If you’ve ever wandered into a little Italian bakery and gotten hit by that intoxicating almond cookie smell, you know exactly why these Amaretti cookies are close to my heart (and, frankly, my sweet tooth). My nonna used to make these every Christmas—though we didn’t need an actual holiday as an excuse—and the kitchen always seemed twice as warm and noisy those days. I pretty much grew up stealing dough when her back was turned (I may have gotten a scolding or two but totally worth it). Even now, I still lick the spoon, strict food safety be darned. Anyway, if you’ve always wanted to try your hand at classic Italian Amaretti cookies but worried they’re too fussy—trust me, these are about as forgiving as it gets. And I swear they’re half gone before they cool.
Why You’ll Love This Recipe (Or At Least I Do!)
I whip these up when I’ve got a craving for something that’s both chewy and a little crispy—my cousin says, “It’s like biting into a cloud, only almondy.” Sometimes I want a cookie that looks fancy even if I didn’t put in fancy effort (these are seriously easy, minus cracking eggs… why are eggs always so slippery?!). My family goes bonkers for these, especially my uncle who swears they’re best dunked in coffee (jury’s still out). It’s actually a relief they’re naturally gluten-free—no one in the family even notices.
Gather These Ingredients
- 2 cups (200g) almond flour—sometimes I use ground almonds for a slightly rougher texture, or even blanched ones if I’m feeling fancy
- 1 cup (200g) granulated sugar (grandma was a stickler about using superfine, but honestly any will do)
- 2 large egg whites (room temp is best but on a cold day I’ve just used what I had)
- 1/2 teaspoon almond extract (if you’re out, vanilla extract totally works, though it’s less punchy)
- 1 pinch salt—no need to measure; just a little flick from between your fingers
- Sifted powdered sugar, for rolling (optional—but it makes them pretty)
How You’ll Pull These Off
- Preheat your oven to 325°F (165°C). Line a baking tray with parchment paper—if you forgot to buy some, a buttered tray is fine, just be gentle later.
- In a bowl, toss together the almond flour, sugar, and salt until it looks mixed-ish. No need to overthink it.
- In a separate bowl, beat the egg whites till they’re just about holding soft peaks. You don’t need a mixer (but I use mine when I’m being lazy). It’s not a meringue contest—if it’s foamy and white, good enough.
- Gently fold the whipped egg whites and almond extract into your dry stuff until it looks sticky. This is where I usually sneak a taste. Don’t stress if it looks weird; it just does at this point.
- Scoop out heaping teaspoonfuls and roll them (clumsily is fine) into balls—roughly the size of a walnut. Sometimes I do golf balls, but then they take forever to bake.
- If you’re feeling decorative, roll each ball in sifted powdered sugar, then plop on the tray with a little room around them (they spread a smidge).
- Bake for 18-22 minutes, or until they’re lightly golden and you’re convinced they’re set (the edges should feel a bit firm). Honestly, my first tray is always a bit too pale, second one’s better! Let them cool—if you can stand waiting.
Notes I’ve Stumbled Upon
- Sometimes if my kitchen’s damp, the cookies go a bit sticky after cooling—I’ve found leaving them in the turned-off, still-warm oven for another 5 minutes helps.
- If you measure sugar a bit heavier or lighter, it’s usually fine. Just maybe don’t go wild.
- Once, I tried beating in the almond extract with my egg whites instead of adding later—not much difference but the kitchen smelled amazing.
Some Variations I’ve Messed With
- Adding mini chocolate chips? Fun. Sticking a whole almond in the center? Looks fancy (kids fight over who gets the nut though).
- One time I tried swapping the almond flour for hazelnut—tasted like Nutella’s second cousin, but way more crumbly. Would not totally recommend.
Do You Need Fancy Equipment?
I use a hand mixer for speed, but a simple whisk (or even a fork in a pinch!) will do for the egg whites. If you don’t have parchment paper, I once used a bit of butter and flour on the tray; results were decent (clean-up… less fun though).
How to Store (If You Need To)
Tuck cooled cookies into an airtight tin or jar. They’ll keep for 5-6 days… although, honestly, in my house, that’s a pipe dream. They disappear in 24 hours flat.
Serving Them Up—My Two Cents
I’ve always loved having these with afternoon coffee, or more likely, a midnight snack with tea. My aunt puts them on her Christmas dessert platter alongside way-too-many other cookies, but these always go first.
Pro Tips—Learned the Hard Way
- Don’t rush the cooling step. I once tried moving them straight off the tray and ended up with a bunch of delicious almond rubble. Let them sit at least 5 minutes.
- If your batter seems too runny, just add a bit more almond flour (I’ve done it, it works).
FAQs—Because Friends Ask Me These Things All the Time
- Can you freeze them? Yup! Pop them in an airtight bag. Thaw on the counter and nobody knows any better.
- Do I have to use almond extract? You can skip it or swap in vanilla, but they won’t be classically amaretti. Still really tasty, though.
- My cookies came out flat. Why? Sometimes if the egg whites are overbeaten, or the dough is too warm. Actually, I find it works better if you chill the dough for 10 minutes—though usually, I’m too impatient!
- Can I make these vegan? Well, I haven’t tried, but aquafaba (the chickpea stuff) is supposedly a good sub for egg whites. Let me know if you crack the code.
Last thing—don’t stress about looking perfect. These taste like a hug from your favorite Italian relative, which, I’ll admit, is always just a little unpredictable but absolutely wonderful.
Ingredients
- 2 cups (200g) almond flour—sometimes I use ground almonds for a slightly rougher texture, or even blanched ones if I’m feeling fancy
- 1 cup (200g) granulated sugar (grandma was a stickler about using superfine, but honestly any will do)
- 2 large egg whites (room temp is best but on a cold day I’ve just used what I had)
- 1/2 teaspoon almond extract (if you’re out, vanilla extract totally works, though it’s less punchy)
- 1 pinch salt—no need to measure; just a little flick from between your fingers
- Sifted powdered sugar, for rolling (optional—but it makes them pretty)
Instructions
-
1Preheat your oven to 325°F (165°C). Line a baking tray with parchment paper—if you forgot to buy some, a buttered tray is fine, just be gentle later.
-
2In a bowl, toss together the almond flour, sugar, and salt until it looks mixed-ish. No need to overthink it.
-
3In a separate bowl, beat the egg whites till they’re just about holding soft peaks. You don’t need a mixer (but I use mine when I’m being lazy). It’s not a meringue contest—if it’s foamy and white, good enough.
-
4Gently fold the whipped egg whites and almond extract into your dry stuff until it looks sticky. This is where I usually sneak a taste. Don’t stress if it looks weird; it just does at this point.
-
5Scoop out heaping teaspoonfuls and roll them (clumsily is fine) into balls—roughly the size of a walnut. Sometimes I do golf balls, but then they take forever to bake.
-
6If you’re feeling decorative, roll each ball in sifted powdered sugar, then plop on the tray with a little room around them (they spread a smidge).
-
7Bake for 18-22 minutes, or until they’re lightly golden and you’re convinced they’re set (the edges should feel a bit firm). Honestly, my first tray is always a bit too pale, second one’s better! Let them cool—if you can stand waiting.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
90cal
Protein:
2 gg
Fat:
4 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
12 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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