This easy amaretti cookies recipe makes soft Italian almond cookies with lightly crisp, cracked tops and irresistibly chewy centers. Made with finely ground blanched almonds, granulated sugar, egg whites, and almond extract, these naturally flourless cookies require about 20 minutes of active preparation and bake in just 12–16 minutes.
For the best texture, keep the dough thick and sticky, coat each portion generously in confectioners’ sugar, and remove the cookies while their centers still feel slightly soft. They firm as they cool without losing their tender almond flavor, making them a beautiful addition to a holiday cookie tray, afternoon coffee, or an elegant dessert table.
Jump to RecipeWhy You’ll Love This Recipe
Amaretti cookies are small, intensely almondy Italian treats with a texture that sits between a macaron and a traditional cookie. The outside becomes delicately crisp in the oven, while the middle stays pleasantly chewy and moist.
This recipe is especially appealing when you want a naturally flourless bake without complicated equipment. There is no need to whip egg whites to stiff peaks, chill the dough overnight, or make a separate filling.
- Simple ingredients: Almond flour, sugar, egg whites, almond extract, and confectioners’ sugar create the complete cookie.
- Fast preparation: The dough comes together in about 20 minutes, with an optional 20–30 minute rest.
- Flexible texture: A shorter bake gives soft centers, while a few extra minutes creates a crisper cookie.
- naturally flourless: Almond flour provides the structure instead of wheat flour.
Serve these cookies with espresso, tea, or a small glass of dessert wine. If you are preparing a varied cookie platter, you can also pair them with these buttery brown sugar cookies for a contrasting caramel flavor.
Ingredients You’ll Need
The foundation of amaretti is finely ground blanched almonds. Almond flour gives the cookies a smooth, delicate crumb, while coarse almond meal creates a more rustic and sometimes crumbly result.
Granulated sugar is mixed into the dough for sweetness and structure. Confectioners’ sugar is reserved mainly for the exterior, where it creates the snowy coating and helps emphasize the traditional cracked surface.
- 250 g almond flour: Use finely milled blanched almonds for the most refined texture.
- 200 g granulated sugar: This sweetens and supports the chewy center.
- 2 large egg whites: They bind the ingredients and provide moisture without adding yolks.
- 1 teaspoon almond extract: This intensifies the signature almond aroma.
- 1 teaspoon lemon juice: Optional, but commonly used to help stabilize the foamy egg whites.
- 50–75 g confectioners’ sugar: Use it generously to coat the shaped dough balls.
- Lemon zest: The finely grated zest of half a lemon adds a bright, fresh note.
Before starting, weigh the egg whites if possible. Two large egg whites usually provide about 60–70 g total, and approximately 65 g is a useful target when using pasteurized carton egg whites.
For another cookie idea with a classic homemade flavor, take a look at these chewy chocolate chip cookies.
How to Make It Step-by-Step
Step 1: Heat the oven to 170°C/340°F or 175°C/350°F, depending on how your oven runs, and line one or two baking sheets with parchment paper. Keeping the sheets ready before mixing helps you work quickly once the sticky dough is made.
Step 2: Add the almond flour and granulated sugar to a large bowl, then stir thoroughly to combine. Break apart any almond flour or sugar lumps so the finished cookies have an even texture.
Step 3: Place the egg whites in a separate bowl and whisk lightly until they become foamy. They do not need to reach stiff peaks, because a softly foamed mixture is enough to bind the almond dough.
Step 4: Pour the egg whites into the almond and sugar mixture, then add the almond extract and lemon juice. Mix until the ingredients form a thick, soft, sticky dough, and stir in the optional lemon zest for a subtle citrus fragrance.
Step 5: Cover the bowl and let the dough rest for 20–30 minutes if it seems especially soft. This short rest allows the almond flour to absorb moisture and makes the portions easier to shape without drying the dough.
Step 6: Scoop portions weighing about 20–25 g each, which will produce approximately 18–24 cookies depending on their size. Roll each portion into a ball using lightly dampened hands or hands dusted with confectioners’ sugar.
Step 7: Roll every ball generously in confectioners’ sugar until fully coated. Arrange them on the parchment-lined baking sheets with space between each cookie, then gently flatten them or leave them rounded for a more domed shape.
