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
- Brown Butter Cream Cheese Frosting - June 1, 2026
- Chopped Italian Salad - May 30, 2026
- Strawberry Matcha - May 25, 2026
Anita says
HI, is the temperature fan forced or regular oven?
Thanks
Dina says
Hi Anita 🙂 My oven has the fan option and that is what I use. You can still bake these amaretti cookies in a regular oven. It will just take a few minutes longer. I hope you love this recipe!
Francis says
I love your recipe.. I used 1 cup of sugar instead of 1 1/2 cups and 4 1/2 cups of almond flour. I divide the dough and add 1 tsp of matcha tea powder in half of the recipe ..Comes out very nice and yummy. Thanks again for sharing.
Dina says
You are very welcome Francis! So happy to hear that you loved these amaretti cookies! It is always ok to adjust recipes as needed per preference 🙂 Thank you so much for your feedback and I hope you find many more delicious recipes on my blog! 🙂
Julie Sen says
Delicious! Needed a bit more salt for depth of flavor. Also added the zest of one lemon to the dough and skipped the coating of granulated sugar. 20 mins was not nearly enough though. Had to keep it in for another 10-15 for a crispy outside and chewy inside.
Julie Sen says
PS I used a silicone baking mat since I ran out of parchment. Maybe that’s why I had to keep it in the oven longer?
Dina says
Hi Julie 🙂 I haven’t tried making these cookies on a silicone mat but I don’t think that would make much of a difference. Thanks for your follow-up question. 🙂
Dina says
Hi Julie 🙂 Glad to hear you enjoyed these Amaretti cookies and thank you for your feedback. Removing the granulated sugar coating actually takes away from the crispy exterior. The sugar helps these cookies have that crispy exterior. So that is why you had to bake them that much longer to get that crispy exterior. Baking them another 10-15 minutes would make mine over baked. Every oven also runs a little different so that may be a small addition to that. I hope that helps clarify 🙂
Donna R says
Absolutely delicious although a little too sweet for me. Everyone loved them on Christmas Eve. So easy to make.
Dina says
Thank you Donna for your feedback! Happy to hear people enjoyed these amaretti cookies at your party 🙂
Elizabeth says
I made them and they were amazingly delish! My whole family enjoyed them. Thanks for sharing!
Dina says
You are very welcome Elizabeth! Glad to hear you and your whole family loved these Amaretti cookies! Thank you so much for taking the time to leave your feedback 🙂
bee says
replace vanilla with marsala wine and it is perfect
Jessi says
This recipe turned out delicious and it was so simple! I used regular almond flour, so my cookies look more rustic, which I like. The flavor is just right with the measurements included. Mine took 20 minutes on parchment lined sheet pans. Thank you for an easy and tasty treat!
Dina says
You are very welcome Jessi! Glad that you found this recipe easy to follow and delicious! Thank you for taking the time to leave your awesome feedback, I really appreciate it! 🙂
Kaitlyn says
Can you use regular flour instead of almond flour?
Dina says
Hi Kaitlyn, unfortunately, this recipe will not work with all-purpose flour. It can only be made with almond flour.
Arlene Nikiforuk says
Really delicious and easy to make! Thank you!
P.S. Please let James know that wax paper and parchment paper are not the same thing. Wax melts in the oven and puts a wax coating on your baking. It’s a big no-no!
Dina says
Hi Arlene 🙂 Happy to hear you found these amaretti cookies delicious! Thank you so much for your awesome feedback 🙂
And yes wax paper is a no-no, thanks for that 🙂
Theresa Giddens says
I was thinking of putting Amaretto liqueur instead of one of the extracts what would you recommend leaving out
Dina says
Hi Theresa, if you want to use amaretto liqueur, I would leave out the almond extract. I hope you love this cookie recipe!
Linnie says
These are delicious and easy to make! Thanks!
Dina says
Thank you for your kind feedback, Linnie! I am so glad you enjoyed these amaretti cookies!
Dee Rush says
Fabulous cookie, crispy exterior chewy moist tasty interior. I did add more almond flavoring and amaretto than the recipe called for.
