Soft and Chewy Italian Almond Cookies (Amaretti) Recipe
These Soft and Chewy Italian Almond Cookies, known as Amaretti, boast a delicate almond flavor with a chewy texture and a crisp exterior. Made with almond flour and egg whites, these gluten-free treats are perfect for almond lovers seeking an authentic Italian cookie experience.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Cookie Dough
- 3 large (100g) egg whites, room temperature
- 1 cup (200g) sugar
- 3 cups (300g) almond flour
- 1½ teaspoons almond extract
- 1/4 teaspoon salt
Coating & Finishing
- 1 cup flaked almonds, for rolling
- 1/4 cup (30g) powdered sugar, for dusting on top
Instructions
- Preheat the oven and prepare baking sheets. Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper and set aside to ensure easy cookie removal and clean-up.
- Combine dry ingredients. In a large mixing bowl, whisk together the almond flour, granulated sugar, and salt until thoroughly combined and evenly mixed.
- Whip the egg whites. In a separate large bowl, use an electric hand mixer or a stand mixer fitted with the whisk attachment to beat the room-temperature egg whites on high speed. Continue whipping for 2 to 4 minutes until stiff peaks form, meaning the egg whites hold their shape when the beaters are lifted. Avoid over-whipping which can cause clumping.
- Incorporate the dry ingredients. If using a stand mixer, reduce speed to low and add the almond extract, then gradually mix in the almond flour mixture until a thick almond paste-like batter forms. If mixing by hand, gently fold the almond flour mixture into the egg whites in thirds using a rubber spatula, combining thoroughly but carefully to avoid deflating the whipped egg whites.
- Shape the cookies. Use a small cookie scoop or spoon to portion approximately 1-inch (24 grams) of dough. Roll each portion between clean hands to form smooth, round balls for uniform size and shape.
- Coat with almond slices. Place the flaked almonds in a shallow bowl. Roll each cookie ball in the flaked almonds until fully coated, then place 12 coated balls on each prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies. Gently press down on the top of each cookie ball to slightly flatten them. Bake in the preheated oven for 20 to 22 minutes, or until the surface cracks are set and the bottoms turn golden brown, indicating they are perfectly baked.
- Cool and finish. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Using a fine-mesh sieve, lightly dust the tops with powdered sugar. Transfer the cookies to a wire rack to cool completely before serving.
Notes
- Room temperature egg whites whip better and give the cookies a lighter texture.
- Do not over-whip the egg whites to prevent clumping and grainy texture.
- Use a food scale for consistent cookie size and even baking.
- The cookies can be stored in an airtight container at room temperature for up to one week.
- For a more intense almond flavor, consider toasting the flaked almonds lightly before rolling the cookies.