These delicate, crisp Italian almond cookies (Amaretti) are a delightful treat that pairs the sweetness of almond flour with a hint of vanilla and almond extract. Naturally gluten-free, they have a light and airy texture with just the right amount of sweetness. Whether enjoyed with a cup of coffee, as a dessert, or at a holiday gathering, they’re always a hit. Simple, indulgent, and easy to make—what’s not to love?
Why You’ll Love This Recipe
I love how these Italian almond cookies strike the perfect balance of lightness and flavor. The almond flour gives them a slightly nutty taste while still keeping the texture soft and crisp. What’s great is that they’re naturally gluten-free, so I can share them with more people, including those with dietary restrictions. The combination of almond extract and vanilla gives the cookies a sweet, aromatic flavor that’s simply irresistible.
Plus, they’re quick and easy to make! With just a few ingredients, I can have a batch of these cookies ready in less than 30 minutes. The best part is, these Amaretti cookies are perfect for any occasion, from casual snacks to special family gatherings.
Ingredients
2 cups almond flour
1 cup powdered sugar
2 large egg whites
1/4 teaspoon vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
1/4 cup granulated sugar (for rolling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, I combine the almond flour, powdered sugar, and salt.
In a separate bowl, I beat the egg whites with an electric mixer until stiff peaks form.
Gently fold the beaten egg whites into the almond mixture, being careful not to deflate them.
Stir in the almond extract and vanilla extract until fully combined.
Using my hands, I form the dough into small, 1-inch balls and roll each one in the granulated sugar to coat.
I place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
I bake the cookies for 15-18 minutes, or until they are golden around the edges and slightly cracked on top.
Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
Servings and Timing
Servings: 18 cookies
Prep time: 10 minutes
Cooking time: 15-18 minutes
Total time: 25-30 minutes
Variations
Add chocolate: For a more decadent treat, I sometimes dip half of the cookie in melted dark chocolate or drizzle it over the top.
Flavor variations: I can also experiment with a bit of orange zest for a citrus twist or swap in a little lemon extract for a lighter flavor.
Nut substitutions: If I want to change up the texture, I can mix in some finely chopped pistachios or hazelnuts for a more varied nut flavor.
Vegan option: If I need a vegan version, I can replace the egg whites with aquafaba (the liquid from canned chickpeas), which also whips into stiff peaks.
Storage/Reheating
These cookies store well in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I can store them in the refrigerator for up to a week. To reheat, I pop them in the oven at 300°F (150°C) for a few minutes to restore their crispness.
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FAQs
How do I make sure my egg whites reach stiff peaks?
To get perfect stiff peaks, I make sure that the mixing bowl and beaters are clean and free of any grease. I beat the egg whites on medium-high speed until they hold their shape and don’t slide around when I tilt the bowl.
Can I use almond meal instead of almond flour?
Almond flour is finer than almond meal, so it’s better for making these delicate cookies. Almond meal might work, but it could give the cookies a coarser texture.
How do I know when the cookies are done baking?
I look for golden edges and a slightly cracked top. They should not look wet or too soft in the center. If I touch them lightly, they should feel firm.
Can I freeze these cookies?
Yes, I can freeze the cookies for up to 3 months. I just place them in an airtight container, and they’ll be ready to enjoy whenever I need a treat. Let them thaw at room temperature before eating.
Can I make these cookies smaller or larger?
Definitely! If I want smaller cookies, I can reduce the size of the dough balls. Keep in mind that smaller cookies will bake faster, so I should adjust the baking time accordingly. If I want larger cookies, I just need to bake them a little longer.
Conclusion
These Easy Italian Almond Cookies (Amaretti) are the perfect treat when I want something sweet, crunchy, and a bit sophisticated. They’re naturally gluten-free, quick to make, and simply delicious. Whether I’m baking them for a special occasion or just as a snack for myself, these cookies never disappoint. The nutty almond flavor combined with the sweet, airy texture makes them a classic that I can’t get enough of. Enjoy them with coffee, tea, or as a delightful bite after dinner—they’re sure to become a new favorite in my recipe collection.
📖 Recipe:
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Easy Italian Almond Cookies (Amaretti)
- Total Time: 25-30 minutes
- Yield: 18 cookies
- Diet: Gluten Free
Description
These Easy Italian Almond Cookies (Amaretti) are naturally gluten-free and have a light, crisp texture with a delightful almond flavor. Perfect for any occasion, they are quick and easy to make with just a few ingredients. Whether enjoyed with coffee, tea, or at holiday gatherings, these almond cookies will become a new favorite treat in your recipe collection.
Ingredients
2 cups almond flour
1 cup powdered sugar
2 large egg whites
1 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup granulated sugar (for rolling)
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, powdered sugar, and salt.
- In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the almond mixture, being careful not to deflate them.
- Stir in the almond extract and vanilla extract until fully combined.
- Form the dough into small, 1-inch balls and roll each one in the granulated sugar to coat.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 15-18 minutes, or until they are golden around the edges and slightly cracked on top.
- Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
Reheating: To restore crispness, reheat in a 300°F (150°C) oven for a few minutes.
Freezing: Can be frozen for up to 3 months in an airtight container. Thaw at room temperature before serving.
Vegan option: Use aquafaba (chickpea liquid) instead of egg whites for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Cookies, Gluten-Free, Italian Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 18 cookies
- Calories: 90 kcal
