What is it?

Light, crisp, and crumbly, these Italian macaroons give an intense almond flavor to desserts and classic preparations like pumpkin ravioli.

Kitchen math:

6 cookies = about 1/3 cup coarse crumbs

Don’t have it?

If you are making crumbs, try subbing almond biscotti or another crumbly cookie, such as gingersnaps or graham crackers.

How to choose:

A popular brand of amaretti is Lazzaroni di Saronno.

How to prep:

To make crumbs from the cookies, use a rolling pin to crush the amaretti between sheets of waxed paper (or in a sealed heavy-duty plastic bag) until they’re in tiny chunks but not powdered.

How to store:

These cookies will keep well in a cool, dry place.

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Recipes

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  Recipe

  Honey-Vanilla Greek Yogurt Mousse with Sticky Balsamic Berries

  A quick balsamic and black pepper glaze underpins the season’s most colorful fruits in this cool dessert. You’ll need a few hours to strain the yogurt and a few more…

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  Recipe

  Poached Plum Sundaes

  干白葡萄酒偷猎李子和香草them deliciously complex and even more succulent and juicy than they naturally are. Stop cooking the plums as soon as they’re…

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  Recipe

  Crushed Strawberry-Balsamic Fool Parfait

  Strawberries, brown sugar, and balsamic vinegar are one of the dessert world's perfect combinations. Each element echoes the others and the sweet-sour-savory dynamic is irresistible. Your balsamic vinegar should be…

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  Recipe

  Bergamo-Style Ravioli

  Amaretti, the small, almond-laced cookies, come from Italy's Lombardy region and play an integral role in the cuisine of the small medieval city of Bergamo. They are found in many…

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  Recipe

  Amaretto Cheesecake

  This almond-lover's cheesecake has a shot of amaretto in the creamy filling and crunchy amaretti cookies crumbled over the top. Create your own customized cheesecake recipe with our Recipe Maker.

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  Recipe

  Grilled Peaches with Raspberry Butter & Cookie Crumbs

  This dessert is reminiscent of Peach Melba. The peaches can also be served without the ice cream, but keep the cookie crumbles—they provide a welcome crunch to the otherwise soft…

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  Recipe

  Peaches & Cream Parfait

  This dessert looks pretty served in stemmed goblets, tall water glasses, or martini glasses that hold 1-1/4 to 1-1/3 cups.

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  Recipe

  Zabaglione with Summer Fruit

  Classic zabaglione is made with dry Marsala, but I like the way a spicy, floral Riesling pairs with ripe summer fruit. Look for an Alsatian-style dry or off-dry Riesling, or…

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  Recipe

  Crisp Pear Strudel

  The combination of pears and nuts in this crackly-crisp strudel make it the perfect finish to any Meditterranean-themed menu.

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  Recipe

  Plum & Raspberry Galette

  I originally developed this recipe using amaretti—very sweet, very light, very crisp almond meringue cookies. You can often find them in Italian and specialty groceries. Almond biscotti work well, too.…