As a culinarian in my own little home space, I bake a lot of cookies.
Chewy authentic Italian Amaretti cookies that are crisp on the outside and chewy on the inside are one of my most coveted masterpiece cookies.
Success in this particular cookie comes from understanding the ingredients you are working with.
With a passion for creating authentic Italian baked goods and loaves of bread, I constantly upgrade my recipes!
Nonna Santa has left me a great gift her baking diary and I refer to it often.
From this inspirational diary, I have upgraded all the recipes.
Each and every recipe is Authentic Italian and inspired by my Nonna Santa.
While Chewy Italian Amaretti cookies are gluten-free batter, the original intent of this particular Italian cookie was not Gluten-free.
Instead, this recipe has always been gluten-free due to the ingredients.
However, chewy amaretti cookies that are crispy on the outside and chewy on the inside are among a favorite of those seeking Italian baked goods without gluten!
You might say, my Nonna’s Santa’s personal diary cookbook was ahead of itself years ago.
Are you ready to bake these delightfully pleasing classic Italian amaretti chewy cookies?
Chewy Authentic Italian Amaretti Cookies
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Grab That Baking Apron, Mixing Bowl and Let’s make Chewy Amaretti Cookies
My Italian Store and Ingredients On The Shelves
Originally, I baked for work and prepared homemade Italian eats day after day.
I owned an Italian Deli/Restaurant (weekends only).
Next, I branched out and began working as at-home Chef gigs for large dinner parties in their homes.
With all of the contents in my store, I continually upped my skills.
Again, pulling deep on my Italian heritage, I prepared a very special cookie in-store for my Italian customer base.
You see, there were a certain amount of consumers that shopped in my Italian store for very specific foods.
Born and bred Italians, first-generation through third, each wanted genuine Italian Baked goods.
As mentioned before, my Nonna Santa’s baking diary has been my inspiration for so many recipes.
The amaretti cookies I got in the store were so expensive to stock, and with that, I took matters into my OWN hands.
Chewy Authentic Italian Amaretti Cookies are chewy on the inside
I’ve read other recipes, and they are ALL missing a very important ingredient.
When you work with a gluten-free batter, for cookies, you need this ingredient to be the difference-maker.
I’ll say that I practiced this recipe over the years and when it initially did not work, I was frustrated.
You know that I am all about simple ingredients, great taste, and baked goods that turn out when replicated.
So, back to the drawing board or the cookie mixing bowl and I figured it out.
The ingredient that was missing was the KEY to the formation of these cracked cookies.
Explain Amaretti vs. Amaretto & Authentic Italian Amaretti
Simply put, the cookies are amaretti cookies, a plural for Amaretto in Italian.
Cookie would be Amaretto Cookie, but Amaretti defines more than ONE cookie, hence, COOKIES and therefore must be plural.
Also, Amaretto is the almond-flavored liqueur used in making the cookies, so calling it an Amaretto cookie is not the right way to refer to these gems.
Enough of the Italian lesson, as I could go on forever, as that is one of my 3 languages and it is so beautiful to speak!
In Case You Need Some Amaretto Drink Inspirations …
Chewy Authentic Italian Amaretti Cookies and the Batter
You must whip the eggs whites for about 7 minutes to get them to a peak.
Stiff, but not over-whipped is key to this recipe.
Yes, I did use alcohol, you do not have to use it in your recipe.
Sugar And Process for Italian Amaretti Cookies
Even as a pro-baker, I don’t keep a powdery-like granulated sugar in my home.
Also, I don’t use Cane Sugar nor do I use Stevia in this recipe.
Creating a powder-like sugar that I use for quick coating (the cookies I make) is important.
I make it on demand always for recipes and honestly, this is ONE you must try it on.
But I also use this sugar to make the cookie.
The result of this milled sugar is a lighter cookie.
Why? The milled longer sugar is powdery (not CONFECTIONER’S Powder) and that results in it dissolves more quickly.
Because there are just a few recipes that really need this (at least the ones I bake) and I can make my own and I do always.
Just toss the sugar amount you need into a coffee mill (that does not have any leftover taste or is reserved just for baking).
Alternatively, a food processor can do this.
You are taking the sugar from more granular to a more powder-like consistency and it’s fast and easy.
Grab the Recipe Below and Enjoy!
If you bake these tag me on Pinterest @danavento1 using #DanaVentoItalianAmaretti
- 3 Large Egg Whites if medium eggs use 4
- 3/8 tsp cream of tartar or you could use lemon juice but you need a different measurement
- 1/8 Tsp Salt
- 1 1/2 C Finely Ground Sugar mill it (transitioning granulated to powder-like)
- 3 Cups + 1 Tablespoon of Almond Flour not almond meal
- 2 Tsp Almond Extract
- A teaspoon of Baking Powder
- 1/2 Tsp Baking Soda
- 2 Tablespoons of Amaretto Liqueur
- Topping Before Baking Ingredients
- 2 Tablespoons of milled granulated sugar
- 3 Tablespoons of Powdered Sugar
- 2 small rimmed plates for rolling in
- Preheat oven to 325° F
- Prepare baking trays with silicone baking mats.
- Now prepare rimmed trays with each sugar and set aside.
- In a small bowl combine flour, baking powder,
- To Mixer, stand bowl combine egg whites and tartar sauce.
- Mix to stiff, without over-mixing.
- Once egg whites are stiff it's time to add in the other ingredients by hand.
- You will be folding in, sugar, salt, almond extract, Amaretto, and flour mixture.
- Using a rubber scraper initially to incorporate all ingredients.
- Then create a mound.
- Using a teaspoon, create a scoop and place in your hand, rolling to a 1" ball.
- Take each ball and roll quickly and lightly through sugar mixtures.
- First into the very light milled sugar, then into the powdered sugar.
- Place each ball onto the tray, spacing about 1" apart and lighting depressing ball into a slightly pressed cookie.
- Just lightly press on each, enough that the cookie will crack while baking.
- Place tray on the bottom rack, and allow it to bake without OPENING the oven to prevent temperature loss.
- Bake for 20-24 minutes, the tops will crack further and may appear moist, but the bottoms will be just very lightly brown, take them out.
- Allow these amaretti to SIT On the silicone matted baking tray for at least 5 minutes to let them set up.
- *OPTIONAL: For those that prefer an all crunchy cookie, let them bake 5 minutes past this timing.
- Next transfer cookies to the cooling tray for at least 15 minutes.
- Store in an airtight container for up to a week.
- I doubt they will last that long.