These Soft and Chewy Amaretti Cookies, aka almond cookies, are full of warm almond flavor and a hint of Italian charm. Chewy, delicious and perfect for serving during the holidays or with an afternoon espresso.
Add them to your Christmas Cookie Tray for gift giving this holiday season along with my other Italian favorites!
Like Italian cookie recipes like almond cookies? Try my recipe for Italian Orange Cookies, Almond Crescent Cookies, my Nonna's S Cookie Recipe or Italian Peach Cookies.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Soft Amaretti cookies can be made at any time of the year, but they are especially popular around holidays like Easter and Christmas. But, since almonds are available at your local grocer year round, you can source your almonds and make them whenever you are feeling like you need a little treat.
Surprisingly, there is no Amaretto Liquor in these almond cookies. That doesn't mean you can't substitute the Almond Extract with an Almond Liquor like Disaronno.
Here's Why You'll Love these Soft Cookies
- Amazing flavor that everyone will like
- Perfect to pair with a cup of coffee or espresso
- A great tasting cookie to add to a cookie tray for bridal or baby showers or to add to your Christmas cookie tray giveaways.
- Gluten free means you can share with people who follow gluten free diets
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Rest assured that who ever tries one of these Italian Amaretti Cookies made from almond flour, sugar and egg whites will be back for another and another and so on! And best of all your stomach won't hate you for eating these Amaretti Cookies because they are gluten free and dairy free.
What Type of Almonds to Use for Amaretti Cookies?
When making Amaretti Cookies you can use either blanched or unblanched ground almonds or almond flour.
Blanched Almonds vs. Unblanched Ground Almonds
Note that blanched and unblanched ground almonds have slightly different tastes. The basic difference is that blanched almonds don't have their skin so they look lighter in color. Blanched almonds are used more in baking cakes because they are lighter in color.
Traditionally, these Almond Cookies are made using unblanched almonds. But the choice is really yours depending on your preference. If you want a really nutty taste, use unblanched almonds.
How to Measure your Almonds
When measuring your almonds for this recipe, remember to use measuring cups for dry ingredients.
I used whole almonds before I ground them in my food processor. One cup of whole almonds will yield about 1½ cups of ground almonds.
You may also want to ground a little extra, just in case the cookie dough is too wet.
Ingredients
These soft Amaretti Cookies are made with a few simple ingredients, like:
- Almonds
- Almond Extract
- Granulated Sugar
- Egg Whites
- Salt
- Corn Starch
- Icing Sugar
See recipe card for exact amounts and instructions.
How to Make Amaretti Cookies like and Italian Nonna
Preheat oven to 300 degrees. Line two trays with parchment paper. Using a food processor to grind 2 cups of whole almonds. (or use 2 ½ cups of already ground almonds).
In a large bowl, mix the ground almonds, sugar and corn starch.
Place the egg whites in a medium sized bowl and add salt. Beat the egg whites using a hand mixer until frothy.
Add the dry ingredients to the wet ingredients and gently fold to mix ingredients.
Continue adding the dry ingredients until you get a sticky dough you can scoop and roll in your hand.
Using a tablespoon scoop dough into a dish filled with icing sugar and roll the dough in the icing sugar. Pick up the dough and roll in the palm of your hands until a ball forms.
Place balls of dough on a baking sheet and press down gently to flatten slightly. Bake for about 15 minutes in the middle of the oven until the tops start to crack and are dry.
The tops should be soft but dry. Remove from oven and let cool. Once cooled you can sprinkle more icing sugar on top.
Storage: These cookies freeze very well. They can be stored in zipped bags at room temperature for about 2 to 3 weeks.
You can also freeze them. When you are ready to use them, you can take them from the freezer and place them in the fridge to thaw out. Once thawed out you can leave them at room temperature in a sealed container. You can store these cookies frozen for about 2 months.
Top Tips
Do not whip eggs whites until stiff, slightly frothy is fine.
This is not a traditional cookie dough that you knead. The dough needs to be more on the dry side so that you can roll it in to little balls.
Have extra almond meal on the side, in case your dough is too wet.
Bake on the middle rack.
