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
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.
What are Amaretti cookies?
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 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 you’ll need to make them
- egg whites
- almond flour
- granulated sugar
- vanilla extract
- almond extract
- powdered sugar
How to make amaretti cookies
This is a quick rundown. For the full recipe, scroll down to the printable recipe card.
- 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.
How to make them Low carb
Amaretti cookies are already gluten-free so why not make them keto too right?? There is a simple way to transform these bite-sized treats into a low carb cookie! Just switch the sugar for a sugar-free sweetener like monk fruit, erythritol, or my favorite is a blend of monk fruit and allulose.
Can I use all-purpose flour instead of almond flour?
Unfortunately, you cannot use all-purpose flour in place of almond flour. You can make almond flour yourself by very finely ground blanched and dried almonds, then sifting it so you have a fine flour.
Can I make them ahead of time?
Yes you can! Amaretti cookies can be frozen before they are baked. So 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. And keep frozen until ready to bake. To bake them after freezing, let them thaw for 30-60 minutes then dust with fresh powdered sugar before baking. Bake at the same temperature and time as the original recipe.
Watch a VIDEO on how to make them here!
Full Recipe Instructions
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 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 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 20-25 minutes.
Notes
- 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.
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.