Authentic Italian Amaretti Biscuits Recipe: Soft, Chewy, & Gluten-Free Almond Cookies
Traditional Italian Amaretti Biscuits are a true culinary delight, offering a perfect harmony of textures with their soft, chewy interiors and wonderfully crispy edges. This classic almond cookie is renowned for its intense, sweet almond flavor that lingers with every bite. Our easy and authentic recipe is designed to help you recreate this beloved treat, making it ideal for any occasion, from casual coffee breaks to elegant dessert spreads. Best of all, these delightful cookies are naturally gluten-free, making them a fantastic option for everyone to enjoy!
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About These Traditional Italian Amaretti Biscuits
There’s a reason Amaretti biscuits have remained a classic Italian confection for centuries. These delightful almond cookies are truly unparalleled, offering a sensory experience that combines a wonderfully crispy exterior with a soft, intensely chewy interior. Each bite is packed with a rich, authentic almond flavor that sets them apart from any other cookie you’ve ever tasted. This particular recipe captures the essence of traditional Italian baking, ensuring a perfect balance of texture and a deep, aromatic almond essence.
For me, these cookies hold a special place, evoking cherished memories of my grandfather. He possessed a profound sweet tooth, and Amaretti were a constant presence in his home, always ready to be enjoyed with his afternoon coffee. While my younger palate wasn’t always appreciative of the distinct almond flavor, I’ve grown to truly adore the complex taste and unique texture of these traditional Italian treats. They are more than just a cookie; they are a connection to culinary heritage and personal history.
Today, Amaretti are a staple in my kitchen. Beyond pairing perfectly with a freshly brewed cup of coffee – a tradition I gladly inherited from Gramps – I’ve discovered their incredible versatility. Crushed Amaretti make an exceptional crumb topping for a variety of desserts, adding a delightful crunch and a burst of almond flavor. They are also heavenly when sprinkled over scoops of vanilla bean ice cream, transforming a simple treat into something extraordinary. The pure almond essence shines through in every application.
If you’re searching for a unique and impressive cookie to add to a dessert spread, curate a festive holiday cookie box, or present as a thoughtful gift to a neighbor, these Amaretti biscuits are always a crowd-pleaser. Their distinctive flavor and texture make them an unforgettable addition to any gathering, sure to impress anyone fortunate enough to try them.
Essential Amaretti Biscuit Ingredients
Crafting the perfect Amaretti biscuit relies on a few key, high-quality ingredients. Each component plays a crucial role in achieving that signature taste and texture:
Almond Flour: This is the star of our gluten-free Amaretti. We specifically recommend using **blanched almond flour**. Blanched almonds have their skins removed, resulting in a finer texture and a lighter, more delicate crumb in the final cookie. This choice is vital for achieving the characteristic chewy interior and enhances the overall almond flavor without any bitterness from skins. Avoid ground almond meal, which is coarser and includes skins, as it will yield a different texture.
Sugar: Both **granulated sugar** and **confectioners’ sugar (powdered sugar)** are essential for this recipe. Granulated sugar provides sweetness and structure within the dough, while a generous coating of both granulated and confectioners’ sugar before baking creates those beautiful crackled tops and adds to the crispy exterior, perfectly balancing the chewy center.
Salt: A small **pinch of fine kosher salt** is included to balance the sweetness and enhance all the other flavors. In baking, salt isn’t just for savory dishes; it’s a flavor enhancer. Using fine kosher salt ensures even distribution throughout the dough.
Egg Whites: These are the binding agent and provide the structure for our light and airy cookies. You will need to carefully separate the **egg whites** from large eggs, ensuring no yolk contamination. The whipped egg whites are what give Amaretti their characteristic lightness and delicate chew.
Extracts: To achieve that classic, rich almond profile, you’ll need both **vanilla extract** and **almond extract**. The vanilla extract adds a foundational sweetness and complexity, while the almond extract amplifies and defines the distinct almond flavor that Amaretti are known for. Don’t skip the almond extract; it’s what truly makes these cookies shine.
