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    Home » Recipes » Biscuits

    Amaretti Biscuits "Ratafias"

    Published: Apr 26, 2022 by Libby Hakim · 2 Comments

    Jump to Recipe Print Recipe

    Amaretti Biscuits were more commonly known as Ratafias back in Nana Ling's day, the early 1900s.

    And Ratafia Biscuits go all the way back to at least the 1700s!

    There's a good reason they've been around so long. They are one of the easiest and most delicious biscuits you'll ever cook up.

    Sweet, but not too sweet. Crunchy with a hint of chewiness. And that distinctive almond amaretto flavour.

    Yum. Yum. Yum.

    Why were they called Ratafias?

    Ratafia is a liqueur flavoured with almonds or the kernels of peaches, apricots, or cherries.

    Amaretto, which goes into the Amaretti Biscuits, is a type of ratafia that is generally made in Italy. Although it has an almond flavour, it's actually made with apricot pits or almonds or both.

    While ratafia is mentioned a lot in early recipes from the UK, it seems Australia is now more familiar with Amaretti biscuits.

    Whatever you call them, Amaretti Biscuits or Ratafia Biscuits, they are a brilliant little treat.

    Recipe for Amaretti Biscuits

    I've borrowed from an assortment of early recipes to create this super easy one you'll find in the recipe card below.

    A special mention goes to the "Easy Ratafias" recipe from the 1970s Australian Women's Weekly cookbook which contained a surprise ingredient that you may not expect in a biscuit recipe.

    Which ingredient is it? I'm sure you'll spot the odd one out below.

    Top: Goulburn Evening Penny Post, 1929. Bottom: Australian Women's Weekly Cookbook, 1970.

    Amaretti Biscuits ingredients

    Here's what you'll need to whip up a batch of 30 of these beauties:

    • egg whites
    • salt
    • caster sugar (or white/granulated sugar)
    • desiccated coconut
    • dry instant mash potato flakes (Deb or other brand) - yes, you read that one correctly!
    • vanilla extract
    • Amaretto liqueur
    • split blanched almond halves (or almond flakes).

    Making Amaretti Biscuits

    It will take you mere minutes to get these in the oven, and then just 15 minutes to bake off.

    First, pre-heat oven to 10 degrees below moderate (170 degrees celsius, fan-forced).

    Grease two baking trays and then beat egg whites and salt until stiff.

    Gradually add the sugar while beating on low-medium speed and then beat again on high speed for 2 minutes.

    Next, fold in the coconut, dry instant mash potato flakes, vanilla extract and Amaretto liqueur.

    Place teaspoonfuls of mixture on greased baking trays.

    Top with piece of split almond or a few almond flakes.

    Now it's into the oven to bake for just 15 minutes or until a golden brown colour.

    Cool on the tray for 10 minutes before using a spatula to lift biscuits onto a cooling rack to cool completely.

    Want more old-fashioned biscuits recipes?

    Check out the Cooking with Nana Ling Biscuits collection here.

    amaretti biscuits

    Amaretti Biscuits

    Libby Hakim
    Gloriously crunchy on the outside and chewy in the middle, it's hard to stop at just one Amaretti Biscuit.
    5 from 3 votes
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    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine Australian, Italian
    Servings 30 biscuits
    Calories 56 kcal

    Ingredients
      

    • 2 egg whites
    • pinch salt
    • 1 cup caster sugar (or white/granulated sugar)
    • 1 cup desiccated coconut
    • ½ cup dry instant mash potato flakes (Deb or other brand)
    • 1 teaspoon vanilla extract
    • 2 teaspoons Amaretto liqueur
    • 30 split blanched almond halves (or almond flakes)

    Instructions
     

    • Pre-heat oven to 10 degrees below moderate (170 degrees celsius, fan-forced).
    • Grease two baking trays.
    • Beat egg whites and salt until stiff.
    • Gradually add sugar while beating on low-medium speed and then beat again on high speed for 2 minutes.
    • Fold in coconut, dry instant mash potato flakes, vanilla extract and Amaretto liqueur.
    • Place teaspoonfuls of mixture on greased baking tray. Top with piece of split almond or a few almond flakes.
    • Bake for 15 minutes or until a golden brown colour.
    • Cool on tray for 10 minutes before using a spatula to lift biscuits onto a cooling rack to cool completely.

    Nutrition

    Calories: 56kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 6mgPotassium: 37mgFiber: 1gSugar: 7gVitamin A: 1IUVitamin C: 1mgCalcium: 4mgIron: 1mg
    Tried this recipe?If you love it, let me know!

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      Honey Snaps
    • Burnt Butter Biscuits on cooling tray.
      Burnt Butter Biscuits
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    Comments

    1. Helen

      May 01, 2022 at 6:52 pm

      5 stars
      Can I substitute the instant potato?
      Thanks for sharing
      Helen

      Reply
      • Libby Hakim

        May 01, 2022 at 7:33 pm

        Hi Helen - you could try substituting with tapioca flour, rice flour, arrowroot or extra coconut. I haven't tried any of these myself so do let me know in the comments if you give one of these a go. Thanks! Libby

        Reply
    5 from 3 votes (2 ratings without comment)

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    Hi, I'm Libby, a recipe collector and writer. I love everything about home cooking and share modern classics and recipes that have been passed down for generations – I hope you find a few that bring back treasured memories.

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