Miley The best Amaretti cookies I have ever eaten. Crackly and crisp on the outside yet they have a perfectly soft, chewy center. I love baking up a fresh batch of these for quiet afternoons and filling the whole kitchen with that warm, familiar almond scent.
These almond cookies also make excellent gifts. I don’t know about you but I always cringe trying to think up creative gift ideas that feel special but are also easy to make. No one says no to a classic bakery-style cookie! So fun to mix, bake, and share.
I baked these Amaretti cookies using a few simple steps to ensure they come out right every time. I used to be so intimidated by making professional-looking desserts at home but no more! It’s actually way easier than I ever knew.
Why You’ll Love This Recipe
Amaretti Cookies bring big flavor with very little effort, which makes them hard not to love.
Deep almond flavor: Almond flour and almond extract give these cookies their bold, nutty taste.
Simple ingredients: You only need a short list of pantry basics.
Naturally gluten free: Almond flour keeps them wheat free without special swaps.
Soft and chewy center: The inside stays tender while the outside turns lightly crisp.
Beautiful look: Crinkled tops and sugar coating make them look fancy with no extra work.
Great for gifting: They store well and travel easily.
Ingredients
For the Cookie Dough:
- 2 ⅔ cups almond flour
- 1 cup sugar
- 1 tablespoon lemon zest
- 3 large egg whites
- 1 teaspoon almond extract
For Rolling:
- ¼ cup sugar
Step by Step Instructions
1. Prepare the Oven
Start by heating your oven to 325°F. Line two baking sheets with parchment paper so the cookies do not stick and bake evenly. Set them aside while you mix the dough.
2. Mix the Dry Base
Add the almond flour and sugar to a large bowl. Stir them together until the mixture looks evenly combined and free of lumps. This helps the cookies bake with a smooth texture.
3. Add Flavor Elements
Stir the lemon zest into the flour mixture. The zest adds a light brightness that balances the sweetness and almond flavor without tasting like lemon cookies.
4. Whip the Egg Whites
In a separate bowl, whisk the egg whites until they turn foamy and slightly thick. They do not need stiff peaks. This step helps create the soft interior texture.
5. Form the Dough
Pour the egg whites and almond extract into the dry ingredients. Mix gently until a sticky dough forms. The dough should hold together but still feel soft.
6. Shape the Cookies
Scoop small portions of dough and roll them into balls using your hands. Roll each ball in sugar until fully coated. Place them on the baking sheets with space between each one.
7. Bake Until Set
Bake the cookies for 18 to 22 minutes. The tops should crack and the edges should feel set while the centers stay soft. Let them cool on the tray for a few minutes before moving.
Tips and Variations
- Let the dough rest for 10 minutes before shaping.
- Add a tiny splash more almond extract.
- Reduce the sugar slightly and keep the rolling sugar thin.
- Swap lemon zest with orange zest for a warmer citrus note.
- Bake a minute longer if you like more crunch.
Serving Suggestions
Amaretti Cookies pair beautifully with coffee, tea, or espresso. Serve them as a simple dessert after dinner or add them to a cookie platter for gatherings. They also work well alongside fresh fruit or a scoop of vanilla ice cream.
When friends visit, I like placing them in a small bowl with powdered sugar dusted lightly on top. They look elegant without any extra effort and disappear fast.
Frequently Asked Questions
Can I make these ahead of time?
Yes, baked cookies keep well for up to five days in an airtight container.
Can I freeze the dough?
Absolutely. Roll the dough into balls first, freeze them, then bake straight from frozen with a few extra minutes.
Why did my cookies spread too much?
The dough may feel too warm. Chilling it briefly helps hold the shape.
Do these cookies dry out quickly?
No, the almond flour keeps them soft inside for several days.
Can I skip the rolling sugar?
You can, but the sugar adds texture and helps create the cracked top.
Final Thoughts
Amaretti Cookies prove that simple ingredients can create something truly special. The mix of crisp edges and soft centers makes every bite feel balanced and comforting. They look elegant yet feel easy enough for everyday baking.
Amaretti Cookies
Ingredients
For the Cookie Dough:
- 2 ⅔ cups almond flour
- 1 cup sugar
- 1 tablespoon lemon zest
- 3 large egg whites
- 1 teaspoon almond extract
For Rolling:
- ¼ cup sugar
Instructions
- Prepare the Oven: Start by heating your oven to 325°F. Line two baking sheets with parchment paper so the cookies do not stick and bake evenly. Set them aside while you mix the dough.
- Mix the Dry Base: Add the almond flour and sugar to a large bowl. Stir them together until the mixture looks evenly combined and free of lumps. This helps the cookies bake with a smooth texture.
- Add Flavor Elements: Stir the lemon zest into the flour mixture. The zest adds a light brightness that balances the sweetness and almond flavor without tasting like lemon cookies.
- Whip the Egg Whites: In a separate bowl, whisk the egg whites until they turn foamy and slightly thick. They do not need stiff peaks. This step helps create the soft interior texture.
- Form the Dough: Pour the egg whites and almond extract into the dry ingredients. Mix gently until a sticky dough forms. The dough should hold together but still feel soft.
- Shape the Cookies: Scoop small portions of dough and roll them into balls using your hands. Roll each ball in sugar until fully coated. Place them on the baking sheets with space between each one.
- Bake Until Set: Bake the cookies for 18 to 22 minutes. The tops should crack and the edges should feel set while the centers stay soft. Let them cool on the tray for a few minutes before moving.
