Easy Amaretti Cookies

If you have found this page, you're probably wondering how to make Amaretti Cookies. Italian Amaretti Cookies are like a little cloud of heaven. Light and fluffy, sweet, nutty and delicious. This recipe for soft amaretti cookies or amaretti morbidi takes you from start to finish using one bowl.

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.

Jump to Recipe Print Recipe

With Amaretti Cookies you can use either blanched or unblanched ground almonds or almond flour. I'll tell you a little bit more about that down below.

Amaretti cookies can be made at any time of the year, but they are especially popular around holidays like Easter and Christmas. 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 Amaretti Cookies. That doesn't mean you can substitute the Almond Extract with an Almond Liquor like Disaronno.

Blanched vs. Unblanched Ground Almonds

Note that blanched and unblanched ground almonds have a different taste.  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 Amaretto 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.

In this recipe I used half of each type of almond flour because that's what I had on hand. Also if you want a variation of this Amaretto cookie, you can substitute half of the unblanched almonds for ground pistachio nuts. Yup that’s right! Live a little.

Measuring Your Almonds

Your probably thinking I don't need a lesson in measuring.  But for measuring the almonds, I used whole almonds before I ground them in my food processor. Doing it this way, I could ground up my own almonds on not have to guess about how many almonds would give me one cup worth of almonds ground up. Not sure if that makes sense to you.

Ingredients Needed to Make Italian Amaretti Cookies

These 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.

Instructions on How to Make Soft Amaretti Cookies

Preheat your oven to 300°F. If you purchased whole almonds, you will need to grind them up finely in a food processor.

Line two trays with parchment paper. In a large bowl, mix almond flour, sugar and corn starch, using a whisk until well combined.

When adding the cornstarch to the ground almond  meal and other dry ingredients use a whisk to ensure that all the ingredients are evenly combined before you add the wet ingredients.

To beat the egg whites, I placed the egg whites in a measuring cup that came with my hand mixer. I fitted my hand mixer with the whisk attachment and whisked the egg whites and salt until they were frothy but not stiff peaks.

Determining the Ideal Amaretti Batter Consistency

Add the wet ingredients to the dry ingredients and mix to combine well until you get a sticky dough. You are looking for a consistency that holds together but is not too dense. 

When you place the rolled dough on the cookie sheet, watch it for a couple of minutes.  If the almond cookies flop or loose their ball shape when placed on the cookie sheet, add more almond meal to your dough and start rolling the cookies again.  Add about 3 tablespoons more almond meal.  This will allow the cookies to become more dense so that they stay stiffer throughout the baking process.

To ensure that all the cookies are the same size and uniform, use a measuring spoon the size of  one teaspoon.  Dig the dough out of the measuring spoon by pressing your thumb to the side of the measuring spoon and then pushing out the dough.  Role the dough in icing sugar and then in the palm of your hand and then place on a cookie sheet lined with parchment paper.  See pictures below.

Bake in the oven for 25 to 30 minutes or until the tops start to crack and dry. The tops should be hard but easily sink in when you press on them with your fingers.

Top Tip for Making Amaretti Cookies

You will know that the dough is too wet if the dough sticks to your palms when you role the dough into a ball. This is important because if the dough is to wet and your cookies don't retain their shape, you'll end up with flat cookies.

HINT: Be careful that you don't add too much almond meal either.  Adding too much almond meal will result in a cookie that is too dense and will bake up hard.

Substitutions and Variations for Amaretti Cookies

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

I've never tried to make these without sugar, so I can't recommend eliminating it since it is one of the primary ingredients needed in order to make these cookies at the expected consistency.

Equipment Recommended for Making Italian Amaretti Cookies

Equipment plays a large role when baking. Non stick baking sheets, parchment paper or silicone baking sheets come in hand when baking any cookies. Not only does this equipment make for easy cleanup, but it makes an impact on the appearance of the final product by avoiding cookies getting stuck to baking pans.

A good food processor and measuring spoons and a cup also come in handy if you don't have these already.

This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.

Storing your Amaretti Cookies

These cookies freeze very well.  They can be stored in zipped bags like these bags here 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.

This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.

Looking for more inspiration?  Search the site here.

PIN For Later Here

Recipe Details

Amaretti Cookies

AmyG

If you have never had an Amaretti Cookie, they are like a little cloud of heaven. Light and fluffy, sweet, nutty and delicious. These are the perfect cookies to make if you are gluten intolerant.

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Cookies

Cuisine Italian

Servings 75

Calories 37 kcal

Ingredients

  

1x2x3x

• 1 cups unblanched almonds
• 1 cups blanched almonds
• 1 cups sugar
• 3 to 6 egg whites
• ¼ tsp salt
• ½ tsp almond extract
• 2 tbsp corn starch
• ½ cups icing sugar for rolling cookies

Instructions

 

• Preheat oven to 300 degrees. Line two trays with parchment paper. In a large bowl, mix almond flour, sugar and corn starch, using a whisk until well combined.
• To beat the egg whites, I placed the egg whites in a measuring cup that came with my hand mixer. I fitted my hand mixer with the whisk attachment and whisked the egg whites and salt until they were frothy but not stiff.
• Add the wet ingredients to the dry ingredients and mix to combine well until you get a sticky dough. You are looking for a consistency that holds together but is not too dense. In the ingredient list, I mentioned that you will need 3 to 6 egg whites. If the dough is to dry, add more egg white. If you put too much egg white, add more almond flour.
• This might get messy, but roll ¾ inch balls and dust with icing sugar, then place on baking sheet about 1 inch apart. If the dough sticks to your palms, then the dough is too wet, add more almond meal. I used a 1" inch scoop to easily scoop the dough and drop them in the icing sugar.
• All ovens are different so watch the cookies so that you don't over bake these. Bake for about 25 to 30 minutes or until the tops start to crack and dry. The tops should be hard but easily sink in when you press them with your finger. Let cool for 5 minutes. Store in an airtight container or freeze them.

Nutrition

Serving: 1gCalories: 37kcalCarbohydrates: 4gProtein: 1gFat: 2gPolyunsaturated Fat: 2gSodium: 31mgSugar: 4g

Keyword Amaretti Cookies, Amaretto, Christmas Cookie

Tried this recipe?Let us know how it was!