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Chocolate Amaretti Cookies

This recipe for Italian Chocolate Amaretti Cookies combines almond flour with a few simple ingredients for delicious dairy and gluten-free chocolate cookies.

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Dish of chocolate amaretti cookies.

These chocolate almond cookies are soft, tender and chewy. They are not overly sweet and combine the terrific flavors of both chocolate and almond.

Perfect for holiday baking, these Italian chocolate almond flour cookies come together quickly and easily.

Full plate of gluten-free chocolate amaretti cookies.

I adapted this Italian Amaretti Cookie recipe to make this chocolate variety. Unlike Giada's Chocolate Amaretti Cookies which are made with almond paste, these Chocolate Amaretti Cookies are made with almond flour and contain about half of the amount of sugar as her cookies do.

How to Make

Here's a look at the ingredients you will need to make these Chocolate Amaretti Cookies.

Ingredients Overview:

  • Almond flour. I used a finely ground almond flour made with blanched (skins removed) almonds.
  • Granulated sugar
  • Unsweetened Cocoa powder. I used Dutch processed cocoa powder, it has a more intense chocolate flavor than regular cocoa powder. Either can be used in this recipe. 
  • Salt 
  • Egg whites. I used the eggs whites of large eggs.
  • Almond extract
  • Icing sugar, also know as powdered or confectioner's sugar.
Ingredients needed to make chocolate amaretti cookies.

Steps Overview:

  • Place a rack in the centre of your oven and preheat oven to 325ºF. Line two baking sheets with parchment paper.
  • In a bowl, combine the almond flour, granulated sugar, cocoa and salt. Whisk until blended. Set aside.
  • In the bowl of your electric mixer, beat the egg whites on low until frothy and then on medium-high speed until medium firm peaks form. Add almond extract and gently combine.
  • Fold the beaten egg whites into the almond flour mixture until the mixture is uniform and becomes a sticky dough. 
Step-by-Step images of for making chocolate amaretti cookies.
  • Using a small cookie scoop (size 60 cookie scoop) scoop dough. Dust your palms with a bit of powdered sugar and roll the dough in your hands until you have a smooth ball.
  • Roll the ball of cookie in powdered sugar and place onto the baking sheet spacing them about an inch and a half apart. Repeat until your sheet is full. 
  • Bake in the oven for approximately 15 minutes or until tops are firm to the touch.
Step by step images of how to make chocolate amaretti cookies.

Tips for Success:

  • For optimal results, I recommend using a food scale to weigh the ingredients for these cookies. Without a scale, you may use more almond flour than you should. If you don't own a food scale, make sure to fluff the flour with a fork or small whisk before measuring. Lightly spoon the flour into the measuring cup and avoid taping the cup on the counter. Use a straight-edged utensil to level off the cup.
  • Egg whites whip up better at room temperature. After separating the eggs, let the egg whites sit on the counter a bit before whipping them to medium firm peaks.
  • For even-sized cookies, I like to use a size 60 cookie scoop. A size 60 scoop will hold just about 1 tablespoon of liquid. 
Chocolate amaretti cookie cut in half with inside of cookie exposed to show texture.

How to Serve

These cookies are delicious served with an espresso, coffee or tea. I love to have one in the morning with my espresso. And kids love to dip them in milk!

Plate of amaretti cookies served with an espresso.

How to Store

Chocolate amaretti cookies stored in an airtight container will stay chewy for up to 7 days.

Baked Amaretti Cookies freeze wonderfully for up to three months. Place them in a freezer safe container with wax paper in-between layers of cookies and store in the freezer. Thaw cookies overnight in the refrigerator.

I like to keep a stash of already baked cookies in the freezer for last minute get togethers. This is especially convenient during the month of December when we're entertaining more guests or when we need a host or hostess gift.

If nut allergies are a concern and you're looking for a crinkled cookie recipe, these Chocolate Crinkle Cookies are a favorite!

Plate of chocolate amaretti cookies.

Enjoy!

More Holiday Favorites

Baking tray of baked chocolate flavoured amaretti cookies.

Chocolate Amaretti Cookies

This recipe for Italian Chocolate Amaretti Cookies combines almond flour with a few simple ingredients for delicious dairy and gluten-free chocolate cookies. 
5 from 5 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert, Dessert/ snack
Cuisine Italian
Servings 17 cookies
Calories 138 kcal

Ingredients
 
 

  • 215 grams almond flour 2 and 1/4 cups of almond flour (fluff almond flour and lightly spoon into measuring cup).
  • 230 grams granulated sugar 1 cup, plus two tablespoons.
  • 15 grams Dutch processed cocoa powder 3 level tablespoons
  • teaspoon salt pinch
  • 3 egg whites from 3 large eggs
  • 1 teaspoon almond extract
  • cup icing (powdered) sugar (for rolling cookies in) or granulated sugar or a combination of both

Instructions
 

  • Place a rack in the centre of your oven and preheat the oven to 325ºF. Line two baking sheets with silpat or parchment paper.
  • In a large bowl, combine the almond flour, granulated sugar, cocoa powder and salt. Whisk until blended. Set aside.
  • In the bowl of your stand mixer, beat the egg whites on low until frothy and then on medium-high speed until medium to firm peaks form. Add almond extract and gently combine.
  • Fold the beaten egg whites into the almond flour mixture until the mixture is a uniform sticky dough.
  • Using a small cookie scoop (size 60) to scoop dough. Dust your palms with a bit of icing sugar before rolling cookie dough into smooth ball. The balls of cookie dough should be just a bit over 1 inch wide in size.
  • Place the cookie balls onto the baking sheet, spacing them about an inch and a half apart. Repeat until your sheet is full.
  • Bake in the oven for approximately 15 minutes or until tops are firm to the touch.

Notes

  1. I like to use a cookie scoop that's about 1.25 to 1.5 inch wide, or a size 60 scoop. A size 60 scoop will hold just about 1 tablespoon of liquid. So if you don't own a cookie scoop, you can use a tablespoon to portion the dough. 
  2. For best results, I recommend using a food scale for this recipe. Without a scale, you could end up using a bit more almond flour then you should. If you must use cups to measure, fluff the flour with a fork or small whisk before measuring. Then lightly spoon the flour into the measuring cup. Make sure that you're not packing it in and don't tap the cup on the counter. Use a straight-edged utensil to level off the cup.
  3. Almond flour. I used a finely ground almond flour made with blanched (skins removed) almonds.
  4. Unsweetened Cocoa powder. I used Dutch processed cocoa powder, it has a more intense chocolate flavour than regular cocoa powder. Either can be used in this recipe. 

Nutrition

Calories: 138kcalCarbohydrates: 19gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 26mgPotassium: 23mgFiber: 2gSugar: 16gCalcium: 28mgIron: 1mg
Keyword Amaretti Biscuits, Amaretti Cookies, Amaretti Morbidi, Chocolate Almond Flour Cookies, Chocolate Amaretti, Chocolate Amaretti Cookies
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!
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