One of the most popular of all Italian cookies, these Chewy Amaretti or Italian Almond cookies have a crisp exterior and amazing chewy texture on the inside! This classic cookie takes minutes to prepare!
Christmas is just around the corner and if you’re looking for one more cookie recipe to fill up your cookie tray, these Chewy Amaretti are the perfect choice!
I never truly appreciated these cookies until I finally learned to make them myself. I’ve tried tons of bakery bought amaretti throughout the years. But now that I’ve made my own, I definitely never need to buy any again.
These amaretti are soft and chewy on the inside, amaretti morbidi as they are called in Italian, and take only minutes to prepare!
Can ground almonds be used in place of almond flour?
I used almond flour made with blanched almonds which can be purchased here. However, you can substitute finely ground blanched whole almonds instead. You may also use almonds which are not blanched (that is with the skin still on), this will simply result in amaretti that have a darker color due to the skins.
Can amaretti cookies be frozen?
Yes, my mother makes large batches and freezes them all the time! This is particularly useful during the holidays if you want to prepare several batches in advance.
Place completely cooled amaretti in an airtight container or in well sealed freezer bags. Take them out the night before serving and let defrost at room temperature in an airtight container. I would not freeze them for more than 3 months.
The following are step by step instructions to guide you through the recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions:
Beat sugar and an egg together in a bowl.
Next, add the flavorings: amaretto extract and a bit of almond extract. Most amaretti recipes don’t add any almond extract but I feel it really heightens the almond flavor. I also experimented with Amaretto liqueur, however I preferred the flavor with the extract instead.
Stir in almond flour, all-purpose flour and baking powder into the sugar/egg mixture to make a sticky but firm dough.
Roll the dough into little balls and dredge in powdered sugar. This is what gives them their crackled appearance when baked.
I top mine with almonds or maraschino cherries for a festive appearance (as my mom does!), but you can also leave them plain.
Place on a parchment covered baking sheet.
Bake in a 350 degrees F preheated oven for about 15 minutes, until lightly browned underneath and golden and crackly on top. Let cool before serving.
Recipe Notes
Substitutions and Variations:
- Almond flour may be substituted with finely ground blanched almonds.
- If you don’t have access to amaretto extract, you may substitute with Amaretto liqueur. Use from 1-2 tablespoons as the amaretto extract is more concentrated. You may also have to add a bit more almond flour in order to achieve a firmer dough.
Tips:
- The key to getting a cookie with a crisp exterior and chewy interior is the perfect dough texture. I tried numerous times and got flat and crispy cookies. Apparently my dough was too soft. With these cookies a firm dough results in a cookie that retains its shape and remains chewy on the inside.
- Please note that the baking time may vary according to your oven. I suggest you begin checking your cookies after 12 minutes of baking. They are ready when lightly browned underneath and golden and crackly on the top.
Storage:
- Amaretti may be frozen in an airtight container or freezer bag for up to 3 months.
These cookies are perfect any time of the year, not just the holidays. Give them a try and let me know how much you enjoyed them by rating this recipe in the recipe card below. Feel free to Pin this recipe for later.
Happy holidays dear readers and lots of health and happiness for the New Year!
Here are a few other favorite Italian cookie recipes!
- Classic Almond Biscotti with Variations
- Easy Anise Biscotti Recipe
- Cuccidati – Sicilian Fig Cookies
- Chocolate Pizzelle
- Biscotti di San Martino
- 3-Ingredient Hazelnut Cookies
- Italian Lemon Glazed Cookies
- Pistachio Amaretti
- Italian Nut and Jam Rolled Cookies
- Chocolate Espresso Amaretti
- Biscotti Regina
- Tetù (Sicilian Chocolate Spice Cookies)
- Italian Pizzelle Cookies
- Raspberry Almond Thumbprint Cookies
- Italian Orange Juice Cookies
- Genovesi Ericine – Sicilian Pastry Recipe
Ingredients
- 1 large egg
- 1/2 cup granulated sugar
- 2 tsp Amaretto extract
- 1/2 tsp almond extract
- 1 3/4 cups almond flour
- 2 tbsp. all-purpose flour
- 1/4 tsp baking powder
- 2tbsp. powdered sugar for dredging
- almonds or maraschino cherries for topping optional
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, beat the egg and sugar. Stir in the Amaretto and almond extracts.
- Add the almond flour and stir until combined. Stir in the flour and baking powder until a firm dough is formed.
- Shape scant tablespoonfuls of dough into a ball. Lightly dredge in the powdered sugar, shaking off excess sugar. Place on baking sheet and top with an almond or maraschino cherry, if desired. Continue with remaining dough.
- Bake for approximately 15 minutes until lightly browned underneath and the tops of the cookies are crackled. Cool on a rack before serving.
Notes
- Almond flour may be substituted with finely ground blanched almonds.
- If you don't have access to amaretto extract, you may substitute with Amaretto liqueur. Use from 1-2 tablespoons as the amaretto extract is more concentrated. You may also have to add a bit more almond flour in order to achieve a firmer dough.
- The key to getting a cookie with a crisp exterior and chewy interior is the correct dough texture. I tried numerous times and got flat and crispy cookies. Apparently my dough was too soft. With these cookies a firm dough results in a cookie that retains its shape and remains chewy on the inside.
- Please note that the baking time may vary according to your oven. I suggest you begin checking your cookies after 12 minutes of baking. They are ready when lightly browned underneath and golden and crackly on the top.
- Amaretti may be frozen in an airtight container or freezer bag for up to 3 months.
- Please note that the nutritional information provided is approximate and may vary according to exact ingredients used.
Nutrition
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I have been making this recipe for the past 4 years so I thought it was time to leave a review. I always make them with cherries and they turn out fantastic. Pay attention to the dough; add more almond flour if too sticky. If using maraschino cherries, I like to set the cherries out on paper towels to dry so that their “juice” does not impact the cookie texture. Thanks for a great recipe.
Hi Allison, I’m thrilled to hear you enjoy my mom’s amaretti recipe! Thank you for sharing your tips and for taking the time to comment!
Followed this recipe EXACTLY and ended up with cookies that when cooled were not unlike ‘rocks’!
I studied MANY recipes but with some skepticism decided upon this one. For me, this was a waste of time and ingredients.
Hello, I’m so sorry to hear this. Was there a step you had difficulty with that I can help with? It sounds like perhaps they baked a little too long. Unfortunately each oven is different and sometimes the baking time may vary a little bit. I take mine out when they’re lightly browned underneath and once cooled I keep them well sealed to keep them chewy. I have received a lot of positive feedback about this recipe from several readers so I’m sorry to hear it didn’t work out for you.
Hello Nadia,
Thank you so much for bringing up your excellent recipe on my screen again!
No need to look for it and it just got me going right there and then. They came out beautifully as usual in a very short amount of time. I usually bake cookies on a double baking pan, as I like them very pale. So for yours, when the bottom is slightly coloured,I find that they are perfectly done.I also make 25 balls, and have one ball in a separate tart pan, which I can slide out to check without fully opening the stove. Sorry that your previous reader was disappointed with the results, because they always turn out perfect for me, without fuss. Thanks again,Nadia, HappyHolidays and best for 2023.
Hi I made these cookies today for Christmas and they are a keeper, they are easy to make and so tasty and wonderful. I highly recommend making these if you love Amaretti that are soft and tasty you will love these. Thank you for sharing such a great recipes
Hi Joanna thank you very much for your kind feedback. So glad you enjoyed them and happy holidays to you!
So easy and the cookies are delicous. Followed the recipe almost exactly as written but used Amaretto liqueur in place of the extract. My two Italian neighbours taste tested the cookies and wanted the recipe !! Will definitely make again and again. Thank you.
Hi Vickie you can definitely make these cookies with the liqueur if you prefer, so glad you enjoyed them. Feel free to share the recipe! All the best to you!
These are delicious cookies and so easy to make. I quadrupled the recipe to add to my cookie trays. Thank you!
Hello LeeAnn, I’m so glad to hear you enjoyed them! And since they’re so quick to make, it’s easy to make several batches. Thanks for your comment!
What is the best almond flour to use or almond meal?
Hello Mima, both can be used however I prefer the finer texture of almond flour for this recipe. The almond meal will be more course and more dense, in my opinion. Hope you enjoy them!
I love amaretto cookies but never tried making my own until yesterday. They were very easy to make and tasted just like the ones I bought in our local Italian bakeries.The almond flour was so easy to work with and the prep time was quick. I hate to say this but I taste tested close to 20 cookies just to make sure that they came out exactly as I wanted. I will be making another double batch for a cookie tray tomorrow and this will be a go to recipe from now on. Thank you so much for making cookie baking so easy.
Hi Daria, I’m thrilled to hear you enjoyed my mom’s easy recipe. Just like you, whenever I make them I need to sample several just to make sure they turned out good! Good thing is that you can make another batch in no time. Thank you for taking the time to give me your feedback, all the best to you!
