How to Make Italian Amaretti Cookies at Home

Amaretti Cookie is a simple yet indulgent treat. This Italian cookie is perfect for almond lovers. Make it once, and you'll crave it forever. Keep reading to find out how to make them!

This cookie shines during the Christmas season. It pairs well with coffee or dessert wine. If you're a fan of almond-based desserts, try pairing it with our Almond Bars or Pistachio Cardamom Cookies.

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Amaretti Cookies VideoRecipe

Ingredients

• Egg Whites
• Almond Flour
• Sugar
• Vanilla Extract
• Almond Extract
• Amaretto
• Lemon Zest
• Powdered Sugar

See recipe card for quantities.

Instructions to make Amaretti Cookies

Prep Meringue
Whisk the egg whites. Add sugar when it's foamy.

Dry Mix
Combine almond flour and remaining sugar.

Merge
Add half the dry mix to the meringue. Fold carefully.

Flavor Add
Put in lemon zest, extracts, and Amaretto. Stir well.

Final Fold
Fold in the remaining dry mix. Dough will thicken.

Bake
Form balls, roll in powdered sugar. Bake and cool.

Hint: Don't rush the folding. Mixing too fast will deflate the meringue. Keep it light for chewy cookies.

Substitutions

For a non-alcoholic version, skip Amaretto. Use almond extract instead.

Variations

Swap lemon zest with orange zest for a citrus twist.

Equipment to make Amaretti Cookies

A good-quality whisk and baking sheet are key. If you have silicone mats, use them for even baking.

Storage

Store in an airtight container for up to a week. For longer, freeze the unbaked dough balls.

FAQ

Related

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How to Make Italian Amaretti Cookies at Home

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Make irresistible Amaretti Cookies with this simple recipe. Almond flour and zesty lemon make it a perfect holiday treat. Gluten-free and ready in 35 minutes!

• Total Time: 35 minutes
• Yield: 20 cookies 1x

Ingredients

Scale 1x2x3x

5x Egg Whites

550g Almond Flour

200g + 50g Sugar

1 tsp Vanilla Extract

1 tsp Almond Extract

2 tsp Amaretto

2g Lemon Zest

70g Powdered Sugar

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Instructions

Steps for Cookies

1. Whisk egg whites till foamy.
2. Add 50g sugar for soft peaks in meringue.
3. Mix almond flour with 200g sugar.
4. Add half of this dry mix to meringue.
5. Fold it in carefully.
6. Add zest, extracts, and amaretto.
7. Add rest of dry mix and fold.
8. Look for a thick paste. Then it's ready.
9. Make 30g balls of dough.
10. Roll in icing sugar, place on baking sheet.
11. Bake at 325°F for 20 minutes.
12. Cool down and enjoy!

• Author: Sandrine Pearson
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Food safety

• Use fresh eggs.
• Keep utensils clean.
• Don't eat raw dough.