I love this recipe because it’s classic, foolproof, and deeply aromatic. The almond flavor shines through, and the texture is that perfect balance between crisp and chewy. They bake in under half an hour and fill the kitchen with the most irresistible aroma. Plus, they store wonderfully, making them great for gifting or preparing ahead of time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
100 grams (0.8 cups) whole blanched almonds, ground or blanched almond flour 300 grams (1.5 cups) granulated sugar 3 grams (0.75 tsp) baker’s ammonia or baking powder 2 egg whites 1/2 teaspoon almond extract Powdered sugar, as needed for dusting
Directions
I preheat the oven to 340°F (170°C) and line a baking sheet with parchment paper.
In a food processor, I combine the ground almonds, half of the sugar, and one of the egg whites. I pulse the mixture until it becomes sandy and well blended.
I add the remaining sugar, the second egg white, baking powder, and almond extract. I blend everything together until the dough is creamy, airy, and smooth.
I transfer the dough to a piping bag fitted with a large round tip.
On the prepared tray, I pipe small, even-sized rounds of dough, leaving space between each to allow for slight spreading during baking.
If any cookies look too round or pointed, I wet my finger and gently flatten or smooth them out.
I dust the tops lightly with powdered sugar.
I bake the cookies for 20–25 minutes, until they are golden but not brown.
I let the cookies cool completely on a wire rack before dusting them again with powdered sugar for that classic finish.
Servings and Timing
This recipe makes about 40 small amaretti cookies. It takes around 10 minutes to prepare and 20 minutes to bake, for a total of 30 minutes — perfect for a quick yet elegant dessert.
Variations
I sometimes dip half of each cooled cookie in melted dark chocolate for a richer twist. For a citrus note, I add a little grated lemon or orange zest to the dough. If I want a softer cookie, I slightly underbake them by a couple of minutes. I’ve also made them with hazelnut flour for a different nutty flavor.
Storage/Reheating
I store the amaretti cookies in an airtight container at room temperature for up to a week. For longer storage, I freeze them in a single layer, then transfer them to a container with parchment between layers. They thaw beautifully at room temperature in about 15 minutes. I don’t reheat them, as they’re best enjoyed at room temperature.
FAQs
Can I use almond flour instead of grinding whole almonds?
Yes, I often use finely ground blanched almond flour for convenience — it gives the same lovely texture.
What’s the difference between baker’s ammonia and baking powder?
Baker’s ammonia makes the cookies slightly crisper, while baking powder gives a softer texture. Both work well.
Can I make these cookies gluten-free?
Yes, they are naturally gluten-free since they don’t contain any wheat flour.
Do I need to use a piping bag?
No, I can shape the dough into small balls by hand or use two teaspoons to portion them out.
Can I flavor them with something other than almond extract?
Absolutely — I sometimes use vanilla or a splash of citrus extract for a different flavor profile.
Why are my amaretti too flat?
I may have overmixed the dough or added too much liquid. I make sure to blend only until creamy.
How do I get them chewier?
I bake them slightly less, just until they’re golden but still soft in the center.
Can I make larger cookies?
Yes, I pipe larger rounds and increase the baking time by a few minutes, keeping an eye on the color.
Can I make them ahead for gifting?
Yes, I bake them a few days in advance — they stay fresh and delicious in airtight containers.
Do amaretti cookies contain dairy?
No, these are naturally dairy-free, making them suitable for many diets.
Conclusion
I love how these amaretti almond cookies capture the essence of classic Italian baking — simple ingredients, perfect texture, and rich almond flavor. They’re easy to make yet elegant enough for any occasion. Whether I serve them with coffee, gift them in a tin, or enjoy them straight off the tray, they never fail to delight.
Classic Italian amaretti almond cookies that are crisp on the outside, chewy inside, and full of sweet almond flavor. Made with just a few ingredients, these elegant cookies are perfect for holidays, coffee breaks, or edible gifts.
