Amaretti cookies are a traditional Italian cookie. Small, crunchy exterior, a soft chewy center, and a strong almond flavor. They are light, airy, gluten-free, and highly addictive!
Super simple to make, you might want to double the recipe. They don’t last long in my house. You’ve been warned!
There are so many different versions of this cookie. But this is our favorite! We find it full of almond flavor and perfect in texture. My Italian aunts agree, even though they don’t have a family recipe to pass down.
Try our Shortbread Cookie Recipe!
Amaretti Cookie Recipe
Preheat the oven to 325 degrees.
Line two baking sheets with parchment paper set aside.
In a medium bowl whisk the almond flour and granulated sugar together.
In a large bowl, whisk the egg whites and cream of tartar until they form soft peaks. (This is easiest done with a handheld electric mixer.) Whisk in the amaretto liqueur and almond extract just until combined.
Fold in the dry ingredient mixture into the egg white mixture until they are combined and a dough starts to form.
Try our Snickerdoodle Cookie Recipe!
Place the powdered sugar in a small bowl. Using a small cookie scoop make 1-inch balls of the dough. Then roll the dough ball in the powdered sugar just to coat.
Place on the baking sheet about an inch and a half apart.
Bake for about 25 minutes or until the bottoms are lightly golden and the tops of the cookies start to crack.
Cool on the pan for about 4-5 minutes then move to a wire rack to cool completely.
Pull a shot of espresso and enjoy these absolutely divine crispy yet chewy Amaretti cookies.
They are perfect at any time of the year too. They aren’t just for enjoying during the holidays.
Try our Gingersnap Cookie Recipe!
Amaretti Cookies Recipe
- 2 1/2 cups almond flour
- 1 cup granulated sugar
- 2 large egg whites
- 1/4 tsp cream of tartar
- 1 Tbsp amaretto liqueur
- 1/2 tsp almond extract
- 1/4 cup powdered sugar
- Preheat the oven to 325 degrees. Prepare two baking sheets with parchment paper.
- in a medium bowl whisk together the almond flour and granulated sugar. Set aside.
- In a large bowl whisk the egg whites and cream of tartar until they form soft peaks. Gently whisk in the amaretto liqueur and almond extract just until combined.
- Add the dry ingredient mixture to the egg white mixture and using a spoon or spatula gently fold together until combined and a dough starts to form.
- Place the powdered sugar in a small bowl. Using a small cookie scoop to form the dough into 1- inch balls. Roll the dough ball in the powdered sugar just to coat. Place on the baking sheet about 1 1/2 inches apart.
- Bake for about 25 minutes, rotating the pans until the bottoms are lightly golden and the tops start to crack. Cool on the pans for 4-5 minutes, then move to a wire rack to cool completely.