Ovens vary so watch carefully that your cookies don't scorch. They will be ready once the tops are cooked and dry but still soft inside.
Substitutions and Variations
Here are a few variations for making Amaretti Cookies. Since they are typically made with almonds, you might consider the following substitutions and variations:
- Almonds - instead of using almonds, substitute them for another nut like pistachios, peanuts, or walnuts
- Chocolate - add some chocolate or cocoa for a chocolate amaretti cookie
- Espresso - add ground espresso powder to give them a kick, just 1 teaspoon should do the trick
- Almond Extract - substitute the almond extract for Almond Liquor
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
The simple answer is that blanched almonds have had their skin removed while unblanched almonds still have the brown outer skin.
Yes you can use blanched almonds to make amaretti cookies although they will have a slight sweeter less nutty taste.
Desserts to Try
Recipe Details
Easy to Make Amaretti Cookies
https://easyhomemaderecipes.caIngredients
- 2 cups whole almonds 9.7 oz whole almonds, (or 2 ½ cups ground almonds)
- 1 cups sugar
- 2 tbsp corn starch
- ½ cup egg whites about 4 egg whites/ 4oz
- ¼ tsp salt
- ½ tsp almond extract
- ½ cups icing sugar for rolling cookies
Instructions
- Preheat oven to 300 degrees. Line two trays with parchment paper.
- Use a food processor to grind 2 cups of whole almonds. (it's always good to have a little extra too)2 cups whole almonds
- In a large bowl, mix the ground almonds, sugar and corn starch.1 cups sugar, 2 tbsp corn starch
- Place the egg whites in a medium sized bowl and add salt. Beat the egg whites using a hand mixer until frothy but not stiff. Add almond extract and continue to beat the eggs until soft peaks form.½ cup egg whites, ¼ tsp salt, ½ tsp almond extract
- Add the wet ingredients to the dry ingredients slowly allowing them to absorb in to the dry ingredients. Continue adding the wet ingredients a little at a time until you get a dry dough consistency that is good enough for rolling but not too wet.. You may need more almond flour if your dough is too wet.
- Using a tablespoon scoop dough into a dish filled with icing sugar and roll the dough in the icing sugar. Pick up the dough and roll in the palm of your hands until a ball forms, then transfer to baking sheet. Dough should be about 1" in diameter and you should leave space between the cookies.½ cups icing sugar
- Gently press down on the cookie to flatten slightly.
- All ovens are different so watch the cookies so that they don't burn. Bake for about 15-18 minutes in the middle of the oven or until the tops start to crack and dry. The tops should be soft but dry and the middles soft. Do not overbake! Remove from oven and let cool. Once cooled you can sprinkle more icing sugar on top.
- Store in an airtight container at room temperature.
Notes
Top Tips
Do not whip eggs whites until stiff, slightly frothy is fine. This is not a traditional cookie dough that you knead. The dough needs to be more on the dry side so that you can roll it in to little balls. Have extra almond meal on the side, in case your dough is too wet. Bake on the middle rack. Ovens vary so watch carefully that your cookies don't scorch. They will be ready once the tops are cooked and dry but still soft inside.Nutrition
PIN For Later Here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Marie Ahsan says
You have 3 to 6 eggs ??
What do you mean here?
AmyG says
Hi Marie,
It depends on the size of the egg. I usually whip up more than I need and add it to the dry ingredients a little at a time until I have a dough that I can roll, but isn't too wet.
Angie says
How much flour do you need for this recipe?
AmyG says
Hi Angie,
Thanks for stopping by. Traditional flour is not used in Amaretto Cookies. The almond meal serves as the flour. They are delicious!
Sabrina Currie says
So tasty! I love this simple recipe. The cookies are so addictive!
AmyG says
Yes, they are!
Terri says
I've never had amaretto cookies and definitely need them in my life! I love that they are gluten-free!
Kristen says
These sound lovely, I will be adding them to my baking list as they are different than what we normally do.
Sadia Malik says
I will totally do the same as you use half and half to get the best of both worlds. These cookies are delicious and easy
AmyG says
Hi Sadia,
Let me know how they turn out!