These Amaretti Cookies are an Italian cookie perfect for the holidays. The outside of this almond cookie is slightly crisp and the inside is soft and chewy.
Table Of Contents
Recipe Details
After much experimenting, I love the way this Amaretti Cookies recipe has turned out. Amaretti cookies are often made with amaretto (almond liqueur), but I personally prefer them with almond extract. Its also a lot easier to find almond extract over amaretto liqueur. I know you’ll love these amazing cookies as much as we do.
- TASTE: This almond cookie not only tastes amazing but is gluten-free as well. It’s sweet and nutty and delicious.
- TEXTURE: Amaretti cookies have an undoubtedly unique texture. The outside is slightly crispy while the inside is soft and chewy.
- TIME: It only takes 40 minutes to make this recipe.
- EASE: With just a handful of ingredients, this is a simple cookie recipe that you can make again and again.
What You’ll Need
Ingredient Notes
- Almond flour- This gluten-free flour is the base for the cookie dough and adds a dense texture and nutty flavor.
- Eggs- This recipe uses quite a bit of egg whites because they are both the binder and also the leavening in the cookies.
- Almond extract- This adds a slightly more intense almond flavor to the amaretti cookies.
- Granulated sugar- This is used to sweeten the cookies both inside and out.
- Powdered sugar- This is used to coat the outside of the cookies before baking.
Add-ins and Substitutions
- Make these cookies low carb/keto- Just switch the sugar for a sugar-free sweetener like monk fruit, erythritol, or my favorite is a blend of monk fruit and allulose.
- Make your own almond flour- This is really easy to do. Just very finely ground blanched and dried almonds, then sift it so you have a fine flour.
- Substitute amaretto liqueur- In place of the almond extract, you can use this almond liqueur to flavor your cookies.
- Add lemon zest- These cookies taste good with a slight citrusy note, so you can also make them with some lemon zest added in.
How to Make Amaretti Cookies
- Beat the egg whites. Separate the egg whites into a large bowl. Add a pinch of salt and beat them with an electric mixer until stiff peaks form.
- Sift the flour and sugar. Sift the almond flour and sugar together.
- Combine with eggs and extracts. Add a third of the almond-sugar mixture and fold it in with a spatula. Then pour in the vanilla extract and almond extract. Add the second third of the almond mixture, fold in, sift in the last third, and fold it in once more.
- Scoop and roll the dough. Use a medium-sized cookie scoop to scoop out mounds of the cookie dough and place them into a plate of granulated sugar. Roll the scoop of cookie dough into the sugar, then take it into your hands and round it out to a ball.
Pro Tip: Add the dry ingredients slowly and fold in to keep from crushing the air that was incorporated into the egg whites.
- Roll in powdered sugar and bake. Roll the dough balls into powdered sugar. Place them on a baking sheet lined with parchment paper and lightly press each cookie with your hand. Bake for 25 minutes at 325°F.
Recipe Tips
- Don’t substitute the flour- Unfortunately, you cannot use all-purpose flour in place of the almond flour. It will change both the flavor and the texture of these cookies too much.
- Make sure to beat the eggs to stiff peaks- Doing this ensures that the cookies will be aerated enough not to fall flat and spread.
- If the dough is too sticky- If this happens because your eggs were larger or your flour coarser, then add equal amounts of almond flour and sugar to the dough until it’s easily rolled.
- Use a cookie scoop- Using a medium-sized cookie scoop will ensure that the cookies are the same size so they cook evenly and at the same rate.
FAQs
Amaretti cookies are an Italian gluten-free cookie made of egg whites, sugar, almond flour, and almond extract. There are two types of Amaretti cookies: the soft kind and the hard kind. The soft version is also known as amaretti morbidi and they are very chewy. The crispy type is made the same way but held in the oven longer to obtain a crunchier texture.
Yes, these amaretti cookies are gluten free. They use almond flour in place of the all-purpose flour so they have zero gluten.
Serving Suggestions
These Amaretti Cookies are delicious with so many other desserts. You can serve them with cakes, other cookies, and lots of sweet treats or drinks.
- Cookies: Add these to a cookie platter with some Chewy Nutella Cookies, Mint Chocolate Chip Cookies, Raspberry Thumbprint Cookies (VIDEO), and Chewy Oatmeal Raisin Cookies.
- Cake: Pair these cookies with a slice of New York Style Cheesecake, Gingerbread Cake, Tiramisu Cake (VIDEO), or Chocolate Honey Cake (Spartak Cake).
- Sweet treats: Enjoy them with some Candied Pecans, Chocolate Pot De Creme, Red Velvet Cake Pops (VIDEO), or Pecan Tassies.
- Beverages: Serve them with coffee, tea, or Hot Chocolate. You can also make a homemade Iced Caramel Macchiato or Pumpkin Spice Latte.
