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 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.
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:
The main ingredient, of course, is almond flour, which does not come cheap but is worth the splurge.
Beat the sugar and an egg together in a bowl. Next, add the flavorings: 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.
Stir the 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 like to top mine with almonds or maraschino cherries for a festive appearance, but you can also leave them plain.
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 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.
- 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 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!
Here are a few other favorite holiday cookies!
- Classic Almond Biscotti with Variations
- Italian Lemon Glazed Cookies
- Pistachio Amaretti
- Chocolate Espresso Amaretti
- Tetù (Sicilian Chocolate Spice Cookies)
- Italian Orange Juice Cookies
- 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
- 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.
- 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.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.