Italian Amaretti Cookies with Sambuca (Piped)

Italian amaretti cookies, piped and flavored with Sambuca and lemon zest, are a distinct twist on the classic cookie. This dense and chewy cookie is a unique variation on my classic soft amaretti cookies.

Italian amaretti cookies come in more variations than any one recipe could capture.

This piped version, flavored with Sambuca and lemon zest, is the one I keep coming back to when I need a large batch for a crowd.

A colleague shared this recipe with me decades ago. Piped through a star tip into dense, chewy cookies, this is a distinctly different style from my classic soft amaretti cookies, which are rolled in sugar for that signature cracked top. If that’s the style you’re after, that recipe is the one to make. This one is for when you want something a little different.

As a retired dietitian, I appreciate that this cookie recipe, like most amaretti, is naturally gluten-free, since almond flour does all the work here instead of wheat.

What I love most about this particular version is how the Sambuca and lemon zest play off each other, a warm anise note against a bright citrus one, giving these cookies real character beyond the usual almond flavor alone.

Jump to:

• What is an Italian Amaretti Cookie?
• Quick Overview
• What You’ll Need
• What is the Difference Between Almond Meal and Almond Flour?
• How to Make Italian Amaretti Cookies
• How to Pipe Amaretti Cookies
• Tips
• Variations
• FAQ
• How to Store
• More Italian Cookie Recipes
• More Big-Batch Cookie Recipes
• Recipe Origins
• Recipe

What is an Italian Amaretti Cookie?

This is a fascinating question because everyone has their own definition of what this cookie should look and taste like. 

A quick image search on Google also provides you with vastly different results.

For example, you will find recipes for ricciarelli, dense almond cookies originating from Siena, and soft amaretti, known as amaretti morbidi in Italian.

This visual search also indicates some rolled in powdered sugar, some in granulated sugar, and some glazed and garnished with sprinkles. Most are decorated with an almond, some with cherries, or even a coffee bean. 

If we look at the list of ingredients, most of these recipes only use egg whites and are gluten-free since they use almond flour.  

In summary, one can conclude that an Italian almond cookie has infinite variations. As you probably know, you can find them throughout Italy, with each region claiming to have "the best" recipe.

The recipe I am sharing today is unique: whole eggs are whisked with sambuca, almond extract, and lemon zest. This mixture is then combined with the dry ingredients, almond flour, and granulated sugar and piped to perfection.

These cookies are a wonderful addition to your Italian cookie tray or a thoughtful gift for friends and family.

Quick Overview

• Prep Time: 30 minutes (plus 10-15 minutes resting)
• Cook Time: 20-24 minutes per batch
• Yield: About 120 cookies (1 inch in diameter)
• Method: Piped with a pastry bag and star tip, or scooped
• Special Touch: Resting the dough for 10-15 minutes before piping makes it easier to work with and helps the cookies hold their shape.
• Dietary Note: Naturally gluten-free (almond flour based). Contains egg and alcohol (Sambuca).
• Serving Suggestions: Serve alongside espresso, or add to an Italian cookie tray for the holidays.

What You’ll Need

• Almond flour. The base of the dough and what makes these cookies naturally gluten-free. Finely ground almond flour gives the best texture; almond meal works too, but produces a coarser result.
• Granulated sugar. Sweetens the dough and balances the Sambuca’s anise flavor.
• Eggs. Unlike many amaretti recipes that use only egg whites, this version uses whole eggs, which is part of what gives these cookies their distinct, dense texture.
• Almond extract. Reinforces the almond flavor alongside the almond flour itself.
• Sambuca. An Italian anise-flavored liqueur that gives these cookies their signature boozy edge. See the FAQ for substitution options if you’d rather leave it out.
• Lemon zest. Adds brightness that balances the anise notes from the Sambuca. Use an organic lemon since you’re using the zest.
• Whole almonds. Pressed into the center of each cookie before baking, both traditional and decorative.

What is the Difference Between Almond Meal and Almond Flour?

Almond Meal

• coarsely ground almonds
• may or may not have the almond skin on

Almond Flour

• finely ground almonds
• the almond skin is removed by blanching the almonds

Although either almond meal or almond flour works well in this recipe, it is recommended to use almond flour to achieve a fine-textured gluten-free cookie. It is the crucial ingredient to obtain a refined and smooth texture with the perfect amount of chewiness. 

How to Make Italian Amaretti Cookies

This recipe comes together in no time. It consists of combining the dry ingredients and the wet ingredients in separate bowls. Then, add the wet ingredients to the dry, combine and pipe the cookies. 

