Yuzu amaretti
These yuzu amaretti combine the rich flavor of almonds with the aromatic freshness of this Japanese citrus fruit. Their delicately cracked surface reveals a soft, slightly melt-in-your-mouth center. The zest adds bright, floral notes, balanced by a hint of sweetness, resulting in a cookie that is light, fragrant, and indulgent.
- Author
- iRASSHAi
- Prep Time
- 10 minutes
- Cooking Time
- 15 minutes
- Servings
- 20 pieces
Ingredients
- 200 g extra-fine almond flour
- 150 g granulated sugar
- 2 egg whites (≈60 g), at room temperature
- 1 pinch salt
- 1 tsp plain honey (optional; makes the cake moister)
- Thin zest from 1 yuzu
- 1 to 2 tsp. yuzu juice (adjust to taste)
- 50 g powdered sugar (for coating)
Directions
- Preheat the oven to 170°C (conventional heat). Line a baking sheet with parchment paper.
- Combine the almond flour and granulated sugar. Mix in the yuzu zest by rubbing it into the sugar to release the essential oils.
- Beat the egg whites with a pinch of salt until soft peaks form (soft, not stiff). Add the honey just before the mixture is fully whipped.
- Gently fold the egg whites into the dry mixture. Gradually add the yuzu juice.
- Desired texture: a soft, slightly sticky dough that is easy to shape.
- Form balls weighing 20–25 g. Roll them generously in powdered sugar.
- Place them spaced apart (they spread out slightly).
- 13–15 minutes at 170 °C.
- Cracked surface, slightly golden base, still soft inside.
- Let cool on a wire rack. The texture will set in about an hour.
