Description
These authentic Italian Almond Amaretti Cookies have crisp, crackled exteriors and irresistibly soft, chewy centers. Made with almond flour, they’re naturally gluten-free and packed with rich almond flavor, making them the perfect companion to espresso, coffee, or afternoon tea.
Ingredients
2½ cups almond flour
¾ cup granulated sugar
½ cup powdered sugar, plus extra for rolling
2 large egg whites
1 teaspoon almond extract
½ teaspoon vanilla extract
1 teaspoon lemon zest (optional)
Pinch of salt
Optional Garnish:
Whole almonds
Sliced almonds
Extra powdered sugar
Instructions
1. Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the almond flour, granulated sugar, powdered sugar, and salt.
3. In another bowl, lightly whisk the egg whites until frothy, then stir in the almond extract, vanilla extract, and lemon zest.
4. Combine the wet and dry ingredients until a thick, sticky dough forms.
5. If the dough is too sticky, chill it for 20 to 30 minutes.
6. Scoop tablespoon-sized portions of dough and roll into balls.
7. Roll each ball generously in powdered sugar and place on the prepared baking sheets.
8. Bake for 16 to 18 minutes until the tops are crackled and the edges are lightly golden while the centers remain soft.
9. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Use finely ground almond flour for the best chewy texture.
Do not overbake—the centers should remain soft.
Chilling the dough helps prevent spreading.
Store in an airtight container for up to 5 days.
Freeze baked cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 118
- Sugar: 8g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg