Amaretti Cookies
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These Amaretti Cookies have a soft, chewy center and a light, crisp outside, and they are all filled with sweet almond flavor. They’re naturally gluten-free, easy to make, and great for a holiday cookie tray or a coffee break.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Amaretti Cookies
- More Cookie Recipes
If you love Italian desserts or anything almond, this is a must-bake recipe. These cookies come together with just a handful of ingredients and no special equipment, and the end result is delicious and beautiful!
If you are an almond fan, you need to try this Moist and Buttery Almond Pound Cake and my Almond Blondies!
Here’s Why You’ll Love This Recipe
- Simple ingredients: Just pantry staples and no flour or butter needed.
- Gluten-free: Made entirely with almond flour for a naturally gluten-free treat.
- Chewy & tender: A soft interior with a lightly crisp, sugary exterior.
- Bursting with almond flavor: Thanks to almond extract and finely ground almonds.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Almond flour: The main ingredient, which gives the cookies their classic amaretti texture. For the best results, use finely ground, blanched almond flour.
- Granulated sugar: Sweetens the dough and helps with structure.
- Confectioners’ sugar: Makes the cookies lighter and gives the outside a nice crinkled look.
- Kosher salt: Cannot be swapped for table salt, which contains iodine and can affect flavor.
- Egg whites: Whipped to stiff peaks. Egg whites are whipped until stiff to help the cookies rise and give them a chewy texture. Make sure NO yolk remains in the whites, or they won’t whip properly! No oil or fat should be in the mixing bowl.
- Almond extract: Add rich almond flavor.
- Vanilla extract: Only pure vanilla extract, please!
- Extra confectioners’ sugar: Used to roll the dough before baking, which gives the cookies their classic cracked look.
In Photos: How To Make Amaretti Cookies
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the almond flour, granulated sugar, confectioners’ sugar, and salt.
Step 2: Whip Egg Whites
In a stand mixer fitted with the whisk attachment, beat the egg whites (and optionally the cream of tartar) on medium-high speed until they reach a stiff peak.
Step 3: Combine
Stir the egg whites, almond extract, and vanilla extract into the dry ingredients.
Step 4: Portion
Use a small cookie scoop to portion out the dough and then gently roll it into balls. Toss generously in the remaining confectioners’ sugar, then place on the prepared baking sheet approximately 1 inch apart.
Step 5: Bake
Bake the cookies for 25 to 30 minutes, until they’ve cracked on top and are golden brown under the sugar.
Helpful Tips and Tricks
- Cream of tartar helps stabilize the meringue, making it less likely to break, but it’s completely optional.
- If the dough is crumbly as you roll it into balls, gently squeeze it to help the ingredients come together.
- Roll the cookies in confectioners’ sugar, very generously. The more, the better. This will keep it from melting onto the cookies while they bake.
More Cookie Recipes
- Fluffernutter Cookies
- No-Bake Cookies
- Ricotta Cookies
- Cherry Almond Chocolate Chip Cookies
- Meringue Cookies
- Lemon Crinkle Cookies
Amaretti Cookies
Ingredients
- 3 cups (290 g) almond flour
- 2/3 cup (137 g) granulated sugar
- 1/4 cup + 2 tablespoons (38 g) confectioners' sugar
- 1/4 teaspoon kosher salt
- 2 large egg whites
- Optional: 1/4 teaspoon cream of tartar
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1 cup (112 g) confectioners' sugar, for coating
Instructions
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, granulated sugar, confectioners’ sugar, and salt.
- In a stand mixer fitted with the whisk attachment, beat the egg whites (and optionally the cream of tartar) on medium-high speed until they reach a stiff peak.
- Stir the egg whites, almond extract and vanilla extract into the dry ingredients.
- Place the remaining confectioners’ sugar in a shallow bowl.
- Use a small cookie scoop to portion out the dough and then gently roll it into balls. Toss generously in the confectioners’ sugar, then place on the prepared baking sheet approximately 1 inch apart.
- Bake the cookies for 25 to 30 minutes, until they’ve cracked on top and are golden brown under the sugar.
- Remove the cookies from the oven and allow to cool for 5 minutes, then transfer them to a wire rack to cool completely.
