desserts sardinian

Amaretti Sardi (Sardinian Almond Cookies)

Amaretti sardi are Sardinian almond cookies with lemon zest, a crackled sugar top, and a dense center that stays soft after baking.

Gluten-Free Vegetarian
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Prep 25 min
Cook 18 min
Total 43 min
Servings 24
Difficulty Medium

Ingredients

Cookie dough

Finishing

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Instructions

  1. Pulse the almonds in a food processor until very finely ground. Stop before they turn into almond butter.

    Tip: Short pulses work better than running the machine continuously. You want a fine, sandy texture.

  2. Tip the ground almonds into a bowl and mix in the granulated sugar, lemon zest, and bitter almond extract if using. Rub the mixture together with your hands until it feels like damp sand.

  3. Cover the bowl with a clean cloth and let the almond mixture rest overnight at cool room temperature.

    Tip: This rest is what gives amaretti their dense center and helps the tops crack cleanly in the oven.

  4. The next day, work the egg whites into the almond mixture a little at a time until you have a soft, sticky dough that holds its shape.

    Tip: Add the last part of the egg white gradually. Depending on the almonds, you may not need every drop.

  5. Set out a small bowl of water and the sugar for coating. Wet your hands lightly, pinch off walnut-sized pieces of dough, and roll them into irregular balls.

  6. Dip only the top of each cookie into the coating sugar and place the cookies sugar-side up on a parchment-lined baking sheet, leaving space between them.

  7. Bake at 175 C for 16 to 18 minutes, until the cookies puff slightly, the tops crack, and the surface turns a warm honey color.

    Tip: They should still feel a little soft in the middle when they come out. They firm up as they cool.

  8. Cool completely on the tray before serving.

Storage & Meal Prep

Keep the cookies in an airtight tin for up to 1 week. They stay tender in the center and the crust softens slightly over time. They also freeze well.

Variations

  • With Orange Zest: Replace one lemon with an orange for a rounder citrus note that still feels very Sardinian.
  • With Bitter Almond Extract: Traditional recipes use a small amount of bitter almonds. In most home kitchens I use bitter almond extract instead because it is easier to source and simpler to handle.

FAQ

Are amaretti sardi the same as suspirus?

No. They belong to the same almond-sweet family, but amaretti sardi rest overnight before the egg whites go in and are finished with a sugar crust that cracks in the oven. Suspirus are closer to a lighter almond meringue.

Why does the mixture rest overnight?

Resting gives the sugar time to draw moisture from the almonds and lemon zest. By the next morning the mixture feels damp and cohesive, so the egg whites bind it without making it loose.

Can I use bitter almonds?

Traditional Sardinian recipes often include a small amount, but bitter almond extract is the more practical option for most cooks. It gives the same characteristic aroma without needing a separate specialty ingredient.

Interactive Nutrition Map

24 Servings

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Nuts & Seeds
Almonds
350 g
Herbs & Spices
Lemon Zest
4 g
Sweeteners
White Sugar
350 g

Per Serving

141kcalCalories
3gProtein
18gCarbs
7gFat
2gFiber
Sodium*
0mg0% DV
Potassium
107mg2% DV
Calcium
39mg3% DV
Iron
0.5mg3% DV
Magnesium
39mg9% DV
Vitamin C*
0mg0% DV
Vitamin A*
0µg0% DV
Vitamin K*
0µg0% DV
Folate
6µg2% DV
Almonds
White Sugar
Lemon Zest
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, amaretti sardi are part of the almond-sweet tradition that shows up at holidays, family trays, and bakery counters across the island. I make them from a short list: almonds, sugar, lemon zest, and egg whites, with the overnight rest doing as much work as the oven.

These are not the light, airy amaretti some people expect from other parts of Italy. Sardinian amaretti stay denser in the middle. The outside dries just enough to crack and set, while the center keeps a soft chew. That contrast is the point.

Why the overnight rest matters

The rest is not decorative tradition. It changes the dough. Once the almonds, sugar, and lemon zest sit together, the mixture becomes more cohesive and fragrant. By the next day, the sugar has started pulling moisture from the almonds, so the egg whites bind the dough without making it sloppy.

If you skip that rest, the cookies still bake, but they tend to spread more and lose some of the compact texture that makes amaretti sardi read correctly.

Shaping and baking notes

I keep the shaping slightly irregular rather than chasing perfect rounds. That gives the finished cookies a more natural crackle on top and a less uniform bakery look. Wet hands help because the dough is sticky by design.

Bake only until the tops split and the color turns pale gold. If you wait for the centers to feel fully firm in the oven, they will dry out after cooling. The tray carryover finishes the job.

How to serve them

Serve amaretti sardi once fully cool, when the crust has settled and the interior has tightened slightly. They keep well in a tin, which is one reason they belong in the Sardinian sweets cluster alongside Suspirus, Pabassinas, and Pardulas.

For the broader island context, The Sardinian Kitchen is still the right hub.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide