Amaretti Biscuits

Traditional Italian Amaretti Biscuits are soft and chewy on the inside, with crispy edges for the best almond cookie you’ve ever tasted. This easy and authentic recipe is ideal for any occasion! Plus they are naturally gluten-free.

about these amaretti biscuits

Have you ever had a perfectly chewy and crispy amaretti biscuit before? They are a delightful little Italian almond cookie that always hold a special place in my heart. They are balanced just right with a crispy exterior and chewy interior with an intense almond flavor – they are like nothing you’ve ever tasted before.

These just so happened to be one of my grandfather’s favorite cookies. He always had a sweet tooth and these cookies were regularly in the house for him to enjoy.

I didn’t always love the flavor of almond as a kid, but now I have found a true love for the taste and texture of these cookies.

These days, I find myself reaching for amaretti more and more. They’re great with coffee (just like Gramps taught me), but I’ve also discovered they make an awesome crumb topping for desserts. And don’t even get me started on how good they are crushed over ice cream! The almond essence comes through in every bite.

Oh and if you are looking for a unique cookie for a dessert spread, holiday cookie box, or a gift for a neighbor, these are always a favorite for whoever I bring them to!

ingredients

almond flour. By using blanched almond flour, you get the best chewy texture and additional almond flavor. We recommend using this over ground almond meal.

sugar. Both granulated sugar and confectioners sugar (powdered sugar) are required to make these cookies.

salt. Use fine kosher salt in all your baking for the best results and even dispersement of flavor.

egg whites. Separate out large eggs, keeping the egg whites and discarding the egg yolks.

extracts. You will need both vanilla extract and almond extract to make this recipe.

lemon juice. Fresh lemon juice gives a touch of brightness!

this recipe’s must-haves

For this recipe, you will need a stand mixer for the egg whites. You can also use an electric hand mixer and a large bowl from a set of mixing bowls.

To make the dough, you will need a sifter for the almond flour and sugar, as well as a spatula to mix the dough together.

Finally, grab your favorite half sheet baking pan and silicone mat for baking the cookies!

here’s how to make amaretti biscuits

beat egg whites

In a stand mixer fitted with the whisk attachment, add the egg whites with a pinch of salt. Beat on high speed until the egg whites reach stiff peaks. Set aside.

sift in almond flour

Sift together the almond flour and 1 1/2 cups granulated sugar into a medium bowl.

Add 1/3 of the sifted almond flour mixture to the egg whites. Gently fold it in with a spatula until just combined. Add in vanilla extract, almond extract, and lemon juice, folding it until just combined.

Fold in the second third of the almond flour mixture, until just combined. Add in the final third of the almond flour mixture, folding it until just combined a final time. The cookie dough will be a thick paste but shouldn’t be too sticky to form into mounds.

form and roll

Scoop the dough into mounds into your hands. Roll each in granulated sugar. Form the ball into a round dough ball with your hands. Then roll the cookie dough ball in confectioners sugar.

bake

Place the biscuits on baking sheets lined with silicone mats or parchment paper, spacing them about 1 inch apart. Lightly press each cooking with the palm of your hand. This helps form the cookie shape and make those cracks in the tops and sides.

Bake at 325˚F for 20 to 25 minutes until the dough no longer looks wet in the cracks. Note that the cookies will still be soft! Let them cool on the baking sheet to firm up and form the crispy edges.

tips and tricks

is the batter too sticky? If the batter feels too sticky and you cannot form it into balls, add some extra almond flour to help the dough get less sticky. Sometimes the dough can get sticky if you are in a more humid location.

let them cool. Be sure to let the cookies cool on the baking sheet before removing them. They will be very soft when they first come out of the oven. By letting them cool down on the baking sheet, they will form a crispy exterior.

add lemon zest. Want an extra touch of lemon to your cookie recipe? Add in 1 tsp lemon zest to give these cookies a brighter flavor!

More tasty cookies to try out: Italian Rainbow Cookies | Meringue Lemon Curd Cookies | Chocolate Shortbread | Snowball Cookies

are amaretti biscuits gluten-free?

Yes, amaretti biscuits are gluten-free! Blanched almond flour is used in the recipe, so there is no gluten.

how long do amaretti cookies last?

This amaretti recipe will last for up to 2 weeks in an airtight container or resealable bag at room temperature. They can also be frozen for up to 2 months!

are amaretti biscuits vegan?

Amaretti biscuits are not vegan as they contain egg whites.

should I use almond flour or almond meal?

Almond flour is generally finer in texture and made from almonds that have been blanched and skins removed. This is preferred for this amaretti cookie recipe as it will yield the best chewy and soft interior.

Almond meal on the other hand is coarser, made from almonds that have their skins intact. While you can use it in this recipe, the texture and consistency of the cookies will be different than the original recipe.

Need some inspiration for cookies? Check out my cookie recipes page!

what to serve with amaretti biscuits

You can enjoy these amaretti cookies warm or once they have cooled to room temperature! We love to serve them alongside a cup of tea, coffee, or even hot chocolate.

They make a lovely addition to a Christmas cookie box as they last for a good amount of time at room temperature and don’t get squished easily (just in case the worst happens in transit!).

how to store

Store. Place the cooled cookies in an airtight container for up to 2 weeks at room temperature.

Freeze. Store the cooled cookies in an airtight container or freezer bag in the freezer for up to 2 months.

Thaw. Thaw at room temperature, then enjoy!

more Italian recipes to try

This spicy lasagna dip is packed with Italian sausage, roasted tomatoes, fresh herbs, and gooey cheese. It’s the best appetizer!

For a tasty weeknight meal, these Italian stuffed peppers are our go to for a healthier recipe.

Love an Italian sandwich? Check out this grilled tomato Italian grinder sandwich is layered with grilled tomatoes, pesto, meats, and mozzarella.

Finally, if you make this amaretti biscuits recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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