Matcha Amaretti

Although I cannot reveal how I obtained the ground almonds during lockdown, I was delighted that they came into my possession. It meant that I could do a trial run of the recipe I was going to use as my birthday recipe. Quite often, I make macarons to share with my nearest and dearest, but after the success of Ottolenghi’s amaretti I made at Christmas (click here for recipe)and my love of matcha (see matcha, pink peppercorn and cherry madeleines click here for recipe), I decided that these matcha amaretti would be the perfect little morsel to celebrate with.

I found the recipe on There is also a raspberry version using raspberry powder which also look tempting. The only changes I would make to this recipe would be to reduce the amount of sugar from 200g to 150g and also to reduce the cooking time to allow for a softer amaretti. Though I have to say I did enjoy the chewy amaretti that came as a result of 25 minutes in the oven, I prefer a softer version. Next time I’ll bake them for 15-18 minutes as in the Ottolenghi recipe.

I will definitely be baking a double batch to celebrate my birthday when we get out of lockdown, one matcha and one raspberry. For now though, I will just have to enjoy these on my own!


200g almond flour or very finely ground almonds, sifted

200g granulated sugar (I used 150g)

1 tablespoon matcha powder

pinch salt

2 large egg whites (about 60g)

1/4 teaspoon lemon juice

1/2 teaspoon almond extract

Icing sugar to dust


  1. Preheat oven to 150 degrees C. Line a baking tray with baking paper or a silicone baking mat.
  2. In a large bowl, whisk together almond flour, sugar, matcha and salt until evenly incorporated.
  3. In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
  4. Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough.
  5. Lightly dust your hands with icing sugar. Portion the dough into 1-inch balls. Roll into a smooth ball, then roll in icing sugar. Arrange on the lined baking tray, leaving 1 inch of space between balls.
  6. Bake for 25 minutes until tops are cracked and bottoms are just barely golden. If you prefer softer amaretti bake for 15-18 minutes. Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.

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