Authentic Italian Amaretti cookies are chewy on the inside and crisp on the exterior, are simple Italian cookies to make, and boast a delicate yet bold almond flavor while some may refer to Italian Amaretti cookies as macaroon-like, I believe they are nothing like a macaroon except for the chewiness.
You’ll love these simple-to-make almond-flavored Italian cookies and the fact that the unexpected crispness on the exterior leads to a chewy interior, truly make this traditional Italian cookie recipe anything but basic.
Expect that the recipe for my chewy amaretti biscuits will turn out consistent every time you bake the Italian Amaretti cookie creating a bakeshop-quality cookie.
I’ve made this recipe over and over, and I know it by heart, and now I want you to use it, because sharing recipes is an incredible way to pass your love of something onto others, just as my Nonna passed it to me!
The recipe is a nod to my Nonna Santa whose incredible recipe diary is what I use as a guide for all of my Italian food recipes (and I’ll share more insight on that below).
So, if you love almond-flavored baked goods, these authentic Italian Amaretti Cookies will delight you!
Table of Contents
Why You’ll Love These Italian Almond Cookies
Many refer to Amaretti as Italian almond biscuits, and they are probably one of the most uncomplicated, yet sophisticated-looking cookies you can bake these are a great beginner’s Italian amaretti recipe because you honestly just need to read the recipe and follow it.
From uncomplicated ingredients to basic kitchen appliances necessary, this recipe for the almond-flavored cookies hits an Italian baked good food-lovers dessert home run!
- You can and should make the Italian Almond Amaretti ahead of time
- Italian almond biscuits are easily transportable and perfect to take along to parties and holiday gatherings!
- The ingredients for the almond-flavor light, crisp, and chewy cookie are really easy to find!
- You’ll be able to make a nice batch of Italian almond cookies quite quickly!
- There is no white flour in this Italian almond cookie and it is a Gluten-Free favorite cookie any time of the year
As a culinarian in my own little home space, I bake a lot of cookies and these are some of my most coveted masterpiece cookies
Success in baking 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, making them easier to work with than their old versions and using the best ingredients that are simple to find!
Why My Amaretti Are The Best Authentic Italian Amaretti Cookies You Can Make!
If you have read any of my other Italian recipes, you know that I had a Nonna (gramma) named Santa.
Nonna Santa was a gifted kitchen wizard and she was ‘right off the boat’ She brought all her Italian recipes with her and left me a great gift too, her Italian baking diary and I refer to it often!
Using my Nonna’s inspirational culinary diary, I read and then upgraded all the recipes. Each recipe is authentic Italian and inspired by my Nonna Santa from Sicily.
I create and bake biscotti, lemon drop (anginetti), pignoli, Baci de Dama, cuccidati, Biscotti Regina, and etc.
The fact that the recipe has always been gluten-free even before Gluten intolerances were understood just makes me smile because the internet of her cookie was not to be gluten-free, but you might say, my Nonna’s Santa’s personal diary cookbook was ahead of itself years ago.
Kitchen Essentials: To Make Your Italian Almond Cookies?
As I mentioned earlier there are no special kitchen appliances needed for this recipe and the recipe lends itself well to being referred to as a beginner’s Italian Amaretti cookie recipe that won’t challenge those who are baking for the first time or relatively new to making homemade cookies, but the cookie recipe will elevate your skills!
Again, you need the bare kitchen essentials to make Amaretti cookies!
- 2 separate bowls, 1 larger bowl, 1 medium-sized bowl
- spatula
- 2 very small bowls to hold sugar for coating
- mixing spoon
- measuring cups
- measuring spoons
- hand mixer or stand mixer whatever you have
- parchment paper (optional)
- plate
- Oven or toaster oven
- baking trays – I suggest my favorite trays that I use for every single cookie recipe that I make and I can offer you an exclusive discount of 25% off the purchase price!
While I don’t suggest many different products for baking in your kitchen essentials, I do have one simple suggestion for baking trays, as a baking pan can either make or break your cookies!
So to answer the #1 question I am asked over and over is, “How do your baked goods always turn out perfect?”
It’s all in these lovely long, cookie baking trays (360Bakeware Stainless Steel Cookie Sheets) that can be lined with parchment paper, and that allows homemade baked goods to just turn out perfect every time because they heat evenly which is one of the hardest things to find in a cookie baking tray!
The answer is simple: I use these, my favorite baking pans, for almost every cookie and pastry recipe because you just can’t go wrong with them.
