Amaretti Torta

Jim’s dad came over to watch the Packer game last week, and I decided to make an Italian themed dinner for all of us. I needed something sweet to end things, but was drawing a blank when I came upon this recipe in my copy of Giada’s Kitchen. Based on the ingredients and directions, it came out like I expected, not too heavy with an equally delicate flavor. Jim didn’t love it, but the rest of us, including Carter, did. I will say that the flavor and texture are better the second day, as it gives the glaze some time to seep into the cake.

I didn’t find amaretti cookies at my usual grocery store, and didn’t have time to stop at the local Italian market, so I used almond biscotti instead. I think it turned out great, and look forward to making the cake again with the “correct” ingredients to note the differences. I would recommend using a really good marmalade for this as well, as it gives the final touch to the cake, that orange jelly just won’t match.



  • 20 amaretti cookies, plus 8 amaretti cookies crushed for topping
  • 2 ounces semisweet chocolate chips (about 1/2 cup)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 5 large eggs, separated
  • 2 tablespoons orange-flavored liquor (Triple Sec, Cointreau, or Grand Marnier)
  • 1/2 cup all-purpose flour
  • 1/4 cup orange marmalade



  1. Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.
  2. Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.
  3. Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.
  4. In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.
  5. Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.

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