If you love cookies that bring a little Italian bakery magic right into your home, then stick around because this Soft Amaretti Cookies Recipe is an absolute game-changer. I absolutely love how these cookies turn out tender, chewy, and just the right amount of sweet with a subtle almond zing — trust me, once you try this recipe, your cookie jar will never be the same!
Why You’ll Love This Recipe
- Perfectly Soft & Chewy: These amaretti cookies are soft on the inside with those signature cracks that make every bite irresistible.
- Simple Ingredients: No complicated or hard-to-find ingredients; just almond flour, sugar, eggs, and a few flavor boosters.
- Great for Sharing: Whether it’s a holiday, a dinner party, or just a cozy afternoon, your friends will ask for this recipe again and again.
- Easy to Make: There’s a neat trick with rolling in sugar that keeps these treats from sticking and gives them a beautiful finish.
Ingredients You’ll Need
These ingredients work beautifully together to create that classic chewy texture and almond-forward flavor you’re craving. When shopping, I recommend using blanched almond flour for the best texture and fresh, organic lemons for that burst of citrus zest.
- Almond flour: Look for finely ground, blanched almond flour to keep your cookies soft and tender.
- Sugar: Granulated sugar works perfectly here to give just enough sweetness and help with that crispy exterior.
- Lemon zest: I use organic lemons to avoid any waxes or chemicals—this brightens the cookies with a lovely freshness.
- Egg whites: Room temperature egg whites whip easier and create that light airy texture in the dough.
- Almond extract: A teaspoon of pure almond extract amplifies the almond flavor and makes these cookies truly addictive.
- Extra sugar for rolling: Coating the dough balls with sugar prevents sticking and adds a pretty crackled finish after baking.
Variations
I love making these cookies as-is, but you can easily personalize the Soft Amaretti Cookies Recipe to suit your tastes or occasion. Don’t hesitate to experiment a little—you’ll find that some tweaks make the cookies even more special.
- Chocolate-dipped amaretti: Once cooled, dip half of each cookie in melted dark chocolate for a delicious twist that my family goes crazy for.
- Orange zest: Swap the lemon zest for orange zest if you want a sweeter citrus note—it’s a refreshing change!
- Gluten-free adaptation: This recipe is naturally gluten-free, but just make sure your almond flour is certified gluten-free if you have sensitivities.
- Extra crunch: Add chopped toasted almonds into the dough for an irresistible textural contrast.
How to Make Soft Amaretti Cookies Recipe
Step 1: Prep Your Oven and Mixing Bowls
Start by preheating your oven to 325°F (162℃) and positioning the rack in the center. Line your baking sheet with parchment paper to prevent sticking. Getting your prep right upfront means smooth sailing when you’re ready to bake.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your almond flour and sugar. Then, add the grated lemon zest and whisk again to distribute that lovely citrus aroma evenly. I discovered this trick gives the cookies a subtle brightness that pairs beautifully with the almond.
Step 3: Whip the Egg Whites to Soft Peaks
In a separate bowl, whisk your egg whites until soft peaks form. You want them fluffy but not too stiff. Then, whisk in the almond extract gently. When I first tried making amaretti, I learned that adding the extract at this stage really ensures the flavor is locked in.
Step 4: Combine Wet and Dry Ingredients Carefully
Gently fold the egg white mixture into your almond flour and sugar mixture until the dough is fully moistened. This step is key—overmixing can deflate the egg whites and make the cookies dense instead of soft.
Step 5: Shape and Sugar-Coat Your Cookies
Use a small ice cream scooper (about 1 tablespoon) to portion out your dough. With slightly damp hands, press your palms into the extra sugar on a plate, then roll each dough ball between your sugar-coated palms and once more in the sugar on the plate. This double sugar rolling is the trick I learned that gives these cookies their gorgeous crackly tops and prevents them from sticking.
Step 6: Bake and Cool
Bake for about 25 minutes until the bottoms turn a light golden brown but the cookies remain soft inside. Let them cool completely on the sheet before transferring to an airtight container. My best tip here is to resist the urge to overbake—you want that chewy center, not a crunchy cookie.
Pro Tips for Making Soft Amaretti Cookies Recipe
- Use Fresh Almond Flour: I’ve noticed the fresher the almond flour, the better the texture and flavor—store it in the fridge if you buy in bulk.
- Don’t Overbeat Egg Whites: Soft peaks give the perfect lift without making the dough too dry or crumbly—this took me a few tries to master!
- Sugar Rolling Magic: Rolling in sugar twice really helps create that classic crackled surface and prevents sticking, trust me, it’s worth the extra step.
- Watch Your Bake Time: Checking a little earlier can prevent overbaking—remember, they firm up as they cool.
How to Serve Soft Amaretti Cookies Recipe
Garnishes
Personally, I like to sprinkle a tiny pinch of powdered sugar on top before serving for a delicate dusting that pairs well with coffee or tea. Sometimes, I also add a few whole almonds on the side for a little crunch contrast that’s visually pretty and delicious.
Side Dishes
Soft amaretti cookies pair beautifully with a cup of strong espresso or a sweet dessert wine like Vin Santo. I also love serving them alongside some fresh berries or a bowl of gelato if we’re celebrating something special.
