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Macadamia and Hazelnut Amaretti

These simple cookies are the perfect size to pop in your mouth with an afternoon tea.


1 cup plain flour (see note)

½ teaspoon baking powder

¾ cup each: macadamias and hazelnuts

Grated zest of ½ orange

2 large egg whites

¾ cup sugar



  1. Preheat oven to 350°F.
  2. Place the flour, baking powder and macadamias in a food processor and grind to a coarse crumb.  Add the zest and set aside.
  3. In a separate bowl, beat the egg whites until soft peaks form, gradually add the sugar beating until thick and glossy.
  4. Gently fold the macadamia flour mixture into the beaten whites.
  5. Shape as desired.


Chefs notes:  Adjust flour depending on type of Amaretti you prefer – more for a firm texture, less for a more macaroon-style.

Some ideas for shapes – Gather a spoon of mixture in hands and wrap around a large macadamia or preserved cherry. Shape into horseshoes or logs and roll in chopped nuts. Lay into a round and score into triangles. Pierce with a fork over surface and break apart when cooked.


Makes 25 – 30 Amaretti, depending on size


Nutritional Information

Based on 30 servings.

Per serving:

Calories 80
Total Fat 4.5g
Saturated Fat .5g
Monounsaturated Fat 3.5g
Polyunsaturated Fat .5g
Cholesterol 0mg
Sodium 0mg
Carbohydrates 9g
Dietary Fiber 1g
Protein 1g