here is the recipe.

As I said, usually these contain eggwhites which make the cookies – that are very similar to macaroons in texture – light and crunchy. I think the best way to imitate this texture is to use a combination of starches like corn or tapioca starch, silken tofu and soy flour. When I started experimenting with these I left those ingredients out (using soy pudding instead of tofu) and the result was a light but too soft cookie which also didn’t have the cracked surface the original versions have.

the first version

My second batch already came out perfect, but I tried a third version. This time the cookies came out too soft again, so I stick with the second one. The first and the third version didn’t have soy flour in them, so this seems to be the most important ingredient (next to the silken tofu which adds the fluffiness).

the third version

When making this cookie it is important to make it small. This helps the crunchy texture a lot. I used a pastry bag and piped the batter onto a baking sheet and after experimenting a bit I think that they shouldn’t be bigger than two centimetres in diameter. (0.8 inch – If you go for one inch that will still be fine)

I made these without almonds, getting the flavour from the Amaretto and bitter almond extract. If you would like to have some ground almonds in them, feel free to replace some of the flour with it.

Biscotti di Amaretto (makes 90 – yes why, these are small!)

1/4 cup silken tofu
75 g (1/2 cup + 2 T) granulated sugar
1/4 cup vegetable oil (I used sunflower seed oil)
80 g (1/2 cup + 2 T)whole wheat flour
25 g tapioca starch (3 T)
1 t baking powder
2 T Amaretto
3/4 of a small bottle (1/2 t) bitter almond flavouring essence*
1 T soy flour
*These flavouring essences are a common ingredient here in Germany, they are made from oil and flavourings or extracts. You could substitute pure almond extract, but I can’t tell you how much you would need as these pure extracts aren’t very common here in Germany. [So far I’ve only seen vanilla] But I think it would be in the range of 1/2 to 1 t

Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a blender combine tofu, oil, sugar, and almond essence and blend until creamy.
In a bowl combine the dry ingredients, mix and add wet to dry. Mix until no lumps are left. (I usually use a hand-held mixer for this)
Fill a pastry bag (fitted with a decorating tip of your choice) with the batter and pipe small amounts onto the baking sheet. try to make them not larger than 2 cm. (0.8 inch. If you go for an inch that will be fine too) Bake for 7-9 minutes until golden brown and try to check them often as they might burn soon due to their size. Let them cool completely and store them in an airtight container. Their taste improves over the course of a day, so try to be patient before you have your espresso with some of your own, vegan Biscotti di Amaretto.

25 Comments

  • Food Bites No. 16: Blub
    8 years ago

    […] Almond Biscotti […]

  • 9 years ago

    Τhis sounds very good! The first batch is the most pretty, but I know that biscotti di amaretto look more like the second batch! This is cool, i will try it!

  • 9 years ago

    vila – 1/4 cup is 60 ml and a cup 240 ml. I think, if I remember correctly 1/4 cup silken tofu equals 80 grams.

  • 9 years ago

    no dear german friend,
    you cannot leave me with such a good rezepte and cup mesure!!!

    how much is a cup of silken tofu? and oil in ml?? danke!! otherwise i get crazy!!!

  • […] use white breadcrumbs, as in this recipe. Other substitutions for the kavring include cookie or biscotti crumbles. For the cream, you can either use soyatoo or you can make you own cream based on […]

  • Rural Vegan
    10 years ago

    How I love almond flavored cookies! I didn’t think these would be easily veganizable, but they certainly look identical to traditional Amaretti. You’re awesome, Mihl!

  • Liz²
    10 years ago

    this makes me want to make pasta (very green pesto maybe? ;) just so I can have these with coffee afterwards!

  • Melisser; the Urban Housewife
    10 years ago

    Wow, these sound wonderful!

  • Kumudha
    10 years ago

    Amaretti looks delicious! Thanks for sharing wonderful vegan recipes!

  • ChocolateCoveredVegan
    10 years ago

    Ooh the biscotti are gorgeous! They look reminiscent of a cookie that, here in the US, is called a “meringue”.

  • Ricki
    10 years ago

    These are the most adorable cookies! They sound delicious.

  • Jennifer
    10 years ago

    These look amazing. Oh my!

  • Urban Vegan
    10 years ago

    My husband will be so happy when he knows I can make these again!

  • Pink Theory
    10 years ago

    those look divine. thanks for the recipe, I will have to try these out!

  • aTxVegn
    10 years ago

    Both of those look wonderful!

  • Jess - The Domestic Vegan
    10 years ago

    YUM! I will definitely be making these!

  • Bianca
    10 years ago

    You rock for figuring this out! I didn’t know there was a way to imitate that texture! Thanks!

  • pavotrouge
    10 years ago

    amarettini are awesome! still, I think there are some brands that ARE vegan after all, I remember buying some bags of them a while ago. must check with the Italian corner shop.

  • Vegan_Noodle
    10 years ago

    Wow, these look so beautiful and professional!

  • Amy
    10 years ago

    Almond is one of my favorite flavors. Those look great! Do you have almond paste in Germany? It is vegan and I think it’s the main ingredient in some versions of amaretti.

  • Monika K
    10 years ago

    Oh, Mihl – these look just like the ones that came with the many coffees I drank in Heidelberg! I often just left them on the plate, but how cool to have a dairy-free version. You’re so inventive!

  • VeggieGirl
    10 years ago

    oh my goodness, you’re FABULOUS for making a vegan version of these cookies – thank you, thank you, thank you!! :0)

  • Mihl
    10 years ago

    Romina, I would love your opinion on those if you make them.

  • romina
    10 years ago

    I have missed Amaretti ever since becoming a vegan. Thank you so much for this recipe! My family will thank you. =)

  • Celine
    10 years ago

    this has always been a favorite of mine! nifty.

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