When I first tried Brown Butter Amaretti Biscuits, I was struck by their rich and nutty flavor. The combination of browned butter and almond flour creates a unique taste that’s hard to resist. Their contrast of textures—a crisp exterior with a chewy center—makes them truly special. I’m eager to share the recipe and some tips, but first, let’s explore what makes these biscuits such a delightful addition to any occasion.
What kind of recipe is it?
Brown Butter Amaretti Biscuits are a delightful Italian treat that marries the nutty richness of brown butter with the crisp, chewy texture of traditional almond cookies.
These biscuit-inspired delights stand out for their unique flavor profile, showcasing the toasty notes of browned butter alongside the sweet, aromatic essence of almonds.
Ideal for those seeking a refined, indulgent snack, they pair perfectly with coffee or tea, making them perfect for gatherings or a cozy afternoon alone.
Anyone with a sweet tooth or a love for baking will find joy in making these exquisite biscuits.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Intermediate |
| Preparation Time | 20 minutes (plus cooling time) |
| Number of Servings | Approximately 24 biscuits |
Ingredients
| Ingredient | Quantity |
|---|---|
| Almond flour | 2 cups |
| Granulated sugar | 1 cup |
| Brown butter | ½ cup (1 stick) |
| Egg whites | 2 large |
| Vanilla extract | 1 teaspoon |
| Baking powder | ½ teaspoon |
| Salt | ¼ teaspoon |
| Powdered sugar | For dusting (optional) |
This table outlines all the ingredients needed for making Brown Butter Amaretti Biscuits, along with their respective quantities.
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | Used for combining ingredients and mixing the batter. | Any large deep dish or pot for mixing. |
| Measuring cups (dry and liquid) | To accurately measure out flour, sugar, and liquids. | Use a coffee cup for dry ingredients in a pinch. |
| Measuring spoons | For precise measurement of small quantities like baking powder and vanilla extract. | Tablespoons can be used for approximation. |
| Stand mixer or hand mixer | For easily beating egg whites and combining the batter thoroughly. | A whisk and some elbow grease can work as well. |
| Rubber spatula | To fold and scrape down the sides of the bowl to ensure even mixing. | A wooden or silicone spoon can serve similarly. |
| Wooden spoon | Helps in mixing ingredients, especially the thicker dough. | Any sturdy spoon can be used for mixing. |
| Baking sheets (2-3) | Provides a surface to bake biscuits evenly. | Any flat oven-safe baking dish or tray can substitute. |
| Parchment paper or silicone mats | To line baking sheets for easy removal and cleanup. | Greasing the pan can be used as an alternative. |
| Cookie scoop or spoon | For portioning out cookie dough onto baking sheets uniformly. | Two spoons can be used to scoop and drop dough. |
| Cooling rack | Allows biscuits to cool evenly after baking without becoming soggy. | A clean kitchen towel can be laid flat for cooling. |
| Oven thermometer | Ensures the oven is at the correct temperature for consistent baking. | An inexpensive oven-safe baking dish can be used to gauge heat levels indirectly. |
This table provides the essential kitchen equipment needed for making Brown Butter Amaretti Biscuits, along with their purposes and budget-friendly alternatives.
Cooking Steps
6. Whip the egg whites. In a clean mixing bowl, preferably metal or glass, beat the 2 large egg whites using a stand mixer or hand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
7. Incorporate the vanilla and cooled butter. Add the 1 tsp (5 ml) vanilla extract and the slightly cooled, browned butter to the whipped egg whites. Mix gently until just combined.
8. Fold in dry ingredients. Carefully fold the almond flour mixture into the egg white mixture using a rubber spatula until no streaks remain. Be gentle to maintain the volume of the egg whites.
9. Scoop the dough. Using a cookie scoop or two spoons, portion the dough onto the prepared baking sheets, spacing them at least 5 cm (2 inches) apart as they’ll spread slightly.
10. Bake the biscuits. Place the baking sheets in the preheated oven. Bake for 12-15 minutes, panning halfway through if necessary for even coloring.
