Every Christmas, my kitchen fills with the comforting aroma of almonds and sugar as I prepare amaretti—the classic Italian almond cookies that have been part of my family’s holiday traditions for generations.

I still remember watching my grandmother roll the dough into little balls, dust them with sugar, and place them neatly on a tray before baking. These cookies were always the first to disappear at Christmas gatherings, their chewy centers and delicate almond flavor making them irresistible with a cup of coffee or a glass of dessert wine.

What I love about amaretti is their simplicity. With just a handful of ingredients—almond flour, egg whites, sugar, and a splash of almond extract—you can create a cookie that feels both rustic and elegant.

For me, baking amaretti isn’t just about making a dessert; it’s about keeping alive the flavors, stories, and traditions of an Italian Christmas.

Why You’ll Love This Recipe

Authentic Italian Flavor: Made with almond flour and extract, these cookies taste just like the ones from Italian bakeries.
Perfectly Chewy: Crisp on the outside, soft and chewy inside—exactly how amaretti should be.
Naturally Gluten-Free: Since they’re made with almond flour, they’re ideal for anyone avoiding wheat.
Simple to Make: Only a few pantry ingredients and no special equipment required.
Holiday Tradition: These cookies carry the warmth of Italian Christmas traditions and make excellent edible gifts.

Ingredients (Makes about 20 cookies)

2 cups (200g) almond flour
1 cup (120g) powdered sugar, plus extra for rolling
2 large egg whites
1 teaspoon almond extract
Pinch of kosher salt

Instructions

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a clean bowl, whisk egg whites until frothy (soft peaks, not stiff).
Gently fold in almond flour, powdered sugar, almond extract, and salt until a sticky dough forms.
Roll dough into small balls (about 1 inch) and coat lightly in powdered sugar.
Place on the prepared baking sheet, spacing slightly apart.
Bake for 20–22 minutes, or until the tops crack and the bottoms are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Assembly

Dust cookies with extra powdered sugar before serving.
Arrange them on a festive tray or package them in decorative tins with parchment layers for gifting.
Pair with coffee, espresso, or a sweet Italian liqueur like Amaretto for a true holiday experience.

Mistakes to Avoid

Overbeating Egg Whites: You want soft peaks, not stiff peaks—otherwise the dough will dry out.
Too Much Extract: Almond extract is strong; too much can make the cookies bitter.
Overbaking: Amaretti should stay chewy in the center—remove them as soon as they’re cracked and golden.
Skipping the Powdered Sugar Coating: This creates their signature look and texture.

Expert Tips

For extra flavor, add a teaspoon of lemon or orange zest to the dough.
Store in an airtight container for up to a week; the flavor deepens with time.
Freeze unbaked dough balls and bake straight from the freezer when needed.
Roll some cookies in granulated sugar instead of powdered sugar for a slightly different texture.

FAQs

Q1. Can I use almond meal instead of almond flour?
Yes, but the cookies will be slightly denser and darker. Blanched almond flour gives a smoother texture.

Q2. Are amaretti cookies gluten-free?
Yes, they are naturally gluten-free since they contain no wheat flour.

Q3. How should I store them?
Keep them in an airtight container at room temperature for up to 7 days.

Q4. Can I double the recipe?
Absolutely. Just keep an eye on baking time if your trays are crowded.

Q5. Can I flavor them differently?
Yes! Try adding cocoa powder, espresso powder, or citrus zest for variations.

Q6. Can I make them crispier instead of chewy?
Yes—just bake them 3–5 minutes longer until the centers are firm.