These Amaretti Cookies are a classic Italian treat with a deep almond flavor—ideal with a hot cup of coffee or tea.
Hello everyone!
I hope you had a lovely weekend. Did you get to go apple picking or visit a pumpkin patch?
Tom and I had a great weekend. My college roommate Lori, her husband Brud and their son Colin stopped by on Saturday, and that evening we attended a very special dinner party with close friends. (More on that soon!)
I missed posting last Thursday because I had a computer scare—about 4,000 photos went missing. I spent a few hours on the phone with a technician and we resolved it, so everything’s back to normal. What a relief!
I’ve been planning holiday baking lately—cookies, bars, cakes and candies. This is my favorite season to bake, and these Amaretti Cookies are one of my go-to treats year-round, especially at the holidays.
Amaretti have a delicate crisp exterior and a soft, chewy interior. The recipe uses just six ingredients. Each cookie is rolled in granulated sugar and then confectioners’ sugar, creating a lightly crackled, snow-dusted finish. They’re a lovely addition to holiday cookie boxes or a dessert spread.
The almond flavor is pronounced and irresistible—perfect for anyone who loves almond-forward desserts.
These classic Italian cookies pair beautifully with coffee or tea. They’re simple to make and transport well, so they’re great for gifting.
Happy baking—enjoy!
A few cook’s notes for Amaretti Cookies:
Beat the egg white only until soft peaks form. If you’re unsure what soft peaks look like, consult a trusted baking resource for a visual guide.
Amaretti Cookies
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Ingredients
- 1 1/4 cups almond flour
- 1/2 cup granulated sugar, plus about 3 tablespoons for rolling
- 1/8 tsp. salt
- 1 large egg white
- 1 tsp. lemon zest
- 1/2 tsp. almond extract
- 1/3 cup confectioners’ sugar, for rolling
Instructions
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Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper and set aside. In a medium bowl, whisk together the almond flour, 1/2 cup granulated sugar and salt.
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In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whisk the egg white until soft peaks form. Fold in the lemon zest and almond extract.
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Gently fold the dry ingredients into the egg white mixture until evenly combined.
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Place the remaining 3 tablespoons granulated sugar in a small bowl and 1/4 cup confectioners’ sugar in another. Using a 1-inch cookie scoop, form 12 balls. Roll each ball first in the granulated sugar, then in the confectioners’ sugar until well coated. Arrange the cookies about 1 inch apart on the prepared sheet and gently flatten each one with the bottom of a glass.
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Bake for 17–18 minutes, until the tops crack and the bottoms are lightly browned. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.