The biscuits are done when they’ve a slightly golden color on top and a crisp outer layer while remaining soft inside.
11. Cool the biscuits. Remove from the oven and allow the biscuits to cool on the baking sheets for 5 minutes.
Then, transfer them to a wire cooling rack to cool completely.
12. Serve or store. Once cooled, enjoy the biscuits immediately or store them in an airtight container at room temperature for up to one week.
The texture should remain crisp on the outside and chewy on the inside.
Variations
- Chocolate Chip Amaretti: Fold in 100 g (3.5 oz) of dairy-free chocolate chips for a decadent treat.
- Cocoa Amaretti: Replace 50 g (1.75 oz) of almond flour with 50 g (1.75 oz) of unsweetened cocoa powder for a rich chocolate flavor.
- Pumpkin Spice Amaretti: Add 60 ml (¼ cup) of pumpkin puree and 1 tsp (5 ml) of pumpkin spice for a seasonal autumn variation.
- Lemon Zest Amaretti: Incorporate the zest of 1 lemon into the batter for a fresh citrus twist.
- Nut-Free Amaretti: Substitute almond flour with sunflower seed flour in equal amounts for a nut-free version.
- Vegan Amaretti: Replace egg whites with aquafaba (the liquid from canned chickpeas) in a 1:1 ratio for an egg-free option.
- Matcha Amaretti: Add 2 tsp (10 g) of matcha powder to the dry ingredients for a vibrant green tea flavor.
- Salted Caramel Amaretti: Drizzle with homemade or store-bought salted caramel sauce before baking for a sweet and salty combination.
Tips on plating and presentation
While baking delicious Brown Butter Amaretti Biscuit is rewarding, presenting them beautifully can elevate your dessert experience.
Consider dusting them with powdered sugar for a delicate effect or pairing them with fresh berries for a pop of color.
For garnish ideas, try adding crushed pistachios or a drizzle of dark chocolate.
Serve them on a simple white plate to make the flavors shine!
What other dishes can I pair it with?
When it comes to pairing Brown Butter Amaretti Biscuits, there are plenty of delightful options to consider that can complement their rich, nutty flavor.
I love serving them alongside a creamy panna cotta or a light fruit salad for balanced dessert pairings.
The sweetness of chocolate mousse also creates fantastic flavor combinations, enhancing the overall experience of these exquisite biscuits.
What drinks can I pair it with?
To bring out the best in Brown Butter Amaretti Biscuits, I love pairing them with a rich coffee or espresso, as the bold flavors enhance the biscuits’ nutty notes.
For a sweeter experience, I recommend a dessert wine like Vin Santo, which complements the biscuits beautifully.
Both options elevate the treat, creating delightful coffee pairings or perfectly balancing the sweetness of wine.
Frequently Asked Questions
Can I Freeze Brown Butter Amaretti Biscuits?
Yes, I often freeze biscuits for later enjoyment! Just wrap them tightly in plastic, then store in a freezer bag. Thawing methods like leaving them at room temperature or microwaving work perfectly for a quick treat.
How Long Do These Biscuits Last at Room Temperature?
These biscuits last about a week at room temperature. I recommend storing them in an airtight container to maintain freshness. Proper storage conditions can really extend their shelf life, so keep that in mind!
Are There Gluten-Free Options for This Recipe?
Yes, I’ve made them gluten-free by using gluten-free flours like almond or coconut flour. If you want to reduce sugar, alternative sweeteners like monk fruit or erythritol work great too. Enjoy experimenting!
What’s the Best Way to Store Leftover Biscuits?
I store leftover biscuits in an airtight container to keep moisture in. If I want to maintain their crispiness, I’ll add a paper towel inside. This way, they stay delicious and fresh for days!
Can I Substitute Other Nuts for Almond Flour?
Absolutely, I’ve substituted hazelnut flour and used pecan flour in my recipes. Both give a delicious twist! Just keep in mind they might alter the flavor and texture a bit. Enjoy experimenting!