Chewy and airy, these are gluten-free almond cookies made with few ingredients. It's a great way to use those leftover egg whites that have been in the fridge for a while. They are lightly colored, with a subtle almond flavor that makes them perfect for Easter or with a cup of your favorite drink.
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!
About this recipe
Amaretti are traditional Italian cookies, sweet and airy, flavored with almonds, very popular for Easter and Christmas.
This are made with 5 ingredients and require no stand mixer, just a bowl and a whisk. The flavor comes from almond flour and pure extract and it's sophisticated and delicious.
I like this version (from my Italian cousins that live in Verona) with egg whites that are not whipped before adding them to the rest of the ingredients. They come out more airy and chewy.
This recipe uses few ingredients and they are all necessary.
- Almond flour: use purchased or make your own 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 which is made with bitter almonds and give these cookies their characteristic flavor.
- Sugar: regular granulated is used here.
- Egg whites: the ingredients that binds the dough together.
- Powdered sugar: a thin layer of it is sifted over the raw cookies before baking.
A bowl and a whisk is all you need to put this cookie dough together. The egg whites should be at room temperature so you can integrate them better and easier.
- Mix dry ingredients. Simply stir almond flour with sugar in a bowl.
- Wet ingredients. Add egg whites by tablespoons and almond extract.
- Final batter. The consistency is thick and should mound on the whisk but slowly start to fall.
- Final step. After the cookies are scooped on the parchment paper, a thin layer of powdered sugar is sifted on top. They need to rest for 1 hour to develop a thin, crunchy layer.
My top tips
- Almond flour. I like to buy the commercial flour and be done with. But you can process whole almonds and make your own. I like this recipe for Homemade Almond Flour.
- 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, as opposed to 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.
Frequently asked questions
They are almond cookies made with almond flour, pure almond extract, egg whites and sugar.
Almonds. The word amaretti refers to bitter almonds, which are used to flavor this recipe via the pure extract used.
It depends on the recipe. But most of them don't. The recipes that do use it, use Amaretto di Saronno, a fantastic almond liquor from that region in Italy.
Related recipes you might like:
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- 2 cups (200g) almond flour
- 1 cup (200g) white sugar
- 3-4 egg whites, at room temperature
- 1 teaspoon pure almond extract
- Powdered sugar, to sift on top before baking
- Line a cookie sheet with parchment paper.
- Stir almond flour with sugar to mix in a large bowl.
- Mix with a fork the 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 if 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). I 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.
Almond flour. I like to buy the commercial flour and be done with. But you can process whole almonds and make your own. I like this recipe for Homemade Almond Flour.
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, as opposed to 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.
- Prep Time: 10
- Cook Time: 15
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Keywords: amaretti, almond cookies