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Amaretti Cookies

  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: about 28 cookies


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


  • 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


  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.


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.

  • Category: dessert
  • Method: bake
  • Cuisine: Italian

Keywords: amaretti cookie recipe, soft amaretti cookies