Amaretti are small Italian almond biscuits, similar to macaroons. Crunchy, sweet and deliciously healthy, you’ll love our sugar free and gluten free recipe version of the amaretti biscuit.

Sugar Free and Gluten Free

Makes 25-30


  • 250g almond meal
  • 80g Perfect Sweet® xylitol
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 1 X-large egg
  • 1 X-large egg white
  • Powdered xylitol for dusting


  1. Preheat oven to 150˚C/130˚C fan-forced. Line a baking tray with baking paper.
  2. Place almond meal and xylitol in a food processor and process until combined. Add vanilla and almond extract and pulse a few times.
  3. Add the whole egg and process until well combined.
  4. Add the egg white and continue to process to a smooth dough.
  5. Place teaspoons of dough onto the baking tray and flatten slightly using index finger knuckle.
  6. Bake for 25-30 minutes or until golden.  Cool on tray.
  7. Dust with powdered xylitol.

A tasty treat for all ages, try our sugar free and gluten free amaretti biscuit recipe today and let us know how you go!  

Copyright © 2014 SweetLife Australia Pty Ltd

Sign-up to Receive Sugar Free

Recipes - News - Life

Customer Stories

Customer Stories

"Congrats on bringing these products to us. Carolyn is beautiful and the picture of health. I'm coeliac and have adjusted my diet accordingly. Also, am interested in healthy eating and lifestyle. Look forward to hearing from you, well done!" - Regards, Paul

"Just wanted to say that I have now tried both packets of baking mixes.  First the brownies (all now eaten) and this afternoon I made the lamingtons.  Im soooooooo impressed and sooooooo happy that I have finally found a tasty, not too expensive, low carb sweet treat to have made up in the freezer.  I will never be without a packet in my cupboard !!!!!!!!!!" - thanks  Lindy

"I was given chocolate bake mix by a friend, left it in the cupboard for ages assuming it would be average tasting. Made brownies this evening and will definitely be buying more and recommending it to all my colleagues in the health industry." - Regards, Sandra