Amaretti cookies are crisp on the outside, chewy on the inside, loaded with almond flavor, and completely gluten-free! They are made with almond flour and almond extract for a sweet and nutty, insanely delicious taste! Roll them in powdered sugar for a beautiful crackled crinkle cookie appearance that looks amazing on any cookie platter!
Best Amaretti Cookies Recipe
Amaretti cookies (or amaretti biscuits) are Italian cookies typically served around the holidays. They have a crisp texture on the outside while remaining chewy on the inside!
Did I mention that they are loaded with a sweet almond flavor that is hard to resist? Oh, and they are gluten-free, too, so they are perfect for your friends and family that may have some dietary restrictions!
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🥘 Amaretti Cookies Ingredients
These tasty biscuits aren't like your typical cookies. They use almond flour and egg whites and don't contain any butter!
Amaretti Cookies
- Almond Flour - 4½ cups of almond flour.
- Sugar - 1½ cups of granulated sugar.
- Egg Whites - 5 large egg whites, room temperature.
- Salt - A pinch of salt.
- Almond Extract - 1½ teaspoons of pure almond extract.
- Vanilla Extract - ½ teaspoon of pure vanilla extract.
For Rolling
- Sugar - ½ cup of granulated sugar.
- Confectioners' Sugar - ½ cup of powdered sugar.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Amaretti Cookies
Amaretti biscuits are shockingly easy to make; no need to even chill the dough! You will need to grab your electric mixer, some mixing bowls, a baking sheet, and a sieve.
Use a sieve with a large enough mesh to sift the almond flour (which is coarser than typical all-purpose flour). This recipe will yield approximately 32 cookies, depending on how large you roll the balls.
Prepare the Amaretti Cookie Dough
- Preheat. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Sift. Sift together 4½ cups of almond flour and 1½ cups of granulated sugar in a large bowl. Set aside.
- Beat the eggs. Add 5 large egg whites and a pinch of salt to a mixing bowl and use an electric mixer to beat the eggs until stiff peaks form.
- Fold. Use a silicone spatula to gently fold in 1½ teaspoons of almond extract and ½ teaspoon of vanilla extract into the egg whites. Then do the same with the first ⅓ of the almond flour mixture.
- Continue adding the flour. Gently fold in another ⅓ portion of the flour until well combined. Lastly, sift the remaining flour into the mixture and fold until a thick dough has formed.
Roll & Bake the Cookies
- Roll. Use a cookie scoop to scoop out the dough and then roll it in your hands until it forms a ball. Roll the ball in a shallow bowl of ½ cup of granulated sugar, then roll it again in a bowl of ½ cup of powdered sugar. Make sure the cookie is generously coated.
- Lightly flatten. Place the coated dough balls onto the prepared cookie sheet, leaving about 2 inches of space between them for spreading, and lightly press them with your hands to flatten them slightly.
- Bake. Bake in the oven at 325°F (160°C) for 20-25 minutes or until the tops have only slightly turned golden.
- Cool. Remove from the oven and cool for 5 minutes before transferring to wire racks to finish cooling.
These almond cookies definitely deserve a spot on your list of favorite Christmas cookies! However, they make a great treat all year long as well! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Depending on the size of eggs you use, you could need anywhere from 4½-5 cups of almond flour. Start with a lesser amount and add more as needed.
- To make these cookies low-carb, you can swap out the sugar for a sugar-free sweetener such as monk fruit, erythritol, or stevia!
- If using store-bought egg whites from a carton, 2 tablespoons (or 1 ounce) is equivalent to one large egg white. So you will need 10 tablespoons (or 5 ounces) for this recipe.
🥡 Storing
Amaretti cookies can be stored at room temperature in a sealed container for one week.
Freezing Amaretti Biscuits
Allow to cool completely before storing; these cookies can be frozen for up to 6 months. Thaw at room temperature when ready to enjoy.
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❓ Recipe FAQs
This depends on the recipe! Typically, amaretti cookies contain an almond liqueur such as amaretto, disaronno, creme de almond, or l'orgeat. However, I prefer them with almond extract. So this recipe does not contain any alcohol.
Yes! These cookies use almond flour instead of wheat-based flour (like in most cookie recipes). Therefore, there is no gluten in these yummy cookies!
Yep! Go ahead and prepare the cookies as directed up until baking. Then, place them on the baking sheet and transfer them to the freezer for 1 hour. Once frozen, they can be moved to a storage bag and frozen for up to 3 months. When ready to bake, allow them to thaw for 1 hour, roll them in fresh powdered sugar, and then bake as directed.
😋 Delicious Almond Desserts
- Chocolate Chip Maraschino Cherry Almond Bars - A chocolate almond base is topped with a chocolate chip maraschino cherry layer for an out-of-this-world treat!
- Almond Butter Cookies - These cookies use almond butter instead of traditional peanut butter for a tender and chewy cookie!
- Dark Chocolate Almond Butter Cups - A 4-ingredient treat that combines almond butter and dark chocolate!
- Mexican Wedding Cookies - Crumbly cookies that use vanilla and almond extract for a super delicious flavor!
- Almond Flour Chocolate Chip Cookies - A gluten-free version of a classic and well-loved treat!
- Apple Cake with Almonds - A tender and moist apple cake topped with almond slivers!
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📖 Recipe Card
Amaretti Cookies
Ingredients
Amaretti Cookies
- 4½ cups almond flour
- 1½ cups sugar
- 5 large egg whites (at room temperature)
- 1 pinch salt
- 1½ teaspoon almond extract
- ½ teaspoon vanilla extract
For Rolling
- ½ cup sugar
- ½ cup confectioners sugar
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a large bowl, sift together the almond flour and sugar. Set aside.
- Add your egg whites and a pinch of salt to a mixing bowl and use an electric mixer to beat the eggs until stiff peaks form.
- Use a silicone spatula to gently fold in the almond extract and vanilla extract into the egg whites. Then do the same with the first ⅓ of the almond flour mixture.
- Gently fold in another ⅓ portion of the flour until well combined. Lastly, sift the remaining flour into the mixture and fold until a thick dough has formed.
- Use a cookie scoop to scoop out the dough and then roll it in your hands until it forms a ball. Roll the ball in a shallow bowl of granulated sugar and then roll it again in a bowl of powdered sugar. Make sure the cookie is generously coated.
- Place the coated dough balls onto the prepared cookie sheet, leaving about 2 inches of space between them for spreading, and lightly press them with your hands to flatten them slightly.
- Bake in the oven at 325°F (160°C) for 20-25 minutes or until the tops have only slightly turned golden.
- Remove from the oven and cool for 5 minutes before transferring to wire racks to finish cooling.
Notes
- Depending on the size of eggs you use, you could need anywhere from 4½-5 cups of almond flour. Start with a lesser amount and add more as needed.
- To make these cookies low-carb, you can swap out the sugar for a sugar-free sweetener such as monk fruit, erythritol, or stevia!
- If using store-bought egg whites from a carton, 2 tablespoons (or 1 ounce) is equivalent to one large egg white. So you will need 10 tablespoons (or 5 ounces) for this recipe.
- To store: Amaretti cookies can be stored at room temperature in a sealed container for one week.
- To freeze: Allow to cool completely and then these cookies can be frozen for up to 6 months. Thaw at room temperature when ready to enjoy.
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