Make This Recipe in Advance
Make ahead: Amaretti cookies can be frozen before they are baked. Just make the cookies up until they are ready to go into the oven, then place them on a baking sheet, and freeze them for 1 hour. Then transfer to a ziplock bag. Thaw for 30-60 minutes then dust with fresh powdered sugar before baking per the recipe instructions.
Storing: These cookies will last for about a week at room temperature in an airtight container.
Freeze: Freeze these cooled cookies on a baking sheet for an hour or so, then transfer them to a freezer ziplock bag. They will last for about 4-6 months.
More Delicious Cookies!
Watch a VIDEO on how to make them here!
Full Recipe Instructions
Amaretti Cookies
Equipment
Ingredients
- 5 eggs whites
- Pinch salt
- 4 1/2-5 cups blanched almond flour (depending on size of eggs) I find that 5 cups works best
- 1 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1-2 tsp almond extract (I prefer 2 tsp)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Separate 5 egg whites into a bowl then add a pinch of salt.
- Using an electric mixer, beat the egg whites until stiff peaks form.
- Set that aside and sift 5 cups of blanched almond flour with 1 1/2 cups of granulated sugar into a bowl.
- Add about 1/3 of the almond flour mixture into the egg whites and fold it in gently with a spatula.
- Now go ahead and add 1/2 tsp vanilla extract and 2 tsp of almond extract. Then quickly fold it in.
- Add the second third of the almond flour mixture to the egg whites and gently fold it in again.
- Sift in the remaining third of the almond flour mixture and fold it in one last time. at this point, the cookie dough should have a thick paste-like texture.
- Use a medium-sized cookie scoop to scoop out mounds of the cookie dough and place them into a plate of granulated sugar. Roll the scoop of cookie dough into the sugar, then take it into your hands and round it out to a ball.
- Drop the ball into a bowl of powdered sugar and evenly coat it.
- 10. Place the cookies onto a baking sheet lined with parchment paper and lightly press each cookie with your hand or the bottom of a flat cup. Bake at 325 degrees Fahrenheit for 20-25 minutes.
Notes
- These cookies can be frozen before they are baked. Just make the cookies up until they are ready to go into the oven, then place them on a baking sheet, and freeze them for 1 hour. Then transfer to a ziplock bag. Thaw for 30-60 minutes then dust with fresh powdered sugar before baking per the recipe instructions.
- Don’t substitute the flour- Unfortunately, you cannot use all-purpose flour in place of the almond flour. It will change both the flavor and the texture of these cookies too much.
- Make sure to beat the eggs to stiff peaks- Doing this ensures that the cookies will be aerated enough not to fall flat and spread.
- If the dough is too sticky- If this happens because your eggs were larger or your flour coarser, then add equal amounts of almond flour and sugar to the dough until it’s easily rolled.
Nutrition
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Nata says
First of all, I am loving your video recipes. Keep up the work! I am excited about those Italian Amaretti cookies. My hubby will love them because he is a huge fan of gluten free treats.
simplyhomecooked says
Thank you so much, Natasha! This amaretti cookie recipe was inspired by the post hotel in Leavenworth. I hope you guys get to try them during your stay there next weekend 🙂 They’re so delicious!
John Basile says
Your instructions say to “Scoop out mounds of the cookie dough” but you don’t say how much. Cooking for 25 min with the wrong size cookie could be disastrous! 🙂 I see in the photos that you used a cookie scoop. What size scoop is it? #60, a 2 tsp?
simplyhomecooked says
Hi John, thank you for pointing that out to me. I used a cookie scoop that is 1.5 inches in diameter and holds about 1 Tbsp. I recommend keeping an eye on the cookies during baking because every oven is a little different. Therefore, baking times may vary. I have baked these cookies in different ovens and in some ovens they were ready at 20 minutes. So yes if the cookie dough amount is off it can make a big difference. I hope you enjoy these cookies 🙂
Tish says
These are SO good! They taste just like almond paste without having to buy it. I did cut the recipe in half. Used two egg whites plus one tablespoon of the 3rd. They came out perfect. My gluten free family will love them along with the rest of us. Thank you for sharing!
simplyhomecooked says
Tish, thank you so much for sharing your awesome review! I’m so happy to hear you all enjoyed the amaretti cookies 🙂
Maria says
I can’t wait to try these! I was wondering if I can cut the recipe in half? Would 2 eggs be enough with the rest of the recipe halved? 🤔
simplyhomecooked says
Hi Maria, I have never tried making half the portion since 5 eggs are tough to split in half. I’m afraid 2 eggs might not be enough but 3 may be too much. I hope you give the full recipe a go, anyone who tries these falls in love with them 🙂
Donna Hubach says
These were delicious and a super treat. Thank you so much for making them for our department we all appreciated them. We loved the texture and almond flavor was perfect. I look forward to making them for my family .
simplyhomecooked says
Donna, I’m so happy to hear that you enjoyed the amaretti cookies! Thank you so much for the kind feedback:)
scott g gregory says
These turned out amazing!!!
simplyhomecooked says
Thank you, Scott! I’m happy to hear that you enjoyed the amaretti cookies 🙂
Estee chait says
These look great and I love your photos! What camera do you use?
simplyhomecooked says
Thank you, Estee! I use a Canon 5D Mark 4 and a Canon f/2.8 100mm macro lens.
