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.

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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49 Comments / Reviews

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Did you make it? Rate it!

  1. Nikki

    These cookies are amazing! They turned out perfectly – crispy on the outside, chewy on the inside. I highly recommend this recipe.


  2. Wendie

    Absolutely delizioso Easy to make. I rolled mine and baked them 30 minutes. I want them crisp as I will use them in a recipe where I pour desert wine over them.


  3. Karen

    These were so delicious and easy to make. I had been in Italy and bought some Amaretti cookies there, and needed to make my own! I didn’t have a food processor, so used a blender, and that worked fine. These are addictive!


  4. Alejandra

    Loved how easy these cookies are made! I just made them for an Italian-themed dinner we have.
    I used sliced almonds, because that was what I had, but loved the texture that came out. I used 4 cups of sliced almonds, 1 3/4 sugar and 4 egg whites. I beat the whites separately and folded the almond mixture after.
    I also forgot to sprinkle the sugar on the first batch :$, but I liked how they came out, better than the ones that had the sugar.
    Came out very tasty and my kids and hubby loved them as well.
    I’ll post my photo with your hashtag on Instagram, after the dessert is assembled (gelato, amaretti cookies and a little raspberry balsamic on top).


  5. 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?

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