Amaretti Cookies

Amaretti are Italian almond cookies with textures ranging from soft and chewy to crispy. There are endless variations of this Italian classic, though they are traditionally made with bitter almonds, which aren’t available over here. So a little bit of pure almond extract should do the trick.
Amaretti are perfect to enjoy in many ways. You can pair them with coffee, tea, sweet wine or enjoy them as a snack or even as breakfast on the go. Don’t try to cut down too much sugar for the recipe, otherwise the cookies might not spread and crack beautifully.


200 g Almond flour 150-200 g Fine caster sugar plus more for rolling Finely grated zest of 1 organic lemon 60 g Egg whites (2 large egg whites) 1 tsp Almond extract ¼ tsp Cream of tartar or lemon juice

Preheat oven to 160C/320F and line a large baking tray with a silicone mat or parchment paper.
In a large mixing bowl whisk together almond flour, caster sugar and lemon zest. In another bowl add egg whites, almond extract and cream of tartar, beat with a hand mixer until soft peaks form.
Add egg whites to the dry ingredients, mix until the mixture is well combined.
Use a small ice cream scoop or tablespoon to scoop mixture and shape into balls. Roll each cookie ball in additional sugar and place on the prepared baking tray.
Bake for 25-30 minutes, or until the exterior is crisp but still soft in the center. You may bake longer if you prefer a crunchy cookie. Remove from oven and cool briefly before transferring to a wire rack to cool completely. Cookies will keep at room temperature in an airtight container for 3-4 days.

25 comments:

Anonymous 11/9/25 13:03: I’d love one right now.
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DEZMOND 11/9/25 13:09: They are so pretty with those cracks!
ellie 11/9/25 13:29: Yum! I do love Amaretti❤️❤️❤️ Thanks so much!
Caitlin'nMegan 11/9/25 13:30: Awesome to see your recipe. Certainly a giftable cookie, as well. Thanks so much ❤️💕❤️
Lola Martínez 11/9/25 13:33: Me encantan estas almendras, además de que ni tienen gluten, son ideales para mi.
David M. Gascoigne, 11/9/25 13:46: I bet they are delicious.
Christine 11/9/25 14:05: Yummy
Tom 11/9/25 14:42: ...this Cookie Monster approves!
Frank | Memorie di Angelina 11/9/25 15:37: I adore these cookies! Who doesn't? And these looks picture perfect. That gentle cracking is just right.
Federica Simoni 11/9/25 16:19: Buonissimi questi biscotti!!
Linda's Relaxing Lair 11/9/25 16:52: They look so good.
Pantherka 11/9/25 17:16: The cookies look very beautiful and they certainly taste great.
Ananka 11/9/25 18:23: They look amazing :-D
Pam 11/9/25 19:01: Yum! I bet they taste wonderful.
Norma2 11/9/25 20:08: Angie, ground and mixed with whipped cream is a delight to fill cakes. A hug
Bill 11/9/25 21:46: They look delicious.
Anonymous 12/9/25 00:29: Amaretti are one of my favorite desserts to serve when I’m having guests who have celiac disease or are avoiding gluten. Aren’t they the best? David (C&L)
J.P. Alexander 12/9/25 00:30: Gracias por la receta. Te mando un beso.
Brian's Home Blog 12/9/25 00:53: Those sure do look great!
Ben | Havocinthekitchen 12/9/25 00:58: These are such beautiful cookies. I just realized I've never made them—I need to catch up!
Tandy | Lavender and Lime (http://tandysinclair.com) 12/9/25 05:49: One of my favourite Italian biscotti.
Margaret D 12/9/25 08:10: Like the smell and taste of almonds, Angie.
eileeninmd 12/9/25 11:12: Hello Angie,
The cookies sound delicious! Take care, have a great day!
Judee 12/9/25 12:58: Who wouldn't love these cookies? They look so delicious and I do like the flavors.
Cooking Julia 12/9/25 13:50: I love amaretti; yours are beautifully shaped.