Italian Amaretti Cookies Recipe (Easy Almond Cookies)

Bake these soft and chewy Italian Amaretti cookies with a crisp exterior and rich almond flavor. Made with simple ingredients like almond flour, sugar, and egg whites, these naturally gluten-free cookies are perfect for holiday platters or as a thoughtful gift. Easy to prepare, they’re a delightful treat for any occasion!

Italian Amaretti Cookies, also known as amaretti morbidi (the Italian word "morbidi" means soft), are traditional Italian cookies that boast a chewy interior and a slightly crisp exterior. Made with ground almonds (almond meal), sugar, and egg whites, these soft amaretti cookies are a simple yet authentic Italian dessert that is naturally gluten-free and dairy-free, catering to various dietary needs.

Often flavored with a little bit of almond extract or a splash of Amaretto liqueur or Disaronno to enhance the rich almond flavor, these chewy cookies are a delightful treat. They are a fantastic addition to your holiday cookie platter or a thoughtful gift during the holiday season—if you can bring yourself to give them away!

Jump to:

• Ingredients
• How to Make Italian Amaretti
• Variations
• Storage Instructions
• FAQ's
• More Holiday Treats
• Italian Amaretti Recipe (Easy Almond Cookies)

Ingredients

• Ground Almonds: Provides the base and almond flavor for the cookies; use almond meal or ground almonds.
• Granulated Sugar: Sweetens the cookies and helps achieve a slightly crisp exterior.
• Fine Sea Salt: Enhances the overall flavor by balancing sweetness.
• Free-Range Egg Whites: Binds the dry ingredients and gives the cookies a chewy texture.
• Amaretto Liqueur: Adds an extra almond flavor; can substitute with a few drops of almond extract.
• Whole Almonds: Adds a decorative touch and extra crunch on top of the cookies.
• Powdered Sugar: Gives a classic finish and slight sweetness on the outside of the cookies.

See recipe card for quantities

How to Make Italian Amaretti

 Preheat the oven

• Preheat the oven to 170°C (340°F). Line a baking sheet with parchment paper.

Make the Cookie Dough

• Combine Dry Ingredients - In a large mixing bowl, combine the ground almonds, granulated sugar, and a pinch of fine sea salt. Set aside.
• Whip the Egg Whites - Using an electric hand mixer, whisk the egg whites until stiff peaks form. The peaks should stand upright without collapsing.
•  (Ensure your mixing bowl and whisk are completely grease-free, as even a trace of grease can prevent the egg whites from whipping properly.)

Chef’s Tip: Egg Whites: For best results, bring egg whites to room temperature before whipping, as this improves volume and stability.

• Combine Wet and Dry Ingredients - Add a spoonful of the whipped egg whites to the almond mixture and mix until almost combined. Using a metal spoon or rubber spatula, carefully fold in the remaining egg whites in two batches. Fold just until the ingredients are combined.
• Add Amaretto (optional): Gently mix in the Amaretto liqueur, if using, for an extra almond flavor boost.

Shape the Cookies

• Scoop and roll: Use a small cookie scoop or tablespoon measuring spoon to portion out heaped tablespoons of the dough. Roll each portion gently into a ball between your palms.
• Place on the baking sheet: Arrange the dough balls on the prepared baking sheet, leaving about 3 cm (1½ inches) between each cookie.
• Decorate (optional): Lightly press a whole almond into the top of each cookie, if desired.

Bake

• Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the cookies develop a light golden-brown crust.

Chef’s Tip: For a crispier cookie, bake for an additional 2-3 minutes, watching carefully to avoid over-browning.

 Cool and Dust

• Cool on the cookie sheet: Remove the cookies from the oven and let the cookies cool on the baking sheet for 10 minutes to firm up.
• Transfer to a wire rack: Carefully slide the parchment paper with the cookies onto a wire rack and let them cool completely.
• Dust with powdered sugar: Using a fine sieve, generously dust the cooled cookies with powdered sugar before serving.

Serve and Enjoy!

Enjoy these classic Italian Amaretti Cookies with coffee, tea, or as part of a festive dessert platter. Their light, chewy texture and nutty flavor make them irresistible for any occasion!

Variations

• Citrus Flavor: Add a teaspoon of lemon zest or orange zest to the dough for a citrusy flavor.
• Hazelnut Twist: Substitute ground almonds with ground hazelnuts and use Frangelico liqueur in place of Amaretto. While not the classic Italian amaretti, it's a delicious variation.

Storage Instructions

• Room Temperature: Store the amaretto cookies in an airtight container at room temperature for up to one week.
• Freezing: For longer storage, place the cookies in an airtight container and freeze for up to three months.
• Serving After Freezing: Allow frozen cookies to come to room temperature before serving to enjoy their chewy texture.

FAQ's

More Holiday Treats

• Chocolate Indulgence: Try our Double Chocolate Brownie Recipe 
• Cookie Recipes: Classic French Palmiers, Gingerbread Man Cookies, or Thumbprint Cookies with Strawberry Icing.
• Homemade Candy: French Chocolate Truffles, Peanut Butter Whiskey Fudge or Homemade Pistachio Cranberry Almond Nougat

This Italian Amaretti Cookies recipe offers a delightful way to enjoy chewy almond cookies with a crisp exterior and rich almond flavor. Whether you're enjoying them with a cup of coffee or sharing them during the holiday season, these bakery-style treats are sure to impress.

Try this easy recipe today and bring a taste of Italy into your home!

Print

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.