Fior di Mandorla

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Preparation info

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Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

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This variation of amaretti is popular in southern Italy and Sicily, where green or red food coloring is sometimes added during the mixing. The rough, craggy appearance of these amaretti is a nice contrast to the smoothness of the standard ones.

Prepare as for the plain amaretti, up to and including moistening them with the towel. Allow the piped mixture to dry at room temperature, uncovered, at least 12 hours or overnight.

After the amaretti have dried, dust them heavily with confectioners’ sugar, giving them at least a ¼-inch coating. Then indent each of the piped mounds with your thumb and the first and middle fingers of one hand, positioning them an equal distance apart from each other around the circumference and pinching gently inward, about halfway into the center. Bake the fior di mandorla at 375 degrees for about 15 to 20 minutes. Cool and loosen the fior di mandorla as for the plain amaretti.