One of the most popular 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 Italian almond 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, (amaretti morbidi as they are called in Italian), are soft and chewy on the inside. They are a one-bowl cookie recipe and take only minutes to prepare!
Can ground almonds be used in place of almond flour for making chewy amaretti?
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.
Chewy Amaretti Ingredient List
- Almond flour: finely ground blanched almonds, can be purchased or homemade.
- Granulated sugar
- Egg: one large
- Amaretto extract: I also experimented with Amaretto liqueur, however I prefer the flavor with the extract instead.
- Almond extract: to further elevate the almond flavor.
- All-purpose flour
- Baking powder
- Powdered sugar
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Chewy Amaretti Cookies
- Beat the sugar and egg together in a bowl.
- Next, add the flavorings: amaretto extract and almond extract.
- Add the almond flour, all-purpose flour and baking powder into the sugar/egg mixture.
- Sitr the ingredients together to make a sticky but firm dough.
- Roll the dough into little balls and dredge in powdered sugar. Place on a baking sheet.
- Top the amaretti with almonds or maraschino cherries for a festive appearance (as my mom does!), or leave them as is.
- 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 FAQs
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. The first few times I tried making amaretti, I 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.
-Store at room temperature, well wrapped, for 4-5 days for the best texture.
-Amaretti may be frozen in an airtight container or freezer bag for up to 3 months.
If you tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
More favorite Italian cookie recipes!
Chewy Amaretti Recipe
Ingredients
- 1 large egg
- ½ cup granulated sugar
- 2 teaspoon Amaretto extract
- ½ teaspoon almond extract
- 1 ¾ cups almond flour
- 2 tbsp. all-purpose flour
- ¼ teaspoon 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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William
Great recipe! I have never baked anything outside of a box cake and these came out great. I made a lot of them. Made the regular version with almond extract, and some with Fiori di Sicila and orange zest and another batch with rum and pineapple flavor. I liked the almond flavored as that's is what I grew up with, but all were great. My friends liked the Rum Pineapple. They are not Italian so they don't know any better.
Nadia
Hi William, so glad to hear the cookies turned out to your liking. Indeed they are quite simple to prepare and love your addition of Fiori di Sicilia, great variations that I must try as well. And it's ok, I'm ok when one makes a recipe their own, even if it is not entirely traditional. Thank you for your comment!