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!
Christmas is literally 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.
How to make Chewy Amaretti:
The main ingredient, of course, is almond flour, which does not come cheap but is worth the splurge.
Sugar and an egg are beaten together in a bowl. Next, the flavorings are added: amaretto extract and a bit of almond extract. Most Amaretti recipes I’ve seen 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.
The sugar/egg mixture is then mixed with almond flour to which a bit of flour and baking powder is added. Roll the dough into little balls which are lightly dredged in powdered sugar. This is what gives them their crackled appearance when baked. I like to top mine with almonds or maraschino cherries for a festive appearance, but you can also leave them plain.
Check out my step by step video on making Chewy Amaretti!
Tips for making Chewy Amaretti:
- 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 right dough texture. I tried numerous times and got flat and crispy cookies. Apparently my dough was too soft. With these cookies a harder dough results in a cookie that retains its shape and remains chewy inside.
Here are a few other favorite holiday cookies!
Classic Almond Biscotti with Variations
These cookies are perfect any time of the year, not just the holidays. Give them a try and don’t forget to send me a photo of your Chewy Amaretti or tag me with @mangiabedda or #mangiabedda on Facebook or Instagram.
Happy holidays dear readers and lots of health and happiness for the New Year!
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
- powdered sugar for dredging
- almonds or maraschino cherries for topping if desired
Instructions
- Preheat oven to 350F and prepare 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 heaping teaspoonfuls 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 18-20 minutes until golden and the tops of the cookies are crackled. Cool on a rack.
Notes
- 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 right dough texture. I tried numerous times and got flat and crispy cookies. Apparently my dough was too soft. With these cookies a harder dough results in a cookie that retains its shape and remains chewy inside.
- Please note that the nutritional information provided is approximate and may vary according to exact ingredients used.
Nutrition
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Hi! I was very much interested in your recipe here, and followed it as best I could.My first try resulted in cookies that were very dense and did not bloom, could not really break them in half, only with a knife but very tasty..Second try, I used different almond flour and the full amount of liquids,result was even harder cookies.. Still very tasty but not something I would put out for tea.. Any helpful suggestion orexplanation is most welcome, because I would like to succeed..Thanks very much.
Hello cookie monster, it’s hard to say what went wrong. However, I do recall in my first attempts to make the cookies I failed because my dough was too soft. When I made my dough more firm, that is firm enough to roll into balls without the dough being too sticky, the cookies turned out perfect. Also, since not ovens are the same, I’m wondering if perhaps you need to turn yours down to 325F and perhaps bake them a little less. Please let me know if any of these tips work out for you. Good luck!
Hello cookie monster , a common mistake when baking is to use baking soda in place of baking powder.
I made 2 of these batches last night and they turned out perfect with a couple of changes. Instead of the almond flour , I used finely ground almonds. I like colour so opted for the “natural” almonds instead of the blanched ones. I also eliminated the flour completely. Finally, I cooked these for only 13 minutes instead. The taste and consistency was wonderful…Simple to make and super fast
Hello Fatima, great idea I’m glad they turned out to your liking. Thanks for sharing with me!
Sorry, I should have paid better attention to the recipe. I see now that it’s a whole egg and not just egg white. Going to make these tomorrow.
No problem, I’m happy to be of help!
Can’t wait to make these. I do have a question though. How much do you beat the egg white and sugar? Until just combined or until stiff?
can this recipe be doubled or tripled?
Hello Angela, it most definitely can. In fact, when my mom makes these cookies she sometimes even quadruples it. Enjoy and thanks for stopping by my blog!
Just made these and my taste buds are dancing the tarantella. Being of Italian decent , I simply love to cook and bake. The only thing I did different is that I lowered the cooking time to 13 minutes. I have a convection oven and the fan is always on. They came out perfect!!!!
Thank you for sharing this recipe. I will be looking forward to many more .
Hi Anna, I love that line “dancing the tarantella”! Of course each oven is different so I can understand that you had to adjust the baking time. I’m so glad you enjoyed them and for taking the time to share this with me. Thanks again!
I used to make these many many years ago but your recipe looks easier .. question … can food colour be added?
Hi Cristina, I have never tried doing that myself, however I’m sure you can add a bit of food coloring to the dough without affecting the texture. Let me know how they turn out!
Just finished my second batch of these delicious amaretti. I tweaked your recipe, adding a few extra drops of Amaretto and almond extracts. Also let the dough rest in the fridge for about 30 minutes. The texture was sticky to work with. First batch rolled in icing sugar; delicious, crunchy and then chewy. Forgot to towel dry the maraschino cherries, and yes, they bled giving the cookies a pretty pinkish colour.
Second batch, were perfect. Did half with cherry and half with whole almonds.
Also used icing sugar on my hands to roll into balls and dipped them in sugar.
One of the most simple I have discovered, made, and approved! Thank you.
Hi Marianna, so glad you personalized the recipe to make it your own! It is indeed a very simple recipe. Thanks for your comment!
Yum I’m going to make them tomorrow thank you so much for sharing I couldn’t find my mums recipe..
You’re very welcome Mary, I hope you enjoy them!
What is the difference between amaretto extract and almond extract?
Hi Donna, Amaretto is a liqueur and so the amaretto extract is derived from that liqueur while almond extract is quite simply from almonds. Hope this helps! Thanks for stopping by my blog!
My cookies turned out dry. Cooked for 19 minutes.
Hi Domenica, I’m sorry to hear your cookies didn’t turn out as you expected. It’s hard to say what went wrong however I do know that baking time may vary from one oven to another. Perhaps in your oven they need to bake for less time.
What is icing sugar
Powdered sugar or confectioners sugar. Hope this helps!
Can you freeze these cookies. I would love to pre make them for the holidays.
Hi Mary, yes you definitely can. My mother freezes them all the time. Thanks for you question!
Where do you fine amaretto extract?
Good morning Maureen, I usually purchase my amaretto extract at a local Italian grocery store. It is always right next to the other extracts such as vanilla, lemon, and others. You can also substitute Amaretto liqueur, I would use about 1 tbsp since it is not as concentrated as the extract. Hope this helps and thanks for stopping by my blog!
Top notch, my Italian wife loved them, thanks! My recommendations: Dry cherries with paper towel before putting on cookie and grease cookie sheet
Hi Tom, so glad your wife loved them. Dabbing the cherries dry on a paper towel is indeed a great idea. I’m just wondering, did you use parchment paper on your cookie sheet? I did so and they did not stick. If you don’t use parchment I can see that it would be a good idea to grease the pan first. Thanks so much for your feedback, it is truly appreciated!
I love Amaretti cookies and these look so perfect! Hopefully I’ll get to try your version soon Nadia…they would make a lovely addition to my cookie platter!
Thanks Marisa! I know that your cookie platter already looks amazing ????
Beautiful thank you for sharing
You’re welcome Rosa! Thanks for stopping by!
Hi! Do you happen to have a recipe for sussumelle?
Hi Sabrina, unfortunately not. Can you describe them to me? Are they a Sicilian specialty? Thanks!