Published: by Dina
This post may contain affiliate links. Read my disclosure policy here.
Jump to Recipe Print Recipe
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
A chewy Italian cookie made with simple ingredients that you probably already have at home.
4.99 from 287 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Diet: Gluten Free
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 32 cookies
Calories: 134kcal
Author: Dina
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
US Customary - Metric
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
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.
Nutrition
Calories: 134kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Sodium: 7mg | Potassium: 7mg | Fiber: 1g | Sugar: 11g | Calcium: 33mg | Iron: 0.6mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
- Author
- Recent Posts
Follow me
Dina
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
Follow me
Latest posts by Dina (see all)
- Mashed Potato Pancakes - April 20, 2024
- Salmon Wellington - April 17, 2024
- Chipotle Chicken Avocado Melt - April 16, 2024
Reader Interactions
Comments
-
Alice D says
I love and crave these cookies! I have made them many times weighing the ingredients and they turned out perfectly. Today I stated to make them, but I couldn’t find the weight measures for the almond flour and sugar. I used the cup measures but they did not turn out as light and fluffy.
Were the weight measurements removed or am I blind? If they have been removed can you please give them to me again? Thank you.
AliceReply
-
Dina says
Hi Alice I am thrilled to hear that you love these cookies! Under the ingredient list there is a tab that says US Customary – Metric. If you click on metric, it will autogenerate the recipe in grams. I hope that helps 🙂
Reply
-
-
Jamie says
These look delicious. How long do they keep once they’ve been baked?
Reply
-
Dina says
Hi Jamie these cookies will keep for up to 1 week in an airtight container 🙂 Enjoy!
Reply
-
-
Anne Kratz says
I am really excited to write this review as it is my first online review for a recipe! I cook and bake using online recipes all the time. My family moved to another town 5+years ago. When we moved I gave away almost all of my cookbooks. Now I rely on finding recipes on line if I have a hankering for a certain dish. I finally tried this recipe for amaretto cookies and WOW! Fantastic! Now I make these cookies to give away for the WOW factor. These are absolutely beautiful in taste and visual effects. They are between marzipan and a cookie. Absolutely stunning 😍 ✨️.Reply
-
Dina says
Wow Anne! Thank you for the compliment! This is also one of my go to cookies for the wow factor! I am so thrilled to hear that you loved these cookies so much! 🙂
Reply
-
-
Kim says
These are a frequently requested baked good among our friends and family. I make them with Disaronno amaretto liquor instead of almond extract – I feel like the flavor is a little more warm and buttery in the final product than with the almond extract but still wonderfully almond-y. If you’re on the fence about this recipe, don’t be! You’ll love them.Reply
-
Dina says
Thank you so much for taking the time to write your kind feedback Kim! I really appreciate it 🙂
Reply
-
-
Jenn says
Would these work without the last addition of powdered sugar?
Reply
-
Dina says
Hi Jenn, yes they would still work 🙂
Reply
-
-
Michele says
I just made a batch of these amaretti cookies. These cookies have a delightful almond taste and chewy center. They taste exactly like the amaretti cookies found in Italian bakeries. I followed the recipe exactly as written and used the suggested 5 cups of almond flour. I scooped out the dough using a tablespoon. The cookies were uniform in size and the recipe yields 3 1/2 dozen cookies using this method. If you love almond flavoring, you will love these cookies. This recipe is a keeper! Thank you so much for sharing.Reply
-
Dina says
You are very welcome Michele! 🙂 Thank you so much for giving this recipe a try. I am very happy to hear you loved these amaretti cookies so much and that they taste as good at the bakery cookies! Thank you so much for your kind review and I hope you find more recipes to enjoy from my website. 🙂
Reply
-
-
Tad Davis says
I make ice cream all the time and always have leftover egg whites. This is my go-to now! These are delicious! And, really, very easy to make. Thanks!Reply
-
Dina says
You are very welcome! That is a great way to use up those egg whites. Happy to hear these cookies are a go to recipe in your home! Thank you so much for your support and feedback. I hope you find more recipes to love from my website! 🙂
Reply
-
-
Linda says
Are the nutritional values listed really for a 32 cookie serving? It’s confusing! In the recipe header it says 134kcal for 32 cookies. That value (134kcal) is listed in the nutritional values as well. It seems impossible that the nutritional values listed could possibly be for a 32 cookie serving size. Can you please clarify? Thanks in advance!