I want you to own the same 360Bakeware Stainless Steel cookies sheets and if you bake cookies at any time of the year, grab this deal and take advantage of 25% off, exclusively available from my website!
If you want your own, click HERE or touch the photo below and my discount to you of 25% off is AUTOMATICALLY applied to your shopping cart.
Ingredients For Your Authentic Italian Amaretti Cookies
Again, there are not any hard-to-find ingredients that you will need to seek out but instead, essential everyday items you can find in your grocery store, local big box retailer, or online, however, you purchase your groceries!
You’ll be using eggs, and cream of tartar, as well as finely ground sugar.
Additionally, the Italian cookies made with almond flour also use the extract as well as a liqueur for their base ingredients.
Finally, the Amaretti biscuits will be dusted in a mix of sugars and I’ll also share that.
How To Make Authentic Italian Amaretti Cookies
Here I will provide a brief overview of what you can expect (nothing complicated) when you make these cookies.
You can refer to the recipe card below for the exact specifications on how to make Italian almond-flavored cookies and you can print the recipe too!
First Prep Your Chewy Amaretti Biscuit Ingredients
You will preheat your oven and while you are preheating the oven you will prepare your baking trays and your milled powder sugar (see recipe for instructions)
Add a silicone baking mat to your baking trays or use parchment paper if you prefer a faster cleanup time.
Prep your small rimmed trays with the dusting sugars.
Additionally, measure out your dry ingredients and add them to your mixing bowl, and then set all of your prep work items and ingredients aside for now.
Work With The Egg Whites To Create Your Amaretti Cookie Base
Using your stand mixer (Or hand mixer) you’ll combine the egg whites and the other ingredients that are called for in this portion of the recipe, mixing until the whites are stiff without overmixing (refer to recipe card for exact instructions)
Once your egg whites are stiff you’ll fold in the dry ingredients and incorporate them using a rubber spatula.
You will be folding in, sugar, salt, almond extract, Amaretto, and flour mixture.
Preparing Your Italian Raw Amaretti Balls To Be Baked
To make authentic Italian Amaretti cookies, you will ball the Amaretti dough into the palm of your hand and then roll it into the sugars one at a time.
Once you’ve completed this, you will place each rolled and dusted raw amaretti biscuit ball onto the prepared tray and lightly press it enough to make it slightly depressed because it will further crack when baking.
Bake and then remove from the oven and allow the chewy authentic Italian amaretti cookies to cool before transferring them to a cooling rack.
You’ll then transfer and store these in an airtight container!
How To Make The Powdery-Like Consistency Of Sugar For Coating The Amaretti Before Baking
Even as a food writer, and nonstop baker, I don’t keep powdery-like granulated sugar in my home but I always have the ingredients in my pantry to create the powdery sugar that is used in the chewy amaretti biscuit recipe!
This step is essential to the success of authentic Italian Amaretti cookies.
For clarity, I do not use Cane sugar in this recipe, but I have been known to use Stevia! Skipping the step to create the powder-like consistency of the dipping sugar will ruin the cookie (I tried that for you!)
The result of using milled sugar in this recipe is to create a much lighter cookie consistency making it possible to keep the interior chewy and the exterior crunchy.
Why? The milled longer sugar is powdery (not CONFECTIONER’S Powder) and that results in it dissolving more quickly.
You’ll find that the sugar I use to create the powder-like consistency is a very standard ingredient you already have!
To make the powder-like sugar base that you need for the traditional almond Italian cookies just place the amount of sugar called for into a coffee mill (that has no residual coffee grinds in it) or a food processor and pulse.
This is fast and easy and it will take your sugar from granular to a more powder-like consistency and it’s fast and easy.
Who Will Love The Authentic Italian Amaretti Cookies?
There is not a particular type of people who will love these homemade genuine Italian cookies made with an almond base but there are those who might prefer them!
You will find that those who are born and bred in Italy and transplanted here in the USA, or are first-generation Italians, are extremely fond of this recipe because these Italian almond cookies are truly so much better and genuine than their Italian cookie counterparts that are imported and stocked on shelves!
Then of course there are those groups of friends you might keep that are always looking for the next great thing and these are not only the next great thing they have been the great thing for a long time!
Anyone who loves the taste and smell of almonds will also truly love this recipe for almond Amaretti cookies because both are very present!
Naturally, anyone who loves natural, simplistic ingredients that come together to form a flavorful cookie will also love the Italian almond biscuits so that should fill of every person in your life!
Italian Almond Cookies FAQs
Let’s look at a few very popular questions I am asked via email over and over and I’ll answer them for you too!
