Easy Italian Almond Cookies (Amaretti) Recipe
If you’re looking for a melt-in-your-mouth treat that’s as easy to make as it is to love, Easy Italian Almond Cookies (Amaretti) are about to become your new favorite. With their signature crinkled tops, crisp edges, and chewy almond centers, these cookies take just a handful of pantry staples and transform them into pure magic. Whether you’re a longtime fan of Italian desserts or you’re making amaretti for the very first time, this recipe delivers old-world flavor with none of the fuss.
Ingredients You’ll Need
The beauty of Easy Italian Almond Cookies (Amaretti) is all in the simplicity. Each ingredient plays a starring role, coming together to create cookies that are delicately sweet, almond-forward, and beautifully textured.
- Almond flour: Finely ground blanched almonds give amaretti their signature nutty flavor and soft, chewy bite.
- Granulated sugar: Provides just the right amount of sweetness and helps the cookies develop their iconic crackled tops.
- Egg whites: Beaten to soft peaks, egg whites give the dough its lightness and help the cookies hold their shape.
- Almond extract: Intensifies that irresistible almond aroma and flavor—don’t skip it!
- Vanilla extract: Adds depth and a touch of warmth to balance the almond notes.
- Pinch of salt: Enhances all the flavors and keeps the sweetness in check.
- Powdered sugar (for rolling): Creates that snowy, crackly finish and a hint of extra sweetness on every bite.
How to Make Easy Italian Almond Cookies (Amaretti)
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 325°F. Line a baking sheet with parchment paper to ensure the cookies come off easily after baking and stay perfectly golden on the bottom. This simple prep step sets you up for amaretti success!
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the almond flour, granulated sugar, and a pinch of salt. This not only evenly distributes the sugar and salt, but also breaks up any lumps in the almond flour, giving your cookies a smooth, consistent texture.
Step 3: Beat the Egg Whites
Using a clean, dry bowl, beat the egg whites until soft peaks form. You can use a hand mixer or a stand mixer for this step. Soft peaks mean the egg whites hold their shape but still droop at the tip, giving your amaretti their light, chewy interior.
Step 4: Bring It All Together
Gently fold the beaten egg whites into the almond flour mixture, being careful not to deflate all that lovely air you just whipped in. Add the almond and vanilla extracts, then continue folding until a soft, sticky dough forms. It should hold together but still be easy to scoop.
Step 5: Shape and Sugar
Scoop tablespoon-sized portions of dough and roll them into balls with clean hands. Next, roll each ball generously in powdered sugar for that classic snow-dusted look. Place the balls about two inches apart on your prepared baking sheet and gently press the tops to flatten them just slightly.
Step 6: Bake to Perfection
Bake your Easy Italian Almond Cookies (Amaretti) for 20 to 22 minutes, or until the edges are lightly golden and the tops are beautifully cracked. Let them cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. The aroma alone will have everyone circling the kitchen!
How to Serve Easy Italian Almond Cookies (Amaretti)
Garnishes
For an elegant touch, dust your amaretti with a fresh snowfall of powdered sugar just before serving. You can also top each cookie with a whole blanched almond or a sprinkle of finely chopped pistachios for a pop of color and crunch.
Side Dishes
Easy Italian Almond Cookies (Amaretti) pair beautifully with espresso, cappuccino, or a simple cup of black tea. For a more decadent treat, serve alongside a scoop of vanilla gelato or a bowl of fresh berries to balance the sweetness and add a refreshing bite.
Creative Ways to Present
Stack your cookies high on a vintage cake stand for a classic Italian bakery look, or package them in cellophane bags tied with ribbon for heartfelt homemade gifts. For parties, arrange them in alternating rows with chocolate-dipped biscotti for an irresistible dessert platter.
Make Ahead and Storage
Storing Leftovers
Store your Easy Italian Almond Cookies (Amaretti) in an airtight container at room temperature for up to one week. They’ll retain their chewy centers and crisp edges, making them just as delightful days after baking.
Freezing
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a zip-top freezer bag once solid. They’ll keep beautifully for up to three months—just thaw at room temperature before serving.
Reheating
If you crave that just-baked warmth, pop a cookie or two in a 300°F oven for a few minutes. This brings back their delicate crispness without drying them out.
FAQs
Can I use regular flour instead of almond flour?
For authentic Easy Italian Almond Cookies (Amaretti), almond flour is essential. It gives the cookies their signature flavor and texture. Regular flour won’t produce the same taste or chew.
Are these cookies gluten-free?
Yes! Since almond flour is naturally gluten-free, this recipe is perfect for anyone avoiding gluten. Just be sure to check your other ingredients for any hidden gluten sources.
Can I make these cookies ahead of time?
Absolutely. Easy Italian Almond Cookies (Amaretti) keep well for several days, so you can bake them ahead for parties, holidays, or snacks throughout the week.
Why didn’t my cookies crack on top?
Cracked tops depend on rolling the dough balls in plenty of powdered sugar and not over-mixing the dough. Letting the dough balls rest uncovered before baking can also help develop those beautiful cracks.
Can I flavor these cookies differently?
You can! While almond is classic, try adding a splash of citrus zest or swapping the vanilla for orange blossom water for a unique twist on Easy Italian Almond Cookies (Amaretti).
Final Thoughts
There’s something irresistibly charming about sharing a batch of Easy Italian Almond Cookies (Amaretti) with friends and family. Whether you’re baking for a special occasion or just treating yourself, these cookies promise pure joy in every bite. Give them a try and watch them disappear faster than you can say “amaretti”!
Print
Easy Italian Almond Cookies (Amaretti) Recipe
- Total Time: 37 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Easy Italian Almond Cookies, also known as Amaretti, are soft, chewy gluten-free cookies bursting with almond flavor. These delightful cookies are made with simple ingredients like almond flour, egg whites, and almond extract, perfect for a quick homemade treat. Rolled in powdered sugar for a sweet finish, they offer a crisp exterior with a tender, chewy interior.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 3/4 cup granulated sugar
- Pinch of salt
- Powdered sugar for rolling
Wet Ingredients
- 2 large egg whites
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, granulated sugar, and a pinch of salt. Stir until evenly mixed.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form, creating a light and airy texture essential for the cookies’ structure.
- Combine Mixtures: Gently fold the beaten egg whites into the almond flour mixture, ensuring not to deflate the egg whites. Then add the almond extract and vanilla extract, mixing until a soft, sticky dough forms.
- Form and Roll Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar to coat thoroughly, which will give the cookies their signature crackled powdery surface.
- Arrange on Baking Sheet: Place the sugared dough balls on the prepared baking sheet about 2 inches apart. Lightly press down the tops of each ball to slightly flatten them for even baking.
- Bake: Bake in the preheated oven for 20–22 minutes, or until the edges are lightly golden and the tops develop cracks.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a crispier exterior, let the formed dough balls rest uncovered for 15–20 minutes before baking to dry the surface.
- Store cookies in an airtight container for up to 1 week to maintain freshness.
- Ensure egg whites are at room temperature for better volume when beaten.
- Use fresh almond flour for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8 g
- Sodium: 15 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