Reply
-
Dina says
Hi Linda, the recipe makes about 32 cookies depending on the size of the cookie scoop you use. The 134 calories is the amount of calories per one cookie. I hope that helps clarify 🙂
Reply
-
-
Jasmine says
Thank you very much for your delicious recipes . My family and my guests love these cookies. I will keep your recipe to make these cookies again.Reply
-
Dina says
Jasmine I am so happy so hear that you and your family enjoyed these cookies! Thank you for taking the time to wrote your kind feedback! 🙂
Reply
-
-
Manisha says
Made these as gifts for Christmas and they were an absolute hit! I had ppl asking for the recipe. Thank you for sharing this recipe!
Reply
-
Dina says
That’s so sweet of you to make these as Christmas gifts! I am so glad everyone loved them! 🙂
Reply
-
-
I love baking says
Your photo is being used by someone on etsy selling these cookies. If you look up amaretti cookies you will find it. I saw it and thought it was not fair.
Love this recipe.Reply
-
Dina says
Thank you so much for notifying me about that! It is really upsetting when people steal your photos without permission and without giving credit. Glad to hear you loved these amaretti cookies. Thank you for your support! 🙂
Reply
-
-
Giovanna Leone says
You almond cookies are so good .i got to keeping making every other day ..my family eat them if that was the last thing ..i did some with cherries..almonds. and some with nuttela .there the bestReply
-
Dina says
Giovanna, I am so thrilled to hear that you all loved these cookies so much!
Reply
-
-
Mariola says
They turned out great 😊 very easy and delicious 😋Reply
-
Dina says
Thank you Mariola! I am glad you loved these cookies!
Reply
-
-
tanya says
For some reason, my stevia cookies came out much rounder and smoother than the normal ones. They formed a thicker, almost crumbly paste which was easier to shape.Reply
-
Dina says
Thank you for the feedback Tanya!
Reply
-
-
Tricia says
Could you use other nut flours in these? Just got my hands on chestnut flour…
Reply
-
Dina says
Hi Tricia 🙂 I am actually planning to experiment with a few different flours to make these amaretti cookies. I have not tried the chestnut flour yet. I don’t see why it wouldn’t work but I can’t say for sure since I have not tried it yet. If you give it a try please let me know how it goes. I hope you love this recipe! 🙂
Reply
-
-
Denise Cres says
Hi: Sorry it’s 8;30 PM in NY. I start4d the recipe around 5 and had it sitting for an hour or two. Unfortunately, the almond flour I used is dark in color and I mixed all the ingredients as shown. However, it is very stiff and Im hoping it will be ok when baking Should I add something to thin it a little bit. I don’t mind the color too much but would have preferred the lighter color. Don’t know if there are different shades of almond flour.? Please I wold appreciate your advice before I start to bake them.
Reply
-
Dina says
Hi Denise, the cookie dough shouldn’t e too stiff. It should have a similar texture to chocolate chip cookie dough.
Reply
-
-
Patti says
Hi Dina
Can I make the dough ahead of time & refrigerate to bake the following day?Reply
-
Dina says
Hi Patti, yes you can do that! 🙂
Reply
-
-
Erin Klein says
these are amazing. i have made the recipe several times now and they turn out perfectly every time. my family absolutely loves them! always a hit. once described as like “eating a cloud”Reply
-
Dina says
I am so glad you love this recipe! Thank you for the kind feedback. I really appreciate it! 🙂
Reply
-
Leave questions and feedback here
This site uses Akismet to reduce spam. Learn how your comment data is processed.
« Older Comments
