Amaretti Cookies

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Amaretti Cookies are traditional Italian cookies with unique textures. They are crispy on the outside and soft and chewy on the inside. Cookies will become crispier and crunchier the longer they sit. They remind me of macaron shells and taste almost the same. Amaretti Cookies are gluten-free cookies, making them perfect for people who avoid gluten.

Why You’ll Love This Recipe

• Simple ingredients. Try also Pistachio or Hazelnut cookies.
• Taste. Cookies taste delicious. Check also Kartoska or Lady Fingers Cookies.
• Cookies are gluten-free. Check also the Mango or Banana Macarons.

Ingredients

• Flour: Almond flour. Make sure you are using almond flour and not almond meal. Do not substitute with all-purpose flour.
• Sugar: Granulated white sugar and powdered sugar (for coating) was used in this recipe.
• Egg: Separate room-temperature eggs and only use egg whites.
• Almond extract and Amaretto liqueur (optional).
• Red food coloring: I used gel for this recipe.
• Salt: Used for taste.

How to Make This Recipe

Preheat oven to 325°F (170°C). Line two baking sheet pans with parchment paper or a baking mat. In the large mixing bowl, sift almond flour, granulated white sugar, and salt. Set aside. In a different mixing bowl, using a whisk or hand mixer, whisk egg whites to soft peaks. This will take about 1-2 minutes. Fold egg whites into the dry ingredients using a rubber spatula. Add almond extract, Amaretto liqueur, and red food coloring. Keep folding until all is well combined. The dough will be very sticky and look like a paste.

Using a cookie scoop or spoon, scoop dough into 1-inch balls. Toss each ball in powdered sugar and coat well. After that, place balls on the prepared baking sheet pan about 1 inch apart; cookies will expand during baking. Bake cookies for 12-15 minutes or until lightly browned on the edges. Take out of the oven and leave to cool for 5 minutes on the baking tray. After that, transfer cookies to a wire rack to cool completely.

Expert Tips

• Space cookies well apart; they will spread in the oven.
• Make sure your cookies are about the same size because this may change the baking time for bigger sizes.
• When you are whipping egg whites, you need soft peaks, not like meringue for macarons.

Recipe FAQs

If you make these Amaretti Cookies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

Recipe