Amaretti cookies are a moist & chewy classic Italian cookie.This is the best ever gluten free recipe for Soft Amaretti Cookies.You are going to love them!
This amaretti post was originally published on December 13, 2014. Updated on November 21, 2017.
Amaretti (plural) are almond flavored Italian macaroons that can have a texture ranging from soft and chewy to crispy. Amaretti can be found throughout Italy with each region claiming to have “the best” version of this cookie.
Without a doubt, the most famous commercially sold Amaretti are made by the Lazzaroni family in the city of Saronno located in the Northern area of Lombardy: Amaretti di Saronno. They are beautifully wrapped amaretti that come packaged in an easily recognizable red tin can. The Lazzaroni family have been making these amaretti cookies since 1719.
Amaretti are, without a doubt, perfect for your holiday cookie platter. They also make great hostess gifts. There are endless variations that can be found for Soft Amaretti Cookies, but today I’d like to share one of my favorites.
If you speak a bit of Italian, you will have probably guessed that the word amaretti is derived from the word amaro, which means bitter. And so in order to get the true authentic taste of an amaretti, you must use bitter almonds. They aren’t readily available in North Amercia, so I replaced them with bitter almond extract.
The recipe for these Amaretti Cookies also calls for almond flour (if you recall, we also used almond flour in this other version of amaretti Cookies). The almond flour will provide a smooth texture that will taste like marzipan. If you prefer a coarser texture, you can use blanched almonds, and grind your own. This will provide you with amaretti that have a coarse texture.
That perfect smooth texture and those pretty cracks on the surface of these Soft Amaretti Cookies depend on incorporating exactly the right amount of egg whites into the ground almond mixture.
That’s the challenge!
Come and take a look at how they are made… it’s a lot easier than you think!
HOW TO MAKE AMARETTI:
I have divided the process of making amaretti cookies as follows:
The dry ingredients: The dry ingredients consist of almond flour, sugar and lemon zest. It’s important to whisk the almond flour and the sugar really, really well together. We also need to add the finely grated lemon zest. Once everything is whisked together, set it aside while we whisk the egg whites.
The wet ingredients: The wet ingredients consist of 3 egg whites and bitter almond extract. With a whisk, beat the egg whites to the soft peak stage (ie: when the whites begin to curl). I then add the bitter almond extract, and whisk for another minute or so.
The combination: Gently incorporate the egg white mixture with the dry ingredients. In just a few minutes, the almond flour will absorb the egg whites and you will obtain a nice sticky mixture.
The rolling of amaretti: Begin by portioning the amaretti dough. I like to use a small ice cream scooper, that way, all of the Soft Amaretti Cookies will be the same size. I will then dampen my hands and press my palms into a plate of sugar (I picked up this trick from one of my favorite blogs, Jovina Cooks. Thanks Jovina 🙂 )
I like to roll them a little bit more in the sugar and then onto the baking sheet and into the oven.
That’s it! Simple right?
The only thing left to do is get the coffee ready because in just 25 minutes, you will not believe what will come out of your oven!
ORIGINS OF THE RECIPE FOR SOFT AMARETTI COOKIES:
Over thirty years ago, I had the privilege of visiting Sardinia. Sardinia is the second largest island in the Mediterranean sea, and is geographically located to the west of Italy. I can still remember the landscapes and the turquoise waters- breathtaking and beautiful beyond words.
One of the best souvenirs I have from Sardinia was a conversation I had with a local merchant – she actually shared her Amaretti recipe with me! Even back then, I was curious about cookies and I guess she picked up on that. As was mentioned, the original recipe calls for bitter almonds, which I replaced with bitter almond extract, except for one year…
A few years ago, Vittoria (the same wonderful person that shared her Limoncello recipe with me) brought me a bag of processed bitter almonds from Italy. I used them in this amaretti recipe and the taste was incredible! For the record, you need to add about one ounce of these ground almonds. So, if ever you are in Italy, you can look for processed bitter almonds. Don’t forget to declare them at customs!
Hope you get a chance to try this recipe… would love to hear how they turned out for you.
Enjoy!
Thanks for dropping by,
Ciao for now!
Maria 🙂
PS: Have you made this recipe?
If you have made this soft amaretti recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Thanks so much for following and being part of the She loves biscotti Community. Let’s make some new food memories!
Soft Amaretti Cookies
There are infinite variations of this classic Italian cookie. I'd like to share this simple, gluten free recipe for Soft Amaretti Cookies with all of you.
