Marzipan-like, soft, chewy, and nutty cookies that will transport you back to your Italy-vacationing days. These Amaretti cookies are gluten-free and dairy-free.
Classic Amaretti cookies are made with almond flour, egg whites, sugar, and a touch of almond extract for a burst of flavor. And they are as sweet, melt-in-your-mouth goodness as they sound!
Traditionally, there are two types of these lovely cookies:
Amaretti Morbidi, which are soft cookies and very similar to other almond-paste sweets.
And Amaretti Croccanti, which is baked in the oven a bit longer and has a crunchy and super crispy texture.
Today, we’re making the soft and chewy kind.
Table of Contents
Ingredients and Substitutes
Almond flour – Almond flour is a definite must in this recipe and cannot be substituted. Don’t grind almonds yourself. Use store-bought.
White sugar – The traditional recipe is made with plain white sugar.
Almond extract – we’re using this instead of almond liquor.
Orange zest – You can use another citrus zest.
Granulated sugar –For coating cookies pre-baking.
How to Make Amaretti Cookies
Step 1. Start by preheating your oven to 350 degrees F and line your baking sheet with a piece of parchment paper. In a large bowl, add the almond flour and white sugar and stir them well together.
Step 2. Grab another bowl, and add your egg whites there. Make sure there’s no yolk residue left. Then, whisk the egg yolks until they become white and foamy.
Step 3. When your egg whites become creamy, mix in the almond extract and orange zest.
Step 4. Next, add the wet ingredients to the almond mixture and mix until the dough is quite thick.
Step 5. The dough should hold its shape well. Now, fill one bowl with water and the plate with granulated sugar.
With a cookie scoop, scoop a bit of the cookie mixture. I use a one-tablespoon cookie scoop.
Step 6. Place your palm into the bowl with water first. Make sure it is completely wet. Then, press it into the sugar bowl until it becomes coated with sugar.
Steps 7-8. Now, scoop out the cookie onto your sugary palm. Press it with your hand to coat, and then finish it off by rolling the cookie into the bowl with sugar.
Step 9. Arrange the coated cookies onto the prepared baking sheet. Place in the center of the oven and bake for 25 minutes.
The baked cookies should be golden in color. Make sure to cool them completely before you serve or store them.
How to Store Amaretti Cookies?
If you’re not planning on serving them right after they’re cooled, the cookies should be immediately stored in containers.
If you are sure you will devour these within a day, you can also store them in a fancy glass jar on the counter, even if it is not air-tight.
Can I Freeze Amaretti Cookies?
Absolutely! These cookies freeze really well. And not only after baking.
You can also make the cookies ahead of time, place them onto a baking sheet, and pop into the freezer for a couple of hours
After that, you can place them in containers or Ziploc bags and keep them in the freezer until they’re ready to be baked.
Make sure to thaw the unbaked cookies for about an hour on the counter before baking them as instructed.
Frozen baked cookies should be defrosted overnight on a single tray.
How Long Will They Last?
Baked amaretti cookies will keep well for about 4-7 days if kept in an air-tight container on the counter.
Frozen, these cookies will keep well in the freezer for months.
How to Serve These Cookies?
These soft little bites are best served with your afternoon coffee and tea.
But the thing I love most about them is how they just scream holiday.
Seriously, I cannot think of a better homemade gift than whipping up a batch of these Ameretti delights and putting them in fancy boxes.
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Watch How to Make It
- 2.5 cups almond flour
- 1 cup white sugar
- 3 medium egg whites
- 1 tsp almond extract
- 1 Grated orange zest
- Granulated sugar for coating
- Preheat the oven to 325F degrees and line your baking sheet with parchment paper.
- In a large bowl, mix almond flour with white sugar.
- In a separate bowl, add in your egg whites and dispose of egg yolks. Whisk your egg whites until it’s white and creamy.
- Add in the almond extract and grate in your orange zest. Give it a whisk.
- Pour the egg whites into the dry ingredients and mix gently until your dough is moist and easy to form.
- Prepare a plate with sugar on it and run one of your hands under the water. Press your palm into a plate of sugar.
- Use 1 tbsp cookie scoop with the other hand to scoop out the dough.
- Roll the scooped dough in your sugary hand and then roll it in the plate of sugar.
- Place them on a baking sheet and repeat until the dough is finished.
- Bake in the center of the oven for 25 minutes until the bottom of the cookies are golden.
- Cool them down and store them in food containers to keep them soft. They will be good for 4 days or even more.
Nutrition Information:Yield: 33 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 83Total Fat: 4.2gSaturated Fat: 0.3gTrans Fat: 0gUnsaturated Fat: 3.7gCholesterol: 0mgSodium: 4.6mgCarbohydrates: 10gNet Carbohydrates: 8.9gFiber: 1.1gSugar: 8.7gProtein: 2.1g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.