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With a crispy exterior and soft interior, these Italian almond flavored Amaretti Cookies are perfect for your holiday celebration! There are many variations of this recipe, and most have been passed from generation to generation. This is my favorite version and just happens to be super simple and naturally gluten free too! Want more cookie ideas to get you in the festive mood? Check out my Candy Cane Cookies or Christmas Shortbread Cookies.
What are Amaretti Cookies?
These traditional Italian cookies are made with almond flour, sugar, whipped egg whites, and almond extract. Depending on the region, the texture of these macaroon-like biscuits can vary from soft to a chewy center.
How to Make Amaretti Cookies
For full recipe details about these simple Italian cookies, including ingredient amounts needed, see the printable recipe card down below. Here is what to expect when making these cookies:
Preheat Oven + Prep Baking Sheet
Preheat oven. Line a baking sheet with parchment paper. Set aside.
Whisk Egg Whites to Form Peaks
Whisk egg whites until very soft peaks form. You are looking for lots of foaming bubbles, but not stiff.
Whisk in Almond Extract + Sugar
Whisk in almond extract, and then granulated sugar.
Almond Extract vs. Amaretto Liqueur
Some Amaretti Cookie Recipes call for Amaretto Liqueur rather than (or in addition to) Almond Extract. I tested it with both and honestly, I prefer the Almond Extract. It just gives a more intense almond flavor witch is what you’ll want for these cookies.
Stir in Almond Flour
Stir in almond flour and mix *JUST* until combined…dough should be thick and a bit sticky.
Can I use all-purpose flour instead of Almond flour?
Unfortunately, you cannot use all-purpose flour in place of almond flour.
Form Dough into Balls + Roll in Powdered Sugar
Place powdered sugar in a bowl or tray. Form dough into small balls, drop them in powdered sugar and roll them around to fully coat. Place on parchment paper lined baking sheet (or silicone mat) a couple inches apart. Take 3 fingers and gently press the ball down forming a cookie.
Bake for 12-15 minutes or until tops are set and cracked and the bottom is a light brown. Allow to cool.
Storing Amaretti Cookies
Store Amaretti cookies in an airtight container at room temperature for up to 1 week.
Can I freeze these cookies?
Yes! You can freeze them after they are baked and cooled OR freeze them before you bake them. To freeze before baking, shape dough into balls, place on a baking sheet and flash freeze. Once they are frozen, you can throw them into a freezer safe ziploc bag and back into the freezer. Then thaw the dough balls when you’re ready to roll in powdered sugar and bake according to recipe directions.
More Cookie Recipes to Try
- Red Velvet Cookies
- Christmas Shortbread Cookies
- Best Gingerbread Cookies Ever
- Cranberry Orange Cookies
- Coconut Cookies
- Cake Mix Cookies
The printable recipe card is below. Have a great day!
- Preheat oven to 350° F
- Whisk egg whites until very soft peaks form (lots of foaming bubbles but not stiff)
- Whisk in almond extract
- Whisk in granulated sugar
- Stir in almond flour and mix JUST until combined…dough should be thick and a bit sticky
- Place powdered sugar in a bowl or tray
- Form dough into small balls, drop them in powdered sugar and roll them around to fully coat
- Place on parchment paper lined baking sheet (or silicone mat) a couple inches apart
- Take 3 fingers and gently press the ball down forming a cookie
- Bake for 12-15 minutes