Soft Orange & Pine Nut Amaretti Recipe | Abel & Cole

Soft Orange & Pine Nut Amaretti

Cooking time
Serves18-24 people
Soft Orange & Pine Nut Amaretti

Treat yourself to perfect little bite-size tastes of Italy with these chewy almond biscuits, flavoured with orange and studded with buttery pine nuts. They're just the thing to accompany a rich coffee or creamy gelato, and a great way to use up spare egg whites. Get the kids involved with helping to roll them.


  • 1 orange, zest only
  • 200g ground almonds
  • 120g caster sugar
  • 50g toasted pine nuts
  • 2 egg whites (80g egg whites from carton)
  • 2 tsp honey
  • Icing sugar, to roll

Prep: 15 mins | Cook: 15 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Preheat your oven to 170°C/Fan 150°C/Gas 3. Line a baking tray with baking paper.
2. Finely grate the orange zest into a large bowl. Add the ground almonds, caster sugar and pine nuts to the bowl and stir together to mix.
3. Separate the egg whites into a clean, non-plastic mixing bowl and add the honey (you can use the egg yolks for an omelette or quiche). Whisk the egg whites with electric beaters till they form soft peaks. Add the stiff egg whites to the bowl with the almond mixture and gently fold together till you have a soft dough.
4. Sift the icing sugar onto a plate.
5. Roll the amaretti dough into 18-24 walnut-sized balls with your hands, then roll in the icing sugar to coat generously. Pop the amaretti on the lined baking tray, then slide the tray into the oven and bake for 10-15 mins till just golden. Leave to cool on the tray then serve with coffee after dinner, or as a mid-morning snack.
6. Store the amaretti in an airtight container for up to 2 weeks, or they can be frozen for up to 3 months. They will become less chewy the longer they're stored.
Shopping List
Add main ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop