Soft Amaretti Cookies are a moist & chewy classic Italian cookie. This recipe has been tested until perfect making it the best ever gluten free recipe for amaretti morbidi. You are going to love them! VIDEO INCLUDED.
Soft Amaretti Cookies
This post was originally published on December 13, 2014 and republished on November 21, 2017 with updated content, photos and a video (located in the recipe card). Thanks for watching and sharing.
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 Italian almond cookies since 1719.
Amaretti morbidi 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 Italian Amaretti Cookies, but today I’d like to share my tested until perfect recipe.
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 America, so I replaced them with bitter almond extract.
The Italian almond cookie recipe also calls for almond flour (if you recall, we also used almond flour in this other version of amaretti Cookies). The finely ground 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 biscuits that still have that same great flavor, but with a less refined texture.
That perfect smooth texture and those pretty cracks on the surface of these chewy 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 to make this amaretti cookie recipe… it’s a lot easier than you think!
HOW TO MAKE SOFT AMARETTI COOKIES:
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 amaretti biscuits 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.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria 🙂
★★★★★ If you have made these Amaretti Cookies, I would love to hear about it in the comments below and be sure to rate the recipe!
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 Video
Recipe Notes
HELPFUL HINTS ON HOW TO MAKE BAKERY-LIKE AMARETTI COOKIES:
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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Anna says
I just made these. They are perfect. Thank you for sharing this easy and delicious cookie recipe.
A quick question- can you beat the egg whites with a mixer?
Maria says
How wonderful Anna! I am so very happy to hear you are enjoying these amaretti cookies. Yes, as long as you whisk the egg whites to a soft peak stage and then stop beating. Thanks so much for taking the time to share your experience with this recipe, appreciate it ♥
Lucy Newton says
Hi Maria,
I just made your cookies exactly as written and weighed each ingredient. They were too runny to shape into balls so I placed them by rounded tablespoonfuls. I got very flat cookies.
What gives?
Maria says
Hi Lucy. I’m sorry to hear this. Let’s see if I can help. It appears to me that there was too much liquid for the amount of dry ingredients… and there are only 2 dry ingredients.
It might seem like I am asking silly questions, but often times it is the simple things that elude us. Is your scale calibrated and accurate? Did you use commercial almond flour or did you make your own? Anxious to hear from you.
Nicki Domino says
Best Amaretti cookies ever. I used regular almond extract only. They even rival my Mamma’s recipe but I cannot tell her that. 🙂 Thanks Maria.
Maria says
Thanks so much Nicki ♥ Your secret is safe with me 🙂 Thanks so much for taking the time to share your experience with these amaretti morbidi!
Mita says
Made these last night, they are delicious 😋😋 mine didn’t crack like yours and it took about 35 minutes to become light brown. I dusted them with powdered sugar after they cooled down because I forgot to roll them in granulated sugar. But they are soooo delicious regardless. Such a simple recipe with minimal ingredients, yet the outcome is fabulous.
Maria says
How wonderful Mita ♥ I am so happy to hear that you like this amaretti recipe! Truly appreciate you taking the time to share your experience with the recipe. Have a great weekend!
Lucy Newton says
Hi Maria.
I made my own almond flour. I think my scale is calibrated because I put in the exact amount of sugar and it was a too sweet.
I ended up with flat crunchy cookies, but it’s hard to taste any almond flavor.
Maria says
Hi Lucy, thanks for getting back to me.
In order to eliminate the error caused by the scale, try weighing a can of something and check. That way, you will know for sure.
So, assuming the scale is fine,let’s look at the liquid ingredients when you whisk the eggs to soft peak stage, add them gradually until you get the right consistency. If you look at the video, you can see what I’m talking about. I have received comments from individuals that have reduced the amount of sugar and have still obtained a good amaretti cookie.
I am sure we will find a solution!
