Italian Amaretti Cookies
on Nov 15, 2022, Updated Nov 08, 2023
This post may contain affiliate links. Please read our disclosure policy.
One of my favorite recipes in the world has got to be Italian Amaretti 🤌cookies. These authentic Italian cookies are so good that I love them even more than chocolate chip, oatmeal, gingerbread, and sugar cookies combined! The recipe makes sixteen biscotti’s, so if you want to make everyone happy, you may need to double or even triple it. The best part is that you can make them without the Amaretto and they’re just as delicious.
Why You’ll Love Italian Amaretti Cookies
What’s not to love – crunchy on the outside, soft and chewy on the inside, and easy to make. Not to mention, they happen to be gluten-free, and dairy-free, and they don’t have yolks, milk, butter, or traditional flour in them so they are definitely a bit cleaner and more inclusive than other holiday recipes. These reasons alone make Italian Amaretti cookies a delightful treat for everyone.
How to Prepare
👩🍳Preheat the oven to 350F. Begin by combining almond flour and sugar in a bowl, setting it aside.
🥣In a separate bowl, whisk the egg whites until they form white, foamy peaks, this usually takes 1-2 minutes. Add almond extract (or Amaretto) to the egg-white mixture, whisking briefly. The Amaretto enhances the classic Italian Amaretti cookies flavor.
🥚Combine the egg whites with the dry ingredients, using a spatula or your hands if needed, until a sticky dough forms.
🥄Roll the dough into balls, using a measuring spoon or small ice-cream scoop, and dip each cookie ball into powdered sugar before placing them on a baking sheet lined with parchment paper.
🌙Gently flatten each cookie with your fingers or the back of a spoon. Or, you can shape them into half-moons, dip them in crushed almond slices, or leave them plain.
🧁Bake at 350F for approximately 20 minutes, or until the bottoms are lightly golden. After baking, allow the biscotti to cool and before storing them in a glass Tupperware. This ensures your Italian Amaretti cookies stay fresh and delicious.
Nonna’s Tip 👩🍳
Make sure to whisk the egg-whites until they form stiff peaks. Feel free to shape the Italian Amaretti cookies any shape you like.
Italian Amaretti Cookies Variations and Substitutions
- I wouldn’t substitute egg-whites in this recipe. However, you can add other ingredients in the dough like raisins, craisins, or anything festive.
- I have not tried this recipe with any other flour, so you will have to experiment.
- The almond on top of each cookie is more traditional, but optional. Feel free to shape them any way you like.
Other Cookie Recipes
If you love this recipe, you have to try my other cookie recipes such as my easy Puff Pastry Nutella Twists. Nothing compares to Italian Amaretti Cookies though!
Shortbread Butter Cookies
27 mins
Easy Gingerbread Cookies
3 hrs 23 mins
3 Ingredient Sugar Cookies
20 mins
Best Served With
- Coffee or tea ☕
- The Italian way which is with a shot of Vecchia 🥃 (Italian Brandy)
- With a glass of milk 🥛
Common Questions
Although I have not tried this recipe with any other flour, you can definitely experiment. Results and measurements will vary.
Unfortunately, you will need the eggs in this recipe. I do recommend looking for other egg-free cookie recipes online if you are egg-free.
Yes but these are almond cookies. You can however substitute for pure vanilla extract but know that it won’t be that same authentic taste.
Italian Amaretti Cookies
Ingredients
- 2.5 cups almond flour , blanched
- ½ cup granulated sugar
- ½ cup egg-whites, I separated 4 large eggs
- 1 teaspoon pure almond extract , or vanilla
Instructions
- Preheat the oven to 350F. In a bowl, mix the almond flour and sugar and set aside. In a separate bowl, whisk the egg-whites until they are white and foamy for about 1-2 minutes.
- Now add in the almond extract (or Amaretto) and whisk for a few seconds. Add the egg-white mixture into your dry ingredients. Incorporate with a spatula or switch to using your hands if you have a hard time.
- If the dough sticks to your hands you can wet your hands a bit and roll.
- Incorporate everything until you have a nice sticky dough. Once you have a sticky dough you can roll each cookie into balls — take a measuring spoon or small ice-cream scoop and scoop the dough into your hands and roll them.
- Dip each cookie ball into powdered sugar and place them on your baking sheet lined with parchment paper. Flatten each cookie gently with your fingers or the back of a spoon.
- You can also roll them into a ball and then roll into a thick short rope and make a half-moon shape and then dip it crushed almond slices, and then add powdered sugar on top. You can also make half-moons and leave them plain as well.
- Bake at 350F for 20 minutes or until light golden bottoms. Let them cool and place them in a glass Tupperware as they will be delicious even 2-3 days before Christmas. Enjoy and share with your loved ones!
Nonna’s Notes
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these they turned out amazing!! I do have a sweet tooth though and feel they could be a tad sweeter, I was wondering if I added a little more sugar how much more would you recommend
Hi Gemma, you can add 1/3 cup more and see based on your preference
Thank you for sharing this recipe, it was a hit at Christmas. It is now part of my Christmas baking spread.
Salve,
Sara
So glad you enjoyed these! ❤️
Can this be put in a piping bag or do they need to be rolled
Will be too tough in a piping bag. Rolled is best
I made these this morning. I can’t believe they’re gluten free. Very easy to make and absolutely delicious. I saved the recipe and will definitely be making them again. Thank you!!!
YAYYY! Glad to hear 🙂
I made these cookies this morning. I can’t believe they’re gluten free. Easy to make and absolutely delicious. I saved the recipe and will be making it again for sure. Thank you!!!
My pleasure Summer. So glad you enjoyed the recipe
Delicious!! I used store bought egg whites and it was the easiest cookie recipe I’ve ever made.
Soooo happy Jennifer
1/2 cup of egg whites is 125 ml
Hi thanks so much definitely a typo that I need to fix asap
What did I do wrong. My dough was all crumbly. Did not stick together. I am sure the recipe is delicious. Want to try again but not sure where I went wrong.
Hi Rose! I wonder if it wasn’t enough egg whites and moisture. Sometimes it depends on the size of the egg, you may have needed more egg whites or a touch less flour
easy to make, amazing taste, an instant hit with my family.
Soooo glad
How long will they keep in cookie container or is it best to freeze
Mine are good for 4 days at room temperature in a container. You can definitely freeze the cookies too