Sweet almond flour cookies are made with simple ingredients. Step-by-step photos help you make these traditional Italian cookies. The perfect hostess gift or treat with a cup of tea!
This is the year of almond love for me, from the classic bakewell tart to almond chocolate chip cookies, I legit cannot get enough almond flavor. Stay tuned for some more almond desserts coming your way soon.
When I was younger I turned my nose at the classic Amaretti cookies, in fact most almond desserts I turned my nose at. As I have gotten older I have fallen in love with the almond flavor.
These traditional Italian cookies are nice and crunchy on the outside and chewy on the inside, some prefer a crispier / crunchier cookie while others a little chewier, just adjust the bake time. Naturally, gluten-free these cookies are a crowd favorite.
Let's get to the recipe.
Ingredients
- Large Egg Whites, at room temperature
- Granulated Sugar/ Caster Sugar
- Almond Flour
- Salt
- Pure Vanilla Extract
- Pure Almond Extract
- Almond Liqueur, I used Disaranno
- Granulated Sugar and Powdered Sugar for rolling each cookie in
How do you make Amaretti Cookies
Start by lining a baking sheet with parchment paper or a Silpat liner. Preheat the oven to 325F/ 163C.
In a large bowl with a handheld electrical whisk or the bowl of an electric mixer fitted with a whisk attachment add the egg whites. Whisk on medium speed for 3-5 minutes, until they are thick and foamy.
While the egg whites are mixing in a medium bowl whisk together the almond flour, sugar, and salt, set aside. In two small bowls add the powdered sugar and granulated sugar separately, this is where you will roll the almond cookie dough.
Once the egg whites have formed medium-stiff peaks add in the almond extract and vanilla extract.
Gently fold in the almond flour mixture and almond liqueur.
Use a medium cookie scoop to scoop the amaretti balls. Roll each ball into the granulated sugar first then into the powdered sugar. Some recipes call for only powdered sugar but I find rolling in granulated/ caster sugar first helps the confectioner's sugar stick on better.
Place each amaretti ball on the prepared cookie sheet then use two fingers to gently press the balls down to slightly flatten them.
Bake for 25-30 minutes, if you want a chewier cookie then bake closer to 25, if you want a crunchier cookie bake closer to 30.
Let the cookies cool for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely. Cookies are best served within 2-3 days, the longer they sit the crunchier they will get.
Can you freeze Amaretti Cookies
Yes, like most cookies Amaretti cookies freeze quite well. Let your cookies cool completely then store in a freezer-safe container. To thaw let the cookies sit at room temperature for a few hours.
Check out this post on my Cookie Baking Tips
How long do Amaretti Cookies last
Amaretti Cookies are best eaten within 2-3 days, keep in mind the longer they sit the crunchier they will get.
If you love these almond cookies you might enjoy these recipes too:
And don't forget to try my Almond Roca Recipe another Christmas favorite!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Amaretti Cookies
Sweet almond flour cookies are made with simple ingredients. Step-by-step photos help you make these traditional Italian cookies. The perfect hostess gift or treat with a cup of tea!
- Total Time: 40 minutes
- Yield: 20-24 Cookies 1x
Ingredients
- 2 Large Egg Whites, at room temperature
- 150 grams (¾ Cup) Granulated Sugar/ Caster Sugar
- 288 grams (3 Cups) Almond Flour
- ½ Teaspoon Salt
- 1 Teaspoon Pure Vanilla Extract
- 2 Teaspoons Pure Almond Extract
- 1 Tablespoon Almond Liqueur, I used Disaranno
- 2 Heaping Tablespoons Powdered Sugar
- 2 Heaping Tablespoons Granulated Sugar
Instructions
- Line a baking sheet with parchment paper or a Silpat liner. Preheat oven to 325F/ 163C.
- In a large bowl with a handheld electrical whisk or the bowl of an electric mixer fitted with a whisk attachment add the egg whites. Whisk on medium speed for a 3-5 minutes, until they are thick and foamy.
- While egg white are mixing in a medium bowl whisk together the almond flour, sugar, and salt, set aside. In two small bowls add the powdered sugar and graulated sugar seperatley, this is where you will roll the almond cookie dough.
- Add in the almond extract and vanilla extract to the egg whites. Gently fold in the almond flour mixture and almond liqueur. Use a medium cookie scoop to scoop balls. Roll each ball into the granulated sugar first then into teh powdered sugar. Place each ball on the prepared cookie sheet then use two fingers to gently press the balls down to slightly flatten them.
- Bake for 25-30 minutes, if you want a chewier cookie then bake closer to 25, if you want a crunchier cookie. Let the cookies cool for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely. Cookies are best served wtihin 2-3 days, the longer they sit the crunchier they will get.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Dawn Mask says
Loved these! The flavor and texture are out of this world!!!
Elizabeth Waterson says
Thank you so much for reporting back, glad you loved this recipe as much as I do! 🙂
rosanne Brooks says
No butter or oil used to make these almond cookies?
Elizabeth Waterson says
Ho Rosanne, that is correct no butter or oil. A nice, short ingredient list! Please let me know if you have any other questions or if you try the recipe I would love to know what you think! XX Liz
Judy says
Perfect recipe, and cookies are not overly sweet like the famed Lazzaroni brand. Great way to use extra egg whites, which as a baker I always seem to have in my freezer. I'd much rather freeze the Amaretti cookies instead. Thanks for the delicious solution to my problem of too many egg whites!
Carol Zehil says
These are now my husbands favorite cookie. I could not believe a recipe that is so easy could be so good. Sharing recipe with my baker friends. Thank you.
Linda says
Would almond extract work in place of vanilla? I mean all almond--no vanilla? My hubby loves amaretto !
Elizabeth Waterson says
Yes that should be good. You might even just omit the vanilla, too much almond may be too strong! Or split the difference. Please let me know if you try the recipe what you think! XX Liz