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.
How to make Chewy Amaretti:
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.
Tips for making Chewy Amaretti:
- 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 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.
- 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 holiday cookies!
- Classic Almond Biscotti with Variations
- Italian Lemon Glazed Cookies
- Pistachio Amaretti
- Italian Nut and Jam Rolled Cookies
- Chocolate Espresso Amaretti
- Tetù (Sicilian Chocolate Spice Cookies)
- Italian Pizzelle 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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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!
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!