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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MONTPEYROUX Mylene says
DELICIEUX BISCUITS COMME JE LES AIME…. A LA FOIS MOELLEUX ET CROQUANTS
Christina Darabi says
Lovely recipe! Can I freeze any leftover cookies after baking?
Dina says
Hi, yes you can freeze these even after baking!
Mary beth says
Can these be frozen?
Dina says
Hi Mary, yes you can freeze them before or after baking! They freeze really well 🙂
Ali says
Sorry! Another question – I made these with a medium sized scoop as suggested. In addition to adding a bit more sugar to the almond flour mixture, can I use a just slightly smaller scoop and if so, do you think there needs to be any adjustments to the baking time? I have to make a TON of cookies so am trying to reduce the size if I can.
Dina says
No worries about having more questions Ali 🙂 Yes you can use a smaller scoop for these cookies. The baking time will have to decrease by a little. You want to be careful not to over bake them or to dry them out. Let me know how it turns out. 🙂
Ali says
Hello – can I increase the sugar in the almond flour mixture from 1.5 to 2 cups without needing to alter the remainder of the recipe? I did a test run for a cookie exchange and we want to make them just a bit sweeter. Thank you!
Dina says
Hi Ali 🙂 Yes, you can increase the sugar quantity for these cookies. It will slightly alter the consistency. I have never tried this recipe with an additional half cup so can’t say for sure. If you give it a try please let me know how it goes. In case anyone else asks a similar question. Thanks 🙂
Caroline says
I found this recipe a couple years ago before going to a cookie swap. They have become my “Famous” Cookies that I’m asked to bring to bake offs and branches. I’m not a very precise baker and my cups are always either mounded on top or slightly less than at the line, but this recipe is very forgiving. Just follow it to the best of your ability and make some of the best cookies you’ve ever had!
Dina says
Caroline, thank you so much for your kind recipe review! That means so much to me! I am so thrilled to hear that you are now “famous” for making these cookies 🙂
Lynn says
What if I don’t have Almond flour can I use regular flour and increase the almonds extract??
Dina says
Hi Lynn, unfortunately all purpose flour will not work for this recipe. The taste and texture will be completely off.
Giovanna DeSantis says
Just curious. Where is the Amaretto? I didn’t see it in the recipe. Thank you. Johnnie
Dina says
Hi 🙂 For this recipe I use almond extract and not Amaretto. You can add it in if you prefer. I feel like the almond extract gives it more of an almond flavor. I hope that helps. 🙂
Lola lanter says
Amazing cookies wow! These will be on repeat in my home. Thank you for sharing the recipe <3
Dina says
That’s amazing Lola! I wish more people knew about these incredible cookies! They are such a gem of a cookie recipe 🙂
Lola lanter says
Can you please be specific on the size of your cookie scooper? If I go to the store, “medium” is not an option. Is it one tbsp , two etc. your recipe says cook for 25 minutes but I want to know what size the scoop is. Thank you
Dina says
Hi Lola, the medium sized scoop is about 1 heaping tablespoon.