Amaretti Cookies
These Italian Amaretti Cookies are soft and sweet with the most incredible almond flavor!
Using just 5 basic ingredients, you too can taste Italy at home. Just follow all my tips and this easy recipe to make a classic holiday favorite!
Soft Amaretti Cookies are known as amaretti morbidi in Italy and are served at Christmas and every special occasion. Packaged cookies are available in grocery as well as freshly baked in pasticcerie or Italian cake stores.
That doesn’t help you if you’re not in Italy though, does it? That’s why you’ll need my Amaretti Cookie recipe. Recipes for soft amaretti cookies vary from family to family and everyone has their favorite. This is mine and I’m sure it will be yours too!
Why you’ll love this recipe
- Easy: The best part about this classic Italian recipe is that there are no tricky techniques. These cookies are within every cook’s ability and will turn out perfect every time!
- Few Ingredients: You don’t need a bunch of ingredients to make this recipe and all of them can be kept on hand for whenever the Amaretti Cookies craving strikes.
- Holiday Favorite: There’s nothing like a snowy-white cookie to bring on Christmas and the holiday spirit.
- Gift Giving: Everyone’s got one; the person who’s impossible to buy for. Fret no longer, make a batch of these cookies, and package them with colorful ribbon for a gift that everyone will love!
What are Amaretti Cookies made of?
Amaretti cookies are simple but classic Italian cookies made of finely ground almonds, sugar, and egg whites. Other flavorings can be added like almond extract or vanilla extract. The cookies are often rolled into balls and then coated in sugar. Other shapes can be made from the same dough.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
These ingredients are readily available at most grocery stores and you’ll use them in lots of other holiday recipes.
- Almonds: Two types are used for this recipe – ground and whole. Look for blanched almond flour or ground almonds. This means skins have been removed from the almonds before being ground. Use whole almonds to decorate the cookies but also indicate the flavor within. This is optional. If using whole almonds, these can be with or without their skins.
- Egg whites: You’ll just need the whites for this recipe. Use the egg yolks to make Torta della Nonna, Italian Pastry Cream, or Zuppa Inglese.
- Granulated white sugar: This is a pantry basic that you’ll use in the cookie dough as well as a coating.
- Almond extract: This is easily available at most grocery stores and it keeps well. You’ll use it to also make my Italian Wedding Cookies and Italian Butter Cookies.
- Powdered sugar: Again, this one is found in grocery stores or you may have some in the pantry leftover from when you made Puff Pastry Apple Tart, or my famous Cream Horns.
See recipe card for quantities.
Instructions
Combine the ground almonds with the sugar in a large bowl.
Lightly whisk egg whites together with almond extract.
Add egg white mixture to dry ingredients.
Stir to combine, then use your hands to knead into a soft dough. Wrap and refrigerate for 1 hour.
Roll into small balls, then coat in granulated sugar followed by powdered sugar.
Place the coated balls on the baking sheet, press with two fingers to flatten slightly, and insert an almond in each.
Bake for 15 minutes or until lightly golden and risen slightly.
Marcellina’s Hint: There is no need to whisk the egg whites to stiff peaks. Simply whisk until foamy. This will break up the egg white and allow the almond extract to be distributed evenly.
Substitutions
- Ground Almonds – if you can’t find finely ground almonds, grind whole almonds with half of the sugar in a blender or food processor until fine. Take care not to blend too long or it will become a paste.
- Almond Extract – this can be omitted if hard to find or you don’t like the taste. It won’t make a difference to the recipe. Alternatively, replace it with brandy or rum.
Variations
In Italy, this dough is used in different ways creating lots of varied cookies.
- Toppings – Instead of topping with an almond, use halved candied (also known as glacé cherries) or maraschino cherries (which have been drained and dried well).
- Shape – Create different shapes with the dough. One of the classic shapes is made after the dough has been rolled into balls and coated. Use your thumb and forefinger on both hands to pinch the sides of the balls creating four indentations and a peak in the middle.
- Deluxe – This version changes the shape and the topping. Instead of rolling small balls with the dough, roll between your palms to make a short log then shape into a half moon. Press on sliced or flaked almonds before rolling in powdered sugar.
Equipment
Use metal baking sheets for this recipe and all my cookie recipes. Glass or ceramic dishes don’t conduct the heat as well which is essential for cookies. Other equipment you need, will be measuring cups and spoons or baking scales as well as bowls and spoons.
Storage
Store the baked cookies in an airtight container for 5-7 days, maybe more. These cookies will freeze well in an airtight container for up to one month. To thaw, remove the container from the freezer but don’t open the lid. Allow to come to room temperature on the counter.
Top tip
- Have all the ingredients at room temperature. I store ground almonds or almond flour in the freezer because the oils in almonds can become rancid quite quickly if the temperature is hot. If you’re like me, remember to remove the package from the freezer in advance.
- Simply whisk the egg whites until they are foamy and broken up. This just helps the ingredients blend more easily. I’m sure the nonni in Italy would simply add them directly to the ground almonds and sugar.
- Use your hands to bring the dough together. It may not seem as though there is enough egg white to bind the mixture, but keep pressing and kneading until the dough forms.
- Don’t skip the resting the dough. This allows the ingredients to meld together creating a denser and more chewy cookie. You can make this dough hours ahead of time. Six hours or overnight wrapped well in plastic, is fine. There are egg whites in this dough so it’s essential for resting any longer than an hour to place the dough in the fridge.
