Yuzu amaretti

20 cookies

Production: 20min

  • sweet cuisine
  • yuzu

These little Italian cookies take on a new dimension with their touch of yuzu. A refined variation for citrus lovers.

Made in France by Alain Milliat
A new take on Amarettis, with Yuzu. Perfect with coffee.


  • 175 g almond powder
  • 1 tsp LE YUZU
  • 150 g icing sugar
  • 2 egg whites
  • 1 tsp lemon zest
  • 20 blanched almonds
In this recipe
Graphic image Le Yuzu beige

Le Yuzu



13,90€ 69,50 €/L


  • Step 1

    In a bowl, sieve the almond powder with the icing sugar.

  • Step 2

    Add the egg whites, lemon zests and LE YUZU.

  • Step 3

    Mix together with a wooden spoon until even.

  • Step 4

    Leave in the fridge for 30 minutes.

  • Step 5

    Preheat the oven to 190°C.

  • Step 6

    Line a baking tray with parchment paper and place the icing sugar on a plate.

  • Step 7

    Form even balls of dough (roughly 20 g each). Roll each ball in icing sugar and place on the baking tray. Press gently and decorate each biscuit with a whole peeled almond.

  • Step 8

    Cook in the oven for 13 minutes. The balls should be crisp but not too golden. After removing from the oven, leave to harden for a few minutes before transferring them to a wire rack to cool.