If you’ve ever wanted to dive into a cookie that’s crisp on the outside, chewy on the inside, and bursting with the sweet, nutty flavor of almonds, then this Amaretti Cookies Recipe is your new best friend. These delightful Italian treats combine just a handful of simple ingredients like almond flour, sugar, and egg whites to create an irresistible texture and taste that feels both elegant and comforting. Whether you’re baking for a crowd or simply craving a little homemade sweetness, these amaretti cookies will quickly become a go-to in your kitchen.
Ingredients You’ll Need
The beauty of this Amaretti Cookies Recipe is how straightforward the ingredients are. Each one plays a crucial role, from the almond flour providing that signature nutty base to the lemon zest giving a fresh, vibrant note that brightens the flavor. Together, they create magic in every bite.
- Almond flour: The star ingredient that gives amaretti their dense, chewy texture and rich almond taste.
- Sugar: Sweetens the dough and helps form the crunchy exterior.
- Lemon zest: Adds a subtle zing and fresh aroma that lifts the cookie’s flavor profile.
- Egg whites: Whipped to soft peaks, they lighten the dough and help create that perfect crispy shell.
- Almond extract: Intensifies the almond flavor for that authentic amaretti touch.
- Additional sugar for rolling: Ensures each cookie has a delicate, crackly crust.
How to Make Amaretti Cookies Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 325°F. Get two baking sheets ready by lining them with parchment paper — this prevents sticking and helps the cookies bake evenly without burning.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the almond flour, 1 cup of sugar, and the freshly grated lemon zest. This step ensures your lemon aroma is evenly distributed and your almond flour is light and airy, setting the perfect base for the dough.
Step 3: Whip the Egg Whites
Pour the egg whites into the bowl of your mixer and beat until soft peaks form. This is key because the whipped egg whites create the lovely lift and airy texture inside the cookies. Then, whisk in the almond extract to add that pure almond essence.
Step 4: Fold Wet and Dry Ingredients
Gently fold the fluffy egg white mixture into your dry ingredients bowl. Be gentle here — you want to keep as much air in the mixture as possible to maintain that delicate texture.
Step 5: Form and Roll the Cookies
Using a small cookie scoop or spoon, take equal portions of dough and roll them into balls using slightly damp hands. Roll each ball in the extra ¼ cup of sugar for a pretty, crackled finish on your cookies once baked.
Step 6: Bake and Cool
Place the sugar-coated dough balls on your lined baking sheets, giving them room to spread a little. Bake for about 25 minutes until the tops start to turn a light golden and the bottoms have that perfect toasted color. Let them cool completely on racks to set their texture to perfection.
How to Serve Amaretti Cookies Recipe
Garnishes
Sprinkle a tiny pinch of powdered sugar or dust with edible glitter for a festive touch. You can also gently drizzle melted dark chocolate to complement the almond flavor beautifully and add a touch of indulgence.
Side Dishes
These cookies make a perfect match for a cup of espresso, cappuccino, or a glass of sweet dessert wine. Serve alongside fresh berries or a small bowl of whipped cream for a simple yet elegant dessert spread.
Creative Ways to Present
Try stacking amaretti cookies into a charming tower tied with a ribbon as a thoughtful gift. Alternatively, sandwich two cookies around a scoop of gelato or mascarpone cheese for a delightful treat that is sure to impress anyone lucky enough to dig in.
Make Ahead and Storage
Storing Leftovers
Keep your amaretti cookies in an airtight container at room temperature. They’ll stay fresh and crispy for up to a week, giving you plenty of time to enjoy their nutty goodness without rushing.
Freezing
If you want to make these ahead, freeze the unbaked cookie dough balls on a tray, then transfer them into a freezer-safe bag. When you’re ready, bake them directly from frozen, adding a few extra minutes to the baking time. This way, you’ll always have fresh amaretti cookies on demand!
Reheating
For cookies that feel freshly baked, warm them briefly in a 300°F oven for 3 to 5 minutes. This revives the crisp outside while keeping the chewy center perfectly soft.
FAQs
Can I use regular flour instead of almond flour?
Amaretti cookies rely on almond flour for their distinctive flavor and texture, so substituting with regular flour will change both significantly, resulting in a less authentic cookie.
Why should I roll the dough in sugar before baking?
Rolling the dough balls in sugar creates that classic crackled crust on the cookies and adds a lovely sweetness and texture contrast to the chewy almond interior.
Do I need an electric mixer to whip the egg whites?
While an electric mixer makes it easier to achieve soft peaks, you can whip egg whites by hand with a whisk if you have the patience—just be prepared for a bit of an arm workout.
Can I omit the lemon zest?
Yes, but the lemon zest brightens the cookie’s flavor and keeps the sweetness from feeling too heavy, so it’s highly recommended if you want the most balanced taste.
How long do amaretti cookies last?
Stored properly in an airtight container, they can last up to a week at room temperature, although they’re usually enjoyed long before then!
Final Thoughts
There’s something genuinely comforting about homemade amaretti cookies, and this Amaretti Cookies Recipe makes it easy to bring that joy into your kitchen. With just a handful of ingredients and simple steps, you’ll end up with a batch of cookies that fill your home with warmth and delight. Trust me, once you try these, they’ll become a staple in your baking repertoire—you absolutely must give them a go!
Print
Amaretti Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Delight in these classic Amaretti Cookies, tender almond-flavored treats with a crisp exterior and chewy interior. Made with almond flour, egg whites, and a hint of lemon zest, these cookies are perfect for almond lovers and make a lovely addition to any cookie platter or afternoon tea.
Ingredients
Dry Ingredients
- 2 â…” cups almond flour
- 1 cup sugar
- 1 tablespoon lemon zest
Wet Ingredients
- 3 large egg whites
- 1 teaspoon almond extract
For Rolling
- ¼ cup sugar
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, 1 cup of sugar, and lemon zest until evenly incorporated.
- Combine Wet Ingredients: In the bowl of a stand mixer, beat the egg whites until soft peaks form. Gently whisk in the almond extract to infuse the mixture with flavor.
- Fold Together: Carefully fold the beaten egg whites into the dry ingredients, mixing just until the dough is moist and well combined without deflating the egg whites.
- Form Cookies: Using a small cookie scoop, portion out equal amounts of dough. Roll each portion into a ball with slightly damp hands to prevent sticking, then roll each ball in the remaining ¼ cup of sugar to coat evenly. Arrange the cookies on the prepared baking sheets, spaced slightly apart.
- Bake and Cool: Place the baking sheets in the preheated oven and bake for approximately 25 minutes, or until the cookies start to turn slightly golden on top and the bottoms are golden brown. Remove from oven and transfer cookies onto cooling racks. Let cool completely before serving.
Notes
- For best results, use superfine almond flour to achieve a tender texture.
- Keep hands slightly damp when rolling the dough to prevent sticking.
- Store cooled cookies in an airtight container for up to one week.
- These cookies are naturally gluten-free and dairy-free.
- Adding lemon zest enhances the flavor but can be omitted or substituted with orange zest.
