Amaretti cookies require a surprisingly short list of ingredients for a treat so delicious! They’re crisp on the outside, chewy inside, and full of delicate almond flavor in every bite.
Amaretti cookies are a traditional Italian cookie recipe that’s unlike any cookie you’ve ever had. A combination of whipped egg whites and almond flour gives them a uniquely chewy texture, while almond extract gives them an irresistible amaretto-like flavor. Best of all, you only need 6 ingredients to make them!
Why You’ll Love Amaretti Cookies
- Simple to make. Aside from that short ingredient list, the process of making amaretti cookies is easy, too. If you can whip egg whites into soft peaks, you can make this recipe!
- Gluten-free option. With almond flour as the base, amaretti cookies are naturally gluten-free, making them a cookie everyone can enjoy.
- Something different. So often we fall back on the same ingredients and flavors when baking, but almond is a little less common. Almond extract is made from bitter almond rather than the almonds we snack on, so rather than tasting nutty, it’s fragrant and similar to cherries.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Almond flour – The quality of your almond flour matters; also, be sure to use almond flour, not almond meal. My go-to is Bob’s Red Mill.
- Granulated sugar
- Salt
- Egg whites – Let them come to room temperature; they’ll hold more air that way. Instead of pouring the yolks down the drain, you can freeze them for a future recipe or for using as an egg wash.
- Almond extract – If you’re picking up almond extract specifically for this recipe, you can also use it for French toast, clafoutis, and recipes like my almond cookies and pear frangipane tart.
- Confectioners’ sugar – Also known as powdered sugar or icing sugar.
Can I Use Something Else Instead of Almond Extract?
If you’re looking to substitute the almond extract, you can use Amaretto or Frangelico for a similar flavor profile, or swap in vanilla extract.
How to Make Amaretti Cookies
- Prepare. Preheat your oven to 325°F and line your baking sheets.
- Mix the dry ingredients. Whisk them together in a bowl.
- Beat the egg whites. In another bowl, beat the egg whites to soft peaks and fold in the almond extract.
- Combine. Fold the egg white mixture into the dry ingredients to form a sticky dough.
- Form the cookies. Portion the dough and roll it into balls, then roll the balls in the confectioners’ sugar.
- Bake. Place the cookies on the pans 2 inches apart, then bake for 22 to 25 minutes, or until lightly golden and cracked.
- Cool. Let the amaretti cookies cool on the baking sheet for about 5 minutes, then finish cooling on wire racks. (Learn more: Why Every Baker Needs Wire Cooling Racks)
Tips for Success
- Know when you’ve got soft peaks. Soft peaks form when the egg whites are beaten to a point where they mostly hold their shape but the tips fold over when you lift the beaters.
- Use a cookie dough scoop. A one-tablespoon scoop makes easy work of portioning the dough and it also ensures that the cookies are uniform in size, which makes them look nicer on a platter and finish baking at the same time.
- Roll in sugar before baking. I prefer rolling the cookies in confectioners’ sugar before baking rather than dusting them after baking. This technique provides the best texture, look, and flavor.
- Don’t over-bake. Keep a close eye on your amaretti cookies as they bake—pulling them out just as they turn golden ensures they retain their signature chewy center. Over-baking can lead to a harder texture, so timing is key to capturing that perfect melt-in-your-mouth experience.
- Allow cookies to cool properly. It’s crucial to allow the amaretti cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly and makes them easier to move without breaking.
Variations
- Add zest. Rub lemon or orange zest into the granulated sugar to infuse it with citrus oils and give the amaretti cookies a brighter flavor. You can still use the almond extract or swap it for vanilla.
- Give them some crunch. Press a whole almond into the center of each cookie before baking or roll them in sliced almonds after coating them with the powdered sugar.
- Make half-moons. Another traditional way of forming amaretti cookies is to make them into half moons. After rolling them into balls and coating them in sugar, press your thumbs into the center and use your pointer fingers to pull the sides down to form a half moon.
How to Store
Place the cooled amaretti cookies in an airtight container with parchment paper between the layers to keep them from sticking together. They’ll keep at room temperature for up to 5 days.
Can I Freeze This Recipe?
To freeze, place the amaretti cookies on a baking sheet and freeze until solid. Transfer the cookies to a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
More Almond Recipes
- Almond Crumb Cake
- Cinnamon Almond Bread Pudding for Two
- Apricot Almond Oat Bars
- Lemon Almond Butter Cake
- Almond Gâteau Breton
Amaretti Cookies
Amaretti cookies are crisp on the outside, chewy inside, and full of delicate almond flavor in every bite. Only 6 ingredients!
Ingredients
- 2 cups (200g) almond flour
- 1 cup (200g) granulated sugar
- 1/4 teaspoon salt
- 2 large egg whites, at room temperature
- 1/2 teaspoon almond extract
- about 1/3 cup (36g) confectioners’ sugar, for rolling the cookies
Instructions
- Preheat the oven to 325°F. Line baking sheets with parchment paper or silicone liners.
- Stir together the almond flour, granulated sugar, and salt.
- In a separate bowl, beat the egg whites until they form soft peaks. Add the almond extract and gently fold into the egg whites.
- Fold the egg white mixture into the almond flour mixture until just combined. The dough will be sticky.
- Using a 1-tablespoon cookie scoop, portion the dough and roll into balls between your palms. Then roll each in confectioners’ sugar, coating well.
- Place the cookies on the prepared pans, leaving about 2 inches between each cookie.
- Bake one pan at a time for about 22 to 25 minutes, or until the cookies are lightly golden and the tops are cracked.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them directly to a wire rack to cool completely.
Notes
To store: Place the cooled cookies in an airtight container with parchment paper between the layers to keep them from sticking together. They’ll keep at room temperature for up to 5 days.
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