Name: Amaretti Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 500 grams almond flour (about 5 ¼ cups); 300 grams granulated sugar (about 1 ⅓ cups); 4 cups powdered sugar (for rolling); 5 egg whites; 1 ounce almond extract (approx 1 bottle; alternatively, almond liqueur can be used)

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Introduction

Amaretti cookies are delightful Italian almond treats that are crisp on the outside and chewy inside. These naturally gluten-free cookies bring a lovely almond flavor that’s perfect with coffee or as a light dessert.

A white bowl is filled with round cookies covered in cracked white powdered sugar, showing a light brown crumbly inside with one cookie half-eaten and placed on top. Behind the bowl, there is a white marbled surface with a blurred white mug on the left and two clear glass bowls, one with a light brown powder and the other with thinly sliced toasted nuts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 grams almond flour (about 5 ¼ cups)
300 grams granulated sugar (about 1 ⅓ cups)
5 egg whites
1 ounce almond extract (approx 1 bottle, or you can use almond liqueur)
4 cups powdered sugar (for rolling)

Instructions

Step 1: Place the 5 egg whites in a bowl and whisk until bubbles form.
Step 2: Add the almond extract (or liqueur) to the egg whites and whisk again.
Step 3: In a separate bowl, combine the almond flour and granulated sugar together.
Step 4: Pour the egg white mixture into the dry ingredients. Mix thoroughly to combine.
Step 5: If the dough feels wet or sticky, use your hands to combine and add a small amount of almond flour as needed for better consistency.
Step 6: Refrigerate the dough overnight or for at least a few hours to firm up.
Step 7: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Pour the powdered sugar into a shallow bowl.
Step 8: Take about 1-inch balls of dough and roll each one in the powdered sugar. If your hands get sticky, wet your palms with a little water to make rolling easier.
Step 9: Place the coated dough balls on the prepared baking sheets and gently press each into a thick oval shape.
Step 10: Bake the cookies for 15 minutes or until they are lightly browned. Remove from the oven and transfer to a cooling rack.

Tips & Variations

For extra almond flavor, try using almond liqueur instead of almond extract.
If you prefer a crunchier texture, bake a few minutes longer, watching carefully to avoid burning.
Use a light dusting of powdered sugar for a delicate sweet crust instead of rolling fully for a different texture.

Storage

Store the cooled amaretti cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to one month. To refresh before serving, warm slightly in a low oven or microwave for a few seconds.

How to Serve

A close-up view of a white plate filled with small round cookies covered in a thick, uneven layer of white powdered sugar. Each cookie has a cracked texture, showing a light brown dough underneath the sugar, with some cracks revealing the inside. The cookies are piled in a slightly irregular heap on the plate. In the background, a white bowl holds more of the same cookies, softly out of focus. The setting rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Almond flour is essential in this recipe for texture and flavor. Substituting regular flour will change the cookie’s characteristic chewiness and may not yield the intended result.

How do I know when amaretti cookies are done baking?

They should be lightly browned on the edges and firm to the touch but still slightly soft in the center. They will harden as they cool, so avoid overbaking to keep them chewy inside.