Are amaretti cookies gluten-free?

Yes! These cookies are naturally gluten-free because they’re made with almond flour instead of wheat flour. Always double-check your almond flour packaging to ensure no cross-contamination.

Can I use whole eggs instead of just egg whites?

No, using whole eggs will add too much moisture and weight to the dough, preventing it from getting that signature chewy center and crinkled top. Stick to egg whites for best results.

Do amaretti cookies need to be refrigerated?

Not at all. In fact, they’re best stored at room temperature in an airtight container. Refrigeration can make them too firm or alter the texture.

My cookies aren’t cracking on top what happened?

Make sure to roll them generously in confectioners’ sugar. The thick coating helps create that crinkled surface as the cookies expand while baking.

How long do amaretti cookies stay fresh?

They stay soft and chewy for up to 5 days at room temperature in a sealed container. For even longer enjoyment, freeze them as mentioned above.

Chewy Amaretti Cookies: Authentic Italian Style

Description

Soft, chewy amaretti cookies made with almond flour, whipped egg whites, and almond extract. Naturally gluten-free with classic Italian flavor and crinkle tops.

Ingredients

Units Scale

3 large egg whites
2 1/4 cups almond flour
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup confectioners’ sugar (for rolling)

Cook Mode Prevent your screen from going dark

Instructions

Let egg whites rest at room temperature for 30 minutes. Preheat oven to 325°F and line baking sheets with parchment paper.
In a bowl, whisk together almond flour, sugar, and salt.
Beat egg whites with a mixer on medium until foamy, then on high until soft peaks form. Beat in vanilla and almond extracts.
Gently fold egg whites into dry ingredients until just combined. Dough will be sticky and grainy.
Scoop level tablespoons of dough and drop into confectioners’ sugar. Roll into balls and coat well.
Place cookies 1 inch apart on baking sheets. Bake for 20 to 25 minutes until tops are cracked and lightly golden.
Cool completely on wire racks before storing.

Notes

For best crinkle effect, coat generously in powdered sugar.
Store in an airtight container up to 5 days.
Freeze baked or unbaked (pre-rolled) cookies up to 3 months.
For vegan version: substitute egg whites with whipped aquafaba.
Add-ins: citrus zest, chocolate chips, liqueur, or dip in melted chocolate for extra flair.

Nutrition

Serving Size: 1 cookie
Calories: 95 kcal
Sugar: 7g
Sodium: 25mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg