With a crispy exterior and soft and chewy interior, these irresistible Italian Amaretti Cookies also known as Amaretti Morbidi are Italian almond cookies made with almond flour and are naturally gluten-free.Jump to Recipe Print Recipe
These Italian Amaretti Cookies are a favourite at my house. The cookies are quick and easy to make, are made with blanched almond flour and just like these Almond Marzipan Bars they have a delicious marzipan like centre that stays tender and chewy.
These are a great cookie for making ahead and giving them away as a host/hostess gift. They're so delicious and pretty looking everyone will think you purchased them at an Italian bakery.
How to Make Chewy Amaretti Cookies
These Italian Amaretti Cookies are made with simple ingredients, don't require a lot of time to make and are perfect when you want a gluten-free treat.
Here's an overview of the amaretti cookie recipe and the ingredients and steps to making these cookies. Please take a look at the recipe card at the bottom of the post for the full recipe and instructions.
- Almond flour. You'll need to use finely ground blanched almond flour for these amaretti cookies.
- Granulated sugar
- Lemon zest
- Egg whites from three large eggs
- Almond extract
If you have leftover almond flour and are looking for recipes to use it up, you must give these Chocolate Amaretti Cookies and these Almond Flour Brownies a try, they're simply amazing! And if gluten isn't a concern, this Cherry Almond Cake and these Mini Almond and Matcha Bundt Cakes use a combination of all-purpose flour and almond flour.
You will only need egg whites for this recipe so when preparing your ingredients to make these cookies, start by separating the eggs. Then let the egg whites come to room temperature (since they whip up better that way) before whipping them to medium-firm peaks.
For the best results, I highly recommend using a food scale to measure the almond flour for this recipe. Without a scale, you could end up using a bit more than you should.
If you must use cups to measure, I recommend fluffing the almond flour with a fork or small whisk before measuring. Then lightly spoon the flour into the measuring cup. You'll want to make sure that you're not packing it in, so don't tap the cup on the counter. Finally, use a straight-edged utensil to level off the cup.
After measuring the dry ingredients, add them to a medium bowl, add the lemon zest and combine together. Set the almond flour mixture aside and whip the egg whites in a stand mixer or with a hand mixer. Using a rubber spatula, fold the egg whites and almond extract into the flour mixture until you have a uniform dough.
Pour granulated sugar into a small shallow bowl. Using a small cookie scoop, scoop cookie dough and roll into a ball until it's smooth and then roll it in the granulated sugar. The balls should be just a bit over 1-inch wide in size.
Place the cookie balls onto a large baking sheet lined with parchment paper and bake in the oven until bottoms are lightly golden and and the outside of the cookies just begin to colour and are firm to the touch. Cool cookies on a wire rack.
How to Serve
These delicious soft amaretti cookies can be served anytime of the year. I find their sparkly exterior makes them especially perfect for serving during the holiday season. I like to serve Amaretti with a delicious cup of coffee but you can also serve them with a cup of tea or on their own.
How to Store
Amaretti cookies can be kept in an airtight container for up to at least a week. If you're making them ahead of time, they can be frozen in a freezer bag for up to 3 months. Thaw the cookies in the refrigerator overnight.
Tip: A great way to make sure the cookies keep their shape, is to start by freezing them on cookie sheets until they are frozen solid, then put them in a freezer bag and return to the freezer.
More Recipes with Almonds
- Rosemary Roasted Almonds
- Vanilla Almond Granola
- Apricot Almond Bars
- Powdered Sugar Almond Cookies
- Hazelnut and Almond Crescents
Italian Amaretti Cookies
- 256 grams almond flour 2.5 cups plus 2 tablespoons (lightly spoon almond flour into measuring cup)
- 200 grams granulated sugar approximately 1 cup
- ⅛ teaspoon salt pinch
- 1 lemon zest from 1 lemon (medium-sized)
- 3 egg whites from 3 large eggs
- 1-½ teaspoons almond extract
- ¼ cup granulated sugar (for rolling cookies in) or powdered sugar or a combination of both
- 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, salt and lemon zest. Whisk until blended. Use your fingers to break up any little clumps of lemon zest in the flour. 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 to firm peaks form. Add almond extract to the egg whites and gently combine.
- Fold the beaten egg whites into the almond flour mixture until the mixture is well combined and becomes a sticky dough.
- Using a small cookie scoop (size 60), scoop dough ball. Roll the dough until you have a smooth ball and then roll it in the granulated sugar. The balls 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 16-18 minutes or until bottoms are lightly golden and tops are firm to the touch.
- 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.
- 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 than 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.