Amaretti Cookies
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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.
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.
Why You’ll Love These Amaretti Cookies
- Short Ingredient List
- Gluten-Free
- Easy To Make
- Simple & Delicious
- Perfect Holiday Cookie
- 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.
- 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.
Frequently Asked Questions
What Is An Amaretti Cookie?
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.
Can I Use Store Bought Egg Whites?
Yes! If you have a carton of egg whites at home, 30g (1oz or 2 tbsp) is equal to one large egg white.
How To Serve
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…
Expert 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.
More Great Recipes To Try
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Amaretti Cookies
Ingredients
- 2 ⅔ cup almond flour
- 1 cup sugar
- 1 tablespoon lemon zest
- 3 large egg whites
- 1 teaspoon almond extract
- ¼ cup sugar (for rolling)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
Video
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.
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe source: She Loves Biscotti
I am eating the batch today that I made yesterday and overcooked far too much. When they did not turn golden brown, I left them in the oven for a very long time. I had also used wax paper by mistake and it stuck to the bottom. But today, I have easily scratched off the wax paper with a knife and the ones that were overcooked are just as good, really as good, as the ones that were done just right. This is a foolproof recipe. thank you so much, I’m so glad to have it, glad you have it, Jo!! ❤️
PS these cookies are also beautiful because they have the look of crystals on the surface from rolling them in sugar.
Wow, it’s fantastic to hear that even with some unexpected twists and turns in the baking process, these amaretti cookies turned out delicious! 🍪🎉 It just goes to show how forgiving and foolproof this recipe is. I’m so glad you were able to save them and enjoy their lovely crystal-like appearance from the sugar. Thank you for your kind words and for sharing your experience! Keep baking and enjoying these scrumptious cookies, happy cooking! 😊👩🍳
I have been making different variations of almond cookies for a long time. This is the end of my search for a good recipe. I made a couple of mistakes but I learned my lessons and even though I made mistakes they are still transcendent! These will probably be the only cookies I make for the rest of my life, for myself anyway. Thank you so much! Molto buono ❤️ Mille grazie 👍
My pleasure, glad you enjoyed it!
Great recipe – easy to make and so delicious, like a marzipan cookie! Big bonus is that they’re also gluten free.
Hi Jo, I made these for my Christmas dessert table. They were great! I would like to bake them for my daughter’s bridal shower. Just wondering how long can they stay frozen and will they be ok when I package them for our guests as favors?
You can freeze them for about 3 months.
Thank you. What about packaging them after cookies thaw out? Will they be ok in a small cardboard cookie box and used as favors at the bridal shower?
Absolutely!
Sooo Good. A great addition to our Christmas cookie bake list!
One of my go to recipes for cookies. Gluten free, tasty, easy and freeze well. My Italian spouse loves them with his coffee. Love them!
So glad you like them!
Wow I absolutely love marzipan and this cookie came out like pure MARZIPAN!! I’m delighted…
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!