Name: Nonna’s Mascarpone Almond Amaretti Cookies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 cups almond flour; 1 cup powdered sugar; 1/4 teaspoon salt; 1/2 teaspoon almond extract; 1 teaspoon vanilla extract; 1/2 cup mascarpone cheese; 2 large egg whites, room temperature; 1/4 teaspoon cream of tartar; Extra powdered sugar, for rolling

Delicate, chewy, and deeply aromatic, these Nonna’s Mascarpone Almond Amaretti Cookies are an irresistible Italian treat that brings me right back to the warmth of Nonna’s kitchen. They’re made with almond flour and mascarpone for a soft interior and a beautifully cracked sugar-dusted exterior. Perfect with a hot espresso or served as part of a holiday dessert platter, I find them equally charming for everyday indulgence.

Why You’ll Love This Recipe

I love how simple yet elegant these cookies are. They’re naturally gluten-free thanks to almond flour, and the mascarpone adds a luscious creaminess that balances the sweetness. They’re easy enough for a beginner to bake, yet feel special enough to serve at festive gatherings or as homemade gifts. If I’m craving a not-too-sweet, chewy cookie with an unmistakable almond kick, this is my go-to recipe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups almond flour

1 cup powdered sugar

1/4 teaspoon salt

1/2 teaspoon almond extract

1 teaspoon vanilla extract

1/2 cup mascarpone cheese

2 large egg whites, room temperature

1/4 teaspoon cream of tartar

Extra powdered sugar, for rolling

Directions

I start by preheating the oven to 325°F (160°C) and lining a baking sheet with parchment paper.

In a large bowl, I mix the almond flour, powdered sugar, and salt until everything is well combined.

Then I stir in the almond extract, vanilla extract, and mascarpone cheese. It becomes a soft, rich dough.

In another clean bowl, I whip the egg whites with the cream of tartar using a hand mixer until stiff peaks form.

I gently fold the whipped egg whites into the almond-mascarpone mixture. It’s important not to overmix here to keep the cookies light.

Using a tablespoon, I scoop out dough portions and roll them into balls. Each one gets a generous roll in powdered sugar.

I space the balls about 2 inches apart on the baking sheet and bake for 22 to 25 minutes, just until the tops are cracked and the bottoms are slightly golden.

After baking, I let the cookies cool on the sheet for 10 minutes before moving them to a wire rack to cool completely.

Servings and timing

Servings: 20 cookies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: Approximately 110 kcal per cookie

Variations

I sometimes add a few finely chopped candied cherries in the center of each cookie before baking for a festive touch.

A hint of citrus zest—like lemon or orange—can add a bright twist to the almond flavor.

For extra texture, I’ve rolled them in finely chopped almonds instead of powdered sugar (or done a mix of both).

If I want a chocolatey version, I fold in a handful of mini dark chocolate chips.

Storage/Reheating

Once completely cooled, I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer and then transfer to a sealed freezer bag—up to 2 months. To enjoy again, I let them thaw at room temperature. I never reheat them, as they’re best at room temp with their soft, chewy centers intact.

Related Recipes:

Almond Mascarpone Danish Pastries

FAQs

What makes these cookies different from traditional amaretti?

The mascarpone cheese adds a unique richness and moisture that makes these cookies softer and chewier than traditional crunchy amaretti. I find it gives them a luxurious texture without overpowering the almond flavor.

Can I substitute cream cheese for mascarpone?

I wouldn’t recommend it. While cream cheese might work in a pinch, mascarpone has a milder, creamier texture that’s essential to achieving the right consistency and flavor in this recipe.

Are these cookies gluten-free?

Yes, since I use almond flour instead of wheat flour, these cookies are naturally gluten-free. It’s one of the reasons I love baking them for friends with dietary restrictions.

How do I know when the cookies are done?

I look for cracked tops and lightly golden bottoms. They should be set but still soft in the center—they’ll continue to firm up as they cool.

Can I make the dough ahead of time?

Yes, I’ve made the dough ahead and chilled it for up to 24 hours. Just let it sit at room temperature for 10–15 minutes before shaping and baking so it softens slightly.

Conclusion

These mascarpone almond amaretti cookies are one of those recipes I turn to when I want something comforting, beautiful, and deeply nostalgic. Whether I’m baking for a holiday tray, pairing them with espresso, or just enjoying a quiet afternoon bite, they never fail to impress. With simple ingredients and an easy method, they bring all the charm of Nonna’s kitchen right into mine.

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