Chewy Amaretti Cookies Recipe

Amaretti Cookies recipe is the kind of sweet treat that makes your kitchen smell like an Italian bakery and your heart melt with every chewy, almondy bite. If you’re craving something simple, naturally gluten-free, and full of almond flavor, this is the one to bake today.

These cookies have deep roots in Italian baking and are beloved for their rich almond flavor and satisfying texture. With just a few simple ingredients and a little time, you can create a cookie that’s tender in the center, crisp at the edges, and full of old-world charm. It’s one of my go-to bakes when I want something cozy yet elegant. If almond desserts are your thing, you’ll also want to try my almond crescent cookies or these zingy cranberry orange cookies they’re both reader favorites and make beautiful cookie box additions.

Why You’ll Love This Amaretti Cookies Recipe

• Simple ingredients, stunning results. You don’t need anything fancy just a handful of pantry staples come together to create a cookie that tastes straight out of a bakery.
• Naturally gluten-free. Thanks to almond flour, these cookies are naturally gluten-free without needing specialty flours.
• Beautiful crinkle tops. That powdered sugar coating gives each cookie a classic crinkled top that’s visually stunning and adds a sweet bite.
• Soft, chewy center. The whipped egg whites keep the inside pillowy soft while the edges bake up lightly crisp.
• Elegant almond flavor. A touch of almond extract goes a long way in giving these cookies their signature marzipan-like taste.
• Perfect make-ahead treat. They store and freeze wonderfully, making them ideal for baking ahead or gifting.
• Customizable with endless variations. From citrus zest to chocolate chips, there are so many ways to put your own twist on these.
• Delicious anytime. Great for holidays, but equally perfect with your morning coffee or as an after-dinner sweet.

Ingredients Needed For Amaretti Cookies

• Egg whites. These provide structure and that light, airy texture. Let them sit at room temperature for 30 minutes before whipping to help them form peaks more easily.
• Almond flour. The heart of the cookie! Use superfine blanched almond flour for the best texture. Bob’s Red Mill or Blue Diamond work wonderfully.
• Sugar. Regular granulated sugar sweetens the dough and helps balance the almond flavor.
• Salt. Just a pinch wakes up all the other flavors. Don’t skip it!
• Vanilla extract. Adds warmth and rounds out the almond flavor. Go for pure vanilla if you can.
• Almond extract. This is what gives amaretti cookies their signature flavor. A little goes a long way.
• Confectioners’ sugar. For rolling the dough and creating that iconic crinkle effect. Don’t dust really roll each cookie so it’s well coated.

How I Make Amaretti Cookies

(This is a quick overview of how I make amaretti cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Let egg whites rest. I start by separating the egg whites and letting them sit at room temperature for 30 minutes. This helps them whip up more easily.
2. Preheat the oven. Set it to 325°F so it’s ready when the cookies are.
3. Mix the dry ingredients. In a large bowl, I whisk together almond flour, granulated sugar, and salt. This keeps everything evenly distributed.
4. Whip the egg whites. Using a hand or stand mixer, I beat the egg whites until foamy, then increase to high speed until soft peaks form. Then I mix in both extracts.
5. Fold everything together. I gently fold the whipped egg whites into the almond flour mix until just combined. The dough will feel sticky and grainy, which is exactly what we want.
6. Shape the cookies. Using a tablespoon or small cookie scoop, I drop portions of dough into a bowl of confectioners’ sugar. I roll them into balls until fully coated.
7. Bake. I place the cookies on a parchment-lined baking sheet and bake for 20 to 25 minutes until the tops are cracked and slightly golden. Once done, I transfer them to a wire rack to cool.

