These Italian Amaretti Cookies, also called Amaretti Morbidi, are classic almond cookies made with almond flour and naturally gluten-free. They feature a crisp exterior and a soft, chewy center that tastes delightfully like marzipan.
This amaretti recipe is a favorite for good reason: it’s simple, uses only a few ingredients, and yields cookies with a tender, marzipan-like interior. They take little time to make and are a lovely option to bake ahead for gifts—beautiful enough that guests will assume they came from an Italian bakery.
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How to Make Them
These soft amaretti are made with a handful of pantry staples and minimal hands-on time, making them an ideal gluten-free treat. Below is an overview of the method; see the recipe card further down for exact ingredient quantities.
Ingredients Overview
- Almond flour: Use finely ground blanched almond flour for the best texture.
- Granulated sugar
- Salt
- Lemon zest
- Egg whites
- Almond extract: Enhances the almond flavor.
Tip: If you have extra almond flour, consider using it in other almond-forward bakes—these cookies pair well with many almond recipes and are a great way to use leftover flour.
Steps Overview
Start by separating the eggs so the whites can come to room temperature—egg whites whip more easily at room temperature. We only use the whites for these cookies; save the yolks for another recipe if you like.
We recommend weighing the almond flour with a food scale for accuracy. If you must use cups, fluff the almond flour with a fork, spoon it lightly into the measuring cup (don’t pack), then level with a straight edge.
Whisk together the almond flour, granulated sugar, salt and lemon zest in a medium bowl, using your fingers to break up any clumps of zest. In a separate bowl, whip the room-temperature egg whites until medium-firm peaks form, then gently fold in the almond extract.
Fold the whipped egg whites into the almond-sugar mixture until a sticky, uniform dough forms. Scoop small portions (about 1 to 1.25 inches) with a small cookie scoop or tablespoon, roll each portion into a smooth ball, then roll in granulated sugar (or powdered sugar, or a mix).
Place the sugared dough balls on parchment-lined baking sheets, spacing them about 1½ inches apart. Bake until the bottoms are lightly golden and the tops are just set. Cool briefly on the baking sheet, then transfer to a wire rack to finish cooling.
Serving Suggestions
Amaretti are versatile: serve them year-round or reserve them for the holidays when their sparkling sugar coating looks especially festive. They’re excellent with espresso or coffee, but equally enjoyable with tea or on their own as a sweet bite.
Storage Instructions
Store amaretti in an airtight container for up to a week. For longer storage, freeze in a freezer bag for up to three months. To keep their shape when freezing, freeze the cookie balls in a single layer on a sheet pan until solid, then transfer to a freezer bag.
Tip: Freezing the cookies in a single layer before bagging prevents them from flattening or sticking together.
Happy baking!
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More Recipes with Almonds
- Rosemary Roasted Almonds
- Vanilla Almond Granola
- Apricot Almond Bars
- Powdered Sugar Almond Cookies
- Hazelnut and Almond Crescents
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Italian Amaretti Cookies
Ingredients
- 256 grams almond flour (2.5 cups plus 2 tablespoons; lightly spoon into measuring cup)
- 200 grams granulated sugar (about 1 cup)
- ⅛ teaspoon salt (pinch)
- lemon zest from one medium lemon
- 3 room temperature egg whites (from 3 large eggs)
- 1–½ teaspoons almond extract
- ¼ cup granulated sugar for rolling (or powdered sugar or a combination)
Instructions
- Separate 3 large eggs and let the egg whites come to room temperature.
- Preheat oven to 325ºF and line two baking sheets with parchment paper. Place a rack in the center of the oven.
- In a bowl, combine almond flour, granulated sugar, salt and lemon zest. Whisk until blended and break up any clumps of zest.
- Beat the egg whites until frothy on low, then medium-high until medium-firm peaks form. Add the almond extract and gently combine.
- Fold the beaten egg whites into the almond mixture until a sticky dough forms.
- Using a small cookie scoop (size 60) or a tablespoon, portion the dough, roll into smooth balls about 1–1.25 inches wide, and roll in granulated sugar. Place on baking sheets spaced about 1½ inches apart.
- Bake for 16–18 minutes or until the bottoms are lightly golden and the tops are firm to the touch. Let cool on the baking sheet a few minutes, then transfer to a wire rack to finish cooling.
Notes
- Use a cookie scoop for even-sized cookies. A 1.25–1.5 inch scoop (size 60) works well. A tablespoon can substitute if you don’t have a scoop.
- Weighing almond flour with a food scale gives the most consistent results. If using cups, fluff the flour before measuring, spoon lightly into the cup and level off without packing.
*Recipe updated October 10, 2021 to use 9 grams less almond flour than the original version.