Bridget says
I’ve made these twice now. Once without the lemon zest and once with the lemon zest. Both times I added 2 tbsp of flour. Both times absolutely excellent. I had less browning on the bottoms by using a silicone baking sheet. I think I prefer without the lemon zest because the almond flavor is more concentrated.
Maria says
Fantastic Bridget! I am thrilled to hear you enjoyed this amaretti recipe. I love your experiment! Thanks so much for sharing the results ♥
Lucy Newton says
Hi Maria!
You are a veritable genius; my scale is not properly calibrated!
What’s strange is that it consistently over-weighs items however it’s not always the same amount of weight per item.
Trying to figure out how to calibrate or whether I need a new scale. LOL
Thanks for the great advice!
If and when I can calibrate the scale I’ll try the cookies again
Maria says
Thanks for your kind words Lucy… but I’m far from genius…lol… the same thing happened to me… many years ago. Same with oven temperature… we think it’s okay but it can be off…
I’m glad to be of help.
Thanks for taking the time to get back to me… truly appreciate it!
Carissa says
Thank you for the recipe! Made them for Christmas and they were the hit of the cookie platter.
In case anyone is wondering, I made the dough three days in advance of baking (as I typically make lots of different doughs ahead and then do a marathon baking day). Texture and flavor were spot on.
Maria says
Fantastic Carissa! Marathon baking… love this idea! Thanks so much for sharing your experience with this Amaretti recipe -truly appreciate you taking the time to comment. Wishing you and your loved ones a Healthy, Happy New Year!
Chris says
Absolutely amazing!
I used less sugar – 160gms – turned excellent
Maria says
I am thrilled to hear you enjoyed this amaretti recipe. Love the fact that you used less sugar and they still turned out great. Thanks so much for taking the time to comment, appreciate it 🙂
Marjorie says
I found your recipe after the one I prepared from the King Arthur Flour website came out like almond rocks. 🙁 I tried your recipe and they came out exactly like yours, nutty pillowy sweet perfection! Thank you so much for sharing your recipe!
Maria says
My pleasure Marjorie 🙂 I am happy to hear you enjoyed this amaretti recipe! Appreciate you taking the time to comment ♥
Samantha W. says
I made these last night and they were a hit at my lab meeting today.
I used 170g of sugar in the batter instead of 200g and they were still super sweet. I really liked the lemon zest in this!
Next time I may reduce the sugar down to 155g and see how they turn out. 🙂
Maria says
Great to hear Samantha 🙂 Keep me posted, would love to hear about your results…. guess I’m not the only one that likes to experiment with my food 😉 Thanks so much for taking the time to share your experience with this soft amaretti recipe, appreciate it ♥
Rachel says
Tasty! I used almond meal and added vanilla and a pinch of salt. The convection oven at 310 for 20 minutes worked well. They came out nicely. Crunchy and chewy, both.
Maria says
Wonderful Rachel! Great to hear you like these soft amaretti… Appreciate you sharing your experience baking these in a convection oven. I will update the recipe card to include this valuable information. Thanks again!
Lina says
The very best amaretti! Loved them. Thank you so much for sharing.
Maria says
My pleasure Lina! I’m so happy to hear you enjoyed these amaretti 🙂 Thanks for taking the time to comment!
Carolyn Burkhardt says
Hi, I live in Italy, so I can use the bieer almonds. Do I still need almond flour, or should I just grind the almonds in my food processor? Should I toast the almonds? Should I use almonds with or without the brown peel? Thank you!
Maria says
Hi Carolyn! You will get a more refined cookie if you make the almond flour without the peel. If you are not sure, just click this link on “Blanching Almonds”
If you have access to bitter almonds, only use 1 ounce in the recipe and eliminate the bitter almond extract. The recipe uses regular almonds that you can finely grind in your food processor. The almonds do not need to be toasted. Great questions! Thanks for visitng ♥
Diana says
Such an easy cookie to make and they look professionally made! Best of all they’re delicious. I used regular sugar and loved them. I baked them until golden brown underneath but not golden on top, exactly 25 mins. They were soft and chewy. I baked the second batch until golden on top which made them crunchier on the outside but still soft on the inside. Which is the more proper method? Thank you!
