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    Home » Dessert » Cookies

    Amaretti Cookies

    Published: Nov 4, 2019 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    five amaretti cookies stacked on a black wire rack

    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!

    five amaretti cookies stacked on a black wire rack

    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.

    Jump to:
    • Ingredients
    • How do you make Amaretti Cookies
    • Can you freeze Amaretti Cookies
    • How long do Amaretti Cookies last
    • Recipe Card
    • Recipe Ratings & Comments

    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
    an amaretti cookie with a bite taken out on top of two amaretti cookies

    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. 

    eggs whites in a metal mixing bowl

    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. 

    granulated sugar and almond flour in a glass bowl

    Once the egg whites have formed medium-stiff peaks add in the almond extract and vanilla extract.

    whipped egg whites with vanilla extract and almond extract in a large metal bowl

    Gently fold in the almond flour mixture and almond liqueur.

    amaretti cookie batter in a metal bowl

    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.

    hand holding amaretti cookie ball rolled in granulated sugar
    hand holding amaretti cookie ball rolled in powdered sugar

    Place each amaretti ball on the prepared cookie sheet then use two fingers to gently press the balls down to slightly flatten them. 

    amaretti cookies on a silpat lined baking sheet before baking

    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.

    amaretti cookies cooling on a wire rack

    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.

    close of an amaretti cookies against a black wire rack

    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.

    piece of an amaretti cookie stacked on top of more amaretti cookies

    If you love these almond cookies you might enjoy these recipes too:

    • Meringue Cookies
    • Chocolate Orange Frangipane Tart
    • Chewy Lemon Crinkle Cookies
    • Italian Rainbow Cookies by my friend Ari are beautiful and absolutely delicious!

    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!

    Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

    Print

    Recipe Card

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    five amaretti cookies stacked on a black wire rack

    Amaretti Cookies

    ★★★★★

    5 from 3 reviews

    Print Recipe
    Pin Recipe

    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

    Units Scale
    • 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

    1. Line a baking sheet with parchment paper or a Silpat liner. Preheat oven to 325F/ 163C.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

    Equipment

    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    kitchen aid stand mixer

    KitchenAid Stand Mixer 6 Quart

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    half sheet pans

    Half Sheet Pan

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    silpat liner

    Silpat

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 30
    • Category: Dessert
    • Method: Bake
    • Cuisine: Italian

    Keywords: amaretti cookie recipe, italian almond cookies, almond flour cookies

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    Comments

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    1. Dawn Mask says

      November 10, 2019 at 6:22 pm

      Loved these! The flavor and texture are out of this world!!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        November 10, 2019 at 8:31 pm

        Thank you so much for reporting back, glad you loved this recipe as much as I do! 🙂

        Reply
    2. rosanne Brooks says

      May 11, 2021 at 11:08 am

      No butter or oil used to make these almond cookies?

      Reply
      • Elizabeth Waterson says

        May 11, 2021 at 11:15 am

        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

        Reply
    3. Judy says

      September 06, 2021 at 6:24 pm

      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!

      ★★★★★

      Reply
    4. Carol Zehil says

      October 14, 2021 at 11:33 am

      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.

      ★★★★★

      Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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