Snow-Capped Chewy Amaretti Cookies (Naturally Gluten-Free!)
Chewy amaretti cookies are one of those magical, rustic Italian treats that feel both elegant and incredibly simple — and once you make them at home, you’ll wonder why you ever bought a boxed version. These classic almond cookies bake up with crinkly, powdered-sugar shells and soft, chewy centers that taste like sweet marzipan, warm vanilla, and toasted almonds. If you’ve got Amaretto at home, a generous splash will intensify their flavor.
Italian almond cookies are naturally gluten-free, intensely fragrant, lightly crisp on the outside, and irresistibly tender within. Basically… the perfect cookie. 😉 And like most desserts made with almond flour (lemon ricotta cake, rich flourless chocolate torte, or my sunken apple cake…) they stay delightfully soft for days, making them an excellent treat to prep ahead for holidays, cookie boxes, or my personal favorite, an afternoon coffee break.
No Amaretto? No problem. Simply add an extra splash of almond extract.
Delightfully Simple Almond Flour Cookies
Once shaped, give each cookie a light thumbprint press — just enough to create a shallow indentation. This helps them bake evenly and encourages those dramatic crinkles.
Key Takeaways From Recipe Testing:
- Be sure to roll thoroughly in both granulated sugar and powdered sugar before baking. The double coating is key.
- Beat egg whites all the way to stiff peaks. They should stand straight up when you life the whisk. Otherwise, the cookies will spread.
- Wet your hands lightly: I can tell you from rounds of recipe testing that damp hands will making rolling out the dough sooo much easier. The dough is sticky! 😬
Delightfully simple and just as delicious alongside an espresso or cappuccino as they are with a glass of dessert wine. You do you. 😉
If you’re building holiday cookie boxes for friends and family, consider adding a few of my other tried-and-true cookie recipes: browned butter chocolate chip cookies with miso, the most incredible bakery-style Italian rainbow cookies, and my nutty chocolate biscotti with almonds.
So if you’re craving a bakery-style almond flour cookie that takes just minutes to pull together and tastes like an Italian pastry shop, I can confidently say you’ll love these. Buon appetito!
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Chewy Amaretti Cookies (Soft Italian Almond Cookies)
Equipment
Ingredients
For the Cookies
- 3 large (100g) egg whites
- 2 Tbsp Amaretto or almond extract
- 3 cups (330g) almond flour
- 1½ cups (180g) powdered sugar
- ½ tsp vanilla bean paste
- Pinch of kosher salt
For Rolling
- ⅓ cup (70g) granulated sugar
- ⅓ cup (45g) powdered sugar
Instructions
- Preheat an oven to 325°F (160°C) then position a rack in the center. Line two rimmed baking sheets with parchment paper.
- Whisk the egg whites. Place 3 (100g) egg whites in the bowl of a stand mixer bowl, then whisk on medium-high speed until soft peaks form, about 3 minutes. Add 2 Tbsp Amaretto, then continue whisking until stiff peaks form, another 1-2 minutes.
- Whisk the dry ingredients. In a large mixing bowl, whisk together 3 cups (330g) almond flour, 1½ cups (180g) powdered sugar, ½ tsp vanilla bean paste, and a pinch of kosher salt.
- Fold in egg whites. Gently fold in the egg whites until just incorporated.
- Roll in sugar. Place ⅓ cup (70g) granulated sugar and ⅓ cup (45g) powdered sugar each in their own small bowl. Next, grab a teaspoon and use it to portion heaping rounds of cookie dough (about 2 teaspoons each). The dough is sticky, so it can be helpful to lightly wet your hands first. Roll into a ball with your hands, then place the cookie dough in the bowl with the granulated sugar, rolling it on all sides. Transfer it to the bowl with the powdered sugar and repeat. If your bowls are large enough, you can work in batches and do several at once. Arrange them on the prepared sheet pan, leaving about 1-inch in between each cookie.
- Press down slightly. Use your thumb to slightly indent the top of each round.
- Bake. Transfer to the preheated oven and bake for 15-17 minutes, or until they puff up slightly and the bottoms are a light golden brown. If baking both trays at once, rotate the sheet pans halfway through cook time. Cool for 5 minutes, then transfer to a wire rack. Repeat with remaining cookie dough. Amaretti cookies can be enjoyed warm or room temperature. Enjoy!
Notes
- The cookie dough can be prepared and rolled into balls up to 1 day in advance. Store covered in a fridge, then roll in sugar before baking.
- Leftovers will keep in an airtight container at room temp for up to 5 days. They remain wonderfully soft and chewy.
- Freeze unbaked dough balls (without sugar coating) for up to 2 months. Thaw, roll in sugar, indent tops, and bake. Baked cookies can be frozen for up to2 months. Thaw at room temperature and enjoy.
Nutrition
Photography by Jo Harding.
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