Dina says
I am so happy that you loved this cookie recipe Dee. Thank you for taking the time to write your positive feedback 🙂
James says
Do I bake for 18-20 mins or 25 mins?
Two different instructions.
Dina says
Hi James, thank you for bringing that to my attention. It should be 20-25 minutes.
James says
Also, i tried it and it definitely took 25 mins or even a few more. I used wax paper and they stuck to the paper. i waited until they cooled even. Any tips on this to remove easily?
Sheri Cloutier says
I’ve never made nor eaten Amaretti cookies, but these were excellent! Followed your recipe exactly and they were just as you described… crunchy outside and chewy inside. Thanks so much for the recipe!
Dina says
You are very welcome Sheri! Happy that you found this Amaretti cookie recipe and gave it a try! So awesome that you loved this recipe and thank you for your kind feedback 🙂 I hope you find many more delicious recipes on my blog 🙂
Don Goble says
Thank you for showing this amazing recipe. May I suggest that you revise your ingredient list to say “blanched” almond flour. This was my first time buying almond flour and I just grabbed what was on the shelf which was unblanched. Needless to say, mine were nowhere near as lovely as yours. The taste was still very good, but the texture certainly wasn’t what I’ve enjoyed elsewhere.
Dina says
Thank you for the feedback Don, I appreciate your honesty.
Giovanna Mediati says
Thank you, my amaretti are amazing 😋😋😋😋😋❤️❤️
Dina says
Hi Giovanna, thank you so much for taking the time to write your kind feedback 🙂 I really appreciate it!
Adela Soucy says
How long do they stay, if kept store?
Dina says
They will taste great for up to 1 week if stored in an airtight container.
Grit says
Hallo, ich möchte gern wissen wieviel ist die Menge 41/2 – 5 Tassen in gramm.
Danke im voraus, für die Antwort.
Dina says
Hallo 🙂 Es hängt davon ab, was Sie messen. Da es Volumen in Gewicht umwandelt. Jede Zutat wird anders wiegen. Sie haben nicht gesagt, was es war, aber ich gehe davon aus, dass Sie sich auf das Mehl beziehen. Ich habe es nicht selbst gewogen, aber Google sagt, dass 1 Tasse Mehl etwa 112 Gramm entspricht. Ich habe festgestellt, dass einige der Umrechnungen bei Google nicht sehr genau sind. Sie können ein bisschen mehr oder weniger haben. Stellen Sie nur sicher, dass es sich leicht in Ihren Händen rollen und formen lässt. Ich hoffe, das hilft und ich hoffe, Sie lieben diese Amaretti-Kekse! Lass mich wissen wie es läuft 🙂
Hi 🙂 It depends on what you are measuring. Since it is converting volume to weight. Every ingredient will weigh differently. You didn’t say what it was but I am assuming you are referring to the flour. I didn’t weigh it myself but Google says that 1 cup of flour is about 112 grams. I have found some of the conversions on Google are not super accurate. You can have a little more or less. Just make sure it is easy to roll and form in your hands. I hope that helps and I hope you love these amaretti cookies! Let me know how it goes 🙂
Daniela says
I’m so excited to make these!!!! I’m also going to try the Keto version!
One question: did you mean 1/2 cup of powdered sugar? I see only 1/2 powered sugar.
Thanks so much!
Dani
Dina says
That’s so exciting Daniela! Let me know how the keto version turns out! Oh, and yes it should say 1/2 cup. Thank you for catching that 🙂
Pauline says
Hi
I would like to know if I reduced de sugar to 1 cup would it affect de cookies..?? Tks
Dina says
Hi Pauline 🙂 I have never tried reducing the sugar that much for this recipe so I am not too sure how it would turn out. It would probably change up the flavor and texture. If you dropped it to 1 1/4 cups of sugar then it should be ok. Hope that helps! Let me know how it goes 🙂
Pina says
Awesome receipes
Dina says
Thank you so much! Happy to hear you love the recipes on my blog 🙂