Name: Amaretti Cookies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 500 grams almond flour (about 5 ¼ cups); 300 grams granulated sugar (about 1 ⅓ cups); 4 cups powdered sugar (for rolling); 5 egg whites; 1 ounce almond extract (approx 1 bottle, or you can substitute almond liqueur)

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Introduction

Amaretti cookies are delightfully chewy almond treats with a crisp outer shell and a soft, fragrant center. Perfect for almond lovers, these Italian cookies offer a simple yet elegant flavor that’s wonderful with coffee or tea.

A close-up of a white bowl filled with round cookies covered in cracked powdered sugar, showing a rough texture with light brown cracks. One cookie is placed on top with a bite taken out, revealing a soft and crumbly brown inside. In the background, there are two clear glass bowls, one with a beige powder and the other with sliced pieces, all set on a white marbled surface with a white cup on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 grams almond flour (about 5 ¼ cups)
300 grams granulated sugar (about 1 ⅓ cups)
5 egg whites
1 ounce almond extract (approx 1 bottle, or you can use almond liqueur)
4 cups powdered sugar (for rolling)

Instructions

Step 1: Place the 5 egg whites in a bowl and whisk until bubbles form.
Step 2: Add the almond extract or liqueur to the egg whites and whisk again to combine.
Step 3: In a separate bowl, mix together the almond flour and granulated sugar.
Step 4: Pour the egg white mixture into the dry ingredients and thoroughly combine. Use your hands if needed to ensure everything is evenly mixed. If the dough feels too wet or sticky, add a small amount of almond flour.
Step 5: Cover and refrigerate the dough overnight or for at least a few hours to firm up.
Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Pour the powdered sugar into a shallow bowl.
Step 7: Shape the dough into 1-inch balls. If your hands get sticky, wet your fingers with water to make rolling easier.
Step 8: Roll each cookie ball in the powdered sugar, shaking off any excess. Place them on the baking sheet and gently press each ball into a thick oval shape.
Step 9: Bake the cookies for 15 minutes or until they are lightly browned on the edges.
Step 10: Remove the cookies from the baking sheet and allow them to cool completely on a wire rack before serving.

Tips & Variations

For a richer flavor, substitute some of the almond extract with Amaretto liqueur.
If the dough is too sticky, gradually add more almond flour to achieve the right consistency.
Try adding a pinch of cinnamon or cocoa powder to the dry ingredients for a twist.

Storage

Store Amaretti cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage; thaw at room temperature before serving. To refresh their crispness, pop cookies in a warm oven for a few minutes before enjoying.

How to Serve

A close-up view of a white round plate filled with small round cookies, about twenty or more, all covered in a thick layer of cracked white powdered sugar revealing brown beneath. The cookies are piled up with uneven shapes and rough textures, showing cracks and crevices on their surfaces. In the blurry background, there is a white bowl also filled with similar cookies. All items sit on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole almonds instead of almond flour?

Whole almonds won’t work as well because the texture is crucial for the soft and chewy interior of Amaretti. If needed, you can grind whole almonds finely to make your own almond flour.

Do I have to refrigerate the dough overnight?

While chilling overnight improves the dough’s texture and makes it easier to handle, a few hours in the fridge will also work if you’re short on time.