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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NC says
Hi Dina,
This cookie taste amazing. I am wondering how big of a scooper you use for your cookies? Mine turned out too big using a 1 tablespoon + and they don’t look as pretty as yours. It also doesn’t have the rounded top , perhaps i pressed too much before baking? Thanks.
Dina says
Hi, I used a medium-sized cookie scooper. I think there is a chance that you might have compressed them too much. Did they spread too much as well?
Irene says
Love these cookies. I put some chocolate on top this time just to change it up and they were out of this world. Thank you for this recipe…love them!
Dina says
Oh wow, I need to try that! Thank you for the suggestion!
Cheri Lancaster says
These cookies are delicious! I make 15 different cookies every year for my staff, and these are definitely staying on the rotation. Scrumptious!
I wouldn’t change a thing in this recipe!
Thank you for sharing ❤️
Dina says
You are very welcome, Cheri! Awesome to hear everyone loved these cookies so much! Thank you so much for your awesome feedback and your support! I hope you find more delicious recipes to enjoy from my food blog! 🙂
Rick says
Hey, can I add chopped nuts and or lemon zest to the cookies?
Dina says
Hi Rick 🙂 Yes, that should work. I have never tried that addition so can’t say for sure how it would turn out but it should be totally fine! I hope you love these cookies! Let me know how they turn out 🙂
Tish Acee says
This is such a great recipe. Tastes just like the almond paste cookies from a bakery. I baked mine for 20 min and they were perfect, chewy on the inside and crispy on the outside. I added a piece of red candied cheese on top for the holidays. I know everyone will love them, gluten free or not!
Dina says
Thank you for the kind feedback Tish! I am so happy you loved this recipe!
Anne says
Just took these out of the oven – that are delicious!! Great texture and perfect flavor. These will be regulars in my cookie trays. Thank you so much for sharing!
Dina says
I am so happy to hear that you loved these Anne. Thank you for the kind feedback 🙂
Joyce says
Great recipe
Dina says
Thank you so much, Joyce!
Charlotte says
This was an excellent recipe! So light and delicious! You are absolutely right. Two tsps. of almond extract should be used to get that wonderful almond taste. I will always make these every year.
Dina says
Thank you for taking the time to write your kind recipe feedback Charlotte. It means a lot to me! 🙂
Santa says
Hello, wondering if it is a must the almond flour be sifted. I find my flour takes for ever to sift. Especially when you have to sift 5 cups 😉
Thanks
Dina says
Hi, I recommend sifting to avoid clumps in the cookie batter.
Jean scarpati says
Can you freeze before cooking the cookies
Dina says
Hi Jean, yes they can be frozen both before or after baking.
Jean Scarpati says
Can you use SUPERFINE bleached almond flour
Dina says
Hi Jean, yes you can use superfine almond flour.
Tobiane says
Easy to make love the crispy outside with the most interior I’ve done these multiple times and everyone love them
Dina says
I am so glad you enjoyed these Tobiane! Thank you for the kind feedback!
Liz says
Hi!! I would love to make these cookies but can’t use almond flour due to nut allergies for people who I would give to. Maybe I’m out to lunch but is there another way to make these. Thanks
Liz
Dina says
Hi Liz, unfortunately, this recipe cannot be made without almond flour. It’s the key ingredient so it cannot be substituted.
Sarah says
Can I use monk fruit and natural powdered sugar for this recipe?
Dina says
Hi Sarah, yes you can use monk fruit sweetener for this recipe.
Chantal says
I just made these and froze some to make more around Xmas. I baked them in a convect oven for 22 min. They are a bit too much on the crunchy texture for me but still delicious like my nonna use to make them. Next time I will cook them less to have them more chewy. I was wondering how many days they will keep fresh in an air tight container or will they turn dry? I guess i can always stick a piece of bread in there to make sure they don’t get dry? Thank you very much for the recipe I will make them every holiday season.
Dina says
Hi Chantal 🙂 Glad to hear you enjoyed this cookie recipe! Every oven is slightly different and can have slightly different results. That is why I try to give a small range. These cookies will stay fresh in an airtight container for about 5-7 days. You can always use the bread method. Hope that helps! Thank you so much for your feedback and very happy that this recipe will now be a repeat in your home! 🙂
Jim K says
Dina, the recipe says 1 1/2 cups of granulated sugar, then lists “another” 1/2 cup of granulated sugar. What is the additional 1/2 cup of granulated sugar for?
Thanks.
Dina says
Hi Jim 🙂 The first 1 1/2 cups of granulated sugar are for the actual cookies. The additional 1/2 cup of granulated sugar is to roll the cookie dough in. I hope that helps and I hope you love these cookies! 🙂
Sally hukka says
Thanks for the answer so quickly!!
Dina says
You are very welcome Sally! 🙂
Sally hukka says
Hello, I bake Christmas cookies early and would like to make these and put in air tight tin and freeze, can I do this?
Dina says
Yes, you can definitely freeze these after baking. After they thaw, I recommend adding another light dusting of powdered sugar before serving.
Kathy says
Is it a half cup of powdered sugar?!?
Dina says
Yes, it’s 1/2 cup of powdered sugar.
Trish says
Can this dough be refrigerated day before you want to bake them?
Dina says
I have not tried refrigerating the dough, so I can’t say without testing it myself. But I know you can make them days ahead and keep them stored in an airtight container. These cookies tend to stay fresh a lot longer than a standard baked cookie.