The recipe looks delicious. What brand of amaretto extract do you recommend?, There seems to be a lot of variability in quality on Amazon. Happy Holidays Thank you
Hello Lynne, there are so many varieties out there and it also depends where you live. For example, the bottle I have is from a local company here in Canada. However, at the very end of my recipe post I did link to an extract on Amazon from Olive Nation that has very good reviews. If you don’t find any locally you can always try that link. Hope this helps!
Thank you Nadia. I made 2 batches of your wonderful recipe last night with a less than wonderful bottle of imitation amaretto extract. The cookies were still delicious. I topped with Italian maraschino cherries. Next time I will definitely splurge and use Olive Nation amaretto extract. I can only image me how divine the cookies will be. This recipe deserves the finest ingredients!
Hi again Lynne, I’m so glad you enjoyed them. Yes I agree, such a simple recipe requires the best ingredients. Actually all recipes require top quality ingredients in my opinion! Thank again and happy holidays to you!
Hi Nadia
I made the cookies for my brother in law who only uses gluten free meals. I made about 2 doz and mailed to the US recently. My sister said he finished in 3 days. They are very tasty and chewy. She asked for the recipe which I shared with her. She told me her batch came out good also. Today I am making a batch because I am craving for some. Thank you for sharing your recipe. Love it.
Hi Daphne, glad to hear they shipped well! They are in fact so easy to make and it’s the perfect recipe for doubling or tripling. Thanks for your kind feedback!
What did you use instead of the All-purpose Flour for the Gluten-free Cookies?
Hi Monique, I would simply omit it as the amount is quite small it should not make much of a difference. You may, however, have to add a bit more almond flour just to be sure to get the right consistency. You’re looking for a dough that’s slightly sticky but firm enough to roll into balls that hold their shape. Hope this helps!
Hi,Nadia.Could you kindly give the sugar and almond flour
measures in grams? Thank you .
Odile
Hello Odile, I’ve added a feature that allows you to get the measurements in grams. Take a look at the end of the ingredient list in the recipe card it says “US Customary-Metric”. Just click on metric to get the conversions. Hope this helps and thanks for your question!
Hi Nadia, I did not pay attention to this very efficient feature that you have at the end of the recipe, converting measurements in grams.So sorry about my oversight.Wow, really nice setup tho.
Thank you for answering my question so promptly.
I am getting ready to have a pleasant moment making these amaretti cookies that I anticipate will be absolutely amazing.Will get back in touch.Best.
Hi Odile no worries, this feature is easy to miss! I hope you enjoy them!
Nadia,
I hadn’t noticed this feature either. Thank you! Very helpful and efficient.
Hello Gabriella, so glad you find this feature helpful. Thanks!
hi Nadia,
Good to hear that the recipe can easily be doubled.
Then, could the cookies be frozen *unbaked*, or maybe not…
Many thanks for a great recipe.
Hi Odile, I must admit I have never frozen them unbaked before although I have read that it is possible. If you do attempt it please let me know how they turn out!
Do you think these would turn out with monk fruit/erythriol sub?
This is a very good question but unfortunately this is not something I have ever tried before. Perhaps another reader might chime in with their opinion?
Stephanie, IMO, in that case, the cookies should not be called AMARETTI, which refers to almonds, and more specifically to BITTER ALMONDS. By all means do try some baking with the ingredients you suggest, just call the cookies a different name. Have fun. As for Nadia, I am still very happy with her recipe, which is fine-tuned to perfection. Thanks again, Nadia for sharing in a clear way.
Thank you Odile for your kind words! I practiced my mom’s recipe over and over again to get it just right. All the best!
Nadia, beautiful woman… I fully appreciate that you fine-tuned your recipe to how it is stated: for assurance of success… if one follows it.It is also interesting to see folks get inspired by it, altho not to follow the given recipe, but to change it 100 per cent.for whatever they hope to achieve… If folks, young and all, get motivated to start baking anything at all…it is good ,yes? Happy baking and happy holidays.
Thank you Odile, you’re too kind!
Hi, I am wondering if can use a sugar substitute like Stevia for this recipe? If yes would it be 1:1? Thank you
Hi Anna, that would be the same as I replied to you regarding the chocolate espresso amaretti cookies. Hope it is helpful!
Hi Nadia,
I have ground almonds in my pantry, can I use this in place of almond flour?
Thanks
Grace
Ground almonds work fine! Enjoy!
I made 5 batches of these over Christmas some as gifts and others served up with coffee to visitors. They are simple to make and absolutely delicious!
Hi Anna, wow you have outdone me! However, these cookies are so easy to make I can imagine how you whipped out 5 batches in no time. So glad to hear you enjoyed them and happy new year to you!