Amaretti cookies are sweet, chewy, traditional Italian cookies made with almond flour. These aromatic Italian cookies make a mockery of many other confections on the market. They’re enticing little nuggets of delight that are crunchy outside and chewy inside for just the right balance of texture and flavor.
This amaretti cookies recipe is insanely delicious and really easy to make. I would say that visions of Italy flash before your eyes but it’s just not true. You’re too busy looking for the rest of the cookies so you can have another!
Let me show you why!
I absolutely love how easily this amaretti cookies recipe comes together! These beautiful little babies are so easy to make, and their flavor is intense. Plus, you don’t need a bunch of crazy ingredients or special gadgets to get it done.
Here are even more reasons to love them! Chewy the day they are made and crispy and crunchy if they last any longer! Perfect either way.
- Insanely delicious
- Aromatic sugary sweetness
- Covered in powdered sugar
- Really easy to make
You’ll want to combine the dry ingredients first and ensure that they are thoroughly incorporated before adding wet ingredients. This will help give you a smooth even flavor throughout your little amaretti cookies.
This amaretti cookies recipes requires the dough to be refrigerated for at least one hour. Don’t skip this step because it makes a big difference in the flavor and texture of your cookies.
The chilling allows the cookie dough to dry a little, concentrating the sugar. This will keep your cookies from spreading too thin and give you the perfect balance of a slightly crispy exterior and chewy interior.
I also like to use a teaspoon cookie scoop to make the cookie dough balls. Since you’re looking for 1-inch (approximately) sizes, this is a great way to get them nearly uniform.
You’ll want to slightly flatten them before baking so they aren’t quite so round. The easiest way to do this is to space them appropriately on the cookie sheet and lay a piece of wax paper on top of your cookie dough balls.
Gently press another cookie pan on top of the wax paper (just a little) and Viola!! Slightly but evenly flattened cookies. Genius!
Almond flour is a little denser than wheat flour and it has a complex flavor with nutty undertones. It’s also gluten-free.
Make sure to use large egg whites for this amaretti cookies recipe. The easiest way to separate the egg white from the yolk is with clean hands.
Crack the egg in your clean hand over a small bowl and let the white pass between your fingers. The yolk will be easy to catch, and you can save for use in another recipe.
This amaretti cookies recipe makes the absolute best tasting cookies you’ll want to gobble them all up! Storing them is best done in a cool dry place so you can keep them in an airtight container with a secure lid.
They will typically crisp up a little more as they cool. These little tykes do have egg in them so you may want to put them in the fridge.
Can You Freeze This?
Yes!! You sure can and they are best frozen raw. Go ahead and prepare them as if they were going into the oven and stick them in the freezer instead, cookie pan and all. Let them sit for an hour to harden, then remove your cookie pan and place cookies in a sealed freezer bag.
You’ll probably have to dredge them in a fresh coating of powdered sugar before baking them.
Make Ahead Tips
This amaretti cookies recipe produces beautifully delicious little cookies covered in a delectable coating of sweet powdered sugar. They’re like Lay’s potato chips, you can’t eat just one.
I love to whip up a big batch and freeze half of them. Then I’ve got some for serving and enjoying but I have others in the fridge to bake up when I’m ready!
How Long Can You Keep This In The Fridge?
Keeping these amaretti cookies in a cool, dry place will help keep them fresh but it may make them a little chewier in the middle. Skip the fridge with these cookies.
- 3 cups almond flour
- 2/3 cup granulated sugar
- 6 tablespoons plus 1 cup confectioner's sugar divided
- 1/4 teaspoon salt
- 2 large egg whites
- 1/2 teaspoon almond extract
- In a large mixing bowl, using a large wooden spoon, mix together the almond flour, granulated sugar, 6 tablespoons confectioners sugar, and salt. Stir in the egg whites and the almond extract until the dough comes together.
- Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
- After the dough has been in the fridge for 30 minutes, preheat the oven to 325°F. Pour remaining 1 cup of powdered sugar in a bowl. Line baking sheets with parchment.
- Using a small cookie scoop, form the dough into approximately 1 inch balls. Roll the balls in powdered sugar to coat, then place on prepared baking sheets, 1 1/2 inches apart. Gently press down on each ball to flatten just slightly.
- Place cookies in preheated oven and bake about 25-30 minutes or until the cookies are a deep golden color and craking beneath the sugar, but are still slightly soft when pressed. Cool cookies on baking sheet for 5 minutes, then remove to a wire rack and cool completely.
Fans Also Made:
Italy is notorious for its scrumptious baked goods. Sweet decadence never tasted so good!! I just love making all kinds of Italian dessert. They are kind of a treat in my house. I break them out over the holiday season or on really special occasions.
I think everyone should have access to some authentic Italian dessert recipes because they’re just so darn good! Here are some of my Faves!
- Ricotta Cookies
- Italian Fig Cookies
- Almond Biscotti Recipe
- Italian Christmas Cookies
- Italian Wedding Cookies
This amaretti cookies recipe produces some of the best little cookies! They’re even dredged in powdered sugar for that extra special something. These irresistible little cookies are awesome decadence with a little burst of happiness in every bite!
Plus, they’re just so easy to make it’s almost uncanny. These amaretti cookies are a staple in my kitchen and I think you’re going to love them too!