Amaretti cookies (amaretti morbidi) are traditional Italian cookies. They have a crunchy exterior, a soft, chewy center, and a deliciously strong almond flavor. They are light, airy, gluten-free, and highly addictive!
Why This Recipe Works
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 didn’t have a family recipe to pass down.
The cookie itself is heavenly. That crunchy exterior and that soft interior are so amazing. Then that sweet almond flavor comes bursting in. Man, it is paradise in a cookie!
How To Make Soft Amaretti Cookies
Preheat the oven to 325 degrees.
Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk the almond flour and granulated sugar together.
In a large mixing 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 the dry ingredients into the egg white mixture until they are combined, and a dough starts to form.
Place the powdered sugar in a small bowl. Using a small cookie scoop, make 1-inch balls of dough. Then roll the dough ball in the powdered sugar just to coat it.
Place on the prepared baking sheets 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 an espresso shot and enjoy these divine crispy yet chewy Amaretti cookies.
These Italian almond cookies are perfect at any time of the year too. They aren’t just for enjoying during the holidays.
- Be sure to measure the almond flour as you would regular flour. Spoon and swoop level.
- When folding the egg whites with the almond flour you don’t have to be too gentle. Don’t worry the egg whites won’t completely deflate.
- This cookie dough can be sticky. You can dust the palms of your hands with powdered sugar to prevent them from sticking to your hands too much.
- Know your oven. My new oven tends to cook hot, so I have to watch these cookies closely.
- Don’t overbake!
Sure. Various liqueurs, such as coffee, hazelnut, cherry, etc., will produce a totally different and tasty experience.
Yes, because this cookie uses almond flour it is naturally gluten-free.
No, all-purpose flour will not work for this recipe. You can make finely ground almonds that have been blanched and dried.
Yes, they freeze very well. Allow them to cool completely, then freeze them in a freezer-safe container for up to 3 months. To thaw, allow them to sit out at room temperature until completely thawed.
We haven’t tested it but substituting the sugars with sugar-free sweeteners, like monk fruit or erythritol, would work. You can also add the sweetener to a blender to produce the powdered sugar.
Yes. Prepare as directed up to the point of baking. Place them on a sheet pan and flash-freeze them for about an hour. Transfer the cookies to a freezer-safe container until you’re ready to bake them. To thaw, allow them to sit out at room temperature for an hour. Dust with fresh powdered sugar and bake as directed.
Other Favorite Cookie Recipes
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.2 1/2 cups almond flour, 1 cup granulated sugar
- 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.2 large egg whites, 1/4 tsp cream of tartar, 1 Tbsp amaretto liqueur, 1/2 tsp almond extract
- 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.1/4 cup powdered sugar
- 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.