Creative Ways to Present
For holidays or parties, I’ve arranged these cookies stacked in little pyramid shapes on pretty plates or inside glass jars with ribbons tied around for gifting. You can also sandwich them with Nutella or jam to make a simple yet stunning treat that everyone will admire.
Make Ahead and Storage
Storing Leftovers
I store leftover amaretti cookies at room temperature in airtight containers. They usually stay fresh and soft for 3-4 days, but I always recommend eating them sooner because they rarely last that long at my house!
Freezing
If you want to freeze them, I place the cookies on a baking sheet to freeze individually before transferring them to a freezer-safe container. This keeps them from sticking together. When you’re ready to enjoy, they thaw quickly at room temperature.
Reheating
To refresh the texture, pop the cookies in a warm (not hot) oven for about 3-5 minutes. This little trick reawakens their softness and enhances the aroma making each bite taste freshly baked.
FAQs
-
Can I use regular all-purpose flour instead of almond flour for Soft Amaretti Cookies Recipe?
Traditional amaretti rely on almond flour to get that nutty flavor and chewy texture, so substituting all-purpose flour will change the cookie’s character significantly. If you’re looking for a similar treat, this recipe works best with almond flour or a nut-based flour alternative.
-
How can I make these cookies gluten-free?
The great news is this Soft Amaretti Cookies Recipe is naturally gluten-free since it uses almond flour. Just be sure to check your almond flour packaging to avoid any cross-contaminations.
-
Why are my amaretti cookies hard and not soft?
Hard amaretti usually means the dough was overmixed or the cookies were baked too long. Be gentle when folding in egg whites and watch the bake time closely—the cookies should be set on the outside but still tender inside.
-
Can I add flavors like vanilla or orange instead of lemon?
Absolutely! While lemon zest adds a lovely brightness, swapping it for orange zest or a splash of vanilla extract is a delightful variation. Just keep the almond extract for that classic amaretto flavor.
Final Thoughts
This Soft Amaretti Cookies Recipe has become one of my go-to comfort bakes because it’s simple, dependable, and absolutely delicious every time. I love how the chewy texture feels like a little piece of Italian tradition in every bite. If you’re looking to impress friends or just treat yourself, I wholeheartedly recommend giving these a try—you’ll be hooked just like I am!
Print
Soft Amaretti Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Soft Amaretti Cookies are chewy almond-flavored cookies with a delicate crackled surface and a hint of lemon zest. These Italian-style treats are made with almond flour, sugar, egg whites, and almond extract, offering a naturally gluten-free, sweet, and airy bite-perfect for pairing with coffee or tea.
Ingredients
Main Ingredients
- 250 grams almond flour (scant 2½ cups)
- 200 grams granulated sugar (approx 1 cup)
- zest of one medium organic lemon
- 3 egg whites (111 grams)
- 1 teaspoon pure almond extract (5 grams)
For Rolling
- ⅓ cup extra granulated sugar (for rolling)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (162°C) and position the rack in the center. Line a baking sheet with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour and granulated sugar to ensure even mixing. Add the grated lemon zest and whisk briefly to distribute the zest throughout the dry mix. Set aside.
- Whisk Egg Whites: In a separate clean bowl, whisk the egg whites to soft peaks—when they hold a gentle shape but still move fluidly. Then whisk in the pure almond extract to infuse the mixture with flavor.
- Incorporate Egg Whites into Dry Mixture: Gently fold the whisked egg whites into the almond flour mixture. Blend carefully until the dough is fully moist and homogeneous, but maintain some airiness.
- Portion Dough: Using the smallest ice cream scooper (about 1 tablespoon size), scoop the dough into balls.
- Roll in Sugar: Slightly dampen your hands, press your palms into the granulated sugar on a large plate, then roll each dough ball in the sugar on your palms and again directly in the sugar on the plate to coat thoroughly.
- Arrange on Baking Sheet: Place the sugar-coated dough balls onto the prepared parchment-lined baking sheet with equal spacing to allow expansion.
- Bake: Bake in the preheated oven for about 25 minutes, or until the cookie bottoms are a light golden brown, indicating they are perfectly cooked but still soft inside.
- Cool and Store: Allow the cookies to cool completely on a rack before transferring them to an airtight container. They keep well at room temperature for 3-4 days.
- Enjoy: These soft amaretti cookies are best enjoyed with tea or coffee. Watch the recipe video for tips on perfecting the texture and the iconic cracks.
Notes
- For soft cookies with chewy texture and signature cracks, carefully whisk egg whites to soft peaks only, avoiding stiff peaks.
- Rolling the dough balls twice in granulated sugar helps create the classic crackled appearance.
- Use fresh, high-quality almond flour for the best flavor and texture.
- Do not overbake; watch closely after 20 minutes to ensure soft centers.
- Store in airtight containers at room temperature to maintain softness.
- These cookies are naturally gluten-free and make a delightful treat for those avoiding gluten.
Nutrition
- Serving Size: 1 cookie
- Calories: 62 kcal
- Sugar: 5 g
- Sodium: 4 mg
- Fat: 3 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.1 g
- Protein: 1 g
- Cholesterol: 0 mg
