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Close up of an amaretti cookie with a bite taken out of it leaning on another cookie.
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Italian Amaretti Cookies

Recipe for homemade Italian Amaretti Cookies, these soft almond cookies are naturally gluten-free and made with ground almonds, sugar and egg whites.
Course Cookies, Sweet treats
Cuisine European, International, Italian
Keyword Almonds, Amaretti cookies, Easy and quick, Holiday baking
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 18 cookies

Ingredients

  • 2 1/2 cups finely ground blanched almond flour 240 grams
  • 3/4 cup granulated sugar 150 grams
  • 1/4 teaspoon salt
  • 1 teaspoon finely grated lemon zest
  • 3 large egg whites room temperature
  • 1 teaspoon almond extract
  • 1/2 cup powdered sugar, for rolling 60 grams

Instructions

  • Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
  • In a large bowl, whisk together the almond flour, granulated sugar, salt, and lemon zest. Break up any lumps in the almond flour.
    A glass bowl with almond flour, granulated sugar, salt, and lemon zest
  • In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
    Eggs white being whisked with an electric mixer
  • Add them to the almond flour mixture along with the almond extract.
    Eggs whites and almond flour mix in a glass bowl
  • Gently fold until everything is combined and you get a thick, sticky dough.
    Almond cookie dough in a glass bowl
  • Place the powdered sugar in a shallow bowl.
  • Scoop the dough into about 1 ½ tablespoon (1-ounce) portions and roll into balls. If the dough is too sticky, wet your hands with a little water.
    Unbaked almond cookie balls on a plate
  • Roll each ball in powdered sugar and arrange on the prepared baking sheets about 2 inches apart.
    Almond cookie balls being rolled in powdered sugar
  • Bake for 16-18 minutes, until the tops are crackled and the bottoms are just beginning to turn pale golden.
    Amaretti cookies on a baking sheet before going into the oven
  • The baked cookies should remain light in color and still feel slightly soft in the center.
    Almond amaretti cookies after baking
  • Let cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.
    Amaretti cookies on a baking rack

Notes

  • Blanched almond flour is recommended for this recipe. Using almond meal or unblanched almond flour will result in darker, speckled cookies.
  • The dough should be soft and sticky but firm enough to hold its shape. If it's too wet, add a little more almond flour, 1 tablespoon at a time. If the dough is too dry or crumbly, add a small amount of beaten egg white.
  • Coat the cookies well in powdered sugar to highlight the cracks as they bake.
  • Don’t overbake. The cookies will continue to firm up as they cool, so the centers should still feel slightly soft when you take them out of the oven.