These scrumptious amaretti cookies are crispy on the outside and irresistibly soft and chewy on the inside. They have a lovely, rich almond flavor that will keep you coming back for more. A plate of soft amaretti cookies with a bowl of almond and flowers in the background.

What are amaretti cookies:

Amaretti cookies are almond-flavored Italian cookies. They are traditionally made with almond flour, granulated sugar, egg whites, and almond extract. They are naturally gluten-free and the texture can range from soft to crunchy. The cookies are similar to French macarons but are enjoyed as is and not sandwiched with any type of filling. Amaretti cookies are excellent served with your favorite cup of coffee or tea.

Amaretti cookies on a copper cooling rack.

Why this recipe is so great:

  • Easy to make – The only technical part of this recipe is beating the egg white to medium-stiff peaks. If you can master that, you can make these cookies in your sleep. Then all you have to do is mix in your dry ingredients, roll the cookie dough in powdered sugar, and bake until cracked and golden on the bottom.
  • Incredibly delicious – That crispy outer shell along with the chewy marzipan-like center is what makes amaretti cookies so special. That texture and delicious almond flavor is something to be remembered.
  • Keeps well – These sturdy little cookies stay fresh for up to 5 days and are also great for gifting.

How to make amaretti cookies:

(the ingredient amounts are listed in the printable recipe card further below)

Process pictures of how to make amaretti cookies.

  1. In a large bowl, whisk together the almond flour, granulated sugar, and salt. Set aside.
  2. In another large mixing bowl, beat the egg whites until foamy. Add in the cream of tartar and almond extract. Continue beating the mixture until medium-stiff peaks.
  3. Stir in your dry ingredients until combined. Scoop out the cookie dough and roll into 1″ balls.
  4. Roll the balls in powdered sugar until well coated. Place 1″ apart onto a parchment paper-lined baking sheet. Bake at 300F for 20-25 minutes.

How to store:

Amaretti cookies can be stored in an airtight container or bag for up to 5 days at room temperature.

How to freeze:

Place the completely cooled cookies in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw on the counter for 3-5 hours or overnight to bring to room temperature before serving.

A plate of amaretti cookies with a bite taken out of one.

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Amaretti Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: about 28 cookies
  • Category: dessert
  • Method: bake
  • Cuisine: Italian
Print Recipe

Description

These scrumptious amaretti cookies are crispy on the outside and irresistibly soft and chewy on the inside. 

Ingredients

  • 2 cups (200g) almond flour 
  • 1 cup (200g) granulated sugar
  • 1/4 tsp salt
  • 2 large egg whites
  • 1/4 tsp cream of tartar (lemon juice or white vinegar works too)
  • 1/2 tsp almond extract
  • 1/4 cup powdered sugar

Instructions

  1. Preheat oven to 300F and line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together the almond flour, granulated sugar, and salt. Set aside.
  3. In another large bowl, beat the egg whites until foamy. Add in the cream of tartar and almond extract. Continue beating the mixture until medium-stiff peaks: meaning the peak should be slightly curved and not straight up (see photo #3 above).
  4. Stir in your dry ingredients until combined. Scoop out the cookie dough and roll into 1″ balls.
  5. Roll the balls in powdered sugar until well coated. Place 1″ apart onto the prepared baking sheets.
  6. Bake for 20-25 minutes or until the tops are cracked and the bottoms just start to brown. Let cool for 5 minutes on the baking sheets and transfer to a wire rack to cool completely.

Notes

Leftover cookies can be stored in an airtight container or bag for up to 5 days at room temperature.

To Freeze – Place the completely cooled cookies in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw on the counter for 3-5 hours or overnight to bring to room temperature before serving.

Recipe very slightly adapted from Love & Olive Oil.