In English, some people call Amaretti cookies; some call them macaroons.
They are a crisp cookie with a slightly chewy centre but as they age, they get crispy all the way through.
They are made from ground almonds, egg white, and sugar. Some recipes call for a mix of sweet and bitter almonds. Some use just sweet almonds, and some almond paste. Some commercially-made Amaretti will just use artificial almond flavour.
You can get them plain or chocolate coated. They are usually sold individually wrapped and then boxed or put in a cookie tin.
In recipes, Amaretti are often used crushed as a base for trifle or tiramisu.
“Amarettini” are very small ones, sometimes in English called “baby Amaretti.”
15 whole Amaretti = ¾ cup crushed finely
15 whole Amaretti = 1 cup crushed coarsely
5 whole Amaretti = ¼ cup, crushed
8 Amaretti = 2 oz / 50g
40 Amaretti cookies = 8 oz / 250g
16 whole Amarettini (small ones) = 1 cup whole Amarettini = 2 oz / 50 g
Amaretti originated in Venice, sometime during the Renaissance.
The word “Amaretti” is plural; it means literally “small bitter things.”