These are airy, gluten-free almond cookies made with few ingredients. They are lightly colored, with a crackly exterior and a subtle almond flavor that makes them perfect for Easter or with a cup of your favorite drink. It's a great way to use those leftover egg whites that have been in the fridge for a while.
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Authentic amaretti
I grew up eating the commercial version of these, and let me tell you that this recipe is nothing like them. So much better, of course!
These are traditional Italian cookies, sweet and airy, flavored with almonds, and very popular for Easter and Christmas.
I like this version, a recipe from my Italian cousins who live in Verona, with egg whites that are not whipped before adding them to the rest of the ingredients. Different from these chocolate-drizzled almond macaroons.
They come out light and chewy, are made with just 4 ingredients, and require no electric mixer, just a bowl and a whisk.
Italians traditionally eat these dainty almond cookies with a cup of espresso or a cappuccino in the morning, with a glass of sherry in the afternoon or as an after-dinner sweet bite. But you can have amaretti anytime, as a sweet treat or snack.
FAQ
Almonds. The word amaretti refers to bitter almonds, which are used to flavor this recipe via the pure extract used. Originally, a bitter part of the apricot pit, similar in flavor to bitter almonds, was used as part of the ingredients.
Amaretto refers to the almond liqueur and amaretti are almond cookies made with egg whites, sugar, and almonds. Sometimes amaretti can be flavored with amaretto di Saronno, but not always.
Ingredient list
- Almond flour: use purchased or make your own by processing whole almonds until powdery. Be careful not to let them start releasing their oil, as it will become pasty, not floury.
- Almond extract: use the pure kind made with bitter almonds that give these cookies their characteristic flavor.
- White granulated sugar.
- Egg whites: the ingredient that binds the dough together.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to make Italian amaretti
A bowl and a whisk are all you need to put this cookie dough together.
The egg whites should be at room temperature so you can integrate them better and easily.
Add the egg whites to the dry ingredients (almond flour and sugar) that have been stirred together in the bowl.
Add the almond extract and mix. The final batter is thick, shiny, wet, and with texture.
Baking
Use parchment paper to line the cookie sheet and leave some space between the mounds of cookie dough.
The baked cookies will crack as they dry in the oven and that is fine.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Almond flour. I like to buy commercial flour and be done with it. But you can process whole almonds and make your own.
- Egg whites. The amount you add makes the dough thicker or thinner resulting in thicker or flatter cookies. I like them on the thin side because they are chewy and airy, unlike more dense ones. But it's your choice. I suggest you bake a few and see if you like them and adjust accordingly if necessary.
- Storing. They turn crisper but stay chewy the next day. I put them in tins and they last a few days.
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Italian Amaretti Cookies (only 4 ingredients)
Ingredients
- 2 cups almond flour
- 1 cup white sugar
- 3 to 4 egg whites, at room temperature
- 1 teaspoon almond extract
- powdered sugar, to sift on top before baking
Instructions
- Line a cookie sheet with parchment paper.
- Stir 2 cups almond flour with 1 cup white sugar to mix in a large bowl.
- Mix with a fork 3 to 4 egg whites so they break up a little and are easier to measure.
- Add half the egg whites to the almond mixture together with the extract. Mix well with a whisk or wooden spoon. Make sure it's all moistened, or most of it.
- Adjust by adding more egg whites as needed. The batter should be very thick and very slowly fall from the whisk when lifted from the bowl, but all the dry ingredients should be moistened.
- Scoop portions on the prepared sheet, leaving about 2 inches between each mound.
- Sift a thin layer of powdered sugar on top and let at room temperature for 1 hour (and up to 2). If you touch the surface a hard layer will have formed.
- Preheat the oven to 300°F (150°C).
- Bake for about 15 minutes, until puffed and very lightly colored.
- Let cool on a wire rack and carefully lift from the cookie sheet.
- Store in tins.
Mary Anstett says
I added 1cup of sweetened coconut for texture! This is the best recipe! You could also add pinenuts for pignoles
Mary says
These are fantastic!!! Making another batch today and adding some sweetened coconut!
Paula Montenegro says
So happy to know that Mary! Let me know how the coconut goes.
Abby says
So easy to make and absolutely delicious!!!
angiesrecipes says
Definitely my kind of recipe...easy and fuss free with perfect result.