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.
Love Italian cookies? Try our scrumptious mini almond biscotti as well.
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 salt
- 4 1/2-5 cups 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 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 2 tsps 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 18-20 minutes.
I’d really like to get them totally crispy. Do you think they should just be baked longer at the same temperature?
Hi Nancy, yes you can make these amaretti cookies more crispy. By baking longer, the cookies become crispier. By baking shorter, the inside is chewier. As to how many extra minutes to bake them, I’m not too sure, since I don’t know how crispy you want them. I would add about 5 minutes and then see how they turn out. Keep in mind when they cool down they will harden a little as well. I hope you enjoy this recipe 🙂
Hi Dina,
These cookies taste just like the ones I had when I was a child, so very yummy. Can you please tell me how long they will keep in an air tight container, and can you freeze them? I want to make them ahead for a party and I won’t have time that week to make them fresh.
Hi Elle, thank you so much for your feedback! I am glad you enjoyed this recipe! If you cover these amaretti cookies really well in a air tight container you can hold them for up to a week. I have never tried to freeze them so I’m not too sure about that.
Hi Dina, I’d love to make your Amaretti cookies real soon, but have a few questions. How much of a difference would it make if I did not have almond flour? Can I still make them w. reg. flour? I also have almond emulsion which is stronger than extract, would I need to use as much like the 2 tsp. from your recipe or would just 1 tsp. be enough? Thanks..
Hi Maribel, the key ingredient in amaretti cookies is the almond flour. So, unfortunately, this is something that cannot be substituted with all-purpose flour. as for the almond emulsion, I would start off with 1 tsp. I hope that all helps 🙂
Thanks so much Dina for your note to clear up the “Flour” deal. Guess I will have to make the small investment in almond flour so my cookies come out perfect. If I wanted to use egg whites that come in a type of milk container, what amount in cup to equal 5 egg whites? I cannot see myself wasting 5 very good yolks just to get/use the whites. I know they do sell the egg whites in a container. Thanks again for your help.
Hi Maribel, I have never tried this amaretti cookies recipe with egg whites out of carton. So I can’t say how much exactly you will need nor do I know if the results will be the same. If you don’t want to waste the egg yolks you can use them up by making my white chocolate creme brulee recipe (just cut the recipe in half). I hope that helps 🙂
Dina, I had misplaced your note/site and just found it. I bought a container of egg whites 16 oz.and it indicates amt. inside equals 10 egg whites, so 1/2 of that equal 8 oz an entire cup of whites, that should be easy enough. I’m sure that would be just fine.. There should not be any difference in outcome using the right amount. Thanks for your note.
Hi Maribel, let me know how they turn out with the carton egg whites. I’m really curious if the results will be similar to using egg whites separated from the yolk.
Dina these are little crunchy pillows of perfection thank you so much for sharing the recipe .
Liliya, these amaretti cookies have become a weakness of mine lol. So addicting! Thank you for sharing your awesome feedback.
Your recipe says 2 tsp almond extract but when you read the Instructions it says 1 tsp almond extract…which one is correct?
Hi Emily, it should be 2 tsp. Thank you for bringing that to my attention. I just corrected it 🙂
Wondering what is the serving size you have …1 or 2 cookies?
Hi Kate, 1 serving is 1 amaretti cookie 🙂
Hi!! Can I make these the day before and serve the next day? Or would you recommend making/serving day of? Thank you!
Hi Nutha, yes you can make these amaretti cookies the day before. Just keep them in an airtight container until you need to serve them. I hope you enjoy this recipe 🙂
Made these for Easter and they turned out perfect! Nice and crunchy on the outside and chewy on the inside! This is my new go-to. Super easy and doesn’t take much time to make! Thank you, Dina
Thank you so much for your kind words, Carina. I’m so happy to hear that you enjoyed my amaretti cookie recipe! 🙂
Hi I just made these cookies. I have a question. Your dough looked lighter than mine, I used Now Real Foods brand
For my dough. They tast delicious .
Hi Linda, the almond flour brand and size of the egg whites can often change the texture of the dough. I’m glad you enjoyed the amaretti cookies!
I’m hoping you can make these with a sugar substitute , such as Swerve?
Hi Danette, I’ve personally never made these amaretti cookies with a sugar substitute but I know people who have had great success with using swere in amaretti cookies 🙂