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    Home » Recipes » Cookies & Crackers

    Published: Mar 4, 2021 by Paula Montenegro · Income from ads and affiliate links 1 Comment

    Amaretti Cookies

    Jump to Recipe
    Three stacked almond cookies on white background; brown white text overlay
    Several crackled almond cookies on white and blue kitchen towel; red text overlay

    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.

    Stack of three amaretti cookies on white marble with more cookies in background

    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!

    Table of Contents Hide
    About this recipe
    Ingredients
    Easy steps
    My top tips
    Frequently asked questions
    Related recipes you might like:
    Amaretti Cookies

    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.

    Several almond crinkled cookies on white and blue kitchen towel

    Ingredients

    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.
    Bowls with amaretti cookies ingredients on white surface, including egg whites, almond extract and flour, sugar

    Easy steps

    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.
    Mixing sugar and almond flour with whisk on glass bowl
    • Wet ingredients. Add egg whites by tablespoons and almond extract.
    Adding egg whites with metal tablespoon to almond flour in transparent bowl
    • Final batter. The consistency is thick and should mound on the whisk but slowly start to fall.
    Wire whisk with almond cookie batter, glass bowl below
    • 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.
    Top view of sifter sprinkling powdered sugar on cookie mounds on white parchment paper

    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.
    Top view of crackled almond cookies on white parchment paper

    Frequently asked questions

    What are amaretti cookies made of?

    They are almond cookies made with almond flour, pure almond extract, egg whites and sugar.

    What flavor is amaretti?

    Almonds. The word amaretti refers to bitter almonds, which are used to flavor this recipe via the pure extract used.

    Do amaretti biscuits contain alcohol?

    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.

    Bitten almond cookie and whole ones on white marble surface

    Related recipes you might like:

    • White Chocolate Almond Cookies
    • Snowballs (Mexican Wedding Cookies)
    • Glazed Almond Vanilla Bundt Cake
    • Frangipane (almond cream) with video!

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Several almond crinkled cookies on white and blue kitchen towel

    Amaretti Cookies

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    Save Recipe Recipe Saved

    Soft and chewy, 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, airy, and with a subtle almond flavor that makes them perfect for Easter or with a cup of your favorite drink.

    • Total Time: 1 hour 30 minutes
    • Yield: 25 medium

    Ingredients

    • 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

    Instructions

    1. Line a cookie sheet with parchment paper.
    2. Stir almond flour with sugar to mix in a large bowl. 
    3. Mix with a fork the egg whites so they break up a little and are easier to measure. 
    4. Add half the egg whites to the almond mixture together with the extract. 
    5. Mix well with a whisk or wooden spoon. Make sure it's all moistened, or most of it. 
    6. 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. 
    7. Scoop portions on the prepared sheet, leaving about 2 inches between each mound. 
    8. 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. 
    9. Preheat the oven to 300°F/150°C.
    10. Bake for about 15 minutes, until puffed and very lightly colored. 
    11. Let cool on a wire rack and carefully lift from the cookie sheet. 
    12. Store in tins. 

    Notes

    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.

    Almond extract. You can buy it online. I love Nielsen Massey Pure Almond Extract, Organic Pure Almond Extract from Nielsen-Massey, and Simply Organic Almond Extract. 

    Storing. They turn crisper but stay chewy the next day. I put them in tins and they last a few days.

    • Author: Paula Montenegro
    • Prep Time: 10
    • Cook Time: 15
    • Category: Cookies
    • Method: Baking
    • Cuisine: Italian

    Keywords: amaretti, almond cookies

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    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Cookies & Crackers Recipes

    • Chocolate Chip Oatmeal Cookies
    • White Chocolate Cranberry Oatmeal Cookies
    • Gingerbread Cookies (with video)
    • Chocolate Peppermint Cookies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. angiesrecipes says

      March 04, 2021 at 10:44 am

      Definitely my kind of recipe...easy and fuss free with perfect result.

      Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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