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Amaretto (Italian Almond Cookie)

By Gelato Expert

Inspired by Italy's beloved amaretti cookies, this recipe combines Stella Base 50 with Pasta Amaretto for a rich almond flavor and creamy texture. Garnish with crushed amaretti cookies for added texture.

Amaretto (Italian Almond Cookie)
3,006g batch Milk-Based Gelato

Ingredients

AmountIngredient
405g
Granulated Sugar (Sucrose)
45g
Dextrose
105g
Nonfat Dry Milk Powder
91g
Eurostella Base 50 Naturally
2,110g
Whole Milk (3.25% fat)
105g
Heavy Cream (36% fat)
145g
Amaretto Paste

Method

StepInstructions
1
Whisk together the sugars, nonfat dry milk powder, and the base 50.
2
Add the dairy and amaretto paste. Blend for 1 - 2 minutes with an immersion blender.
3
Heat the base until 85 degrees Celsius.
4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.
5
Garnish with crushed amaretti (almond cookies - optional).
Amaretto (Italian Almond Cookie) Sep 11, 2026
By Gelato Expert GelatoLab
All Recipes
Amaretto (Italian Almond Cookie) image
Milk-Based Gelato

Amaretto (Italian Almond Cookie)

Inspired by Italy's beloved amaretti cookies, this recipe combines Stella Base 50 with Pasta Amaretto for a rich almond flavor and creamy texture. Garnish with crushed amaretti cookies for added texture.

Gelato Expert

View profile
Updated Yield 3,006g

Recipe

Ingredients

Scaled yield: 3,006g

  • Granulated Sugar (Sucrose) 13.5% of recipe
    405g
  • Dextrose 1.5% of recipe
    45g
  • Nonfat Dry Milk Powder 3.5% of recipe
    105g
  • Eurostella Base 50 Naturally Supplied by Stella 3% of recipe
    91g
  • Whole Milk (3.25% fat) 70.2% of recipe
    2,110g
  • Heavy Cream (36% fat) 3.5% of recipe
    105g
  • Amaretto Paste Supplied by PreGel 4.8% of recipe
    145g

Allergens: dairy

Steps

  1. 1

    Whisk together the sugars, nonfat dry milk powder, and the base 50.

  2. 2

    Add the dairy and amaretto paste. Blend for 1 - 2 minutes with an immersion blender.

  3. 3

    Heat the base until 85 degrees Celsius.

  4. 4

    Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

  5. 5

    Garnish with crushed amaretti (almond cookies - optional).

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