Italian Amaretti Cookies
Italian Amaretti Cookies have the perfect balance of crispy edges and a soft, chewy center. Whether you’re preparing for a festive holiday or want to enjoy a cozy afternoon treat, this recipe delivers that bakery-style quality right from your oven.
We absolutely love how easy and elegant these cookies are. They’re inspired by traditional Italian amaretti and shaped into delicate crescents for a fun twist. The almond extract really brings out the deep almond flavor, and the powdered sugar coating adds a soft sweetness that pairs beautifully with a hot cup of coffee.
If you’re into almond-based treats like this one, make sure to check out our recipes for Almond Cream Cheese Cookies, Almond Croissant Bread Pudding, and Chewy Almond Cake Recipe for more delicious ideas!
Table of contents
Why You’ll Love This Recipe
- Naturally gluten-free: Made with almond flour, so it’s great for anyone avoiding gluten.
- Chewy texture: The beaten egg whites give these cookies their signature soft and chewy interior.
- Simple ingredients: Everything you need is probably already in your pantry.
- Perfect for gifting: Their unique shape and beautiful finish make them a great addition to holiday cookie boxes.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
These cookies come together with just a handful of ingredients: almond flour for a rich, nutty base, sugar for sweetness, egg whites for structure and chew, and almond extract to boost the flavor. A little salt enhances everything, while powdered sugar and optional sliced almonds add that final bakery touch.
Variations
- Add citrus zest: Mix in lemon or orange zest for a bright twist.
- Dip in chocolate: After baking, dip one end of the cookies in melted dark chocolate.
- Use different extracts: Swap almond extract for vanilla or orange blossom water.
- Add a filling: Try pressing a small piece of marzipan in the center before shaping.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Whisk almond flour, sugar, and salt in a bowl.
- Beat egg whites until foamy, then mix in almond extract. Fold in the dry ingredients to form a sticky dough.
- Scoop and shape dough into crescent-shaped logs. Roll in powdered sugar (and sliced almonds if using).
- Bake 15-18 minutes until edges are golden. Cool completely before serving.
Expert Tips
- Don’t overbeat the egg whites or the cookies will be dry.
- If the dough is too sticky to handle, chill it for 20 minutes.
- Use a silicone baking mat to prevent sticking.
- Store in an airtight container to keep them fresh for up to 3 days.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
No, egg whites are essential for the chewy texture of these cookies. Whole eggs would make the dough too wet.
Yes! Roll the dough into logs and freeze before baking. Let them sit at room temp for a few minutes before shaping and baking.
Absolutely. These cookies taste great the next day and are perfect for prepping in advance for events.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Italian Amaretti Cookies
Equipment
- small bowl
- Whisk
- large mixing bowl
- Electric mixer
- Rubber spatula
- cooking sheet
- Cookie scoop
Ingredients
- 2 ½ cups almond flour
- ½ cup sugar
- ½ cup egg whites 4 eggs
- 1 teaspoon almond extract
- ¼ teaspoon salt
- ¼ cup Powdered sugar
- Sliced almonds optional
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, whisk together the almond flour, sugar and salt. Set it aside.
- In a large bowl, beat the egg whites until they are foamy, not quite stiff peaks, but close.
- Add in the almond extract and mix.
- Use a spatula to fold in the dry ingredients. Continue to keep folding until it forms a dough. It will be sticky, but don’t overmix and deflate the egg whites completely!
- Use a 1.5 Tbsp cookie scoop and roll the dough into small logs and roll in the powdered sugar.
- Form the log into a slight crescent shape and place it on a baking tray about 2” apart from the other cookies.
- Repeat until all the cookies have been rolled into crescent shapes.
- Optional to roll in sliced almonds after the powdered sugar.
- Place the trays in the oven and bake for 15-18 minutes, just until the edges start to turn golden.
- Remove and place on cooling racks to allow the cookies to come to room temperature.
Notes
Store any leftovers in an airtight container for up to 3 days.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