Lemon Juice: Just a touch of **fresh lemon juice** is added to the egg whites. This isn’t for a strong lemon flavor in the cookies, but rather to help stabilize the egg whites as they whip, ensuring they reach stiff peaks faster and hold their volume better. It also adds a subtle brightness that elevates the overall taste.
Key Equipment for Amaretti Success
Having the right tools on hand will make the Amaretti baking process smooth and enjoyable. Here’s a rundown of the essential equipment you’ll need:
Stand Mixer (or Electric Hand Mixer): For efficiently whipping the egg whites to stiff peaks, a **stand mixer fitted with a whisk attachment** is highly recommended. The power and consistency of a stand mixer ensure the egg whites are perfectly aerated. If you don’t have a stand mixer, a good quality **electric hand mixer** used with a large, clean mixing bowl will also do the trick, though it may require a little more effort and arm strength.
Sifter (or Fine-Mesh Strainer): To achieve the desired smooth, uniform texture in your Amaretti, it’s crucial to **sift the almond flour and sugar together**. This process removes any lumps and ensures the dry ingredients are evenly combined, preventing dense spots in your cookies. A traditional flour sifter or a fine-mesh strainer will work perfectly.
Spatula: A flexible yet sturdy **rubber spatula** is indispensable for gently folding the sifted almond flour mixture into the whipped egg whites. The key to light and airy Amaretti is to maintain as much volume in the egg whites as possible, and a spatula allows for this delicate mixing technique without deflating the meringue.
Half Sheet Baking Pans: You’ll need one or two **half sheet baking pans** to accommodate your cookie dough, ensuring adequate spacing for even baking. Standard aluminum half sheet pans are ideal for even heat distribution.
Silicone Baking Mats (or Parchment Paper): To prevent sticking and ensure easy removal of your delicate Amaretti, line your baking sheets with **silicone baking mats** (like Silpat) or high-quality **parchment paper**. These non-stick surfaces also help in achieving those perfectly crispy edges.
Step-by-Step: How to Make Amaretti Biscuits
Creating these traditional Italian Amaretti biscuits is a rewarding process. Follow these detailed steps for the best results:
Whip the Egg Whites to Perfection
Begin by preparing your egg whites. Ensure your mixing bowl and whisk attachment (for a stand mixer) are impeccably clean and free of any grease, as even a tiny speck of fat can prevent the egg whites from whipping properly. Add the separated egg whites and a small pinch of fine kosher salt to the bowl. Beat them on high speed until they reach stiff peaks. This means that when you lift the whisk, the egg whites should form firm, upright peaks that don’t collapse. This perfectly aerated meringue forms the light and airy base of your cookies. Once achieved, set the bowl aside.
Sift and Gently Fold in Dry Ingredients
In a separate medium-sized bowl, use a sifter or a fine-mesh strainer to combine the almond flour and 1 1/2 cups of granulated sugar. Sifting is crucial here to prevent lumps and ensure a consistent texture in your cookie dough.
Now, it’s time to combine the mixtures. Take about one-third of the sifted almond flour and sugar mixture and gently fold it into the whipped egg whites using a rubber spatula. The key word here is “gently” – you want to incorporate the dry ingredients without deflating the airy egg whites. Once just combined, add the vanilla extract, almond extract, and fresh lemon juice, and fold again until uniformly incorporated.
Repeat this process with the second third of the almond flour mixture, folding until just combined. Finally, fold in the remaining third of the almond flour mixture. Continue to fold gently until the ingredients are fully incorporated and the mixture forms a thick, paste-like dough. It should be firm enough to handle without being overly sticky, allowing you to form it into small mounds or balls.