Ingredients
- 250 grams almond flour scant 2 1/2 cups
- 200 grams sugar approx 1 cup
- lemon zest of one medium lemon
- 3 egg whites
- 1 teaspoon bitter almond extract
- extra granulated sugar for rolling sprinkle 1/3 cup in a large dinner plate, set aside
Instructions
- Preheat oven to 325° F. Position rack in the center.
Line large baking sheet with parchment paper.
In a large bowl, whisk almond flour and sugar together.
Add grated lemon zest and whisk a few more times. Set aside.
In a separate bowl, whisk egg whites to a soft peak stage.
Whisk in the bitter almond extract.
Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.
Use the smallest ice cream scooper to portion the dough (about 1 tablespoon).
With slightly damp hands, press your palms into the plate of sugar.
Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate.
Place on the paper lined baking sheet.
Bake for about 25 minutes or until bottoms are golden brown in color.
Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.
Recipe Notes
Some recipes will recommend using super fine sugar. I use granulated sugar and am very happy with the results.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
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Diane Galambos says
I’ll be making these!!
Maria says
You are going to love them! Thanks for stopping by ♥
Sonia and mom says
Oh my gosh sweet chewy and yummy love them
Maria says
Fantastic! Thought you guys would like them. Have a great evening Sonia and Mom ♥♥♥
Shelley Cogland says
is normal almond extract fine? i can’t find bitter almond extract
thank you
Maria says
Yes, the taste will not be as pronounced but you will still make a great cookie. Thanks for dropping by 🙂
Paula Barbarito Levitt says
Excellent technique Maria – I am starting my holiday cookie baking today and will certainly give these a try!
Maria says
Thank you Paula… these simple amaretti are always appreciated… they are always the first to disappear from the cookie platter. Appreciate you stopping by ♥♥♥
TERTIA GROENEWALD says
I use to by this from our local Spar at Hermanus and seems I can not find them anymore. Could you please inform me where I can order this from
Maria says
I am very sorry Tertia, I only provide the recipe. Perhaps the manager at the store could help you. Thanks so much for stopping by 🙂
Ryan says
I made these. The recipe is super easy to follow and they look just like the picture. And they are super tasty!
Maria says
Fantastic Ryan! You just made my day 🙂 Thanks for taking the time to comment, appreciate it ♥
Julie Calvi says
I am the worst baker😩 My husband wanted me to try and make them and I have tried many recipes and cookies went in the trash!!! I found your recipe and I said I will try one last time. I followed your directions and I’m happy to report that my cookies look and taste wonderful 😍 Thanks you so much for your recipe!! I will be making some more to give out to family❤️❤️❤️
Maria says
My pleasure Julie! It was the same for me when I started baking (and cooking!)… I am so glad you tried one more time! Appreciate you taking the time to share your story, thank you ♥
Cookie says
Merry Christmas Maria – I have always loved these cookies but never made them before. I just made 3 batches using your recipe and they are my Favorite Cookie this holiday season. They are delicious and bring back childhood memories. Absolutely love the almond and lemon combination – I can’t thank you enough for creating and sharing this recipe. I’m one happy baker today!
Maria says
I am so happy that these have become your favorite cookies this year 🙂 These amaretti are also one of my favorites! Thank you so much for taking the time to comment… I know how busy it can get a few days before Christmas! Wishing you and your loved ones a Merry Christmas ♥♥♥
Diane Séguin says
Ciao Maria, j’irai visiter deux tantes cet après-midi et je leur ai cuisiné ces petits biscuits amaretti. Ils son incroyablement bons et deviendront un classique chez moi et pas uniquement pour la période des Fêtes.
Pour 2018, je t’offre mes vœux de Santé, Bonheur et Succès avec ton blog!!
Un abbracio 💙💙
Maria says
Merci beaucoup Diane 🙂 Des petites douceurs ultra rapides à réaliser… un gros merci de prendre le temps de m’écrire. Merci également pour tes voeux Diane… à mon tour je te souhaite une très bonne année avec beaucoup de bonheur, de joie et surtout une bonne santé ♥♥♥
dianna smith says
Hi Maria! Thanks for sharing your recipe. I will be making these this weekend.
How you tried freezing the baked cookies? Thanks again.
Maria says
My pleasure Dianna 🙂 Yes, I have and I am pleased with the results. Great comment, thanks for stopping by 🙂
dianna smith says
Thanks so much for your quick response, Maria! I am making an almond wedding cake and will be using the amaretti cookies to decorate the top of the cake. Appreciate your help!
