Discover the enchanting world of Italian confectionery with these exquisite soft amaretti cookies. Light, airy, and boasting a perfectly balanced almond flavor, these delightful treats are incredibly simple to make. With just seven readily available ingredients, you can bake a batch of these traditional Italian almond cookies in under 30 minutes, bringing a taste of Italy right into your kitchen!

These particular amaretti cookies, known in Italy as amaretti morbidi (which translates to “soft amaretti”), are a true culinary gem. Not only are they naturally gluten-free, making them accessible to a wider audience, but they are also remarkably easy to prepare. Unlike their crispier counterparts, these cookies offer a wonderfully soft and chewy texture on the outside, giving way to a rich, marzipan-like center that simply melts in your mouth. Crafted primarily from almond flour and a generous hint of almond extract, they are an absolute dream come true for anyone who adores the distinctive flavor of almonds. Every bite delivers an authentic taste experience reminiscent of stepping into a traditional Italian bakery.

As the holiday season approaches, these cookies become an essential addition to any festive gathering. Cookie season holds a special significance, and these amaretti morbidi are perfectly suited to grace your holiday cookie platters. Consider creating a delightful nut-based cookie assortment by pairing them with other fantastic recipes like cherry pecan cookies, rich white chocolate macadamia nut cookies, elegant traditional raspberry Linzer cookies, and fragrant pistachio cranberry sablée cookies. These soft amaretti will undoubtedly be a standout favorite, adding a touch of Italian charm to your dessert spread.

Table of Contents

• Why You Will Love These Soft Amaretti Cookies
• Professional Tips for Making Italian Amaretti Cookies
• Ingredients & Substitutions
• Variations
• What is an Amaretti Cookie?
• How to Make Soft Amaretti Cookies
• Chef Lindsey’s Recipe Tip
• Frequently Asked Questions
• Amaretti Cookies Recipe
• Before You Go

Professional Tips for Making Italian Amaretti Cookies

Achieving the perfect soft amaretti cookie texture is easier than you think with these expert tips:

• Don’t Over-Whip the Egg Whites: This is a crucial step for the tender texture of amaretti morbidi. Over-whipping egg whites to stiff peaks will make them much harder to fold gently into the dense almond mixture, causing you to lose precious air and potentially resulting in a tougher cookie. Aim for “soft peaks,” where the egg whites hold their shape but still have a slight curl or droop at the tip when you lift the whisk. While it won’t ruin the cookies completely if you over-whip slightly, hitting the soft peak stage will ensure the lightest, airiest results and make the folding process significantly easier.
• Be Careful Not to Overbake the Cookies: The secret to soft, chewy amaretti lies in precise baking time. Overbaking will dry out the cookies, making them hard and crumbly instead of wonderfully soft and moist. You want them to be just set, with a very light golden-brown color around the edges, especially on the bottom. The centers should still feel soft to the touch. This minimal baking ensures the ideal soft texture and helps them stay fresh and delightful for longer. Keep a close eye on them during the last few minutes of baking!
• Let Your Kitchen Appliances Do the Work: While these cookies can technically be made by hand, leveraging your kitchen gadgets will save you time and effort, ensuring a smoother process. A food processor is excellent for finely combining the dry ingredients, creating a uniform almond flour mixture that’s essential for the cookie’s texture. A stand mixer or a hand mixer is indispensable for whipping the egg whites to perfection without exhausting your arm. Utilizing these tools makes the recipe faster, more efficient, and more enjoyable to prepare.
• Use a Cookie Scoop for Uniformity: The amaretti dough is naturally quite sticky, which can make portioning challenging and messy if done by hand. A cookie scoop is your best friend here! Using a ½-inch (or smallest) cookie scoop will not only make the process much cleaner but will also ensure that each cookie is roughly the same size. Uniform cookies bake evenly, preventing some from being overdone while others are underbaked. This simple tool guarantees consistent, beautifully shaped amaretti every time.

