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Italian Amaretti Cookies Recipe

I’ve been thinking about making this Italian amaretti cookies recipe for so long. Cookies have always been my favorite kind of dessert. 

Amaretti is actually the Italian name for macaroons, also referred to as Italian biscuits or Amaretti biscuits. This recipe makes 40 delicious little traditional Italian cookies, 20 of which I might hide! 

cookies on a plate and on white marble counter with coffee in background

Before I was married, a box of cookies would last me a couple of weeks. If I haven’t shared this before, I married the cookie monster.

Now I actually hide a few cookies now and then so I can have one when I want one. This chewy almond cookie disappears pretty fast around here.

These are so good you might want to hide a few to pair with that afternoon cup of tea. You might want to try these Linzer Tart Cookies and this easy biscotti recipe, too. Those two are my favorite cookies of all time!

 
This bakery style Italian amaretti cookies recipe has just a touch of Amaretto, that luscious Italian almond-flavored liqueur. Italian food is popular in our house, like this mouthwatering braised beef roast I made recently. It’s easy and came out so tender.

Ingredients Needed

Easy recipes are my favorite, and you will only need seven ingredients to make this Italian amaretti cookie recipe.

Almond Flour

Don’t confuse almond flour with almond meal. Almond flour is blanched, peeled whole almonds that are then ground in a food processor. Almond meal is ground almonds with the skin, which is a produces a different flavor. You don’t want the flavor of bitter almonds. You can buy almond flour, if you don’t want to make it yourself.

Aquafaba

You won’t believe what a great replacement aquafaba is for egg whites, making these cookies vegan. Aquafaba is the liquid from canned chickpeas.

Amaretto liqueur

First made in the Lombardy region of Italy, this liqueur is almond flavored and delicious!

You’ll also need powdered sugar, granulated sugar, salt, and lemon zest.

ingredients for amaretti cookies in glass containers

To coat the cookies, you’ll need a little more powdered sugar. I told you it was easy!

How to Make It

Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.

dry ingredients to make cookies

In a large bowl (metal or glass), beat the aquafaba with salt using electric mixer or a stand mixer on medium-high speed until soft peaks form, about 5 minutes.

aquafaba in mixing bowl

Gently stir in lemon zest.

lemon zest in aquafaba in bowl

Fold in almond flour mixture until completely combined.

dry and wet ingredients for making cookies in a mixing bowl

Stir in Amaretto. The dough will be sticky and soft, but possible to form into a ball.

dough for making amaretti cookies

Cover the dough and chill for at least 30 minutes, longer if it is a warm day. 

Preheat oven to 325°F/160 C. Line baking sheets with parchment or silicone baking sheets.

Once the dough is chilled, place powdered sugar for coating the cookies in a small bowl.

Using a teaspoon, scoop a ball of the dough equaling about 2 teaspoons. Roll between your hands until you form a ball.

raw cookie dough in bowl of powdered sugar

Roll the dough ball in powdered sugar until completely coated. Place at least 2 inches apart on prepared cookie sheets. Repeat with remaining dough.

cookie dough balls covered with powdered sugar

Place baking sheet on a rack in the top one-third of the oven as the bottoms of these cookies are prone to overcooking. Bake for 18-20 minutes, or until golden brown under the sugar. You’re looking for a chewy center, so be careful not to over bake.

cookies on cookie sheet

Allow the cookies to cool on the baking sheet for at least five minutes before moving to a rack to completely cool.

amaretti cookies

Notes:

*If you are baking two sheets at once, keep them in the upper portion of the oven as much as possible. 

Switch positions of the baking sheets at about 12 minutes of baking. Baking multiple sheets of this amaretti cookie recipe at once may cause the baking to take longer. 

Just baked amaretti cookies on cooking rack

Varieties

I’ve seen so many different ways of flavoring these delicious almond cookies, and they all sound so good! Because of the Amaretto, these have an almond flavor, but I think any nut-flavored liqueur would be delicious, like Frangelico. 

Why not try a berry-flavored liqueur the next time you make these? Raspberry amaretti cookies sound heavenly. 

Amaretti cookies with cherry flavoring would be really good, too. I love cherry anything.

You could also skip the liqueur and use almond extract to get a similar flavor as the Amaretto. Or try plain vanilla extract or chocolate extract for a chocolate amaretti cookie.

A cookie tray filled with different variations of this cookie along with Italian Christmas cookies would make a beautiful dessert platter for the holiday season.

FAQ

How long do these amaretti cookies keep once baked?

You can store these easy almond cookies in an airtight container at room temperature for up to 5 days. They would truly never last longer than that in my house!

Can I freeze the cookies?

You can also freeze these cookies. Wrap in wax paper and insert it into an airtight baggie or plastic container and freeze. Let the cookies thaw at room temperature.

Amaretti cookies on marble counter

Isn’t it nice to have home-baked cookies to thaw at the last minute for a special treat?

Amaretti cookies on marble counter and on plate in background

These peanut butter chocolate chip cookies are smaller than average cookies, too. They’re also a Weight Watchers friendly dessert.

For even more chocolatey goodness, try these double chocolate chip cookies or these oatmeal Milky Way cookies

For something other than a cookie, try these Samoa Cookie Cupcakes, made after the Girl Scout cookie!

Italian Amaretti Cookies Recipe

These simple Italian cookies are gluten-free, oil-free, soy-free, and so easy to make. I like that they are small so I can have just a little something sweet.
5 from 5 votes
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Course: Dessert
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 40
Calories: 62kcal

Ingredients

  • 2 ½ C 240 g blanched almond flour
  • 6 tbsp 45 g powdered sugar
  • 2/3 C 130 g granulated sugar
  • ½ C 120 ml aquafaba (liquid drained from about 1 can chickpeas)
  • ¼ tsp 1 g salt
  • 1 tsp 2 g lemon zest
  • 1 tbsp 15 ml amaretto liqueur
  • Powdered sugar to coat cookies about 1 cup (115 g

Instructions

  • Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.
  • In a large metal or glass bowl beat aquafaba with salt using electric beaters or a stand mixer on medium high speed until soft peaks form, about 5 minutes.
  • Gently stir in lemon zest. Fold in almond flour mixture until completely combined.
  • Stir in Amaretto. The dough will be sticky and soft, but possible to form into a ball.
  • Cover the dough and chill for at least 30 minutes, longer if it is a warm day.
  • Preheat oven to 325°F/160 C. Line baking sheets with parchment or silicon baking sheets.
  • Once dough is chilled. Place powdered sugar for coating in a small bowl.
  • Using a teaspoon, scoop out an amount of dough equal to about 2 teaspoons. Roll between your hands until a ball forms. 
  • Douse dough ball in powdered sugar until completely coated. Place at least 2”/5cm apart on prepared baking sheets. Repeat with remaining dough.
  • Place baking sheet on a rack in the up 1/3 of the oven – the bottoms are prone to overcooking. Bake for 18-20 minutes, or until golden brown under the sugar.*
  • Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack to cool completely. 

Notes

If you are baking 2 sheets at once, keep them in the upper portion of the oven as much as possible. Switch positions of the baking sheets at about 12 minutes of baking. Baking multiple sheets at once may cause baking to take longer.

Nutrition

Serving: 1 | Calories: 62kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 2mg | Fiber: 1g | Sugar: 4g
Tried this Recipe? Tag me Today!Mention @kastilwell or tag #FFFP!

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