Can I Call The Amaretti Cookies Amaretto Cookies?
No! 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 preferred way to refer to these gems. You can call them Italian almond biscuits, Italian almond cookies, or Amaretti cookies as each of those are correct.
Can I Make The Italian Chewy Amaretto Cookies Without The Almond Liqueur?
Yes, you can and you just substitute a tablespoon of water with almond extract, however, if you have used this recipe or are reading it you will notice something about my recipe that makes it extra delicious. However, I prefer the Amaretto liqueur and never make my Amaretti biscuits without adding that to my batter. Again, personal preference so alter the recipe and see what you think! There is no right or wrong answer it is all about the taste you prefer.
Can I Skip Using The Egg Whites
No. The Egg whites in this recipe are non-negotiable, the only thing you could do instead is to use egg whites in a carton rather than cracking eggs, following the directions on the box to make sure to measure out the right amount of egg whites.
Can I Make The Italian Amaretti Crisp Inside and Out Instead Of Chewy?
Yes, just extend the baking time but do not allow the cookies to burn. Refer to the recipe notes for more information on this!
Other Delicious Cookie Recipes To Inspire You
Here are a few more of my favorite recipes that are for easy-to-make Italian cookies and drinks, I hope you enjoy them as much as we do at Casa Vento!
- Try my holiday drink made with amaretto
- or my amaretto sour shots!
- Chocolate Brownie Coconut Biscotti (OMG are these good)
- Birthday biscotti
- Lemon Blueberry Biscotti
- Italian Almond Strawberry Biscotti
Make Sure To Come Back And Tell Me How Your Chewy Authentic Almond Amaretti Cookies Turned Out!
If you bake these tag me on Pinterest @dana.vento & Instagram using #DanaVentoItalianAmaretti
Bookmark The Recipe and Print It Too!
Chewy Authentic Italian Amaretti Cookies
Authentic Italian Amaretti cookies are chewy on the inside and crisp on the exterior, are simple Italian cookies to make, and boast a delicate yet bold almond flavor while some may refer to Italian Amaretti cookies as macaroon-like, I believe they are nothing like a macaroon except for the chewiness.
The cookie appears cracked and it is coated in its sugar before it is baked using a special powder-like sugar you will make! Easy. Traditional Italian cookie recipe you have to try at least once!
Ingredients
- 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
- Coating Sugar For Before Baking
- 2 Tablespoons of milled granulated sugar
- 3 Tablespoons of Powdered Sugar
- 2 small rimmed plates for rolling in
Instructions
Preheat oven to 325° F
Prepare baking trays with silicone baking mats.
Now prepare rimmed trays with each sugar and set them aside.
In a small bowl combine flour, baking powder,
To Mix, in your stand mixing bowl, combine egg whites and tartar sauce.
Mix to stiff, without over-mixing* (read notes below)
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.
Use a rubber scraper initially to incorporate all ingredients.
Then create a mound.
Using a teaspoon (or a cookie dough baller) create a scoop and place it in your hand, rolling to a 1" ball.
Take each ball and roll quickly and lightly through sugar mixtures.
First, run the ball through the very light milled sugar, then roll the ball through the powdered sugar.
Place each ball onto the tray, spacing about 1" apart and lightly depressing the ball into a slightly pressed cookie.
Just lightly press on each, enough that the cookie will crack while baking.
Place the 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. You can also give these a light Clank on the counter when they come out to increase that crinkle if you like.
Allow these amaretti to SIT On the silicone matted baking tray for at least 5 minutes to set up.
*OPTIONAL: For those that prefer an all-crunchy cookie, let them bake 5 minutes past this timing (just do not expect the interior to be chewy)
Next transfer cookies to the cooling tray for at least 15 minutes.
Store in an airtight container for up to a week.
Enjoy. Dana XO
Notes
Chewy Authentic Italian Amaretti Cookies & Their Batter
You must whip the egg whites for about 7 minutes to get them to form 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 Milling Process for Italian Amaretti Cookies
Even as a pro-baker, I don't keep powdery-like granulated sugar in my home.
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 on. You'll simply use a food processor or a coffee mill to create the powder-like sugar you'll need to produce these chewy amaretti biscuits.
Do note that you will use the powder-like sugar for both the cookie batter as well as what you roll the cookie in!
The resulting baked cookie, when using 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.
Nutrition Information:
Yield: 32 Serving Size: 1Amount Per Serving: Calories: 72Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 51mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 1g
