Amaretti Cookies
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Soft and chewy Amaretti Cookies made with almond flour, whipped egg whites, and just the right hit of citrus. They’re naturally gluten free, outrageously aromatic, and so easy you’ll wonder why you ever bought them.
My Forever Favorite Almond Cookie
I have a lifelong weakness for almond flavored anything, so it’s no surprise these Amaretti Cookies have been a staple in my kitchen for years. They’re Italian classics, crisp on the outside, soft and chewy inside, with that unmistakable almond aroma that makes everyone think you suddenly became a pastry chef. Spoiler: these are wildly easy.
The name “amaretti” comes from “amaro,” meaning “bitter,” thanks to the traditional use of bitter almonds. Since we don’t exactly have baskets of bitter almonds sitting around, I lean on almond flour and almond extract to get that deep, fragrant flavor without a scavenger hunt. And while you can make the crunchy version, I’m firmly Team Chewy, amaretti morbidi forever.
These cookies used to do so well on the blog, and honestly, I’m not surprised. They’re simple, naturally gluten free, stunning on a cookie platter, and the kind of recipe that makes people ask, “You made these?” Yes. Yes you did. Let’s bring them back to their rightful glory.
Why You’ll Love These Amaretti Cookies
- Soft, chewy centers with perfectly crackled tops
- Only a handful of simple ingredients
- Naturally gluten free, no fancy substitutions needed
- Big almond aroma from almond flour + almond extract
- Foolproof technique with minimal effort
- Beautiful cookies for gifting, holidays, or your espresso break
- Way easier than they look
Ingredients and Tips
- Almond flour: Use superfine almond flour for the smoothest, chewiest texture. Almond meal makes cookies gritty and heavy.
- Sugar: Granulated sugar gives structure and crisp exterior. Don’t reduce it, it controls the texture as much as the sweetness.
- Egg whites: Whip them to soft peaks. Overwhipping leads to dry cookies; underwhipping gives flat, sad ones. Soft, glossy peaks are your sweet spot.
- Almond extract: A little goes a long way. It’s the backbone of amaretti flavor, don’t skip it.
- Citrus zest (lemon or orange): Brightens the richness and adds that “Italian pastry shop” aroma instantly.
- Powdered sugar for rolling: Creates that signature crackled look while keeping the cookie exterior delicately crisp.
- 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.
The dough for these cookies comes together shockingly fast. Whip your egg whites to soft, cloud like peaks, then fold them into the almond flour mixture until you get a sticky dough that clings to the spoon. Sticky is good, sticky means chewy.
Once the dough is mixed, scoop little portions, roll them into balls, and coat them generously in powdered sugar. Don’t be shy. The more powdered sugar, the prettier the cracks. As they bake, the cookies puff, crack, and set into those beautiful, rustic little rounds that amaretti are famous for.
Let them cool completely, they firm up as they rest, and enjoy that perfect crisp chewy contrast.
Frequently Asked Questions
Are these chewy or crunchy amaretti?
This recipe makes chewy amaretti (amaretti morbidi). For crunchy ones, reduce the egg white slightly and bake longer.
Why didn’t my cookies crack on top?
Two reasons: either you didn’t coat them heavily enough in powdered sugar or your dough was too dry. A wetter dough = better cracks.
Can I flavor them differently?
Yes! Try lemon extract, a touch of vanilla, or even cocoa powder for chocolate amaretti.
Why are my cookies flat?
Your egg whites may have been underwhipped. Soft peaks give lift; liquid whites spread.
Can I make these ahead?
Absolutely. They keep beautifully for 5–7 days in an airtight container and freeze well for up to 2 months.
Are amaretti really gluten free?
Yes, there’s no flour, just almond flour.
Can I use amaretto liqueur?
Yes! Replace 1–2 teaspoons of the almond extract with amaretto for a softer, more aromatic cookie. Reduce egg white slightly if dough gets too loose.
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
Video
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 your oven to 325°F. Line 2 baking sheets with parchment paper.
- In a large bowl add the almond flour, 1 cup of sugar and lemon zest. Whisk well.
- To the bowl of your mixer add the egg whites and beat to a soft peak. Whisk in the almond extract.
- Gently fold in the egg whites into the dry ingredients until the dough is moist.
- 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.
- 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
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
