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!
Amaretti (plural) are almond-flavored Italian macaroons with textures ranging from soft and chewy to crispy. These cookies can be found throughout Italy, with each region claiming to have the “best” version.
I first shared my soft amaretti recipe with you on December 13, 2014. Over the last ten years, I have received thousands of comments, and I've been thrilled to hear from so many of you who have made it your go-to recipe for your holiday cookie platter.
I'm updating this article to share some helpful tips and answer the common questions I've received over the last decade.
Amaretti morbidi are, without a doubt, some of the best Italian Christmas cookies -perfect for your holiday cookie platter or as thoughtful hostess gifts.
There are endless variations of Italian amaretti cookies, but today, I'm excited to share my tried-and-true recipe that's perfect.
If you speak a bit of Italian, you've probably guessed that the word amaretti comes from amaro, meaning bitter. To capture the authentic flavor of amaretti, bitter almonds are traditionally used. Since they aren't readily available in North America, I've substituted them with pure almond extract that includes bitter almond oil.
Let's begin by reviewing the ingredients you’ll need for this simple yet delicious recipe.
Once you have everything ready, I'll walk you through the steps to make these irresistible Italian cookies!
Come and take a look at how to make this amaretti cookie recipe… it’s a lot easier than you think!
Ingredients
Almond Flour: Finely ground almond flour provides a smooth and chewy texture that tastes like marzipan. I've tried grinding my blanched almonds, but I prefer the consistency of commercial almond flour. I typically purchase mine at Costco.
Granulated Sugar: Sweetens the cookies perfectly.
Lemon Zest: A touch of citrus adds a fresh brightness that balances the sweetness perfectly. I recommend using an organic lemon.
Egg Whites: Incorporating the right amount of egg whites into the almond mixture is key to achieving the perfect smooth texture and those pretty cracks. I use three large egg whites, which weigh 111 grams. Too much egg white can make the dough too wet, causing the cookies to flatten during baking.
Pure Almond Extract: A blend that includes bitter almond extract is essential for authentic flavor. It enhances the almond taste with a subtle depth.
Extra Granulated Sugar: Rolling the dough in granulated sugar before baking contributes to its crisp exterior. While some recipes call for icing (confectioner's) sugar, I prefer granulated sugar. It holds up better when freezing the cookies.
Step-by-step instructions to make soft amaretti cookies
I have divided the process of making these cookies as follows:
Whisk the dry ingredients: The dry ingredients consist of almond flour (250 grams), sugar (200 grams) and the zest of one lemon. Whisk properly together and set it aside.
Prepare the wet ingredients: The wet ingredients consist of 3 large egg whites (111 grams) and 1 teaspoon (5 grams) of pure almond extract. With a clean, dry whisk, beat the egg whites to the soft peak stage. You can use a hand whisk or the whisk attachment of your stand mixer for this step. I then add the bitter almond extract and whisk for another 30 seconds or so.
Combine and form the dough: Gently fold the egg white mixture into the dry ingredients using a wooden spoon or rubber spatula. Within a few minutes, you’ll end up with a sticky, cohesive dough.
Rolling the dough: Start by portioning the amaretti dough. I like to use a small ice cream scoop to ensure all the cookies are the same size. I will then dampen my hands and press my palms into a plate of granulated sugar (I picked up this trick from one of my favorite blogs, Jovina Cooks). Roll each portion of dough gently between your palms to form a ball, then coat it completely in sugar by rolling it again on the plate.
Place the sugar-coated balls onto a parchment-lined baking sheet, leaving some space between them. Bake in a preheated oven at 325° F (162℃) for about 25 minutes or until bottoms are light golden brown.
That’s it!
Simple right?
The only thing left to do is prepare the espresso because you will not believe what will come from your oven!
The most delicious Italian amaretti cookies!
Best tips for making amaretti cookies
- For a smooth, chewy texture, use finely ground almond flour (not almond meal). Almond flour is blanched, which gives it a finer consistency that's perfect for these chewy Italian cookies.
