Name: Amaretti Cookies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cups almond flour (finely ground); 1 cup granulated sugar; 2 large egg whites (room temperature); ½ teaspoon almond extract; ¼ teaspoon vanilla extract; ⅛ teaspoon salt; Powdered sugar (for rolling)

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Few treats embody the spirit of Italian baking like Amaretti Cookies: sweet, almond-scented rounds with a crackly, powdered surface and an irresistible chewy center. Whether you crave a gluten-free bite with your afternoon espresso or want something special for your cookie platter, these delightful morsels deliver bold flavor and a nostalgic touch of Old World charm. Not only are they wonderfully simple to prepare, but the aroma as they bake is enough to tempt anyone into the kitchen.

Ingredients You’ll Need

There’s something magical about how a handful of pantry staples transforms into such iconic cookies. Each ingredient here is carefully chosen to create the unique texture and almond-forward punch that makes Amaretti Cookies unforgettable.

Almond flour (2 cups, finely ground): The foundation of these cookies — it brings a naturally sweet, delicate nutty flavor and the signature chewy middle.
Granulated sugar (1 cup): Provides sweetness and helps craft that irresistibly crisp exterior on every bite.
Egg whites (2 large, room temperature): These are whipped to soft peaks to give the cookies their lovely lift and airy interior.
Almond extract (½ teaspoon): Adds bold almond intensity, truly the heart of classic Amaretti Cookies.
Vanilla extract (¼ teaspoon): Just enough to round out the flavor and add a warm, aromatic note.
Salt (⅛ teaspoon): Enhances and balances the sweetness, bringing out the nuances in the almond flavor.
Powdered sugar (for rolling): Gives each cookie that iconic powdered finish and contributes to the crackled surface.

How to Make Amaretti Cookies

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 325°F (160°C) and lining a baking sheet with parchment paper. This ensures your Amaretti Cookies bake evenly and release without sticking — plus, cleanup couldn’t be easier!

Step 2: Mix Almond Flour and Sugar

In a large, roomy bowl, whisk together the almond flour and granulated sugar. Breaking up any lumps here sets the stage for ultra-smooth cookie dough with a consistent texture throughout.

Step 3: Whip the Egg Whites and Salt

In a separate bowl, combine your egg whites and salt. Using a hand mixer or stand mixer, whip them on medium speed until soft peaks form. This means when you lift the beaters, the peaks should gently flop over. The fluffy whites will help your cookies rise just right.

Step 4: Fold Together and Add Flavor

Gently fold the whipped egg whites into the almond flour-sugar mix. Be patient and delicate — you want a pillowy, sticky dough, not a flat batter. Once almost blended, drizzle in the almond and vanilla extracts, folding just until incorporated. This step fills your kitchen with that unmistakable almond aroma.

Step 5: Shape and Coat the Cookies

Using a tablespoon or small cookie scoop, portion out the dough and roll it into balls with your hands. Drop each ball into a shallow bowl of powdered sugar, turning to coat them generously. Set them on the prepared baking sheet, spacing them about 2 inches apart, and gently flatten the tops just a touch with your fingers.

Step 6: Bake and Cool

Slide the tray into the oven and bake for 20 to 25 minutes, watching for the signature cracked tops and edges turning lightly golden. For a crispier bite, feel free to leave them in a touch longer. Let the cookies cool on the tray for 5 minutes (trust me, they’ll firm up as they cool) before transferring them to a wire rack to cool completely. Patience pays off for perfectly textured Amaretti Cookies!

How to Serve Amaretti Cookies

Garnishes

The beauty of Amaretti Cookies is in their simplicity, but a light dusting of extra powdered sugar before serving always looks stunning. If you want to feel truly indulgent, a sliver of toasted almond on top of each cookie right after baking adds a lovely artisan flair and crunch.

Side Dishes

Traditionally, Amaretti Cookies are perfect with a tiny cup of espresso or strong coffee to balance their sweetness. You can also pair them with a scoop of creamy vanilla gelato, or serve them alongside a fresh fruit salad for a lively Italian dessert platter.

Creative Ways to Present

Stack them artfully on a gorgeous cake stand or tuck them into a decorative tin for a homemade gift. Another fun option is layering them in a dessert trifle with whipped cream and berries. Whether for the holidays or a casual gathering, these cookies truly shine wherever they go!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Amaretti Cookies in an airtight container at room temperature. They’ll stay divine for up to one week, maintaining both their crisp edges and chewy centers. Just make sure they’re fully cooled before storing to prevent moisture buildup.

Freezing

Amaretti Cookies freeze beautifully! Once cooled, arrange them in a single layer in an airtight container (using parchment to separate layers if needed) and freeze for up to three months. When a craving strikes, just pull out as many as you need and let them come to room temperature — they’ll taste freshly baked.

Reheating

If you like your cookies warm, simply pop a few on a baking sheet and heat them in a preheated oven at 300°F (150°C) for about 5 minutes. This revives their exterior crispness and makes the almond aroma bloom all over again. Avoid microwaving, which can make them tough.

FAQs

Can I use regular flour instead of almond flour?

Amaretti Cookies rely on almond flour for both flavor and texture. Swapping in regular flour won’t yield the same wonderful taste or chewy quality, so almond flour is highly recommended here.

Why are my cookies too flat or runny?

This usually happens if your egg whites weren’t beaten enough or if too much liquid was added. Be sure to whip the egg whites just to soft peaks, and don’t overmix when combining with the dry ingredients.

Can I make these vegan?

Traditional Amaretti Cookies are made with egg whites, but you can experiment with aquafaba (the liquid from canned chickpeas) as an egg white substitute for a vegan-friendly version. Texture might vary slightly, but the cookies will still be delicious.

Do these cookies contain gluten?

No, Amaretti Cookies are naturally gluten-free thanks to pure almond flour. They’re a wonderful gluten-free dessert that doesn’t sacrifice a bit of flavor or texture.

How do I achieve chewier centers?

The secret to chewy Amaretti Cookies is to pull them from the oven as soon as the edges are golden and the tops have cracks — usually at the shorter end of the baking time. Leaving them in longer leads to a crispier bite.

Final Thoughts

Baking Amaretti Cookies at home is a joy that brings classic Italian comfort right to your kitchen. Whether for a special celebration or a quiet coffee break, these cookies always win hearts. I hope you give this recipe a try and make it a tradition in your own home! Buon appetito!

Amaretti Cookies Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 40 minutes
Yield: 24 cookies 1x
Diet: Gluten-Free, Vegetarian

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Description

Delight your taste buds with these irresistible homemade Amaretti Cookies. Made with almond flour and a hint of almond and vanilla extracts, these gluten-free treats are perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

2 cups almond flour (finely ground)
1 cup granulated sugar

Wet Ingredients:

2 large egg whites (room temperature)
½ teaspoon almond extract
¼ teaspoon vanilla extract
⅛ teaspoon salt

Powdered sugar (for rolling)

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Instructions

Preheat the oven: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
Prepare the dough: Combine almond flour and sugar. Beat egg whites with salt until soft peaks form. Fold egg whites into the almond mixture. Add almond and vanilla extracts, mix.
Form the cookies: Scoop out tablespoon-sized portions, roll into balls. Coat each ball in powdered sugar, place on baking sheet, and flatten slightly.
Bake: Bake for 20–25 minutes until cracked tops and lightly golden edges. Cool on sheet, then transfer to wire rack.