Amaretti Cookies Recipe Variations and Substitutions

• Chocolate Chip Amaretti. Fold in mini dark chocolate chips or finely chopped chocolate to add a bittersweet twist that plays beautifully with the almond base.
• Citrus Zest Amaretti. Add freshly grated lemon or orange zest to the dough for a bright, aromatic note that balances the sweetness.
• Liqueur-Spiked Amaretti. A teaspoon of amaretto, orange liqueur, or Frangelico can be added for depth and complexity. Reduce the extracts slightly if using liqueur.
• Nutty Amaretti. Swap out some of the almond flour for finely ground hazelnuts, pistachios, or walnuts. Each nut brings its own richness and character.
• Coconut Amaretti. Fold in a tablespoon or two of unsweetened shredded coconut for a subtle tropical flavor and a bit of extra chew.
• Chocolate-Dipped Amaretti. Once baked and cooled, dip half of each cookie in melted dark or white chocolate. Let them set on parchment for an elegant finish.
• Spiced Amaretti. Add a pinch of cinnamon, nutmeg, or cardamom to warm up the flavor and make them holiday-ready.
• Raspberry Jam Thumbprint Amaretti. Before baking, press a thumbprint into each dough ball and fill with a small spoonful of raspberry or apricot jam.
• Vegan Amaretti. Use aquafaba in place of egg whites and double-check that your sugar is vegan-friendly. The cookies may be slightly softer but still delicious.
• Crunchier Amaretti. Bake the cookies an additional 3 to 5 minutes if you prefer a more firm, crisp bite throughout.
• Almond-Free Amaretti. For those avoiding almonds, try using sunflower seed flour and a drop of sunflower seed butter. The flavor will be different but still nutty and pleasant.

Storing / Freezing Amaretti Cookies

Room temperature storage. Once the cookies are fully cooled, transfer them to an airtight container lined with parchment paper. They’ll stay fresh and chewy for up to 5 days. Avoid storing them with other types of cookies, especially soft or moist ones, which can alter their texture.

Freezing for longer life. These cookies freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a zip-top freezer bag or airtight container with parchment between layers. Label and date, and they’ll keep for up to 3 months.

Make-ahead magic. You can also freeze the unbaked dough balls (after rolling in powdered sugar). Just place on a parchment-lined sheet to freeze solid, then store in a freezer bag. Bake straight from frozen just add a minute or two to the baking time.

How to Reheat Amaretti Cookies

While you don’t really need to reheat these cookies, you can warm them in a 275°F oven for 3 to 5 minutes if you like them soft and warm.

The History of Amaretti Cookies: Where They Come From and How They’ve Evolved

Amaretti cookies trace their roots back to Italy, specifically the regions of Lombardy and Piedmont. Traditionally, they were made with apricot kernels, which lend a deeper bitterness than modern almond flour. Over time, the recipe evolved as almonds became more accessible, and the texture softened from crunchy and biscuit-like to the soft and chewy version that’s now beloved worldwide. You’ll still find regional variations across Italy—from the crisp Amaretti di Saronno to the soft Amaretti Morbidi.

How to Make Amaretti Cookies Without Almond Extract

If you don’t have almond extract on hand, don’t worry. You can still make a lovely amaretti cookie. Double the vanilla extract for a smooth, balanced flavor. Or, for a more unique twist, try using a few drops of orange or lemon zest to complement the almond flour. While the classic almond flavor won’t be as pronounced, the cookies will still be delicious.

Comparing Soft vs Crunchy Amaretti: What’s the Difference?

Soft amaretti (Amaretti Morbidi) are chewy, tender, and moist in the center—this is the version we’re baking here. Crunchy amaretti (Amaretti di Saronno), on the other hand, are crisp all the way through, perfect for dipping into coffee or dessert wine. The difference lies mainly in the baking time and sometimes in using ground apricot kernels instead of almond flour.

Can I Make Vegan Amaretti Cookies?

Yes, you can experiment with a vegan version using aquafaba (the liquid from canned chickpeas) in place of egg whites. Whip it until soft peaks form, just as you would with egg whites. While the texture might be slightly different, many bakers have had great success with this swap. Just be sure to taste your dough and adjust flavorings as needed.

How to Pack Amaretti Cookies for Work and School

Amaretti cookies are the perfect portable treat, and they pack up beautifully with just a little care.

• Use an airtight container. Choose a small, sturdy container with a tight-fitting lid to prevent them from getting crushed in your bag.
• Add parchment between layers. If you’re stacking cookies, place a piece of parchment or wax paper between layers to keep them from sticking or breaking.
• Tuck them into lunchboxes. These cookies pair wonderfully with fruit, yogurt, or a coffee on-the-go. Their chewy texture holds up well throughout the day, even without refrigeration.
• Gift-wrap them too. Slide a few into a cellophane bag or wrap in parchment and tie with twine for a thoughtful, homemade lunchbox surprise.

FAQs About Amaretti Cookies

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