If you’ve been dreaming of a treat that’s irresistibly tender, sweetly nutty, and just downright delightful, you’ve got to try this Easy Italian Almond Cookies (Amaretti) Recipe. These little cookies are a classic from Italy, boasting a wonderful almond flavor that melts in your mouth, with a beautifully crisp exterior giving way to a chewy center. They’re so simple to make, yet deliver such authentic charm, perfect to share with friends or enjoy as a special snack that feels like a warm Italian hug.
Ingredients You’ll Need
The magic of this Easy Italian Almond Cookies (Amaretti) Recipe lies in its simplicity. Each ingredient plays an essential role, creating that perfect balance of flavor, texture, and aroma without any fuss.
- 2 cups almond flour: This is the star ingredient, bringing a natural nutty flavor and moist texture.
- 1 cup powdered sugar: Adds a delicate sweetness and helps with the cookie’s light, tender crumb.
- 2 large egg whites: Whipped to fluffy perfection, these create the airy texture essential for amaretti.
- 1 teaspoon almond extract: Boosts the almond flavor, making the taste rich and unmistakable.
- 1/4 teaspoon vanilla extract: A subtle background note that rounds out the sweetness beautifully.
- 1/4 teaspoon salt: Balances the sweetness and deepens the cookie’s overall flavor.
- 1/4 cup granulated sugar (for rolling): Creates a lovely crisp coating with a slight crunch on the outside.
How to Make Easy Italian Almond Cookies (Amaretti) Recipe
Step 1: Preparing Your Oven and Baking Sheet
Begin by heating your oven to 325°F (165°C) and lining a baking sheet with parchment paper. This step ensures your cookies bake evenly and don’t stick, making cleanup a breeze later on.
Step 2: Mixing the Dry Ingredients
In a large bowl, whisk together the almond flour, powdered sugar, and salt. Getting these dry ingredients perfectly combined at this stage ensures that every cookie has that signature even sweetness and nutty bite.
Step 3: Whipping Egg Whites to Perfection
Using an electric mixer, beat the egg whites until stiff peaks form—this means the mixture holds its shape firmly but is still soft and fluffy. This fluffy base is the secret to those wonderfully airy cookies with a light, chewy core.
Step 4: Gently Folding Ingredients Together
Carefully fold the beaten egg whites into the almond mixture. Take it slow and steady here to keep the air in the egg whites, which makes the cookies so delightfully tender.
Step 5: Adding the Extracts
Stir in the almond and vanilla extracts until the dough is well combined. These extracts layer in extra flavor, turning simple ingredients into a fragrant cookie that sings with every bite.
Step 6: Shaping and Coating the Cookies
Form the dough into small 1-inch balls, then roll each one in the granulated sugar. This step adds a touch of sparkle and crunch, giving the cookies their classic, crinkly tops that are halfway between a crisp shell and a chewy center.
Step 7: Baking to Golden Perfection
Place the cookie balls on your prepared baking sheet with about 2 inches of space between them. Bake for 15-18 minutes, watching for a delicate golden color around the edges and slight cracks on top—signs that they are perfectly baked.
Step 8: Cooling and Setting
Once baked, let the cookies cool completely on the baking sheet before transferring them to a wire rack. Cooling here lets them firm up just enough to handle while keeping their chewy texture inside intact.
How to Serve Easy Italian Almond Cookies (Amaretti) Recipe
Garnishes
For a little extra flair, sprinkle your amaretti with a dusting of powdered sugar, or nestle a whole toasted almond on each cookie right after rolling. It adds a lovely visual appeal and an extra crunch that’s hard to resist.
Side Dishes
These cookies pair beautifully with strong espresso or a lush dessert wine like Vin Santo. They also complement fresh berries or a rich scoop of gelato if you want to turn a simple cookie into an elegant dessert experience.
Creative Ways to Present
Try stacking your Easy Italian Almond Cookies (Amaretti) Recipe on a cake stand with some fresh herbs like rosemary or mint for a rustic Italian look. You can also serve them alongside small cups of limoncello or amaretto liqueur to elevate your coffee hour into something truly special.
