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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Susie
Hi Maria, the cookies were too good I have made them for friends and Family and they are a big hit! I did add amaretto and made some batches rolled In powdered sugar. Happy New Year!
Maria
How wonderful Susie! Great variation! Happy New Year to you as well!
Victoria
Is it possible to sub amaretto for the almond flavoring?
Maria
Thanks for your interest Victoria! I think it will provide you with a different taste but it is definitely possible.
Would love to hear about your results if you do decide to try it.
Summer Shallouf
Just made this recipe with my toddlers! They enjoyed rolling them into balls and dipping them into gold colored sugar. We wanted to make them a little more festive so we cut some maraschino cherries in half and topped each cookie with one! They came out scrumptious! Not to mention extremely festive! ❤️❤️❤️Thank you for sharing this recipe! 😘
Maria
How wonderful Summer! Sounds like you guys had a lot of fun! Thanks for sharing.
Colleen S.
Made these and they are pure perfection! I’ve tried other recipes, but I think the lemon zest is key in this one. Delicious. Thanks!
Maria
How wonderful Colleen! Thanks so much for taking the time to comment, appreciate it.
Carmen
Hi Maria,
Just completed my second batch of this recipe and they are absolutely delicious and so easy to make.
So far, I have enjoyed all your recipes. Over the last 2 days I’ve made the following and they all turned out beautifully and are delicious.
– Chestnut Cookies
– Pumpkin Biscotti
– Authentic Italian Anise Biscotti
– Italian S Cookies
Seeing as we cannot see family during COVID-19 pandemic, I will be gifting these cookies to family and friends; delivering to their doors 🙂
Thank you for this wonderful site; I’ll for sure be making more recipes from it … next is the Broccoli Rabe Soup!
Wishing you and your family great Holiday Season and all the best in the New Year.
Maria
Oh my, Carmen! You have been busy! Thanks so much for taking the time to share, I truly appreciate it! SO thrilled to read this.
I would also like to wish you and your loved ones a wonderful Christmas.
Sue Behari-McGinty
Hello Maria:
I tried your recipe and it worked out beautifully. I kept the recipe to blanched ground almonds and my cookies looked exactly like yours and turned out great. My oven worked better at 300 degrees. I also adjusted a second batch by adding two teaspoons of cocoa powder and vanilla extract instead of the lemon rind and almond extract. I used icing sugar as a coating with those and popped a whole blanched almond on top. Those turned out great and looked so pretty.
My previous recipe had equal parts ground almond and sugar so I liked yours as it has less sugar. As a fellow dietitian I am always looking for ways to decrease sugar, but keep form and flavour. So thanks!
Maria
So nice to virtually meet you Sue! So thrilled to read this! Thanks so much for taking the time to comment, appreciate it!
Cate
Hi Maria, thanks so much for posting this recipe. I am dying to try them but I can’t find bitter almond anywhere. I checked online on US, Canada and UK sites but no luck. Can you please tell me where you got it?
Maria
Hi Cate. I also can no longer find it. Look for bitter almond as an ingredient in pure almond extract… it works well. Thanks so much for your interest.
Donna
I ordered bitter almond on line. I believe it came from walmart.
Isabelle
Just wanted to let you know that I just tried this recipe and it turned out perfectly! I am not a seasoned baker whatsoever but these tasted delicious and some crinkled and some didn’t, I think only due to uneven heat in my small studio size oven! Delizioso!
Maria
Thanks Isabelle. So thrilled to read this!
Gayle Williamson
My batch did not “crinkle” like yours. I had to sub truvia for regular sugar so maybe that was it? Anyway, they still tasted really good. I just wonder why they didn’t crinkle as much.
Maria
Thanks for stopping by Gayle. Glad to hear you enjoyed the amaretti. Unfortunately, I have never baked with Truvia but I would agree that the sugar definitely creates the crinkling effect. Perhaps you need to play around with the heat?
Lisa
Hi Maria, I want to make the amaretti cookies for Christmas. I’m having trouble finding a place in the US that sells bitter almond extract. Where do you suggest?
I loved your story. My nana was born in 1901 in Naples and came to the US in 1920. I wish I found a book like you did. What a treasure.
Best, Lisa
Maria
What a wonderful group of women that generation was!
Try looking for a pure almond extract that lists bitter almond as an ingredient. I know Watkins has one. Please note this is an Amazon affiliate link… here is an example: pure almond extract
You can also try baking supply stores in your area, I’m sure they sell it.
As a last resort, if you have an Italian bakery in your neck of the woods, they might sell it.
As a substitution, there is always amaretto… not the full impact of taste but it can work.
Thanks for stopping by. Good luck!
Nora
My family loved these cookies. They are so easy to make. You don’t need to use almond paste but they have the same taste as almond paste cookies. Thank you for sharing this recipe!!
Maria
My pleasure Nora! Thanks for stopping by, appreciate it!