Maria says
My pleasure Diana 🙂 I would say it really depends on your preference… I appreciate you taking the time to share your experience with these soft amaretti cookies. Thanks so much!
Sherry says
Hi Maria, How long will these cookies stay fresh? Can you freeze them & serve at a later date?
Maria says
Sherry, they will stay fresh for a couple of days… but I prefer to freeze these soft amaretti as they freeze wonderfully.
I already have one batch in the freezer. When freezing, be sure to place a sheet of wax or parchment paper in between the layers. Then, just pull out the quantity that you need, place plastic film loosely over the top and leave them at room temperature to defrost. Great question, thanks for asking 🙂
Monica says
Can you frost these cookies
Maria says
Traditional Amaretti cookies are not usually frosted as the rolling in the sugar gives it a festive touch. There are some recipes that will sprinkle some icing sugar over the top. That being said, you can adapt any recipe to make it your own! Enjoy!
Kit says
It says 250 grams almond flour and then says 2.5 cups…..which one is it?
Maria says
Both are the same. The measurement of almond flour in grams is more precise.I included the measurement in cups for those that do not have a scale at home.Thanks for stopping by 🙂
Rosemary says
Just made these and I used orange rind instead of lemon and added an extra tsp of almond extract and will reduce that next time. Also used icing sugar and will try regular sugar next! Excellent and easy gluten free, very delicious cookies! Thank you for sharing!
Maria says
Thanks so much for taking the time to share Rosemary. So many wonderful variations! I agree it is a lovely cookie. Appreciate you dropping by 🙂
Lee Vanderlin says
Can’t WAIT to try these! I am European-born and ate Amaretti cookies all year round! Came to the USA 40 years ago and have missed them sorely. Yippee!
Maria says
How wonderful! I think you are going to love these amaretti cookies. Enjoy Lee 🙂
Cassie says
Have you ever used amaretto in place of the bitter almond extract?
Maria says
No I haven’t, but I have seen it listed in some recipes for amaretti. Would love to hear about your results if you do decide to try it. Thanks so much for stopping by 🙂
Mary says
Yes, I did, and it came out beautifully!
Maria says
Thanks for letting us know Mary ❤️
Katharina says
Hi Maria I made this Amaretti cookies today and they are absolutely amazing. Exactly as we remember. Thank you for sharing this recipe
Maria says
How wonderful Katharina! Thanks so much for taking the time to comment and sharing your experience with this amaretti recipe ♥
Erin says
Wonderful cookies! I’ve made them a few times with actual butter almonds I ordered from Turkey. Other recipes leave out the lemon zest and I feel it makes these cookies really stand out!
Just a superb cookie… great for holidays or just to have around.! My gluten free friends get to enjoy them too, and I’ve been told it’s the best gluten free cookie they have ever had!
Maria says
That’s awesome Erin! Glad to hear your friends enjoyed the amaretti 🙂 Thanks so much for taking the time to comment, truly appreciate it. It really is a wonderful cookie for the holiday period… it’s always the first one to go!
Kristin says
I am planning to give these cookies a try. Two questions: If using powered sugar (super fine) would the amount remain the same as granulated sugar? Also, why is one type used over the other?
Maria says
The weighed amount of sugar would be the same.
I would just like to clarify that this recipe is made with granulated sugar and not icing sugar. I am not sure when you say powdered sugar what you are referring to, but I consider icing sugar, confectioners sugar and powdered sugar all the same ingredient and it is not what I use for this recipe.
Superfine sugar will dissolve more quickly than granulated sugar and as a result the final product has a less grainy consistency. As I mention in the post, I have tried with both sugars and have not noticed a difference in the final texture of the amaretti.
Great comment! Thanks so much for asking 🙂