FAQ
Amaretti cookies are gluten-free if the powdered sugar doesn’t contain cornstarch derived from. You may think that sugar is naturally gluten free and this is right. However, most powdered sugar contains cornstarch (also known in some countries as cornflour) to keep it soft and prevent it from absorbing moisture which will make it clump into hard lumps. If gluten-free cookies are important to you, please check the ingredients on the package of powdered sugar.
Amaretti cookies come in two variations – soft or crunchy. This is for soft amaretti cookies. Crunchy amaretti cookies are made in a slightly different way but contain more or less the same ingredients.
Amaretti is the plural of amaretto. The word comes from the Italian word ‘amaro’ which means bitter though neither amaretto nor amaretti are bitter. The bitter part comes from bitter almonds which give the classic amaretto or amaretti taste.
Amaretto usually refers to a sweet almond-flavored liqueur. Instead, amaretti are cookies that can be soft like these, or crunchy.
Serving Suggestions
Italian Amaretti Cookies are a must on the holiday cookie platter. Make a variety of cookies to serve alongside this classic. Include Anise Cookies, Cuccidati, and Pignoli for a festive cookie selection.
Amaretti Cookies are one of Italy’s most loved cookies and I know they’ll be yours too!
Related
Mustaccioli Cookies
Orange Cranberry Biscotti
Italian Knot Cookies
Made this recipe?
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Amaretti Cookies Recipe
Ingredients
- 3 cups (288 grams) almond flour or ground almonds
- 3 egg whites
- 1 ¼ cup (250 grams) granulated white sugar
- 1 teaspoon almond extract
For rolling and decorating
- ¾ cup (150 grams)granulated sugar extra
- 1 cup powdered sugar
- 26 whole almonds
Instructions
- Prepare two baking sheets by lining them with parchment paper and preheat the oven to 350ºF/180°C.
- Combine the ground almonds with the granulated sugar in a large bowl.
- Whip the egg whites until foamy with a fork. Whisk in the almond extract.
- Then add the egg whites and almond extract mixture.
- Stir until it becomes too difficult then use your hand to knead into a soft dough. Cover with plastic wrap and rest the mixture for 1 hour.
- Roll a tablespoon of the mixture into balls. Then roll in granulated sugar followed by powdered sugar. The granulated sugar gives the cookies a little crunch on the outside and stops the powdered sugar from dissolving into the cookies. Omit the granulated sugar if you prefer a less sweet cookie.
- Arrange on a prepared baking sheet. Press down with two fingers to slightly flatten. Insert an almond, if using.
- Bake in a preheated oven at 350ºF/180°C for about 15 minutes, as they swell and darken remove the soft amaretti from the oven.
- Allow to cool for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.
Notes
- Room Temperature Ingredients: Ensure all ingredients, including ground almonds or almond flour (if stored in the freezer), are at room temperature before use.
- Egg Whites: Whisk egg whites until slightly foamy and broken up, ensuring a smooth blend.
- Hand-Kneading: Use your hands to bring the dough together. It may seem dry initially, but continue kneading to create a soft dough.
- Essential Resting: Allow the dough to rest for at least 1 hour to enable the ingredients to meld and create a denser, chewier cookie.
- Extended Resting: The dough can be rested in the refrigerator for up to 6 hours or overnight, wrapped tightly in plastic.
- Refrigeration: Due to the presence of egg whites, it’s crucial to refrigerate the dough for extended resting periods.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
I’ve made at least five batches of these, following your directions, and they turn out perfect every time- a thin crunch on the outside and chewy almond sweetness inside!
They are sweet. With my scales, 250g granulated sugar is more like 1 cup and 2 tbsp. After rolling in the powdered sugar, we use a fine-mesh sieve to shake off the excess. I also just make a thumbprint and skip the whole almond.
I’ve also shared the recipe with family and friends, so there are lots of happy amaretti bakers here in snowy Canada!
Thank you so much for taking the time to write such a thorough comment, Deb! I’m over the moon that you loved this recipe and so does your family and friends.
Making these right now. Dough is resting. Never made amaretti before. Fingers crossed!
Hope you enjoyed them, Rick!
I did try this recipe and it was easy and wonderful. I actually put toasted almonds on some and candied cherries on others. Everyone loved them… Great recipe. Thank you so much.
You’re welcome, Teri. Thank you for letting me know.
I made similar cookies to these and I loved them so I wanted give these a try. I like how the ingredients became a kneadable dough but I think rolling the cookies in both granulated sugar and powdered sugared made them too sweet. Next time, I’ll roll them in just powdered sugar and maybe add some lemon zest.
I’m glad you liked how easy this recipe is. Sure, you can omit the granulated sugar if you prefer. Lemon zest would be a good variation.
marlinna
Your recipes ARE FANTASTIC and easy to follow. Come to America and the state of Florida and you and I can work together and of course get married to an American Italian
Glad you love my recipes!
love the recipe. One question. Do you only mix the granulated sugar with the almond flour, or do you also add the powdered sugar to the flour?
My apologies…I’ll clarify the recipe… yes just the granulated sugar.
The best way to use up leftover egg whites! Delicious. Thanks!
Yes, it is, isn’t it?