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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jessica says
I just made those cookies and they turned out very sweet. Are they suppose to be like that? Thanks
simplyhomecooked says
Hi Jessica, these Amaretti cookies are not really supposed to be that sweet. Not sure why they turned out that way. Did you change any of the ingredients, quantities, or steps?
Cristalle says
How long can these be stored once baked to keep their chewer texture? And how should they be stored? Thanks!
simplyhomecooked says
These cookies can last up to 1 week before they begin changing in texture and flavor. I love to store mine in oxo pop caontainers like this https://amzn.to/2ITVdRr
Anne-Marie says
Delisious cookies!!!! Thank you so much for sharing your recipe 😊
simplyhomecooked says
So happy to hear that Anne-Marie! You are very welcome for this Amaretti cookie recipe 🙂 Thank you so much for your feedback 🙂
DylansMama says
Have you ever tried using home made almond flour for these? I make my own almond milk and then I dry the left over pulp in the oven, then pulse it in the blender to make almond flour. (I keep the skins on the almonds) I was just wondering if I could use this kind of flour for the cookies…or is the texture different enough that it will change the cookie?
simplyhomecooked says
Hi, that is a good question. I have never tried making my own almond flour so I can’t say too much about that. I think it would be ok to use that for this recipe but the texture might be a little different since the almond flour probably won’t be as fine as the store-bought flour. Hope that helps. I hope you make them amaretti cookies! They are so worth it!! 🙂
Antoinette says
what is granulated sugar.
simplyhomecooked says
Hi Antoinette, granulated sugar is also known as table sugar, white sugar, or regular sugar.
Kate says
Can you use regular flour?
simplyhomecooked says
Hi Kate, unfortunately, these cookies won’t work with regular all-purpose flour.
Natalia says
Hi I’m making these cookies right now, very excited for the result 😋
In the recipe you write to roll in powdered sugar, but in video you say to roll in granulated sugar and then in powdered sugar,
A little confused 😉
simplyhomecooked says
Hi Natalia, I hope you love these cookies! They truly are delicious 🙂 Thank you for keeping an eye on my blog and pointing out the details, I really appreciate that! It helps to keep my blog correct and up to date 🙂 Can you tell me where you saw the step with only the powdered sugar? I just looked in my recipe card on my blog and it has both the powdered sugar and the granulated sugar in there. Thank you! 🙂
Rose Marie says
The best amaretti cookies I have ever made. They’re delicious!!
simplyhomecooked says
Thank you, Rose! We are obsessed with these amaretti cookies. They are always on the dessert menu for parties.
Kaysejean says
My friend brought these on our first in person visit since the coronavirus stay at home orders were issued. They were amazing. I loved the texture difference of the outside vs the chewy inside. If I made them myself, I might back off on the sugar or extracts just a bit, but i think that’s just my personal preference.
simplyhomecooked says
I am happy to hear that you enjoyed these amaretti cookies Kaysejean! Thank you for the feedback 🙂
Colleen says
These look amazing!
I’m wondering if I can use egg whites from a carton for these?
simplyhomecooked says
Thanks Colleen, I have never tried using egg whites from a carton to make amaertti cookies. But I think it should work. Let me know how it goes.
Diane Dewhirst says
Colleen, I tried the recipe with egg whites from a carton. I didn’t feel that they reached the stiff peak form very well. The cookies turned out fine in the end, but they weren’t as good as when I used egg whites that were NOT form a carton. Fresh egg whites seem to keep a long time in the fridge. Whenever I make a recipe that calls for extra yolks, like flan, I save the whites until I have enough to make these cookies.
simplyhomecooked says
Thank you for the helpful information, Diane. I really appreciate you taking the time to share this!
Victoria says
I’m so excited to try these cookies! I’ve had the chewier kind before and I’d love to make those kind. What would the timing look like if were to try and accomplish that?
Thanks so much!
simplyhomecooked says
Hi Victoria, These are pretty chewy, so I am not too sure what exact texture you’re going for. It’s hard to give you an exact bake time. Do you mean you like the crispier type of amaretti cookies?
Stacey says
Delicious and easy! Such a winner!
simplyhomecooked says
I’m glad to hear that these amaretti cookies were a winner for you Stacey! Thank you for taking the time to write such kind feedback.
Sal Romano says
Didn’t make this yet but I just spent 18 dollars on 32 oz bag of flour .
This better be worth the crazy price of ingredients.
simplyhomecooked says
Hi Sal, if the ingredients are too expensive, you don’t have to make the recipe lol.
Rita Vella says
Absolutely stunning. Can’t just stop at one. Great recipe thank you.
simplyhomecooked says
Thank you Rita! I also can’t stop at just one lol. I’m glad you enjoyed these amaretti cookies!
Gohar Bernal says
These cookies are amazing. First off you don’t feel as guilty about overeating them because you do and secondly they’re so easy to make. I cut the sugar down to 3/4 cup and they’re still yummy for my kids
simplyhomecooked says
I am happy to hear that you enjoyed these amaretti cookies! Thank you for taking the time to write such kind feedback 🙂
JJ says
Tried this recipe today and they came out perfect, crispy on the outside and chewy on the inside! I also reduced the sugar so it wouldn’t be as sweet. Thanks so much for this recipe!!
simplyhomecooked says
JJ, I am so thrilled to hear that you enjoyed these amaretti cookies! Thank you for your amazing feedback!
Lucia says
Just tried these cookies. So chewy and delicious. Thanks for the recipe, will definitely be making them again.
simplyhomecooked says
Thank you so much, Lucia, for taking the time to write such positive feedback! I am so thrilled to hear you enjoyed these amaretti cookies 🙂
Lisa says
Is there a temperature or time adjustment you’d make for convection baking?la
simplyhomecooked says
Hi Lisa, I actually used convection baking for these. So you don’t have to change anything 🙂 If you have any other questions let me know. I hope you enjoy these Amaretti cookies!
Robin says
Best cookies ever! Delicious. Thank you.
simplyhomecooked says
Thank you Robin, I am so happy you enjoyed these amaretti cookies 🙂
Ali says
Easy to make and taste amazing!!
I would love to know how long they would keep for? As need to make nearer Christmas!! 😍😍
simplyhomecooked says
Thank you for the great review, Ali! These cookies can be kept for up to 1 week in an airtight container. They are definitely a great Christmas cookie 🙂
Carla Lomangino says
Hello I was wondering if I’d be able to make the dough before hand and freeze it to use later on.
simplyhomecooked says
Hi Carla, I’m actually not sure if you can freeze the amaretti cookie dough. I have never tried it. This dough isn’t like typical cookie dough since it has a meringue technique in it. Hope that helps 🙂
Carla Lomangino says
ok thanks!!