These almond infused Amaretti Cookies are a Christmas classic. Made with a handful of simple ingredients, these soft, chewy cookies are totally gluten-free and a holiday staple!
As Christmas approaches, the cookie recipes keep flowing! I can’t seem to stay out of my kitchen this time of year because I absolutely LOVE holiday baking. These Amaretti Cookies are a Christmas classic! Made with almond flour and almond extract, these sweet, nutty cookies are gluten-free, soft, chewy and the perfect recipe to spread some holiday cheer.
Why These Amaretti Cookies Work
- Short Ingredient List
- Gluten-Free
- Easy To Make
- Simple & Delicious
- Perfect Holiday Cookie
I love these cookies because of how simple they are! Using only 5 ingredients total, they are so easy and inexpensive to make. Not to mention, they’re absolutely delicious! Since they use almond flour, this is a cookie everyone can enjoy, regardless of dietary restrictions! It doesn’t get much better than a soft, chewy, sugary Christmas cookie.
Ingredient Notes
- Flour – For these amaretti cookies I used almond flour, because after all, they are ALMOND cookies. Rejoice all my gluten-free readers!
- Sugar – Regular granulated is all you need, nothing fancy! We are using sugar in the cookies, and also rolling them in sugar before baking.
- Lemon Zest – The lemon really compliments the sweet almond extract.
- Eggs – We just need the egg whites! They’re going to make our cookie super soft and airy!
- Almond Extract – Essential for this cookie! It’s what gives it the distinctive flavor that makes the amaretti cookie.
How To Make Amaretti Cookies
- Preheat Oven: Preheat your oven to 325°F. Line 2 baking sheets with parchment paper.
- Combine Dry Ingredients: In a large bowl add the almond flour, 1 cup of sugar and lemon zest. Whisk well.
- Combine Wet Ingredients: To the bowl of your mixer add the egg whites and beat to a soft peak. Whisk in the almond extract.
- Fold Together: Gently fold in the egg whites into the dry ingredients until the dough is moist.
- Form Cookies: Use a small cookie scoop to scoop out equal amounts of dough, then roll into balls with slightly damp hands. Roll through the remaining ¼ cup of sugar. Place cookies on prepared baking sheets.
- Bake and Cool: Transfer the baking sheets to the oven and bake for 25 minutes or until the cookies start to slightly turn golden and bottom is golden brown. Cool completely on cooling racks.
FAQs & Expert Tips
FAQs
A gluten-free, almond flavored Italian cookie that can have a texture ranging from soft and chewy to crisp! They’re naturally gluten-free, made with almond flour, sugar and egg white, with a hint of almond extract to amp up the almond flavor. These amaretti cookies are chewy, sticky and sweet. They do contain a fair amount of sugar, but this sugar will caramelize in the oven during the baking process to give us that sticky, sweet, mouthwatering result.
Yes! If you have a carton of egg whites at home, 30g (1oz or 2 tbsp) is equal to one large egg white.
As I said before, these are a holiday staple in my house! And although I usually only make them around Christmas, they can be made any time of year. A stack of these cookies makes for the perfect gift, if you want to share that is…
Tips
- The rolled mixture should be sticky but fairly firm, and should hold their shape when placed on the baking tray.
- The cookies will expand slightly in the oven and crack, so make sure they have ample room. They should also flatten out a bit as well.
- Did you know that egg whites can be frozen? If you ever have leftover egg whites, freeze them in an airtight container or bag. That way, you can defrost them in the refrigerator and use them in future recipes!
Storing
Freezing
Cool the amaretti cookies completely, then freeze in a single layer on a baking sheet. Once they’re frozen, you can transfer them to a bag or an airtight container. The cookies will keep for up to 6 months.
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Amaretti Cookies
Equipment
Ingredients
- 2 â…” cup almond flour
- 1 cup sugar
- 1 tablespoon lemon zest
- 3 large egg whites
- 1 teaspoon almond extract
- ¼ cup sugar for rolling
Instructions
- Preheat Oven: Preheat your oven to 325°F. Line 2 baking sheets with parchment paper.
- Combine Dry Ingredients: In a large bowl add the almond flour, 1 cup of sugar and lemon zest. Whisk well.
- Combine Wet Ingredients: To the bowl of your mixer add the egg whites and beat to a soft peak. Whisk in the almond extract.
- Fold Together: Gently fold in the egg whites into the dry ingredients until the dough is moist.
- Form Cookies: Use a small cookie scoop to scoop out equal amounts of dough, then roll into balls with slightly damp hands. Roll through the remaining ¼ cup of sugar. Place cookies on prepared baking sheets.
- Bake and Cool: Transfer the baking sheets to the oven and bake for 25 minutes or until the cookies start to slightly turn golden and bottom is golden brown. Cool completely on cooling racks.
Recipe Notes
- The rolled mixture should be sticky but fairly firm, and should hold their shape when placed on the baking tray.
- The cookies will expand slightly in the oven and crack, so make sure they have ample room. They should also flatten out a bit as well.Â
- These cookies can be stored in an airtight container, sealed jar or sealable bag at room temperature. They will last for at least 1 week.
- Cool the amaretti cookies completely, then freeze in a single layer on a baking sheet. Once they’re frozen, you can transfer them to a bag or an airtight container. The cookies will keep for up to 6 months.
Nutrition Information:
Recipe source: She Loves Biscotti
I made these cookies and they taste as if came from an Italian bakery! Amazing! Easy to make and I love that all the ingredients are already in my kitchen! Highly recommend trying this out!
Yay! So glad you like them!
Hi, it’s me again. When I told my son that I had made amaretti cookies he asked me if they were with pistachios! I found 3 recipes for pistachio amaretti cookies, one uses egg whites but another one uses a whole egg. So Jo, do you have an opinion? I have made several of your recipes and I trust your instincts. Thanks!
I do have a recipe, haven’t shared it on the blog yet because it’s a work in progress. It’s still not where I want it to be so I’m still fixing it. It’s too late for me to do it for this Christmas but I’ll have it by next Christmas for sure. So just be patient with me. 😉
These are excellent amaretti cookies and so easy to make! Perfect for my gluten intolerant friends.
Can I freeze the dough and bake later?
You’re probably better off to freeze the cookies, because they hold up really well. I usually bake them a month ahead and just put the in a airtight container and freeze until Christmas.
Many Thanks for your quick response! I will try that.
Love these cookies! Made them 1st as a Christmas cookie, now I make them all the time!
We are so glad you enjoy them!
Delish! I did turn my oven down & gave them a minute or two more…turned out really really good!
I have tried so many low carb cookies but none came any close to these. these turned out to be heavenly and perfect for my Sweet cravings on Leto.I substituted the sugar with low carb sweetener yet came out beautifully .
Need more simple low carb recipes please
I am very happy with how these cookies turned out…so tasty!
These cookies were delicious and so easy to make. Thanks!
I may not have done everything 100%, but I tried. They turned out very good.
My daughter doesn’t eat gluten so I am always on the lookout for gluten free treats especially at Christmas time. I just finished making them and don’t know if I’ll have enough for her they are so good. I know I’ll be making a second batch as I will include them in my baking treats I give to family and friends.
My mother used to make these when I was a little girl. They were so good. Nev he recipe until now and am so happy you posted
My mother used to make these when I was a litle girl. I never got the recipe from her but was so happy to see this recipe and am going to make these cookies soon. Thank you Jo.
You are more than welcome! They’re one of my favorites.
How would using regular flour affect the recipe?
I’ve never tried with regular flour, but I imagine they will have a completely different texture than with almond flour, they probably won’t be so chewy and crumbly.