Home > Desserts > 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!

Amaretti Cookies - on a baking tray

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.

Amaretti Cookies - stacked on a plate

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.

Amaretti Cookies - bite taken out

Ingredients You Need To Make Amaretti Cookies

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Jump to Recipe

Amaretti Cookies - ingredient photo

  • 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!

Amaretti Cookies - instructional image 01

  1. Combine almond meal, sugar and salt in a bowl.
  2. Froth egg whites to soft peaks.

Amaretti Cookies - instructional image 02

  1. Add dry ingredients to egg whites and mix to form dough.
  2. Roll dough into cookie balls.

Amaretti Cookies - instructional image 03

  1. Coat in caster sugar.
  2. Coat in powdered sugar.

Amaretti Cookies - instructional image 04

  1. Indent blanched almond and bake. Cool and serve.

Amaretti Cookies - top down shot

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!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Amaretti Cookies - pinterest

Amaretti Cookies - close up shot

Amaretti Cookies

These Amaretti cookies are slightly crispy on the outside and soft and chewy almond cookies on the inside. The secret to making these delicious Italian cookies is underbaking!

Serves 35

5 from 2 votes
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 10 mins
8 mins
Total: 27 mins
Course: Dessert
Cuisine: Italian
Calories: 131kcal
Author: Nick Makrides

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

Almond meal - this is ground up almonds and can be found in the nut section of your supermarket. 
Storage - … can be stored in an airtight container for up to three days.
Nutrition - is based on per cookie. Try stopping at one though!
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales. To access weight measurements, click on the ‘metric’ button in the recipe card located under the list of ingredients.

Nutrition

Calories : 131kcal
Carbonhydrates: 7g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.3g
Sodium: 33mg
Potassium : 31mg
Fiber: 2g
Sugar : 4g
Vitamin A: 0.1IU
Calcium: 48mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

You may also like

5 comments

Nick Makrides December 17, 2022 - 7:13 am

5 stars
I hope you guys get to give these cookies a go! I’ve got my eye on a chocolate version next! N x

Reply
Funda December 21, 2022 - 10:35 am

Hi I love all your recipes! How can I make these without egg white.. egg and dairy intolerant sibling!!

Reply
Nick Makrides January 21, 2023 - 6:11 am

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

Reply
Lark December 21, 2022 - 4:39 pm

5 stars
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!

Reply
Nick Makrides January 21, 2023 - 6:10 am

Almond extract, sometimes known as almond oil. I don’;t think the one I used is alcohol based. Hope that helps! N x

Reply

Leave a Comment

Recipe Rating