Step 8: Bake for 12–16 minutes, watching the color closely. The tops should crack and become lightly colored, while the centers should still look soft and slightly underbaked.
Step 9: Leave the cookies on the baking sheet for 5–10 minutes after removing them from the oven. Transfer them to a wire rack only after they have gained enough structure to move without breaking.
Step 10: Allow the amaretti to cool before serving, since their texture continues to set as they lose heat. The ideal cookie will have a delicate exterior and a moist, chewy almond center.
Pro Tips for Perfect Amaretti
The most important rule is to respect the dough’s texture. It should be sticky and thick, not dry or firm like shortbread dough, so resist the temptation to add extra almond flour.
Use a small cookie scoop or kitchen scale for consistent portions. Evenly sized cookies bake at the same rate, which makes it easier to remove the entire tray when the centers are perfectly tender.
- Choose fine almond flour: A smooth grind produces a softer, more cohesive cookie.
- Keep your hands manageable: Lightly dampen them or coat them with confectioners’ sugar when rolling.
- Watch the tops: Amaretti should be pale gold, not deeply browned.
- Adjust the finish: Bake a few minutes longer for crisp cookies, or remove them sooner for very soft centers.
- Use parchment: It prevents sticking and makes cleanup simple.
Oven temperatures can vary, so begin checking the cookies around the 12-minute mark. If one cookie is still on the baking sheet, you can test its center gently; it should feel soft but not liquid.
If you love rich chocolate variations, serve a few amaretti alongside these double chocolate chip cookies for a dessert tray with two very different flavors.
Serving, Storage, and Texture
Amaretti are delicious once cooled, but their almond aroma becomes even more noticeable after a short rest. Arrange them on a plate with coffee, cappuccino, tea, or a scoop of vanilla gelato.
Store completely cooled cookies in an airtight container at room temperature. Place parchment between layers if the confectioners’ sugar coating is especially generous, and enjoy them within several days for the best chewy texture.
For a softer cookie, keep the container tightly sealed. For a slightly firmer exterior, allow the cookies to cool completely before storing and avoid packing them while they are still warm.
These cookies also make a thoughtful homemade gift because they are compact, attractive, and naturally flourless. Wrap them in a small food-safe box or place them in a cellophane bag tied with ribbon.
If you are planning a larger homemade spread, you can balance this almond cookie recipe with a savory bake such as our easy beer bread, then finish with a fruity treat like this pineapple banana dessert.
Easy and Delicious Amaretti Cookies
Ingredients
Method
- Heat the oven to 170°C/340°F or 175°C/350°F, and line one or two baking sheets with parchment paper.
- Combine the almond flour and granulated sugar in a mixing bowl, breaking up any lumps.
- Lightly whisk the egg whites in a separate bowl until foamy, then add them to the almond mixture with the almond extract and lemon juice. Add lemon zest if using, and mix until a soft, sticky dough forms.
- Cover and rest the dough for 20–30 minutes if it is very soft. Scoop 20–25 g portions, roll them into balls with lightly dampened or powdered-sugar-coated hands, and coat generously in confectioners’ sugar.
- Arrange the cookies on the prepared sheets, gently flatten if desired, and bake for 12–16 minutes. Remove them when the tops are cracked and lightly colored while the centers remain soft.
- Cool the cookies on the baking sheet for 5–10 minutes, then transfer them to a wire rack. They will firm as they cool while remaining chewy inside.
Notes
Final Thoughts
These easy amaretti cookies prove that a short ingredient list can create an exceptionally memorable dessert. Finely milled almonds, lightly foamed egg whites, fragrant almond extract, and a snowy sugar coating come together in cookies that are crisp at the edges and tender in the middle.
Keep the dough sticky, avoid overbaking, and let the cookies cool on the tray before moving them. With those simple details, you can make an elegant batch of Italian-inspired amaretti in about an hour, including the optional resting time.
Whether served with espresso, packed as a gift, or added to a holiday assortment, these almond cookies are easy to prepare and full of character. Save the recipe for the next time you want a naturally flourless treat with a beautiful crackled finish.