Diane N says
I have a pound of almond paste in the freezer can this be used in this recipe? If so what adjustments are necessary ? TY
simplyhomecooked says
Hi Diane, it’s hard to say what adjustments will be needed to your almond paste because I am not sure how exactly you made the paste and what ratio of ingredients are in there. In baking, proper measurements are important for optimal results. I’m sorry I’m not much help.
Dina C says
These are the BEST cookie ever! I had a similar cookie on vacation in Hawaii. I searched for a long time to find the cookies or a recipe. I had thought that the cookies were made with a meringue base but wasn’t positive. I’ve searched Pinterest for just about every word combo that could have possibly been similar. Then one day recently I randomly pinned this one. I planned to make them for Christmas. There was a small hope that they were the cookie I was looking for. With my first bite, I knew they were that cookie or better. I now have a new family favorite cookie!
simplyhomecooked says
Dina, I’m so glad you came across my recipe! I know that feeling after a long search for a recipe and finally finding it. This makes me so happy for you!! Thank you so much for the kind review 🙂
Amanda D says
Hi! These cookies are chewy and delicious! I just want to let you know that your ingredients list on the recipe card to pront says 2tsp of almond extract, but both the video and the instructions say 1tsp. Tastes perfect with 1tsp! Thanks!!
simplyhomecooked says
Thanks for the feedback, Amanda. And thank you for catching that, I will fix it.
Robyn says
Hi. I didn’t catch if it was one or two tsp?
simplyhomecooked says
Hi Robyn, the amaretti cookies call for 2 teaspoons of almond extract 🙂
Peggy says
Do you have to use almond flour? I have coconut flour that I normally use but I don’t know if this will alter the flavor?
simplyhomecooked says
Hi Peggy, almond flour is a key ingredient in making amaretti cookies. Therefore, I don’t think substituting with coconut flour would work.
Nanette says
Hi !
Just wanted to know if you tried freezing the dough or cookies and what was the best result
Thanking you in advance !
N
simplyhomecooked says
Hi Nanette, I’ve never tried freezing the dough yet, but I definitely want to give it a try. Let me know how they turn out 🙂
Laura says
Can you let me know how many cookies in a single serving?
simplyhomecooked says
Hi Laura, there is 1 cookie in a single serving and the recipe makes a total of 32 cookies.
Kate says
Mine did not flatten. I feel like they need butter. Maybe I’m crazy!
simplyhomecooked says
Hi Kate, the flatness of the cookie depends on how flat you push them down with your fingers before you put them in the oven. Amaretti cookies are made with meringue (egg whites) therefore adding butter will defeat the purpose of the meringue. I hope this clarifies any questions you may have 🙂
Kim says
The written recipe doesn’t tell you to push them down so if you make them from that without watching the video they kind of “explode” like mine did.😞
simplyhomecooked says
Thank you for bringing that to my attention Kim. I just edited the recipe so it specifies to press down on the cookies. I hope your cookies tasted good and you’ll give them another shot 🙂
Kim says
LOVE. ALMONDS. THIS SOUNDS GOOD WILL DEFINITELY. TRY. THESE
simplyhomecooked says
Hi Kim, I hope you enjoy these! 🙂
Pepsi says
I’m looking forward to making these cookies but instead of almond flavor I want to use the amaretto liqueur if I do how much liquor will I need to use in it
simplyhomecooked says
Hi Pepsi, you will need about 2-3 tablespoons of amaretti liqueur. I personally found that almond extract had a more potent almond flavor. If you do use amaretto liqueur instead of almond extract, you will need to use a little more almond flour. I would say about 5 cups should be good.
Cameron says
Do you think this dough could be made ahead and frozen?
simplyhomecooked says
Hi Cameron, I have been wanting to try that. I’m currently on vacation. When I get back, I want to try to freeze the cookies before and after baking and see which one turns out best. I’ll be sure to mention if these cookies turn out to be freezer friendly so stay tuned 🙂
Ashley says
These cookies were very yummy and a huge hit, even for the people that are not gluten free. Definitely saving this recipe
simplyhomecooked says
Thank you for taking the time to write such an awesome review Ashley! I’m happy to hear the cookies were a hit!
Dasha says
Dina I made these and they turned out so good! Thank you for the recipe!:)
simplyhomecooked says
Thank you for the awesome feedback Dasha! Happy to hear that you enjoyed the cookies 🙂
Anna says
My sister in law brought these to a party recently and
I absolutely loved them! I personally adore marzipan
and these reminded me a lot of that. Great recipe, thanks!
simplyhomecooked says
Anna, thank you so much for taking the time to write such a kind review! I’m so happy you loved them 🙂