Maria says
My pleasure 🙂 Wow!!! That sounds amazing Dianna! Have fun baking ♥♥♥
Mary A Miller says
I did! They freeze beautifully! I didn’t stack them, but put them in a ziploc container single layer. It brought out more of the lemon flavor doing this, as well.
Maria says
Thanks Mary!
jennifer haldane says
should these Amaretti biscuits have Amaretti in them
Maria says
Hi Jennifer! That’s a common question actually! No, there is no amaretto liquor in this particular recipe for soft amaretti cookies. The reason they have similar names is because they are both almond-flavoured. “Amaretto” is Italian for “a little bitter”, which is a reference to the distinct bitter taste left by the bitter almond (mandorla amara). But, that being said, I can assure you that these cookies don’t have a single trace of bitter flavour – they are as sweet as can be! Thanks so much for stopping by 🙂
Laura says
Hi, if I’m using an ounce of bitter almonds do I subtract that weight from the almond flour? And then use regular almond extract?
Thanks!
Maria says
Great question Laura! Although I have never tried making these amaretti cookies with bitter almonds, I would eliminate the almond extract altogether and just add that one ounce of bitter almond without reducing the amount of almond flour. The bitter almonds will provide you with that almond taste. I also think the “wetness” of the batter should be fine.
If you do decide to make them, I would love to hear about your experience. Appreciate your comment, thanks so much for stopping by 🙂
Sue says
What is a soft pick stage for beating the egg whites? When they get foamy or a little longer? Thanks
Maria says
Hi Sue, if you scroll up to the middle of the post, I took a picture of the soft peak stage for the egg whites. If you hold your whisk upright, the egg whites begin to curl… Please let me know if you have any other questions. Thanks for stopping by 🙂
Joanne says
I would like to put candied cherries in the middle of the cookies . Would you recommend putting them on before or after they are baked?
Maria says
I would put them on before they are baked. Your amaretti will look very festive! Thanks for stopping by 🙂
Dolores says
How long do soft amaretti keep in room temperature but sealed tightly or in the freezer.thanks
Maria says
Hi Dolores, these amaretti freeze wonderfully for up to one month. I will place a piece of parchment paper to separate them in a plastic container. One reader commented that she places them in a single layer in a ziploc bag. Thanks for stopping by 🙂
Christine says
Would you be able to pipe these as well or do they have to be rolled? Can’t wait to try this recipe!
Maria says
Hi Christine, if you have a large enough tip, you should be able to pipe these amaretti.
Just to let you know that I posted another amaretti cookie that I actually pipe. Both are equally amazing in taste. This recipe makes a lot of cookies!!!
Here is the link in case you are interested:
Great comment! Let me know how it goes so that I can update the recipe notes for other readers if you do decide to make them. Have fun baking ♥
Joelle says
They came out flat and nothing like picture, but still tastes good, also, with a 1TBS ice cream scoop as per your advise, you don’t get 36, more like 24
Maria says
I am sorry to hear the recipe did not turn out for you. Difficult for me to make any suggestions as I do not know what kind of ingredients you used, etc… Thanks for dropping by 🙂
Sian says
These biscuits are scrummy. But I just can’t seem to get them round like your pics, they turn out more like a flat cookie. Any tips? It doesn’t affect the finished result but I like the way yours look.
Maria says
I am sorry to hear the cookies did not turn out. Let me see if I can help.
The proportions of dry to liquid is crucial in this recipe. By the sounds of it, I would say that there is too much liquid for the amount of measured flour. When you add the eggs to the almond flour, is the mixture soft and runny or is it sticky and keeps its shape?
A few more questions… are you weighing the almond flour or are you using measuring cups?
Here’s what I would do… once you whip the eggs to a soft peak stage, just add enough of it to get a sticky mixture that holds together but is not runny.
I really think it is a question of fine tuning the amount of liquid to the flour.
I am assuming you are not baking at high altitude and that the oven is preheated.
Looking forward to hearing from you. Thanks for sharing your experience with these cookies.
Mel says
I bake often, especially for my coworkers, and this is the cookie that’s gotten me the most enthusiastic praise since I began this job over a year ago. So tasty and easy to make! Looking forward to trying more of your recipes.
Maria says
I am thrilled to hear you and your co-workers enjoyed these amaretti cookies! I appreciate you taking the time to share your experience with these cookies, thanks Mel ♥