Shape and Roll Your Amaretti Dough
Once your dough is ready, it’s time to shape the cookies. Scoop small portions of the dough into your hands – roughly the size of a golf ball or a tablespoon. Roll each portion between your palms to form a smooth, round ball. For that signature Amaretti look and extra crispiness, you’ll be rolling the dough balls in two different sugars. First, roll each ball thoroughly in granulated sugar, ensuring it’s fully coated. Then, transfer the granulated-sugar-coated ball and roll it generously in confectioners’ sugar (powdered sugar). This dual coating not only adds sweetness and a beautiful presentation but also contributes to the delightful crackled surface once baked.
Bake to Golden Perfection
Arrange the sugar-coated Amaretti biscuits on your prepared baking sheets, lined with silicone mats or parchment paper. Make sure to space them about 1 inch apart to allow for proper air circulation during baking. Before baking, lightly press the top of each cookie with the palm of your hand. This gentle flattening helps achieve the classic round, slightly domed shape and encourages the development of those characteristic delicate cracks on the tops and sides of the cookies.
Bake the biscuits in a preheated oven at 325˚F (160˚C) for 20 to 25 minutes. The cookies are done when the cracks on their surface no longer appear wet, and the edges are lightly golden. It’s important to remember that the cookies will still be quite soft when they first come out of the oven. This is completely normal! Resist the urge to move them immediately. Allow the Amaretti to cool completely on the baking sheet. As they cool, they will firm up, and their edges will develop that wonderful, irresistible crispiness.
Expert Tips and Tricks for Perfect Amaretti
Achieving bakery-quality Amaretti is simple with a few insider tips:
- Room Temperature Egg Whites: For the best volume and stability, always use egg whites that are at room temperature. They whip up faster and achieve stiffer peaks compared to cold egg whites.
- Is the batter too sticky? If you find the cookie dough excessively sticky and difficult to form into neat balls, don’t fret. This can sometimes happen due to humidity in your environment. Simply add a tablespoon or two of extra almond flour to the dough, mixing gently, until it reaches a more manageable, less sticky consistency.
- Let Them Cool Completely: Patience is a virtue, especially with Amaretti. When the cookies first emerge from the oven, they will be very delicate and soft. It is absolutely crucial to allow them to cool completely on the baking sheet. This cooling period is when they firm up and develop their characteristic crispy edges while maintaining that delightful chewy center.
- Add Lemon Zest for Brightness: For an extra layer of fragrant citrus and a brighter flavor profile, consider adding 1 teaspoon of finely grated lemon zest to the dough along with the extracts and lemon juice. The zest will subtly enhance the overall taste without overpowering the almond.
- Avoid Overmixing: When folding the almond flour mixture into the egg whites, be gentle and stop mixing as soon as the ingredients are just combined. Overmixing will deflate the egg whites, leading to denser, less chewy cookies.
- Proper Storage: Once cooled, store your Amaretti in an airtight container to preserve their texture. Exposure to air can make them go stale or too hard.
More tasty cookies to try out: Italian Rainbow Cookies | Meringue Lemon Curd Cookies | Chocolate Shortbread | Snowball Cookies
Are Amaretti Biscuits Naturally Gluten-Free?
Yes, one of the many wonderful qualities of traditional Amaretti biscuits is that they are naturally gluten-free! This recipe exclusively uses blanched almond flour, which is a gluten-free alternative to wheat flour. Unlike many other cookie recipes that rely on gluten-containing flours for structure, Amaretti derive their texture from whipped egg whites and finely ground almonds. This makes them a fantastic choice for individuals with celiac disease or gluten sensitivities, as well as anyone looking to reduce their gluten intake without sacrificing flavor or quality. Always double-check your almond flour packaging to ensure it’s certified gluten-free, especially if cross-contamination is a concern for severe allergies.
How Long Do Amaretti Cookies Stay Fresh?
These delightful Amaretti cookies boast a good shelf life, making them excellent for gifting or preparing ahead of time. Once completely cooled, this amaretti recipe will stay fresh and delicious for up to 2 weeks when stored in an airtight container or a resealable bag at room temperature. For optimal crispness on the exterior, ensure the container is truly airtight. If you need to store them for a longer period, Amaretti cookies also freeze beautifully! Place the cooled cookies in a single layer on a baking sheet to flash freeze for about an hour, then transfer them to a freezer-safe airtight container or heavy-duty freezer bag. They can be frozen for up to 2 months without losing their quality. Simply thaw them at room temperature when you’re ready to enjoy.
