One of the easiest and most delicious cookies in all of Italy, made in almost every region from north to south including the islands, are amaretti cookies made with ground almonds, sugar, egg whites and little more.
You can find large amaretti cookies that have whole almonds if you are in Sardinia, or small, dry and hard amaretti cookies in Northern Italy, or even a soft, spongy version on the Ligurian coast.
This is the perfect recipe for small, slightly chewy amaretti cookies, similar to an Italian macaroon, that are super easy to make.
The recipe calls for just six simple ingredients and the cookies have the most amazing taste and texture. They last a long time and make a great gift at Christmas in a mixed cookie plate for your friends and family or to serve as a quick and delicious dessert that will earn you 5 stars.
Equipment
large bowl if you are using almond flour instead of blending them.
food processor if you are starting with whole blanched almonds.
baking sheet or baking tray to bake the amaretti cookies.
pastry bag or piping bag to create even, round cookies.
large round pastry tip to form the amaretti cookies.
Ingredients
Here are all the ingredients you’ll need for tasty amaretti almond cookies:
Whole blanched almonds or almond flour (0.8 cups / 100 grams) – if you start with whole almonds you will need to then process into a fine powder in the food processor or you can skip this step and use blanched almond flour instead. Some recipes call for part bitter almonds to be used, but these are very hard to find in the US and please remember that bitter almonds can be dangerous if not treated properly to remove their naturally occurring toxin.
Granulated sugar (1.5 cups / 300 grams) – this will also be whizzed until finely ground or you can start with a superfine sugar if you prefer a smoother texture.
Baker’s ammonia or baking powder (0.75 tsp /3 grams) – many people prefer the slightly more difficult to find baker’s ammonia because it doesn’t have the metallic aftertaste of baking powder, but either one will give your cookies a lift.
Egg whites (2) – start with fresh, medium to large eggs and separate the whites. You can whip the whites for a puffier cookie.
Almond extract or Amaretto liqueur (1/2 teaspoon) – add a dash of extract or liqueur for a more intense almond flavor. Almond liqueur, or “Amaretto” is liqueur made with bitter almonds, apricot kernels, peach stones or almonds. If you don’t love the strong almond flavor, you can substitute with vanilla extract.
Powdered sugar (as needed) – you will need this for dusting or coating your cookies. How much you use is really up to you, if you like a very white look and more intense sugary taste you can roll in the powdered sugar before baking as well as sprinkle on top after they have cooled off.
How to make amaretti cookies step-by-step
Get Ready. Preheat oven to 340° F (170° C).
Make the amaretti cookies dough. Start by putting the almonds (or almond flour), half the granulated sugar, and half the egg whites into the food processor (photo 1). Blend everything together on pulse until obtaining an even, sandy-looking mixture that is fairly firm. Add the remaining white sugar and egg whites. Add the baker’s ammonia and the almond extract and blend in the processor until creamy, light and very well mixed (photo 2).
Form the cookies. Put the cookie dough into a piping or pastry bag with a very large round tip (photo 3). Cover a baking sheet or tray with parchment paper. Squeeze out small balls of the same size in a single layer evenly spaced out on the covered tray.
Remember to leave space for each amaretti cookie to expand slightly during the baking process. If the cookies are too round or have a point at the top you can wet your finger with water and use it to gently shape the cookies to make them more flat and even (photo 4). Sprinkle a little sifted icing sugar on the surface of each cookie.
Bake the amaretti cookies. Bake at 340° F (170° C) for 20-25 minutes. Remove the baked cookies from the oven when golden, be sure not to let the cookies turn golden brown. Let the cookies cool completely.
Dust with more sugar and serve. Once you have let them cool at room temperature, you can dust them again with icing sugar before serving and then enjoy these tasty amaretti cookies!
Expert tips to remember
Even sized cookies. Use a pastry or piping bag and try to squeeze the same amount out for each cookie. If the cookies have a point at the top you can wet your finger with water and use it to gently shape the cookies. If you prefer, you can also use a spoon or small scoop to make the cookies.
Bake shorter for chewy and longer for crispy. If you like a softer, chewier cookie, more like amaretti morbidi, then aim to bake for less time, around 20 minutes. If you like a crispier cookie, then aim to bake for 25 minutes or sometimes longer, but remember not to let them turn brown.
Naturally gluten free. These cookies are gluten free as they don’t contain any wheat flour, but do read the packaging on any products you use if you are allergic to gluten.
Variations when making amaretti easy recipe cookies
Add a whole almond. If you want to make amaretti cookies that are closer to how they are made on the island of Sardinia, you can make them slightly larger and add a whole blanched almond in the center before baking as directed.
Make an amaretti sandwich cookie. You can turn these amaretti cookies into a cookie sandwich by adding a filling of Nutella or your favorite spreadable filling on the flat side of one cookie and then adding a second cookie on top.
Lemon zest it up! Add the zest of one small lemon into the cookie dough to add a lemony taste to your amaretti cookies.
Whip egg white separately. Some amaretti cookies recipes call for whipping the egg whites separately until stiff peaks form and then gently folding in the other ingredients. The extra air will make these amaretti puffier when baked.
Other traditional Italian cookies to try:
Authentic Italian Biscotti Recipe
Italian fig cookies recipe | Cuccidati Recipe
FAQs
How long can amaretti cookies keep and how should I store them?
You can store amaretti cookies in a cookie tin or sealed jar for up to one week at room temperature.
Can amaretti cookies be frozen?
You can freeze baked amaretti cookies by letting them cool completely and then placing them flat in a zip-lock bag to freeze them. They can be kept frozen for up to 6 months. Or, we actually prefer freezing the dough balls before they are cooked in the same way and then baking them directly frozen by following the directions below.
Does amaretto and amaretti mean the same thing?
No! Amaretto and amaretti are not the same thing. Amaretto is an almond flavored liqueur, while amaretti are scrumptious cookies make with ground almonds.
Amaretti Almond Cookies
Equipment
Ingredients
Instructions
Nutrition
History and origins of amaretti cookies
The origins of amaretti cookies goes back hundreds of years, at least to the 17th century, with the most accepted story claiming they were invented in Saronno, a town north of Milan. Legend has it that on the day a cardinal was visiting the town, a provincial baker had only sugar, egg whites and apricot kernels on hand and so he whipped them together, baked the cookies and offered them to the visiting cardinal who loved them.
The most widely-known brand is without a doubt Lazzaroni, a company that popularized the individually wrapped “Amaretti di Saronno” cookies in colorful cookie tins that are often given as gifts at Christmas time.
The name amaretti comes from the word “amaro” which means bitter, because originally they were made with ground apricot kernels or bitter almonds. Today, for the most part, the apricot kernels have been replaced with blanched almonds or almond flour and they are definitely more sweet than bitter!
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