Let’s begin by preheating the oven to 325°F (160°C).

Position the oven rack in the center. Then, line 2 baking sheets with parchment paper.

Whisk together 1 kilogram of almond flour with 2 cups of granulated sugar in a large mixing bowl. Set aside for now.

In a medium bowl, whisk five room temperature eggs for 2-3 minutes. Whisk in one small bottle of almond extract (43 mL), ½ cup of Sambuca liquor and the zest of 1 organic lemon. 

Add this wet mixture to the dry mixture and combine it with a large wooden spoon until the almond flour is no longer visible.

Allow the dough to rest for 10-15 minutes before filling your pastry bag with the filling.

How to Pipe Amaretti Cookies

With the help of a pastry bag and a large star tip, you can then pipe these almond cookies (round or long) directly on the baking sheets lined with parchment paper. You will notice that this is a very dense dough. If your plastic pastry bag splits at the seams, double up on the bag. Please refer to the video to see how this is done.

You can also use a small cookie scoop (about 1½ inches in diameter) to shape the cookies. Scoop the dough, scrape against the side of the bowl to get a flat surface and release the ball of dough on the parchment-lined baking sheet. That’s it. 

Press an almond in the middle of the cookie with its tip facing upward.

Bake for about 20-24 minutes or until the bottoms are golden brown.

Allow the cookies to cool on the baking sheet for about 5 minutes or until set. With the help of a spatula, transfer them to a wire rack to cool completely. Repeat this procedure with the rest of the dough. You can re-use the parchment paper for the next batches.

This recipe provides well over ten dozen cookies about 1 inch in diameter.

Tips

• Rest the dough before piping. Letting it sit for 10-15 minutes makes it easier to work with and helps the cookies hold their shape.
• Press the almond in evenly. Press each almond in with the tip facing upward for a consistent, traditional look across the batch.
• Watch the bottoms. Look for golden brown on the bottom as your doneness cue.
• Let them cool fully before storing. Cooling completely on a wire rack first keeps the texture right and prevents condensation from softening them too early.
• Reuse your parchment paper. You can bake multiple batches on the same lined sheets without needing fresh paper each time.

Variations

• You can decorate each cookie with almonds, with the skin on or blanched. If you prefer, you can garnish with candied or Maraschino cherries or even a coffee bean. 
• A sprinkling of granulated sugar right before they go in the oven is optional. Another option is a dusting of icing sugar before serving them.
• Once they bake and reach room temperature, you may want to give them a chocolate drizzle or dip the bottoms of the cookies in melted chocolate.

FAQ

How to Store

Once completely cool, store them in an air-tight container for up to 5 days at room temperature. Separate the layers of cookies with either wax or parchment paper to prevent them from sticking together. You’ll notice they’re slightly crispy on the outside when freshly baked; after a few days, they lose this texture and become soft and chewy.

These cookies also freeze well, which is convenient when friends pop over for coffee. Place them in an airtight container for up to 3 months, again separating the layers with wax or parchment paper. Thaw at room temperature and enjoy.

More Italian Cookie Recipes

Loved these? Here are a few more traditional Italian cookies worth adding to your baking list.

More Big-Batch Cookie Recipes

Need to bake in bulk for a holiday or special occasion?  These recipes are designed for exactly that! 

Recipe Origins

Throughout my adult life, I have collected well over twenty amaretti-type recipes. My folder has twenty-two recipes. Yes, I counted them and yes, I have an amaretti folder 🙂

Friends and family support this quest of mine, and I am forever grateful to all who continue to share their recipes with me.

I had the privilege of working with many exceptional individuals who love food. There is a fantastic culture of sharing recipes and I have learned so much from my co-workers. Maria, one of my colleagues, shared this recipe with me.

I did not have beginner’s luck with this recipe. Heck, it wasn't until trial run number four that I began to get the results I sought. The only reason I didn’t give up was that I knew how delicious they tasted! 

Even after all these years, I’m still tweaking it. I recently tried the recipe with 6 eggs instead of 5 and found the dough much easier to pipe, proof that there’s always room for a small improvement, even in a recipe you’ve made dozens of times. I hope you get perfect cookies the first time you try this recipe. 

If you like chewy almond cookies, you are going to love these! 

Do you have a favorite almond cookie?

I would love to add it to my collection 😉

★★★★★ If you have made this recipe for Italian cookies with almonds, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on July 22, 2017 and republished on July 29, 2021 and again on August 31, 2026 with updated content. Thanks for sharing!