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 almost everyone can have one!
I 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.
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, I actually make it two different ways one for the Italian and one for my youngest daughter. He likes them more the traditional Italian was baked longer and with only one egg white, my daughter prefers them flatter which are made with 2 egg whites. Either way you can can’t beat these Amaretti Biscotti Recipe.
Made with 2 egg whites and some chocolate chips added.
How to make the Italian Almond Cookies
- In a food processor add the almonds and sugar and pulse for 20 seconds until mixture is ground finely.
- Then add the egg white (or whites if you want a flatter cookie)and almond/vanilla flavouring and again pulse for 30 seconds until mixture comes together.
- If you use one egg white you can roll the dough to form a small ball, if you use 2 egg whites then you will need to drop the mixture with a teaspoon on the prepared parchment paper cookie sheet. Be sure to leave about 1 inch between each cookie. Sprinkle with granulated sugar if desired and bake until golden.
- Let cool completely, and sprinkle with icing sugar if desired.
To make the cookies you can either make your own ground almond mixture with whole roasted almonds or purchase almonds already ground, but do not use almond flour which is ground much too finely.
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!
Made with just one egg white.
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. If you like more of a bite to your cookie you can leave them a little less finely ground.
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 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
- 1 1/4 cups ground almonds (not almond flour) (130 grams)
- 1/4 cup + 2 1/2 tablespoons granulated sugar (81 grams)
- 1 large egg white (room temperature)
- 1/2 teaspoon almond or vanilla extract
Instructions
- Pre-heat oven to 340°F (170° celsius). Line a large cookie sheet with parchment paper.
- If making your own from whole almonds, in a food processor add the cooled almonds and sugar and pulse for 20 seconds until very fine. Then add egg white (or whites) and almond flavouring again pulse for 30 seconds until mixture comes together.
- If using ground almonds then in the food processor add the ground almonds, sugar, flavouring and egg white and combine.
- Roll the dough into small balls (or if using 2 egg whites drop by spoonfuls) and place them about an inch apart on the prepared cookie sheet, sprinkle with a little granulated sugar if desired. Bake for approximately 17 -23 minutes or until golden*. Let cool completely, sprinkle with icing sugar before serving if desired. Enjoy!
*Depending on how baked you like them, my kids prefer them on the lighter side (17 minutes and my husband the more traditional Italian cookie about 23 minutes).
Notes
Nutrition
Updated from December 16, 2016.
Linda says
Greetings from Australia Rosemary,
Once again you gave me a winning recipe. I roasted the almonds with the skins on and the biscuits were great.
Thank you for the detailed recipe and the video.
Regards
Linda
Rosemary says
Hi Linda, thanks so much, so glad you enjoyed it. Take care.
Carol says
I just started following you and your recipes look delicious! The videos make them look easy and they give me the impetus to try making them. One at a time of course!
Rosemary says
Hi Carol, thanks so much, let me know what you try and how you liked it. Happy New Year.
Angela says
Hi my name is Angela! Can I add glazed cherries on top of amaretti cookies before baking so look xmasy
Rosemary says
Hi Angela, sure that should work. I hope you enjoy them.
Kate says
Can Almond liqueur be added to this recipe?
Rosemary says
Hi Kate, depends on how much, you may have to add more ground almonds and sugar to make sure the dough is workable. 🙂
Susan says
Fantastic – i made three batches all using your recipe with easy additjons .
The first as your recipe stands.
The second with chocolate chips and the extra egg white
The third with grated orange rind and 1 tsp honey.
They were all divine and devoured.
Rosemary says
Hi Susan, thanks so much, and glad you enjoyed all the versions. I like the grated orange rind version. Sounds delicious. Have a great week.
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?
Jim says
Large eggs are about 12% bigger than medium eggs.
I’m going to try this recipe by using large eggs and increasing the almonds and sugar by 12%.
Almonds = 146 g
Sugar = 112 g
Thanks Rosemary for including gram weights!
Rosemary says
Hi Jim, thanks good idea. Let me know how they turn out. Take care.
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.