Can Amaretti Biscuits Be Made Vegan?
Traditional Amaretti biscuits, including this recipe, are not vegan because they contain egg whites. Egg whites are a foundational ingredient that provides the necessary structure and airy texture unique to Amaretti. While there are some creative vegan baking substitutions available for egg whites (such as aquafaba, the liquid from a can of chickpeas), directly substituting them in a traditional Amaretti recipe can significantly alter the texture and consistency. If you are seeking a vegan almond cookie, you would likely need to look for a specifically formulated vegan Amaretti recipe that accounts for these ingredient differences.
Almond Flour vs. Almond Meal: Which is Best for Amaretti?
When it comes to baking Amaretti, the choice between almond flour and almond meal makes a significant difference in the final product’s texture. For this recipe, we strongly recommend **blanched almond flour**.
- Almond Flour: This is made from blanched almonds, meaning the almonds have had their skins removed before being finely ground. The result is a much finer, lighter, and more uniform texture. Using blanched almond flour yields the ideal chewy and soft interior for Amaretti, with a delicate crumb that melts in your mouth. It also contributes to the lighter color of the cookies.
- Almond Meal: In contrast, almond meal is typically made from unblanched almonds, retaining their skins, and is ground more coarsely. While it can still be used in baking, using almond meal in Amaretti will result in a denser, grainier cookie with a less refined texture. The presence of the almond skins can also slightly alter the flavor and appearance.
For the authentic taste and texture of traditional Amaretti biscuits, blanched almond flour is undoubtedly the superior choice, ensuring that delicate chewiness and crisp exterior that makes these cookies so special.
Need some inspiration for cookies? Check out my cookie recipes page!
Delicious Pairings: What to Serve with Amaretti Biscuits
Amaretti biscuits are incredibly versatile and can be enjoyed in numerous ways. Whether you prefer them warm from the oven or cooled to room temperature, their unique flavor and texture make them a delightful accompaniment to various beverages and desserts.
- Coffee or Tea: Following my grandfather’s lead, a classic pairing is with a rich cup of espresso or strong coffee. The robust flavors of coffee beautifully complement the sweet almond notes of the Amaretti. They’re equally delightful with a steaming cup of your favorite tea, offering a moment of serene indulgence.
- Hot Chocolate: For a cozy treat, serve Amaretti alongside a decadent slow cooker hot chocolate. The warmth and creaminess of the chocolate provide a comforting contrast to the crispy-chewy cookie.
- Dessert Wine: For an adult pairing, Amaretti are traditionally served with sweet Italian dessert wines like Vin Santo or Moscato d’Asti. The wine’s sweetness and fruit notes enhance the almond flavor, creating an elegant after-dinner treat.
- Crumbled Topping: Get creative by crushing Amaretti and using them as a topping for ice cream, panna cotta, tiramisu, or fruit tarts. Their texture and flavor add an exciting dimension to any dessert.
- Christmas Cookie Boxes: These cookies are a perfect addition to a Christmas cookie box. Their sturdy nature means they travel well and don’t get easily squished, ensuring they arrive intact and delicious, making them a wonderful homemade gift.
- Simple Pleasure: Sometimes, the best way to enjoy Amaretti is simply on their own, savoring each bite of their unique texture and almondy goodness.
Storage Solutions for Your Amaretti
Proper storage is key to maintaining the delicious texture and flavor of your homemade Amaretti biscuits. Here’s how to keep them fresh:
Store at Room Temperature: Once your Amaretti have completely cooled, place them in an airtight container. They will remain fresh and delightful for up to 2 weeks at room temperature. Make sure the container is truly sealed to prevent them from drying out or becoming too soft.
