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.
Amaretti cookies have an undoubtedly unique texture. This chewy almond cookie not only tastes amazing but is gluten-free as well.
This post has Amazon affiliate links for tools we used to make this recipe.
Amaretti cookies are often made with amaretto (almond liqueur). I’ve tried to make them with and without amaretto. I personally prefer them with almond extract. Its also a lot easier to find almond extract over amaretto liqueur.
Amaretti cookies
What are Amaretti cookies?
Amaretti cookies are an Italian gluten-free cookie made of egg whites, sugar, almond flour, and almond extract.
Different types of Amaretti cookies
There are two types of Amaretti cookies; the soft kinds and the hard kinds.
- The soft version is also known as amaretti morbidi. They are very chewy.
- The crispy type is made the same way but held in the oven longer to obtain a crunchier texture.
Ingredients for amaretti cookies:
- egg whites
- almond flour
- granulated sugar
- vanilla extract
- almond extract
- powdered sugar
How to make amaretti cookies
- 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 almond flour and sugar together.
- Add a third of the almond-sugar mixture and fold it in with a spatula. Then pour in the vanilla extract and almond extract.
- Continue adding the second third of the almond mixture. Then and fold it in again. Sift in the last third and fold it in once more.
- Scoop the dough and roll it into granulated sugar. Then roll the dough ball 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.
Looking for more GLUTEN-FREE cookies? Give these a try!
Chocolate Espresso Macarons– Coffee flavored macarons sandwiched between chocolate ganache.
Easy Meringue Cookies– Quick vanilla meringue with chocolate cream and berries on top.
Chocolate Meringue Cookies– Chewy and chocolatey cookies with chopped walnuts.
A chewy Italian cookie made with simple ingredients that you probably already have at home.
- 5 eggs whites
- Pinch of salt
- 4 1/2-5 cups almond flour (depending on size of eggs)
- 1 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 tsp almond extract
- 1/2 cup granulated sugar
- 1/2 powdered sugar
- 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 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 1 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.
- 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. Bake at 325 degrees Fahrenheit for 25 minutes.
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!
Anna, thank you so much for taking the time to write such a kind review! I’m so happy you loved them 🙂
Dina I made these and they turned out so good! Thank you for the recipe!:)
Thank you for the awesome feedback Dasha! Happy to hear that you enjoyed the cookies 🙂
These cookies were very yummy and a huge hit, even for the people that are not gluten free. Definitely saving this recipe
Thank you for taking the time to write such an awesome review Ashley! I’m happy to hear the cookies were a hit!
Do you think this dough could be made ahead and frozen?
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 🙂
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
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.
LOVE. ALMONDS. THIS SOUNDS GOOD WILL DEFINITELY. TRY. THESE
Hi Kim, I hope you enjoy these! 🙂
Mine did not flatten. I feel like they need butter. Maybe I’m crazy!
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 🙂
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.😞
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 🙂
Can you let me know how many cookies in a single serving?
Hi Laura, there is 1 cookie in a single serving and the recipe makes a total of 32 cookies.
Hi !
Just wanted to know if you tried freezing the dough or cookies and what was the best result
Thanking you in advance !
N
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 🙂
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?
Hi Peggy, almond flour is a key ingredient in making amaretti cookies. Therefore, I don’t think substituting with coconut flour would work.
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!!
Thanks for the feedback, Amanda. And thank you for catching that, I will fix it.
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!
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 🙂
I have a pound of almond paste in the freezer can this be used in this recipe? If so what adjustments are necessary ? TY
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.