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Homemade Amaretti Cookies – Soft and Chewy Italian Almond Cookies

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Classic Italian amaretti cookies with a delicate crisp exterior, soft chewy center, and rich almond flavor. These naturally gluten-free cookies are made with almond flour, whipped egg whites, and almond extract, then rolled in powdered sugar for a beautiful crackled finish.

Ingredients

  • 2 1/2 cups almond flour
  • 1 cup granulated sugar
  • 3 large egg whites, room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar, for coating

Instructions

  1. Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, combine the almond flour and granulated sugar. Stir until evenly mixed.
  3. In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
  4. Add the almond extract and vanilla extract to the whipped egg whites and gently mix until combined.
  5. Carefully fold the whipped egg whites into the almond flour mixture using a spatula. Mix until a thick, sticky dough forms.
  6. Place the powdered sugar in a shallow bowl. Scoop approximately 1 tablespoon of dough and roll it into a ball using slightly damp hands.
  7. Roll each dough ball generously in powdered sugar until completely coated.
  8. Arrange the coated dough balls on the prepared baking sheets, leaving approximately 2 inches between each cookie.
  9. Bake for 20 to 25 minutes, or until the cookies develop a crackled surface and are lightly golden around the edges.
  10. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes.
  11. Transfer the cookies to a wire rack and allow them to cool completely before serving.

Notes

  • Use finely ground blanched almond flour for the best texture and appearance.
  • Make sure the mixing bowl is clean and free of grease before whipping the egg whites.
  • Beat the egg whites until stiff peaks form to help create the signature light, chewy texture.
  • The dough will be sticky, so lightly dampen your hands when shaping the cookies.
  • Coat the dough balls generously in powdered sugar to create the classic crackled appearance.
  • For softer cookies, avoid overbaking. The centers should remain slightly chewy.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies in a freezer-safe container for up to 3 months.
  • Ingredient quantities, baking times, and nutrition are estimates and have not been verified against the linked original recipe.

Nutrition

Find it online: https://yumfamilyrecipes.com/homemade-amaretti-cookies-soft-and-chewy-italian-almond-cookies/