This post may contain affiliate links, please see the privacy policy for details.
Simple ingredients come together in the most magical way with gorgeous amaretti cookies, a traditional Italian treat that’s chewy on the inside and lightly crisp on the outside. Made with almond flour, sugar and egg whites, these cookies are naturally gluten free and full of rich almond flavor. Whether you make them for holidays, as a sweet gift, or just because you’re craving something homemade, they’re sure to impress. They’re easy to shape, quick to bake and absolutely irresistible.
Amaretti cookies are chewy Italian almond cookies with crisp edges, sweet flavor and a rich almond aroma. They’re naturally gluten free and super easy to make.
Also try Chocolate Almond Horns, Italian Easter Cookies, cute Italian Rainbow Cookies, and these tasty Italian Chocolate Chestnut Tortelli Cookies.
Why You’ll Love It
Easy: There’s nothing hard about making Amaretti cookies. In fact, if you’re looking for an easy cookies recipe, you’re going to be glad you made these!
Delicious: These cookies have been around seemingly forever and that’s largely because they’re so tasty, flavored delicately with almonds.
Versatile: They’re just as good served before bed with a glass of milk as with your after-dinner coffee.
Amaretti Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Almond flour: Gives the cookies a rich flavor and chewy texture without any gluten.
Granulated sugar: Sweetens the dough and helps the edges crisp.
Egg whites: Bind the ingredients and create a chewy, light texture.
Almond extract: Adds a strong, aromatic almond flavor to each bite.
Powdered sugar: Coats each cookie for a slightly crisp, crackly finish.
How to Make Italian Amaretti Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Mix the eggs and almond extract: Beat the egg whites to stiff peaks and add the almond essence or almond liqueur and whisk some more.
Combine the dry ingredients: Mix the almond flour or almond meal with the caster sugar in another bowl.
Now combine both mixtures: Pour the egg mixture into the flour mixture and use your hands to blend everything together, adding more ground almonds if it’s too wet.
Let it rest: Chill the amaretti dough overnight in the refrigerator.
Shape the cookies: Divide the cookie dough into 1-inch balls and roll them in icing sugar, then arrange on a parchment paper lined baking sheet.
Bake the cookies: Bake them in the oven until they’re golden, then let them cool completely on a wire rack.
Substitutions and Variations
Use almond liqueur: Swap almond extract for amaretto or another almond liqueur.
Add citrus zest: Mix in orange or lemon zest for a fresh twist.
Dust with cocoa: Mix a little cocoa powder with the powdered sugar for a chocolate-almond finish.
Dip in chocolate: Once baked and cooled, dip half of each cookie in melted chocolate.
Make sandwich cookies: Sometimes amaretti cookies are sandwiched together with jam, buttercream or ganache.
Serving Suggestions
With a drink: Enjoy any drink you like from an iced lavender matcha latte to a whipped Dalgona coffee or elderflower mojito.
After dinner: These cookies are always popular, so you can serve them after any kind of main course from osso buco with fondant potatoes to pasta amatriciana.
How to Store Amaretti Cookies
Store: These soft and chewy cookies will stay fresh for a few days in an airtight container at room temperature.
Freeze: You can freeze the uncooked dough balls for up to a couple of months before thawing and proceeding with the recipe, or freeze the baked cookies if you have too many.
Top Tips
Chill the dough thoroughly: Cold dough is easier to shape and helps cookies keep their form.
Handle with damp hands: Wetting your palms prevents sticking when rolling the dough.
Roll in sugar just before baking: Don’t roll all the cookies at once or the sugar may soak in.
Use parchment paper: This helps prevent sticking and makes cleanup easier.
Traditional Amaretti Cookies FAQs
In this recipe, you can use amaretto extract, but if you have it, amaretto liqueur is the traditional ingredient. Amaretto is an almond-flavored liqueur from Saronno, Italy. It makes an excellent aperitif and kicks off any party in style. The only thing sweeter than a glass of amaretto is enjoying these tasty amaretti cookies on the side. Go on, spoil yourself!
