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.
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.
Amaretti Cookies
Ingredients
- 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
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 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.
Nutrition
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DylansMama says
Have you ever tried using home made almond flour for these? I make my own almond milk and then I dry the left over pulp in the oven, then pulse it in the blender to make almond flour. (I keep the skins on the almonds) I was just wondering if I could use this kind of flour for the cookies…or is the texture different enough that it will change the cookie?
simplyhomecooked says
Hi, that is a good question. I have never tried making my own almond flour so I can’t say too much about that. I think it would be ok to use that for this recipe but the texture might be a little different since the almond flour probably won’t be as fine as the store-bought flour. Hope that helps. I hope you make them amaretti cookies! They are so worth it!! 🙂
Antoinette says
what is granulated sugar.
simplyhomecooked says
Hi Antoinette, granulated sugar is also known as table sugar, white sugar, or regular sugar.
Kate says
Can you use regular flour?
simplyhomecooked says
Hi Kate, unfortunately, these cookies won’t work with regular all-purpose flour.
Natalia says
Hi I’m making these cookies right now, very excited for the result 😋
In the recipe you write to roll in powdered sugar, but in video you say to roll in granulated sugar and then in powdered sugar,
A little confused 😉
simplyhomecooked says
Hi Natalia, I hope you love these cookies! They truly are delicious 🙂 Thank you for keeping an eye on my blog and pointing out the details, I really appreciate that! It helps to keep my blog correct and up to date 🙂 Can you tell me where you saw the step with only the powdered sugar? I just looked in my recipe card on my blog and it has both the powdered sugar and the granulated sugar in there. Thank you! 🙂
Rose Marie says
The best amaretti cookies I have ever made. They’re delicious!!
simplyhomecooked says
Thank you, Rose! We are obsessed with these amaretti cookies. They are always on the dessert menu for parties.
Kaysejean says
My friend brought these on our first in person visit since the coronavirus stay at home orders were issued. They were amazing. I loved the texture difference of the outside vs the chewy inside. If I made them myself, I might back off on the sugar or extracts just a bit, but i think that’s just my personal preference.
simplyhomecooked says
I am happy to hear that you enjoyed these amaretti cookies Kaysejean! Thank you for the feedback 🙂
Colleen says
These look amazing!
I’m wondering if I can use egg whites from a carton for these?
simplyhomecooked says
Thanks Colleen, I have never tried using egg whites from a carton to make amaertti cookies. But I think it should work. Let me know how it goes.
Victoria says
I’m so excited to try these cookies! I’ve had the chewier kind before and I’d love to make those kind. What would the timing look like if were to try and accomplish that?
Thanks so much!
simplyhomecooked says
Hi Victoria, These are pretty chewy, so I am not too sure what exact texture you’re going for. It’s hard to give you an exact bake time. Do you mean you like the crispier type of amaretti cookies?