Crispy Almond Amaretti Cookies Recipe

Soft, chewy, and marzipan-like with a nutty almond flavor, these Amaretti cookies are a delicious gluten-free and dairy-free treat that will bring back memories of Italian pastries.

Traditional Amaretti are simple: almond flour, egg whites, sugar, and a little almond extract. The result is a tender cookie that melts in your mouth and has that unmistakable almond aroma.

There are two classic variations:

Amaretti Morbidi — soft, pillowy cookies with a tender interior, similar to other almond-paste confections.

Amaretti Croccanti — baked a little longer until they develop a golden, crisp exterior and a satisfyingly crunchy texture.

This recipe focuses on the soft, chewy Amaretti Morbidi, perfect with coffee, tea, or as a homemade gift.

Ingredients and Substitutes

Almond flour (2.5 cups) – Use finely ground, store-bought almond flour for the best texture. Do not substitute with whole ground almonds.

White sugar (1 cup) – Classic amaretti use plain granulated sugar for sweetness and structure.

Egg whites (3 medium or 2 large) – Whipped until creamy to give the cookies their light lift.

Almond extract (1 tsp) – Provides a pure almond aroma; it’s used here instead of almond liqueur.

Orange zest (from 1 orange) – Adds a citrus brightness; you can substitute lemon zest if preferred.

Granulated sugar – For rolling the cookies before baking to create a delicate sugary crust.

How to Make Amaretti Cookies

Step 1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.

Step 2. In a large bowl, combine the almond flour and 1 cup of white sugar. Stir to blend evenly.

Step 3. In a separate, clean bowl, add the egg whites (discard the yolks). Whisk until the whites become white and creamy, with a slightly foamy texture.

Step 4. Fold in the almond extract and the grated orange zest into the whipped egg whites. Combine gently.

Step 5. Add the egg-white mixture to the almond flour mixture. Stir until the batter is thick and holds its shape. The dough should be moist but firm enough to scoop.

Step 6. Prepare a shallow bowl of water and a plate with extra granulated sugar. Wet one palm lightly in the water, then dip that palm into the sugar so it becomes coated.

Using a 1-tablespoon scoop (or two spoons), portion the dough, place the scoopful on your sugared palm, press to shape, and roll the ball in the sugar until fully coated.

Step 7. Arrange the sugared cookie balls on the prepared baking sheet, spacing them about 1–1.5 inches apart.

Step 8. Bake in the center of the oven for about 25 minutes, until the bottoms and edges develop a light golden color but the centers remain soft.

Remove from the oven and allow the cookies to cool completely on a wire rack before serving or storing. This helps them finish setting and keeps the texture right.

Can I Freeze Amaretti Cookies?

Yes. These cookies freeze well both before and after baking.

To freeze unbaked cookies: shape them, place them on a baking sheet in a single layer, freeze for a couple of hours, then transfer to freezer-safe containers or bags. Thaw on the counter for about an hour before baking.

To freeze baked cookies: lay them flat on a tray to freeze individually before packing into airtight containers. Thaw overnight on a single tray to avoid condensation that can soften the crust.

How Long Will They Last?

Stored in an airtight container at room temperature, baked amaretti remain pleasant for 4–7 days. Frozen, they will keep for several months; thaw as needed.

Other Recipes You Might Like

• Almond Flour Muffins
• Almond Butter Energy Balls
• Paleo Chocolate Chip Cookies

Recipe Details