The word “amaretti” is the Italian way of saying macarons. These little treats are crisp on the outside and chewy on the inside, just like French macarons. (Those are not to be confused with macaroons, which are super-heavy and made with coconut flakes). The Italian word “amaro” translates into English as “bitter”. This is because these cookies are flavored with bitter almonds. Following that, “amaretti” literally means “small bitter ones.”
They tend to come out a bit doughy if you use regular almond flour. They are better if you use almond meal.
The dough is very thick so a Danish Dough whisk (like this one) is perfect. You might find the dough too thick for an electric mixer to handle.
Amaretti Cookies Recipe
Amaretti Cookies
Equipment
- Danish Dough Whisk Optional
Ingredients
- 500 Grams almond flour, about 5 ¼ Cups
- 300 Grams granulated sugar, about 1 ⅓ Cups
- 5 egg whites
- 1 Ounce almond extract, approx 1 bottle, or you can use almond liqueur
- 4 Cups powdered sugar, to roll them in
Instructions
- Place the 5 egg whites in a bowl and whisk until bubbles form.
- Add the almond extract (or liqueur) and whisk again.
- In a separate bowl, combine the almond meal and sugar together.
- Pour the egg white mixture into the dry ingredient bowl. Thoroughly mix.
- If needed, you can use your hands to combine everything. If it feels wet or sticky, add a small amount of almond meal.
- Refrigerate overnight or for a few hours minimum.
- Preheat oven to 350°F and line baking sheets with parchment paper. Set aside. Put the icing sugar into a shallow bowl.
- Make a 1-inch ball with the dough in your hands. If your hands get sticky dip a finger in a bowl of water and wet palms.
- Roll each amaretti cookie ball in the icing sugar. Shake off excess and place on the baking sheet. Press down into a thick oval shape, and repeat to use all the dough.
- Bake cookies for 15 minutes until lightly brown. Remove from tray to cool on a rack.
Notes
Handle with damp hands: Wetting your palms prevents sticking when rolling the dough.
Roll in sugar just before baking: Don’t roll all the cookies at once or the sugar may soak in.
Use parchment paper: This helps prevent sticking and makes cleanup easier.
Nutrition
These little amaretti cookies are found all over Italy, and not just during the chillier months when home cooks everywhere are starting their Christmas baking. The cookies are typically dome shaped and range from 1½ to 2 inches wide. Amaretti are sometimes known as ‘biscotti da credenza’ which means they can sit in the kitchen drawer (credenza) for a while. At least, until someone wants a speedy snack or the kids get home from school hungry! Flavored with almonds, these little treats are always a popular option.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I made these for the first time and they’re already my new favorite cookie. So soft and flavorful, and they go perfectly with a hot cup of coffee.
The flavor and texture = AMAZING!
Just came across this recipe for Amaretti cookies and thinking about making a batch.
The Ingredients list calls for egg whites but then in the first line in the instructions calls for whisking the egg yolks. Am I correct to assume that’s a typo and should read whisk egg whites.
Oops! Good catch – it’s been changed now. Thanks!
I made these and they were really delicious.
Oh yay a recipe I can make! I haven’t had these cookies in forever. Can’t wait to try your recipe.
I’ve always loved amaretto and these sound DELICIOUS!!
I can taste these through my computer screen mmmm
Yep these are Italian and we normally eat these biscuits at Christmas…in Tuscany at least. They are called “ricciarelli” x
I’ve never had these cookies, and I can’t wait to try them!
They look so yummy but real Italian amaretti are actually hard cookies not soft on the inside. I’d try this version nonetheless since I prefer soft cookies
I can’t wait to dunk these into some hot chocolate!
Yes please. These look amazing. I know I will love them!
I really like how you made this classic Christmas cookie to be gluten-free so that everyone can enjoy them!
So my husband loves these cookies! Who knew they were so simple to make!?