1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/義式杏仁餅乾，柔軟版阿瑪雷蒂rich600338<blockquote class="wp-embedded-content" data-secret="xx97YdYJXn"><a href="https://marcwiner.com/zh-hant/amaretti/">義式杏仁餅乾，柔軟版阿瑪雷蒂</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/amaretti/embed/#?secret=xx97YdYJXn" width="600" height="338" title="義式杏仁餅乾，柔軟版阿瑪雷蒂 — Marc Winer" data-secret="xx97YdYJXn" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/10/amaretti-en-tete-750x563.jpg600450這款義式杏仁餅表面金黃、內心柔軟，杏仁香氣讓人立刻想配上一杯咖啡。這是不加麵粉的義式杏仁軟餅，以杏仁粉、蛋白、少許糖粉與杏仁萃取液製成。製作 6 塊餅乾約需 25 分鐘，之後還要靜置至少半小時。這份食譜也提供低碳水版本，因此收錄在我的生酮甜點中。https://marcwiner.com/zh-hant/amaretti/zh-hant義式杏仁餅乾，柔軟版阿瑪雷蒂義式甜點1015256塊餅乾100 克 杏仁粉2 個 蛋白25 克 糖粉 (（無糖版本可改用赤藻糖醇粉）)1 茶匙 杏仁萃取液 (喜歡杏仁香氣的話可加倍)1 撮 鹽 (喜馬拉雅粉紅鹽或凱爾特海鹽)5https://marcwiner.com/wp-content/uploads/2026/10/amaretti-en-tete-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400