Amaretti Cookies
The most amazing thing about these Amaretti cookies is the unique texture and flavor. They have a slightly crispy outside and a soft and chewy almond inside. The secret to making these delicious Italian cookies is underbaking!
These cookies are incredibly easy to make, make the most amazing holiday time edible cookie gift and they’re gluten free!
Looking for more holiday cookie ideas? I have some listed at the bottom of this article before the recipe, but I have to recommend my Raspberry Linzer Cookies which are another great edible gift idea and my Delightful Gingerbread Cookies which are so much fun to decorate!
What are Amaretti Cookies?
These are a simple cookie but simply put, they’re a traditional Italian cookie that is made of almond meal, sugar, whipped egg whites and have a strong almond flavor. Baking for 8 minutes results in a soft and chewy texture.
Baking times
These cookies bake for 8 minutes. What you’re left with is a soft and chewy cookie that is delicate. But different lengths of baking time will give different results!
- 8 minutes – soft, delicate chewy cookie with golden blanched almonds (if using).
- 10 minutes – slightly golden and a little crispy.
- 15 minutes – crispier outside, golden all over and chewy cookie.
- 20 minutes – crispy cookie.
The size of your cookie will also affect the result of your cookie. My cookies are 2 tbsp in volume.
Ingredients You Need To Make Amaretti Cookies
- Almond meal – also known as almond flour is a crushed almond substance used for cakes. It can be found in the baking isle of your supermarket.
- Caster sugar – also known as superfine sugar. This is used to get a finer cookie crumb.
- Baking powder – This is used to help the cookies go fluffy and rise a little.
- Salt – I used fine salt.
- Egg whites – you will only need egg whites for this recipe. I used the egg yolks to make my Chocolate Pastry Cream. So yum!
- Almond Extract – this is an oil derived from almonds and gives your cookies a strong almond flavor which is a key part of this cookie.
- Powdered sugar – also known as icing sugar is what’s used to give these cookies a crinkle look.
- Blanched almonds – you can use almonds with the skin on, but blanched almonds (skin off) look nicer)
- Glace cherries – these are sometimes used to decorate these cookies and are added before baking, the same as the blanched almonds. Just cut each cherry in half before adding on top of the cookie.
How to make Amaretti Cookies!
- Combine almond meal, sugar and salt in a bowl.
- Froth egg whites to soft peaks.
- Add dry ingredients to egg whites and mix to form dough.
- Roll dough into cookie balls.
- Coat in caster sugar.
- Coat in powdered sugar.
- Indent blanched almond and bake. Cool and serve.
Tips and Tricks For Recipe Success!
- When whipping the egg whites, you’re just looking for soft peaks. Nothing like a meringue.
- Scoop the cookies using a cookie scoop to make sure all your cookies are the same size and bake at the same time.
- Baking these cookies for 8-10 minutes results in a soft chewy cookie, baking longer results in a crispier and chewier cookie.
- Space your cookies well apart as they spread in the oven.
- You won’t need to flatten these cookies as they flatten slightly when you add the blanched almonds and then spread even more when baking.
Frequently Asked Questions about Amaretti Cookies
What does it taste like?
If you love all things almond, then you’re in luck because these cookies pack an almond flavor punch! In fact, almonds make pretty much the majority of these cookies.
How do I store these cookies?
Store them in an aright container for up to 2 weeks. They get softer over time.
Why are my cookies brown?
This is most likely because they’re over baked. They’ll still taste nice but bake them the recommended amount of time on the temperature listed.
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
If you loved this recipe, check these out!
I have so many favorite Cookie Recipes On The Site, But Here Are Some Of My Favorites!
Linzer Cookies
Brownie Cookies
Lemon Crinkle Cookies
Soft Sprinkle Sugar Cookies
Chewy Chocolate Chip Cookies
Lofthouse Cookies
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Amaretti Cookies
Serves 35
Ingredients
Cookies
- 4 1/2 cups / 450 g almond meal, (see notes)
- 1 1/2 cups / 315 g caster sugar
- 2 tsp baking powder
- pinch of salt
- 5 egg whites
- 1 tsp almond extract
To Decorate
- 1/2 cup / 105 g caster sugar
- 1/2 cup / 55 g powdered sugar
- 35 blanched almonds or glace cherries
Learn How To Make it! [VIDEO]
Instructions
Cookies
- Preheat a fan forced oven to 170C / 340F. Line two baking trays with baking paper. Set aside.
- Run the almond meal, sugar and salt through a sieve into a large mixing bowl. Use a whisk to mix. Add the baking powder and mix.
- To a separate bowl, add the egg whites and whip to soft peaks until frothy and foamy, about 2 minutes on medium speed.
- Add half the dry ingredients to the egg whites and use a spatula to mix. Add the almond extract and the remaining dry ingredients and mix until a dough forms.
- Use a small cookie scoop (about 2 tbsp) to scoop out 30-35 cookies. Roll in the palm of your hands. Coat in the caster sugar then the powdered sugar. Place on the baking trays, spacing 1 1/2 inches apart from each other. Slightly indent a blanched almond and bake for 8 minutes. Allow to cool completely before serving.
Notes
Nutrition
7 comments
I hope you guys get to give these cookies a go! I’ve got my eye on a chocolate version next! N x
Hi I love all your recipes! How can I make these without egg white.. egg and dairy intolerant sibling!!
Hi Funda! Thanks so much! Unfortunately I’m not able to advise how to make these without egg whites as they are a large part of why this recipe works. I’d recommend looking for a recipe that doesn’t have egg white. Sorry I can’t be more help! N x
I’m excited to try these cookies! I’m in the US and I see you say “oil” in reference to the almond extract. Does that mean you’re using an almond oil, vs the alcohol based extract common here? Is that a county difference or just ingredient style difference, and will using one or the other affect the cookies? I’m not a prolific baker so this question could also be totally off the wall 😂
Thanks!
Almond extract, sometimes known as almond oil. I don’;t think the one I used is alcohol based. Hope that helps! N x
Hello I would like to know the size of eggs whites used, large or medium. As their weight would vary with size.
Thank you.
Great question Rina! I used large eggs.