- Any pure almond extract that lists the oil of bitter almond as an ingredient can be used.
- For the best results, always weigh your ingredients, especially the egg whites. Accurate measurements help achieve the right consistency in the dough, preventing cookies from going flat or spreading too much during baking.
- Before baking, roll the dough balls in granulated sugar to help form a crisp exterior. This will also help create the signature cracks on the surface of the cookies.
- Baking times can vary depending on your oven, so keep an eye on your cookies towards the end of the baking time. You want them lightly golden around the edges with the classic cracks on top.
FAQ
Almond meal and almond flour are both made from almonds, but the texture and grind are different. Almond meal is coarser and is often made from whole almonds with the skins on, while almond flour is finer and usually made from blanched almonds (with the skins removed).
Almond meal is coarser and may alter the texture of the cookies, making them less smooth. For the best results, use finely ground almond flour.
Yes, but it is often not as finely ground as commercial almond flour. This can lead to a heavier dough, which may cause the amaretti to spread and go flat during baking.
Yes! Try adding a pinch of cinnamon or even dipping the baked cookies in melted chocolate for variation. You can also replace the almond extract with Amaretto liqueur.
This usually happens if the dough is too wet. One common cause is not accurately measuring the ingredients. I recommend using a kitchen scale for precise measurements.
Once you remove the cookie sheet from the oven, let the cookies cool for a few minutes. Then, transfer them to wire racks to cool completely. Once cooled, store them at room temperature in airtight containers, where they will keep for 3-4 days.
Yes, with great results! To freeze, allow the cookies to cool completely, then place them in an airtight container or freezer bag. For added protection, layer them with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature for about 30 minutes.
Yes! Just make sure they are 100% egg whites with no additives (like gums and artificial colors) and weigh the equivalent amount needed for the recipe (in this case about 111 grams).
Almond Recipes
Recipe origins
Almost 40 years ago, I had the privilege of visiting Sardinia. Sardinia is the second largest island in the Mediterranean Sea and is geographically located west of Italy. I still remember the landscapes and the turquoise waters-breathtaking beyond words.
One of the best souvenirs I have from Sardinia was a conversation with a local merchant – she shared her Amaretti recipe with me! Even then, I was curious about cookies, and 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…
About a decade ago, a friend, Vittoria (the same wonderful person who 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 bitter almonds. So, if you are ever 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.
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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!
Recipe
Soft Amaretti Cookies
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Ingredients
- 250 grams almond flour scant 2½ cups
- 200 grams sugar granulated, approx 1 cup
- lemon zest of one medium lemon organic
- 3 egg whites 111 grams
- 1 teaspoon pure almond extract 5 grams
- extra granulated sugar for rolling sprinkle ⅓ cup in a large dinner plate, set aside
Instructions
- Preheat oven to 325° F (162℃). Position the rack in the center. Line the 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 parchement-lined baking sheet.
- Bake for about 25 minutes or until bottoms are light golden brown in color.
- Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.
- WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY IT IS TO MAKE AMARETTI!
Video
Notes
- For a smooth, chewy texture, use finely ground almond flour (not almond meal). Almond flour is blanched, which gives it a finer consistency that's perfect for these chewy Italian cookies.
- For the best results, always weigh your ingredients, especially the egg whites. Accurate measurements help achieve the right consistency in the dough, preventing cookies from going flat or spreading too much during baking.
- Before baking, roll the dough balls in granulated sugar to help form a crisp exterior. This will also help create the signature cracks on the surface of the cookies.
- Baking times can vary depending on your oven, so keep an eye on your cookies towards the end of the baking time. You want them lightly golden around the edges with the classic cracks on top.
- Some recipes will recommend using superfine sugar. I use granulated sugar and am very happy with the results.
- Any almond extract that lists the oil of bitter almond as an ingredient can be used.
Nutrition
This post was originally published on December 13, 2014, and republished on November 21, 2017, and again on December 20, 2024 with updated content and revised photos. Thanks for watching and sharing.
