Amaretti Cookies

Italian amaretti cookie recipe. Small, crunchy, chewy-inside, macaroon-like cookies made with almond flour, egg whites, and sugar.

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Photography Credit: Elise Bauer

Please welcome guest author Garrett McCord. ~Elise

The first time I had amaretti was in the Piazza San Marco in Venice. I stumbled upon a small cart selling a variety of ornate confections. Yet amongst all the tinsel and colorful sugar my eyes were drawn to a small cellophane bag tied with a small bit of gold ribbon. In it were little pale cookies that looked ordinary but enticing none the less. When opened the bag released a heady perfume that overtook me and those around me. Its sweet almond aroma always takes me back to the Piazza and its surrounding cobbled streets and bridges.

Amaretti are little cookies that are light as a feather, yet have an intense sweet almond flavor. They’re airy, delicate, and oh so simple to make. The recipe takes no more than 4 minutes to put together and they bake quickly. They taste fantastic on their own, but I’ve also been known to grind them up into a powder and add it to flavor pumpkin bread in lieu of cinnamon and spices, or add them to the batter of vanilla cakes or pancakes to give it depth in flavor.

Amaretti Cookies Recipe

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  • Yield: Makes about 30 cookies.

Ingredients

  • 2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up
  • 1 1/4 cup of baker's sugar (superfine sugar)
  • 3 egg whites
  • 1/2 teaspoon of vanilla extract
  • 1 teaspoon of almond extract
  • Extra sugar for dusting

Method

1 Preheat oven to 300 F and line baking sheets with parchment paper.

2 In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth.

3 Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place. (Note: I usually underbake mine since I like them chewy. If that's your preference, bake them for about 20-24 minutes.)

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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Showing 4 of 45 Comments

  • Jackie

    I am hoping these cookies can be baked and then left a couple of days (not sure if I can cope?) and then ground and sprinkled on a variety of treats? That’s what we do with our Lazaronni amaretties…grind/sprinkle on grilled peaches/nectarines and then, a drizzle of Amaretto de Saronno. A summer sensation!
    Also, sprinkled on any type of pudding/tapioca/whatever. Wonder how long they would take to get hard enough to grind or hammer in a plastic bag..which is how we process here? Thoughts?

  • Maureen

    Just made these today… Fabulous!! Marzipan is like my favorite food and these taste like it! I added an extra half teaspoon of almond extract which helped achieve that super-almondy flavor. For the sugar, I used the Domino quick-dissolve kind, for making iced tea and cocktails. It’s superfine and I imagine it’s pretty much the same as “baker’s sugar,” which I could not find. So easy to make and absolutely delicious, thank you so much!!

  • Marguerite

    You are right – these are quick – in 45 mins I was eating one warm from the oven. I did not use the food processor nor the fine sugar. There have been discussions about using apricot kernal flour. I just love the flavour of almonds and apricots. While I was searching for amaretti recipes, I found one that mentioned including apricot preserves so I added 3 tablespoons to the batter. They came out wonderful. Although I like my cookies crisp (well done) I loved the soft and chewy texture. I stored them in a jar that kept them soft for the week. You can find almond flour at Trader Joes.

  • Eiven B. Lovgren

    I live in Norway and I receive many “Simply Recipes” all the time. The biggest problem is that many of the ingredients given, are not available here, for example, Almond flour, Superfine sugar and extracts. Who can I contact to find out which substitutions that can be used?

  • ~M

    I just wanted to note that these are gluten-free and maybe even Passover-friendly. Yumm!

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Amaretti Cookies