Easy Amaretti Cookies Recipe (Amaretti Morbidi)

Simply put, this Amaretti cookie recipe will become a holiday staple in your home. Not only are they quick and easy to make, but they are also very delicious. Make a double recipe of these almond cookies and tuck some into gift bags to give this holiday.

Like you, we have a long list of cookies that we will bake each November and December. Spicy, Chewy Molasses Cookies, crispy Ginger Cookies, and my Grandma’s Chocolate Cookies are on the ‘must bake’ list and have been for as long as I can remember.

But this year, I am adding a new one. It’s a big plus that I can bake two dozen of these easy, soft Amaretti Cookies, start to finish, in under an hour. And, not for nothing, these delightful Italian cookies will please the marzipan lovers in your world. A bonus is that you can make up a big batch of dough and freeze it until needed.

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But these chewy almond cookies are also the perfect combination of chewy on the inside and a slight crunch on the outside. That combination is the perfect recipe and a sure winner in my well-honed cookie analysis.

And then, there is the lovely almond flavor! And, not for nothing, these Italian Amaretti cookies are gluten-free, making them perfect for those who need to avoid gluten.

Amaretti History

While there are different versions of the origins of Amaretti (plural of Amaretto) during the Renaissance period, we do know that the Lazzaroni family has been making amaretti biscuits since 1719. They also own the ‘amaretti archive’ housed in a 14th-century Franciscan church in Saronno, Lombardy, Italy. The original recipe, and those currently baked in Italy, used bitter almonds for the flavor. Bitter almonds, produced from apricot kernels, are not available in the U.S., so we used almond extract.

Not being particularly fragile, these Italian cookies are also perfect for gifting and shipping. If you plan on giving these cookies as gifts, pop over to access a variety of printable iron-on labels for these gift bags.

I mean, how much goodness can one little cookie hold?

Enjoy one of these simple yet delicious Amaretti cookies with your next cup of tea or coffee. In Italy, these little almond cookies are also served with a sweet dessert wine after dinner.

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If you like your little almond cookies, you might also enjoy the French version…macarons. This is the tried and true recipe (plus 14 tips) for basic French Macarons that never fails me. And if it is almonds you are pining for, almonds figure heavily into this Financier Pastry for heavenly little cakes.

my kitchen workhorse

• 7-quart capacity
• 10 speeds range from very slow stirring to very high beating.
• Makes up to 14 dozen cookies or 8 lb. of dough.
•  Works with all KitchenAid attachments.

KitchenAid Pro Line Stand Mixer, 7-Qt.

Amaretti Cookies (Amaretti Morbidi)

Lynn

These easy Amaretti Cookies are perfect for holiday baking and gifting. Deliciously chewy with a crisp exterior, they are a must-try Italian cookie recipe.

4.39 from 44 votes

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Cook Mode

Prep Time 15 minutes mins

Cook Time 17 minutes mins

Total Time 32 minutes mins

Course Baking Recipes + Tips

Cuisine Italian

Servings 42

Calories 49 kcal

Equipment

• MMmat Silicone Baking Mats – Best German Silicone – Macaron Baking Mat – Set of 3
• OXO Good Grips Small Cookie Scoop

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups almond meal or almond flour
• 2/3 cup granulated sugar
• 1/2 cup confectioner's sugar or icing sugar
• A pinch of salt
• 3 large egg whites at room temperature
• A pinch of cream of tartar
• 1-1/2 teaspoons almond extract
• 1/2 cup confectioner sugar or icing sugar for coating
• 1/2 cup granulated sugar for coating

Instructions

 

• Preheat oven to 325F°
• Line a double baking sheet with parchment paper or a silicone baking mat (stack one baking sheet on top of another baking sheet)
• Combine the dry ingredients (almond flour, sugars, and salt) in a small bowl. Whisk well to remove any lumps in the sugar or almond flour.
• Beat the egg whites with the cream of tartar until soft peaks form
  
• Add almond flour mixture and almond extract to egg whites
• Use a spatula to combine the ingredients, don't overmix. Just mix until ingredients are incorporated
• Mix powdered and granulated sugars for the coating into a separate bowl
• Form tablespoon-sized balls or use a tablespoon cookie scoop. If you are forming the cookies with your hands, dusting your hands in the sugar will help to keep the dough from sticking.
• Place formed balls in the bowl of the sugars and toss to coat on all sides
• Place balls 1" apart on lined cookie sheets
• Use a glass to press down on balls, just until cracks start to form on the outside.
• Bake for 17 – 18 minutes
• Let amaretti cookies cool for 5 minutes before they are removed to a cooling rack.
• Store at room temperature in an airtight container for up to 1 week.

Notes

While I prefer the crunchy on the outside/chewy on the inside texture of the first 24 hours, these cookies will still be delicious for up to a week. Store them at room temperature, in an air-tight container. If frozen, they will last longer.

Bear in mind that they will become crispier, less chewy as they age.

My preferred way to make the cookies ahead of time is to freeze the dough as you will have freshly baked cookies when needed. In order to freeze the pre-baked Amaretti Cookies, make the dough and form the balls. Then lay the balls on a cookie sheet and cover with plastic wrap. Place the cookie sheet in the freezer until the dough balls are frozen solid. At that point, remove them from the cookie sheet and place them in a plastic bag or container.

When you are ready to bake your almond cookies, remove the desired amount, and place them in the refrigerator overnight until softened. At that point, roll them in the sugar mixture and proceed to bake them as instructed in the recipe.

Nutrition

Serving: 1gCalories: 49kcalCarbohydrates: 11gProtein: 1gFat: 1gSodium: 18mgSugar: 4g

Keyword almond, amaretti, cookie, dessert, recipe

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