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Maria Valana
The best amaretti recipe I have ever tried (..I have tried many and none worked). They are absolutely delicious. Everyone in my family loves them. It is my go to recipe when I want to make an impression with company.
Thank-you so much for sharing.
Maria
Fantastic Maria! So thrilled to read this, thanks for sharing ♥
Kate Julien
Works perfectly! I recommend weighing the ingredients for precision.
Maria
Thanks for sharing Kate! Can’t go wrong with a scale 🙂
Dee
Turned out amazing!!! Best amaretti recipe I’ve ever found.
Maria
How wonderful Dee! Thank you so much for sharing!
Mary
Quick question Maria : regarding the egg whites, do you use a whisk attachment on a mixer or whisk by hand ?
I’m excited about this recipe and don’t want to blow it … lol
Maria
Thanks so much for your interest Mary. I use the whisk attachment although you can whisk by hand if you prefer. What is important is that you get them to a soft peak stage. You can refer to the video for a visual, sometimes that helps. Have fun!
Mary
This recipe is spectacular Maria !
Simpler than I would have thought – made these amaretti today and they are delish. My husband had a couple with his afternoon espresso and was smiling ear to ear ! Thanks sooo much
Maria
Thanks so much for sharing Mary! So thrilled to read this!
Michelle Hawkins
I made them last night and they came out exactly as pictured! So delicious and little clouds of perfection. They remind me of the shell of a French macaron because of the almond flour and egg whites, but much easier to make. Little crunch and soft and chewy inside. Delicious! Thank you and I will be making them again… like maybe tomorrow. 😊
Maria
How wonderful Michelle! Thanks so much for sharing!
Rosie
I just made these cookies and they are delish.
question, can I freeze them?
Maria
How wonderful Rosie! Yes, once they cool down to room temperature, I place them in a single layer in a freezable container. I separate the layers with a piece of wax paper. No one will guess that they were frozen. Enjoy!
Holley Hodgins
I tried these and loved them! Maybe I was too zealous with zesting, but next time, I will try using zest from only 1/2 lemon because lemon dominated over almond a bit in my cookies. Although I’m also going to buy bitter almonds (where I live, only available shipped from Europe apparently). Thank you Maria!
Maria
How wonderful Holley! You can really taste the addition of just a few bitter almonds. Thanks so much for sharing, enjoy!
Cathy
I just made them and measured by weight and the dough was wet. I measured 1 tbsp and it looked like too much and made only 20 cookies or less. They spread flat and were not firm. How did people get the dough from? I’ve seen other recipes where the ratio was with less eggs for 250 g. If this was tested and tested how could I made them turn out so awful?
Maria
I’m sorry you had problems with the recipe Cathy. I assure you that this recipe has been tested and it works. As per the previous comment, were you able to test out your scale since you noticed a discrepancy in your measurements? Did you weigh the almond flour or was it measured with cups? Did you make your own almond flour or was it purchased? Was the dough firm when you rolled it in the sugar? I apologize for all the questions… it is the only way to pinpoint where the issue might be.
Cathy Murdaca
I’m about to start these cookies but should I take the quantities by grams or cups? There is quite a difference in both. I measured by grams but it doesn’t equal to the cups measurements. I don’t want to mess up these cookies. I’ve tried quite a few amaretto cookies online and none have come out as pictured so I’m wasting lots of almond flour and eggs. Can you please advise asap? Thank you!
Maria
Thanks for your interest Cathy. If you fluff and scoop 2 1/2 (scant) cups of almond flour, you should get the equivalence of 240-250 grams. Here is a link to the exact measurement: source
Sometimes balances need to be adjusted. As a suggestion, perhaps you can check yours by weighing something where the actual weight is indicated. Have fun making the amaretti!
chantal mongeau
Hi Maria,
I love this recipe! I tried another recipe and even though it tasted fine, it wasn’t firm like yours. I make these for Christmas every year now. Thank you so much
Maria
So thrilled to read this! Thanks so much for sharing Chantal.