Ingredients & Substitutions

These incredible soft amaretti cookies come together with a handful of simple, yet essential ingredients, each playing a vital role in their delightful texture and flavor:

• Almond Flour: This is the star ingredient and the base of our gluten-free cookie. I highly recommend Bob’s Red Mill almond flour for its consistent fine texture and reliable quality. It’s crucial to use blanched, finely ground almond flour for the best results, as it contributes to the cookie’s delicate crumb and marzipan-like consistency. I do not suggest making your own almond flour for this particular recipe, as homemade flour can vary significantly in moisture content and grind size, which might cause the cookies to spread excessively or alter their texture.
• Granulated Sugar: Beyond simply adding sweetness, granulated sugar plays a crucial role in the structure and texture of these amaretti. It helps create that slightly crisp exterior while keeping the interior soft. It also contributes to the beautiful light golden-brown color as the cookies bake.
• Kosher Salt: A small amount of kosher salt is essential for balancing and enhancing all the other flavors, especially the sweetness and the rich almond notes. It prevents the cookies from tasting one-dimensional.
• Vanilla Extract & Almond Extract: The magical combination of pure vanilla extract and a generous amount of almond extract is what truly defines the signature marzipan-like almond flavor of these Italian cookies. The vanilla adds depth and warmth, complementing the intense, aromatic almond notes to create a complex and irresistible taste profile.
• Egg Whites: Whipped egg whites are the primary binding agent and leavening component in these amaretti. When properly whipped to soft peaks, they incorporate air into the dough, contributing to the cookies’ light and airy texture. You can absolutely use good quality store-bought egg whites from a carton for convenience. Ensure they are at room temperature for optimal whipping.
• Confectioner’s Sugar: Also known as powdered sugar, this is used for rolling the cookie dough balls before baking. The coating serves a dual purpose: it adds a delicate layer of additional sweetness and, perhaps more importantly, helps keep the cookies wonderfully moist and prevents them from drying out, especially during storage. It also creates that beautiful, classic crinkled appearance as they bake.

For precise measurements and quantities, please refer to the comprehensive recipe card below.

Variations

While the classic soft amaretti cookie is perfect as is, there are many delightful ways to customize this recipe and explore new flavor profiles:

• Change the Nut Flour: Don’t be afraid to experiment beyond traditional almond flour! These cookies can be wonderfully versatile with other nut flours. Imagine the rich, earthy notes of hazelnut flour for a Nutella-like twist, the vibrant color and unique taste of pistachio flour, the buttery depth of pecan flour, or even the tropical hint of coconut flour. When swapping nut flours, keep in mind that different nuts have varying oil content and absorbency, so you might need to make slight adjustments to the liquid (egg white) or dry (flour) components to achieve the desired dough consistency.
• Infuse with Additional Flavors: The neutral base of these amaretti makes them an excellent canvas for various flavor additions.
  • Cocoa Powder: For a chocolatey twist, replace a small portion (e.g., 1-2 tablespoons) of the almond flour with unsweetened cocoa powder. This will give the cookies a beautiful dark color and a rich, slightly bitter chocolate flavor that pairs wonderfully with almond.
  • Matcha: Introduce an elegant, earthy note by incorporating a teaspoon or two of high-quality matcha powder into the dry ingredients. This will yield cookies with a delicate green hue and a distinct, sophisticated flavor.
  • Freeze-Dried Fruit: Finely crushed freeze-dried raspberries or strawberries (about 1-2 tablespoons) can be folded into the dough for a burst of fruity tartness and a lovely pink color. Ensure the fruit is truly dry and powdered to avoid adding excess moisture.
  • Mini Chocolate Chips: For a classic indulgence, fold in a small amount of mini chocolate chips just before baking. Remember to adjust the almond flour slightly if adding more dry ingredients to maintain the dough’s balance.
• Add a Touch of Liqueur: For an adult-friendly variation that enhances the Italian feel, incorporate a splash of your favorite liqueur. Before folding in the egg whites, add 1-2 tablespoons of a complementary spirit to the almond flour mixture.
  • Amaretto Liqueur: This is a natural choice, intensifying the almond flavor with its sweet, slightly bitter notes.
  • Grand Marnier or Cointreau: For a bright, citrusy twist that complements the almond beautifully.
  • Frangelico: Adds a delightful hazelnut undertone, creating a more complex nutty flavor.

  The alcohol will largely bake out, leaving behind a wonderful, nuanced aroma and taste.

