These easy Amaretti Cookies or Italian Almond Cookies, have only four ingredients which makes them a fast and easy Cookie Recipe. They are also gluten and dairy free too, which means everyone can have one!
Amaretti Cookies
Amaretti CookiesI usually make these cookies during the Christmas Holidays along with some of my Mom’s best cookies including Whipped Shortbread and Almond Crescent Cookies. But then again if the Italian bugs me enough I will whip up a batch for him.
When our youngest daughter was home it was always a race to grab as many as they could before the other got to them first. They both swear these are their favourite cookies.
And to tell the truth they are so quick and easy to whip up, especially when you use a Food Processor that you can have them made and baked in 25 minutes.
My husband is an absolute Nut lover. He has even planted a few nut trees, Hazelnut and Walnut to be exact. He adores Christmas just so he can sink his teeth into some Torrone.
What are Amaretti Cookies
Amaretti Cookies are basically found in all of Italy, meaning they are found in every Region. Although every region makes them a little different.
Some let the dough refrigerate for 24 hours and some add an Almond Liqueur. Some use icing sugar and some granulated sugar. But all are made with almonds.
I did neither, I made a simple recipe that a friend gave me years ago which I made a few times to get it just the way the Italian and our daughter liked them.
How to make the Italian Almond Cookies
- In a food processor add the almonds and sugar and pulse for 20 seconds until mixture is very crumbly.
- Then add egg whites and almond flavouring and again pulse for 30 seconds until mixture comes together.
- Place a teaspoon full of mixture on cookie sheets, leave space between each addition, sprinkle with granulated sugar and bake until golden.
- Let cool completely, and sprinkle with icing sugar if desired.
How to roast almonds
Place the almonds in a single layer on a baking sheet and bake for about 10-15 minutes. With a metal spatula turn the almonds a mix a couple of times while in the oven. Immediately move them to a clean bowl to cool before grinding them.
These Amaretti are a crispy on the outside and chewy on the inside type of cookie. Since they are so quick and easy they are even perfect for when you have unexpected guests arrive whether during the holiday Season or anytime! You could slip into the kitchen, whip them up and no body would notice you were gone.
Ok maybe a bit of an exaggeration!
More delicious Italian Cookies
Italian Orange Ricotta Cookies
Can you use Almond Flour?
I wouldn’t use flour because it is too fine, to make ground almonds you can use either skinned or skin on almonds, it depends on your preference. I usually use skinned and lightly roasted. I don’t grind them too fine either, they seem to like the cookies better with a little bite.
How to store the Almond Cookies
The baked cooled cookies should be stored in an airtight bag or container. They will last for up to three days at room temperature. They can also be frozen in a freezer safe bag or container and will keep for up to six months.
Tips for making the Best Amaretti Cookies
Be sure your almonds are as fresh as possible. If you don’t have almond flavouring then vanilla flavouring works well too.
Adding the egg whites makes all the difference, I use medium eggs rather than large. You want a nice compact mixture. The first time I used large eggs and the mixture was a little runny, it worked, but the mixture with the medium egg whites is better.
Adding a few chocolate chips to some of the cookies can change them up a bit. And be sure to sprinkle with a little sugar before baking.
So if you are looking for a tasty quick and easy Italian Cookie then I hope you give these Amaretti Cookies a try and let me know what you think. Enjoy!
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Amaretti Cookies Italian Almond Cookies
Ingredients
- 2/3 cup + 1/4 cup whole almonds** (130 grams)
- 1/2 cup granulated sugar (100 grams)
- 2 medium egg whites
- 1/2 teaspoon almond or vanilla extract
*Place the almonds in a single layer on a baking sheet and bake for 10-15 minutes in a pre-heated 350°F (180°C) oven. With a metal spatula mix a couple of times while in the oven, immediately move to a clean bowl and let cool 20 minutes before grinding.
Instructions
- Pre-heat oven to 340°F (170° celsius). Line a large cookie sheet with parchment paper.
- In a food processor add the cooled almonds and sugar and pulse for 20 seconds until mixture is very crumbly. Then add egg whites and almond flavouring again pulse for 30 seconds until mixture comes together.
- Place a teaspoon full of mixture on the prepared cookie sheet, leave space between each cookie, sprinkle a few chocolate chips if desired and with granulated sugar. Bake for approximately 15 -20 minutes or until golden. Let cool completely, sprinkle with icing sugar before serving if desired. Enjoy!
Notes
Nutrition
Updated from December 16, 2016.
Marilynn Mitchener-Oosterhof says
I NEVER buy medium sized eggs. Do you have a recipe using large eggs? I tried to make this recipe using large eggs and the cookies were sticking to the parchment paper. They taste good, but I was not at all pleased with the nuisance.
Rosemary says
Hi Marilynn, try with one large egg then. And nothing should ever stick to parchment paper, are you sure you didn’t use waxed paper?
Lori says
For years these were the only cookies I could eat from an Italian Bakery as they are gluten free. It’s difficult to find simple GF recipes for cookies that do not require lots of ingredients. This one looks like a winner. I can’t wait to give it a try!
Thanks Rosemary
Rosemary says
Hi Lori, thanks so much, I hope you enjoy them.
Ruth says
?? I would like to use ground almond meal rather than making my own-what is the amount needed?
Thank you.
Rosemary says
Hi Ruth you will need approximately 3/4 cup of almond meal. Start with that and if it’s too wet add an extra tablespoon.But the dough should be on the wetter side. Hope that helps.
Steph says
Will this work with liquid egg whites from a carton or do they have to be pasteurized egg whites? Thanks!
Rosemary says
Hi Steph, I think the liquid egg whites would work. Let me know how it goes.
Linda says
Can these be frozen…my daughter would love them
Rosemary says
Hi Linda, I have never frozen them because they get eaten before I can, but yes apparently they can be frozen, just be sure to defrost them thoroughly before serving. Have a great weekend.
Carol Zichella says
Could I use almond meal or almond flour instead of grinding the almonds up? Would I use the same weight you think?
Rosemary says
Hi Carol, I am going to say no, because I did that once with cookies and I had to throw them away. You also need the moisture from the almonds the flour or meal would make it much too dry. Hope that helps.
Susan says
Hi I always use almond flour – I think how fresh it is makes the difference. I get men from the local Italian bakery (well actually there is on one). I tried making it with ground almonds – the texture was less marzipanish – but delicious anyway. I add finely grated orange peel to the mixture – adds a bit of bite. This is my favourite go to recipe and my family adore it.
Rosemary says
Hi Susan, so glad you enjoyed it and great idea with the grated orange peel. Have a great week.
Susan says
of course I meant I get MINE from the Italian Bakery – the MEN aren’t really on offer (I don’t think so anyway :-))
Lauren Gaskill says
What a perfect holiday treat!
Rosemary says
Thanks Lauren, Have a wonderful Christmas.
Ally's Sweet & Savory Eats says
I need to try these! Beautiful!
Rosemary says
Hi Ally, thanks so much.
Lane & Holly @ With Two Spoons says
These look delicious!
Rosemary says
Hi Lane & Holly, thank you, they were enjoyed.
Kristen Chidsey says
These look amazing! I have never made amaretti cookies at home–but now I am excited to try them out
Rosemary says
Hi Kristen, thanks let me know how you like them. Have a wonderful Christmas.