Soft Amaretti Cookies

Make soft amaretti cookies with a chewy texture and signature cracks. Expert tips to bake them better than an Italian bakery!

Course Dessert

Cuisine Italian

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 62kcal

Author Maria Vannelli RD

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.

1 serving= 1 cookie

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.

Nutrition