Amaretti Cookies


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

Photography Credit: Elise Bauer

The first time I had amaretti cookies was in the Piazza San Marco in Venice. I stumbled upon a small cart selling a variety of ornate confections.

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 nonetheless.

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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!

This amaretti cookie 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

  • Prep time: 4 minutes
  • Cook time: 30 minutes
  • Yield: Makes about 30 cookies


  • 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


1 Prepare oven and baking sheet: Preheat oven to 300°F and line baking sheets with parchment paper.

2 Make the dough: In a food processor pulse 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 Dollop dough onto lined baking pan, dust with sugar: Place teaspoons of the dough on the parchment paper-lined baking sheet and dust with sugar.

4 Bake: Bake at 300°F 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 under-bake 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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60 Comments / Reviews

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Did you make it? Rate it!

  1. joan

    Can I use regular sugar, I don’t have baker’s sugar? If so how much please. My mouth is watering to taste them. Wha about egg whites I buy then in a container or do you suggest from individual eggs?

    Show Replies (1)
  2. Erod

    Easy to make and delicious!


  3. Jenny

    My new go to cookie


  4. Cheryl

    I don’t know what kind of cookies you made but there is definitely not enough wet ingredients all I have is moist flour it’s not going to make a cookie.

    Show Replies (1)
  5. Dawn

    These are the best amaretti cookies I’ve ever made. We made the original recipe which is unbelievably delicious and then adapted the recipe to accommodate someone who has diabetes in our household using swerve (must use less – it’s not cup for cup) instead of sugar and they too were a huge success!


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