Make Ahead and Storage
Storing Leftovers
Store leftover amaretti in an airtight container at room temperature. They keep well for up to a week, staying fresh and chewy, which means you can enjoy their almond goodness little by little without losing any flavor or texture.
Freezing
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. Frozen amaretti maintain their quality for up to three months. Just thaw them at room temperature before serving.
Reheating
If you want to revive that fresh-baked warmth, pop the cookies in a 300°F (150°C) oven for 5 minutes. This subtly crisps the edges and warms up the chewy center, making them taste even more irresistible.
FAQs
Can I use regular flour instead of almond flour?
For this Easy Italian Almond Cookies (Amaretti) Recipe, almond flour is essential to achieve that signature chewy texture and nutty flavor. Using regular flour will change both the taste and texture, so it’s best to stick with almond flour.
Are these cookies gluten-free?
Yes! Since this recipe uses almond flour instead of wheat flour, these amaretti cookies are naturally gluten-free, making them a wonderful option for people with gluten sensitivities.
Can I make these cookies dairy-free?
Absolutely. There’s no dairy in the ingredients, so this recipe is already dairy-free. Just make sure any additional garnishes or sides are dairy-free if that’s your goal.
How do I know when the cookies are done baking?
Look for golden edges and a slightly cracked top. The cookies should feel set but still have a little softness inside. Overbaking will make them dry, so keep a close eye near the end of the baking time.
Can I add other flavors to the dough?
You can experiment with a few drops of lemon or orange zest for a citrus twist, but for the classic Easy Italian Almond Cookies (Amaretti) Recipe experience, the almond and vanilla extracts are perfect as is.
Final Thoughts
This Easy Italian Almond Cookies (Amaretti) Recipe is truly a treasure from the heart of Italy, simple enough for any baker yet sophisticated in flavor and texture. Whether you’re making them to impress guests or just to treat yourself on a cozy afternoon, these cookies never fail to delight. Grab your ingredients, preheat that oven, and rediscover why homemade amaretti have such a beloved place on tables around the world.
Print
Easy Italian Almond Cookies (Amaretti) Recipe
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-35 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
These Easy Italian Almond Cookies, known as Amaretti, are light, chewy, and delightfully almond-flavored treats. Made with almond flour, egg whites, and a touch of almond and vanilla extracts, these cookies are naturally gluten-free and perfect for satisfying your sweet tooth with a classic Italian flair.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
Wet Ingredients
- 2 large egg whites
- 1 teaspoon almond extract
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients. In a large bowl, combine the almond flour, powdered sugar, and salt, ensuring an even mixture.
- Beat Egg Whites. Using an electric mixer, beat the egg whites in a separate bowl until stiff peaks form, which will incorporate air for a light texture.
- Fold Egg Whites. Gently fold the beaten egg whites into the almond mixture carefully to maintain the airy texture without deflating the whites.
- Add Extracts. Stir in the almond extract and vanilla extract until the dough is fully combined and aromatic.
- Form and Roll Dough Balls. Shape the dough into small 1-inch balls, then roll each ball in granulated sugar to give a sweet and slightly crunchy coating.
- Arrange on Baking Sheet. Place the sugar-coated dough balls spaced about 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake Cookies. Bake in the preheated oven for 15-18 minutes, or until the cookies are golden on the edges and have a slightly cracked top.
- Cool Cookies. Let the cookies cool completely on the baking sheet before transferring them to a wire rack to ensure they set properly and maintain their shape.
Notes
- Use almond flour for best texture and flavor; finely ground almond flour works best.
- Make sure egg whites are beaten to stiff peaks to achieve the characteristic chewy texture.
- Don’t overmix when folding in the egg whites to keep the dough light and airy.
- Rolling dough balls in granulated sugar adds a nice crunchy texture and a pretty finish.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies are naturally gluten-free and can be enjoyed as a light dessert or snack.
