These classic Italian Amaretti cookies have a delicious almond flavor! These unique cookies feature a soft baked cookie rolled in powdered sugar. They are so fun and festive for the holidays. These cookies are made with only a few ingredients. They are incredibly flavorful!
Why You’ll Love This Recipe
- Amaretti cookies are delicious and chewy cookies!
- They are perfect for a snack or dessert.
- This recipe is so fun for the Christmas holiday season.
- Both kids and adults love them.
- They can be made ahead of time and stored for later.
- These cookies are a great way to use up leftover egg whites.
- They are a healthier treat made from almond flour.
- This quick and easy recipe is naturally grain free, gluten free, and dairy free.
- Check out these Eggnog Cookies for another holiday favorite!
What are Amaretti Cookies?
Amaretti cookies are a traditional Italian cookie made with almond flour, egg whites, sugar, and almond extract. They are gluten free and have a chewy, almondy flavor.
The name “amaretti” comes from the Italian word “amaro,” which means “bitter.” This is because the cookies traditionally contain a small amount of bitter almonds, which give them their distinctive flavor. However, these days, bitter almonds are often replaced with almond extract or amaretto liqueur.
There are two main types of amaretti cookies: soft and hard. Soft amaretti are chewy and have a soft, marzipan-like texture. Hard amaretti are crunchy and have a more pronounced almond flavor.
Amaretti cookies are often served with coffee or tea, or they can be used to decorate cakes and desserts. They are also a popular ingredient in Italian liqueurs and cocktails!
Ingredients & Substitutions
These are the main ingredients and substitutions for Amaretti cookies. Scroll down to the recipe card for full ingredients list and instructions.
Almond flour is the base of these cookies. It is naturally grain free and gluten free. This Paleo baking flour adds a nutty flavor and soft texture.
Sugar adds the sweetness. I have not tried using coconut sugar, but it may work.
Egg whites help bind the cookies together. Use only egg whites, not the whole egg.
Almond extract adds a rich almond flavor. Traditional Amaretti cookies use Amaretto, an almond liqueur. Almond extract is an easy to find ingredient.
A little vanilla extract adds a cozy flavor.
Add in a pinch of salt to balance out the sweetness.
Lastly, roll the dough balls in powdered sugar. This creates a sweet and crispy exterior!
Taste & Texture
Amaretti cookies have a distinctive almond flavor. The texture is chewy and slightly crumbly, with a soft, marzipan-like center. The cookies are typically dry and hard on the outside, but soft and chewy on the inside.
The type of almond flour used can also affect the texture of the cookies. Finely ground almond flour will give the cookies a smoother texture. On the other hand, coarsely ground almond flour will give the cookies a more crumbly texture.
How to Make
First, preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour and sugar. Stir until well combined.
In a separate bowl, beat the egg whites until frothy using an electric mixer or whisk. Add in the almond extract, vanilla extract, and salt. Continue beating until soft peaks form.
Gently fold the beaten egg whites into the almond flour mixture. Mix until the dough comes together. It will be slightly sticky.
Place some powdered sugar in a small shallow bowl. This will be used for rolling the cookies.
Take a small portion of the dough and roll it into a 1 inch ball.
Roll the ball in powdered sugar until fully coated. Place on the lined baking pan. Repeat with the remaining cookie dough.
Then, gently press down on each cookie to flatten slightly.
Bake for 20 to 24 minutes, or until golden brown on the outside and slightly soft in the center.
Remove the pan from the oven. Allow the cookies to cool for 5 minutes. Then, carefully transfer them to a wire rack to finish cooling.
Lastly, serve these homemade amaretti cookies!
Expert Tips & Tricks
Here are some tips for making the best amaretti cookies.
- Use good quality almond flour. Almond flour can vary in quality, so it is important to use a good quality flour that is made from fresh almonds.
- Do not overmix the dough. Overmixing the dough will make the cookies more dry.
- Bake the cookies until they are just golden brown. About 20 minutes is perfect.
- Flatten each dough ball before baking. Otherwise, these cookies do not spread much.
- Let the cookies cool completely before storing them. This will help them retain their shape and texture.
How to Serve & Store
Serve these homemade amaretti cookies warm from the oven or at room temperature! They are great either way.
These cookies pair well with milk, coffee, and tea.
Store these cookies in an airtight container for up to 4 days. Store in the fridge for up to one week.
If needed, freeze for up to 2 months. Thaw them overnight in the fridge.
Frequently Asked Questions
No. Amaretti cookies must be made with almond flour. Do not substitute with all purpose flour or another flour.
Yes, you can make these cookies ahead of time. Simply bake the cookies and then let them cool completely. Store them in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months.
Amaretti cookies are a delicious treat on their own, but they can also be served with a variety of drinks, such as coffee, tea, or wine. They can also be used to make desserts, such as tiramisu or cheesecake.
Yes, amaretti cookies are naturally gluten free. They are made without wheat. Almond flour is naturally gluten free.
These cookies are much lower carb than normal cookies. To make them keto, replace the powdered sugar with powdered monk fruit sweetener.
Amaretti cookies traditionally contain alcohol. This recipe uses almond extract instead.
Hand Mixer: This hand mixer is great for whipping the egg whites.
KitchenAid Stand Mixer: This heavy duty stand mixer is great for baking. I have owned this for over 20 years!
USA Pan 3 Piece Cookie Sheet Set: I bake cookies every single week on these pans. They are durable and evenly cook the baked goods.
Pre-Cut Parchment Paper Sheets: Use parchment paper for easy clean up. This also prevents the cookies from sticking to the pan.
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls.
Pyrex Glass Measuring Cups: Measure out the ingredients with these glass cups.
Check out all of my kitchen favorites!
You May Also Like
If you make this amaretti cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Amaretti Cookies
- First, preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour and sugar. Stir until well combined.
- In a separate bowl, beat the egg whites until frothy using an electric mixer or whisk. Add in the almond extract, vanilla extract, and salt. Continue beating until soft peaks form.
- Gently fold the beaten egg whites into the almond flour mixture. Mix until the dough comes together. It will be slightly sticky.
- Place some powdered sugar in a small shallow bowl. This will be used for rolling the cookies.
- Take a small portion of the dough and roll it into a 1 inch ball.
- Roll the ball in powdered sugar until fully coated. Place the coated ball on the lined baking pan. Repeat with the remaining cookie dough, leaving about 2 inches of space between each cookie.
- Then, gently press down on each cookie to flatten slightly.
- Bake for 20 to 24 minutes, or until golden brown on the outside and slightly soft in the center.
- Remove the pan from the oven. Allow the cookies to cool for 5 minutes. Then, carefully transfer them to a wire rack to finish cooling.
- Lastly, serve these homemade amaretti cookies!
- Use finely blanched almond flour for the best results. I love Bob’s Red Mill.
- Beat the egg whites until stiff peaks form. This can take up to 5 minutes.
- Almond extract gives these cookies their distinct flavor. Do not omit.
- Press down slightly on each cookie dough ball before baking. These cookies do not spread much.
- Store the cookies in an airtight container for up to 4 days.
- Freeze for up to 2 months.
Love these Italian amaretti cookies? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!