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Cooking + Entertaining

Amaretti cake: the recipe for a soft and fragrant dessert

Amaretti cake: the recipe for a soft and fragrant dessert

The Amaretto cake it’s a sweet of belief simple and fragrant, perfect for snacks and breakfasts for the whole family. Just accompany it with a cup of hot tea or milk to please young and old alike. The protagonists of the recipe are the Amaretti Cookies, cookies very popular and widespread throughout Italy, with an intense and characteristic flavor given by sweet and bitter almonds. Typical of the Piedmontese traditionare generally used in sweet and savory preparations, such as bonet or Mantuan pumpkin tortelli.

To prepare this dessert, simply work the eggs with the sugar, butter and flour using the electric whisk. Add the macaroons, reduced to coarse crumbs, then cook in the oven. The result is a moist cake wet consistencymade fragrant and very aromatic by adding a small glass of Brandy. If you want, you can replace it with marsala or a cup of espresso. You can also add a few chocolate chips inside the dough and, once baked, sprinkle the surface with icing sugar or unsweetened cocoa powder.

You can also serve it as dessert at the end of the meal, garnished with a spoonful of whipped cream or a scoop of vanilla ice cream. For a light alternative, replace the butter with the same amount of high oleic seed oil. You can prepare macaroons with our simple recipe or buy them ready to use.

Find out how to make the amaretti cake by following the step-by-step procedure and tips. Also try the coffee and amaretti roll and the amaretti parfait.

How to prepare macaroon cake

Collect the macaroons in a resealable food bag 1.

Press down with your hands (or use a rolling pin) until coarse crumbs form 2.

The result should be this 3.

In a bowl, break the eggs 4.

Work them with electric whisks 5.

Add the sugar 6.

Continue beating until the mixture is frothy and fluffy seven.

Melt the butter, let it cool and then add it to the mixture. 8.

Mix the flour and the baking powder by sifting them with a fine sieve 9.

Pour the cognac ten.

Now combine part of macaroons 11.

Mix well 12.

Line the bottom of a 24 cm diameter mold with a disc of parchment paper and butter the edges 13.

Pour the batter 14.

Sprinkle the surface with the reserved amaretti 15.

Bake in a static oven preheated to 180°C for 40 minutes 16. Check for doneness with the toothpick test.

After the baking time, take the cake out of the oven and let it cool. 17.

The cake is ready to eat 18.

Cut into slices and serve 19.


The macaroon cake can be kept at room temperature for 2-3 days under a glass dome or in an appropriate airtight container.

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