Amaretti Cookies (Italian Recipe)

Amaretti are popular Italian cookies, traditional to Saronno, which are a variety of the macarons. They are almond-flavored (an amaretto). Amaretti are usually eaten the day they’re made, fresh out of the oven – somewhat soft with a little crunch; the longer they sit they become crunchier and crispier. But, no matter when you choose to consume them – these cookies are delicious treat served alongside an afternoon or morning espresso.

Amaretti Cookies (Italian Recipe)


Top of Form

Bottom of Form

  • 3 ¼ cups almond flour
  • 2/3 cup granulated sugar
  • A pinch of salt
  • 6 tablespoons confectioners’ sugar (plus around 1 cup for coating)
  • 1 teaspoon almond extract
  • 2 large egg whites


  • In a mixing bowl, combine the sugars, almond flour, and salt.
  • Apply the almond extract and egg whites, mixing until the dough gets cohesive.
  • Next, form the dough into a disk and then wrap it in plastic; place in the fridge for 1 hour to set.
  • In the meantime, preheat the oven to 325°F/160°C/Gas Mark 3. Lightly grease a baking sheet or line with parchment paper.
  • Scoop the almond dough into 1-inch balls; use a teaspoon cookie scoop.
  • In a shallow bowl, place the extra confectioners’ sugar and drop and roll the almond balls into the sugar as you go to coat them.
  • Apply the dough balls onto the baking sheet. Gently press down on every ball in order to flatten just slightly.
  • Place in the oven and bake for around 25-30 minutes, or until the cookies crack slightly (but still soft when pressed).
  • Remove from the oven; let them cool for 5 minutes on the pan, after that transfer to a rack to cool completely.

Buon Appetito!