Chewy Amaretti Cookies (Soft Italian Almond Cookies)
These chewy amaretti cookies taste like they belong in an Italian bakery window: almond-forward, slightly crisp on the outside, and tender and chewy in the center. A double roll in sugar gives them their iconic snowy crinkle, making them a standout treat for cookie boxes, holiday parties, or cozy afternoons with espresso. Bonus? They're naturally gluten-free.
Pin Recipe
Servings: 32 cookies
Calories: 99kcal
Equipment
Silicone or rubber spatula
Small bowls
Teaspoon
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
Serving: 1cookie | Calories: 99kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.001g | Sodium: 5mg | Potassium: 6mg | Fiber: 1g | Sugar: 10g | Calcium: 22mg | Iron: 0.4mg
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