Freezing for Longer Storage: If you’ve baked a large batch or want to prepare them well in advance, Amaretti freeze beautifully. Arrange the completely cooled cookies in a single layer on a baking sheet and flash freeze them for about an hour. This prevents them from sticking together. Once firm, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 2 months.
Thawing Instructions: When you’re ready to enjoy your frozen Amaretti, simply remove them from the freezer and let them thaw at room temperature. They will quickly return to their original delicious state.
More Authentic Italian Recipes to Explore
If you’ve fallen in love with these Amaretti biscuits and are eager to explore more Italian culinary delights, here are a few other fantastic recipes to add to your repertoire:
- This spicy lasagna dip is a crowd-pleasing appetizer, bursting with savory Italian sausage, sweet roasted tomatoes, aromatic fresh herbs, and layers of gooey, melted cheese. It’s an unforgettable starter for any gathering.
- For a wholesome and flavorful weeknight meal, these Italian stuffed peppers are a go-to choice. They offer a healthier twist on classic Italian comfort food, packed with savory fillings and baked to perfection.
- Craving a hearty Italian sandwich? You absolutely must try this grilled tomato Italian grinder sandwich. It’s generously layered with tender grilled tomatoes, fragrant pesto, a medley of Italian meats, and luscious mozzarella cheese, making for an incredibly satisfying bite.
I genuinely hope you enjoy making and savoring these traditional Amaretti biscuits as much as I do. If you try out this recipe, please consider giving it a star rating on the recipe card below and/or leaving a comment! Your feedback means the world to me, and I always make an effort to respond to every single comment and question. It’s incredibly rewarding to hear about your baking experiences.
And of course, feel free to drop any questions you might have about the recipe in the comments section below – I’m here to help!
Also, don’t forget to tag me on Instagram, Facebook, or Pinterest if you decide to share your creations! Seeing these recipes come to life in your kitchens is truly my favorite part of what I do, and it brings me immense joy to see your photos. Thank you for making my work so fulfilling!
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Amaretti Biscuits Recipe Card
Recommended Equipment
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Stand Mixer
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Fine Mesh Strainers
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Silicone Baking Mats
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Half Sheet Pan
Ingredients List
- 5 cups blanched almond flour
- 1 1/2 cup granulated sugar + more for rolling
- Pinch of fine kosher salt
- 5 large egg whites
- 1 tsp pure almond extract
- 1/2 tsp pure vanilla extract
- 1/4 tsp fresh lemon juice
- Confectioners’ sugar for rolling
Baking Instructions
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Preheat your oven to 325˚F (160˚C). Line two large baking sheets with silicone mats or parchment paper. Set them aside for later use.
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In a clean stand mixer bowl fitted with the whisk attachment, combine the egg whites and a pinch of salt. Beat on high speed until the egg whites form stiff, glossy peaks. This indicates they are properly aerated. Set aside.
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In a separate medium bowl, sift together the blanched almond flour and 1 1/2 cups of granulated sugar. Sifting ensures no lumps and an even distribution.
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Gently fold one-third of the sifted almond flour mixture into the whipped egg whites using a spatula. Be careful not to deflate the meringue. Next, add the vanilla extract, almond extract, and fresh lemon juice, folding gently until just combined.
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Continue by folding in the second third of the almond flour mixture, mixing until just combined. Then, add the final third, folding until the dough forms a thick, manageable paste. It should not be overly sticky.
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Take small portions of the dough into your hands and roll them into smooth balls. First, roll each ball generously in granulated sugar, ensuring a full coating. Then, roll each sugar-coated ball again in confectioners’ sugar for that signature crackled finish.
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Place the rolled cookies on the prepared baking sheets, spacing them about 1 inch apart. Lightly press the top of each cookie with the palm of your hand. This helps to shape them and encourages the beautiful cracks to form during baking.
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Bake for 20-25 minutes. The cookies are ready when the cracks on top no longer appear wet, and the edges are lightly golden. Remember, they will still be quite soft upon removal from the oven. Allow them to cool completely on the baking sheet to firm up and develop their delightful crispy edges.