Classic Italian Amaretti Cookies Recipe
These classic Italian Amaretti cookies (Amaretti Morbidi) feature a delightfully crisp, crackly exterior dusted in powdered sugar, giving way to a soft, chewy, almost marzipan-like center bursting with intense almond flavor. Naturally gluten-free and dairy-free, they’re an elegant, traditional Italian treat perfect for holidays, coffee breaks, or gifting.
Why You’ll Love This Recipe:
You’ll fall head over heels for these Amaretti cookies because they’re incredibly simple to make with just a handful of pantry staples, yet they deliver bakery-level results every time. The irresistible contrast of textures—crisp and crackly on the outside, tender and chewy inside—creates pure cookie perfection.
Their bold, authentic almond taste (thanks to pure almond extract) brings a true taste of Italy straight to your kitchen without any complicated techniques or special equipment. Being naturally gluten-free and dairy-free makes them inclusive for almost everyone, while their elegant appearance and subtle sweetness make them ideal for holiday platters, afternoon espresso, or thoughtful homemade gifts.
Once you bite into one, you’ll understand why these have been beloved in Italian households for generations—they’re addictive in the best way!
Classic Italian Amaretti Cookies Recipe
Crisp outside, chewy almond center—classic gluten-free Italian Amaretti cookies, perfect with coffee!
Ingredients
- 2½ cups (250g) blanched almond flour (finely ground)
- 1 cup (200g) granulated sugar
- 2 large egg whites (room temperature)
- ½–1 teaspoon pure almond extract (adjust to taste)
- Pinch of salt (optional, enhances flavor)
- ½ cup (60g) powdered sugar (for rolling)
Instructions
- Preheat and prep your oven — Heat your oven to 325°F (160°C). Line two baking sheets with parchment paper. This keeps everything from sticking and helps the cookies bake evenly for that perfect golden bottom.
- Whip those egg whites to fluffy perfection — In a clean bowl, beat the egg whites with a pinch of salt using an electric mixer until they reach soft peaks—foamy and holding gentle shape but not stiff. This takes about 2–3 minutes and gives your cookies that lovely light texture.
- Mix the dry dream team — In a large bowl, whisk together the almond flour, granulated sugar, and salt (if using) until evenly combined. The sugar coats every almond particle for consistent sweetness and chew.
- Bring on the almond magic — Add the almond extract to your fluffy egg whites and give a quick whisk. Then gently fold the egg white mixture into the dry ingredients. It’ll look shaggy at first—don’t worry!
- Get hands-on and knead — Use your hands (or a spatula) to bring the dough together into a soft, slightly sticky ball. It should hold together but feel moist—almond flour absorbs differently, so trust the feel!
- Portion into adorable balls — Scoop out tablespoon-sized portions (about 1–1½ tbsp each) and roll them into smooth balls between your palms. Keep them uniform for even baking—your future self will thank you!
- Roll in powdered sugar heaven — Generously roll each ball in powdered sugar until completely coated. This creates that stunning crackly, snowy exterior Italians love. Shake off excess for cleaner cracks.
- Arrange and space them out — Place the sugar-dusted balls on your prepared baking sheets, spacing them about 2 inches apart. They’ll spread a little, so give them room to shine!
- Bake to crackly golden glory — Pop them in the oven for 12–15 minutes. Look for set, cracked tops and pale edges—they’ll firm as they cool, so don’t overbake for that dreamy chewy center.
- Cool and enjoy the magic — Let the cookies cool on the baking sheet for 5–10 minutes (they’ll crisp up beautifully), then transfer to a wire rack. Sip an espresso, take a bite, and savor the pure Italian bliss!
Notes
- These cookies are naturally gluten-free and dairy-free.
- The almond flavor intensifies after a day—resist eating them all at once!
- For ultra-authentic taste, use high-quality pure almond extract with bitter almond oil.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 172Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gSodium 4mgCarbohydrates 17gFiber 3gSugar 13gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks:
- Use finely ground blanched almond flour (not almond meal) for the smoothest, chewiest texture—coarser grounds can make them gritty.
- Beat the egg whites to soft peaks only (not stiff); over-beating can make the dough too dry and cause excessive spreading.
- For that signature crackly top, generously roll the dough balls in powdered sugar before baking—the extra coating enhances the crisp exterior.
- Chill the dough for 20–30 minutes if it’s too sticky to handle; this makes rolling easier and helps the cookies hold their shape.
- Line your baking sheets with parchment paper and avoid dark pans to prevent over-browning on the bottoms.
- Bake on the middle rack and watch closely—the cookies are done when the tops are just set and cracked but still pale (they firm up as they cool).
- If using bitter almond extract or a few ground apricot kernels for ultra-authentic flavor, start small—they’re potent!
- Don’t overbake; slightly underdone centers stay beautifully soft and chewy.
Ingredients Notes:
Almond flour forms the heart of these cookies, providing rich, nutty flavor and that signature chewy texture while keeping them naturally gluten-free. Opt for blanched, finely ground almond flour for the best results—unblanched almond meal can add unwanted bitterness and speckles.
Granulated sugar sweetens the dough and contributes to the crisp exterior when the cookies crack during baking. Egg whites (room temperature for maximum volume) bind everything together and create lightness; fresh whites whip better and give superior structure.
Pure almond extract intensifies the classic “amaro” (bitter almond) taste that defines true Amaretti—avoid imitation versions, as they lack depth. A generous coating of powdered sugar before baking not only adds visual appeal but also creates that iconic snowy, crackly shell Italians adore.
Variations and Substitutions:
For a more traditional bitter edge, replace part of the almond extract with a few drops of pure bitter almond extract or finely grind 5–7 apricot kernels (armelline) into the dough—start small, as they’re very potent.
Add lemon zest (from 1 organic lemon) to the dry ingredients for a bright, aromatic twist common in some Italian regions. Swap half the almond flour for hazelnut flour to create delicious nocciola-flavored Amaretti. For a festive touch, press a whole almond into the top of each cookie before baking.
If you prefer crunchier cookies, bake 2–3 minutes longer or flatten the balls slightly. To make them vegan, experiment with aquafaba (chickpea liquid) in place of egg whites, though texture may vary. For chocolate lovers, fold in mini chocolate chips or roll in cocoa powder instead of powdered sugar. If almond extract is unavailable, use Amaretto liqueur (1–2 tbsp) for a boozy, authentic flavor boost.
Storage Options:
Store cooled cookies in an airtight container at room temperature for up to 2 weeks—they actually improve in flavor and texture after a day or two. For softer cookies, use a plastic container; for crispier ones, choose a tin or glass jar.
They freeze beautifully: place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature (no need to re-dust). You can also freeze unbaked dough balls (after rolling in powdered sugar) for up to 2 months—bake straight from frozen, adding 1–2 extra minutes.
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