What is an Amaretti Cookie?

Amaretti cookies are a celebrated type of Italian macaron, known for their distinct almond flavor and often gluten-free composition. The name “amaretti” is derived from the Italian word “amaro,” meaning “bitter,” which historically referred to the bitter almonds or apricot kernels often used in their preparation. These delightful confections are typically made with a simple base of egg whites, sugar, almond flour, and almond extract, creating a universally beloved treat with roots tracing back centuries in Italian culinary traditions.

There are generally three main variations of amaretti cookies, each with its unique characteristics:

1. Amaretti Morbidi (Soft Amaretti): These are the cookies featured in this very recipe. “Morbidi” means soft in Italian, and these cookies live up to their name with a wonderfully soft, chewy, and moist interior that often resembles marzipan. They typically have a slightly crisp, crinkled exterior dusted generously with powdered sugar. Amaretti morbidi are cherished for their tender texture and intense almond aroma, making them perfect for enjoying with coffee or as a delightful dessert on their own.
2. Amaretti Croccanti (Crispy Amaretti): In contrast to the soft variety, “croccanti” means crispy. These amaretti are made with a similar ingredient base but are baked for a longer duration, often at a slightly lower temperature, to achieve a much drier, crispier texture throughout. They are crunchy and light, perfect for dipping into espresso, vin santo, or crumbling over desserts like gelato or panna cotta.
3. Amaretti di Saronno: This specific type of amaretti originates from Saronno, a town in Lombardy, Italy, and is famously associated with the brand Lazzaroni. These cookies are distinct because they are traditionally made using a blend of sweet and bitter apricot kernels (rather than solely almonds), which imparts a more pronounced bitter almond flavor and a slightly darker color. They are typically crispy and are often served as an accompaniment to coffee or dessert wines. The unique taste of Amaretti di Saronno is what inspired the popular Amaretto liqueur.

Regardless of the type, amaretti cookies are a testament to Italy’s rich baking heritage, offering a simple yet profoundly satisfying almond experience.

How to Make Soft Amaretti Cookies

Follow these detailed instructions to create perfectly soft, light, and irresistibly chewy amaretti cookies every single time. Precision in technique, especially with the egg whites, is key to their delightful texture.

Make and Bake Cookies:

Step 1: Preheat and Prepare Baking Sheets. Begin by preheating your oven to a moderate 275°F (135°C). While the oven comes to temperature, prepare two large baking sheets by lining them with parchment paper. Parchment paper is essential here to prevent sticking and ensure easy removal of your delicate cookies.

Step 2: Combine Dry Ingredients. In the bowl of a food processor, combine the almond flour, granulated sugar, and kosher salt. Pulse the mixture several times until it reaches a very fine, almost powdery consistency. This step is important for breaking down any larger almond flour particles and ensuring an even texture in your final cookies. Scrape down the sides of the bowl as needed to ensure everything is thoroughly combined.

Step 3: Add Extracts. To the dry almond mixture in the food processor, add the vanilla extract and almond extract. Pulse again briefly, just until the extracts are fully incorporated and the mixture is fragrant. The extracts provide the signature marzipan-like flavor, so ensure they are evenly distributed.

Step 4: Whip Egg Whites to Soft Peaks. In the clean bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), whip the large egg whites until they form soft peaks. Start on medium speed and gradually increase to medium-high. You’ll know they’ve reached soft peaks when you lift the whisk, and the egg whites form a peak that gently folds over onto itself rather than standing stiffly upright. Be careful not to over-whip them to stiff peaks, as this will make folding more challenging and can result in a tougher cookie.

Step 5: Gently Fold Egg Whites into Almond Mixture. This is the most delicate part of the process. To make it easier and to maintain as much air as possible, first “sacrifice” a small amount (about a third) of the whipped egg whites into the almond mixture. Stir this portion in more vigorously to lighten the almond paste, making it less dense. Once slightly lightened, gently fold in the remaining two-thirds of the whipped egg whites using a spatula, employing a cutting and folding motion. Work carefully to preserve the air in the egg whites, mixing just until no streaks of egg white remain and the mixture is uniformly combined but still light and airy.

Step 6: Scoop, Roll, and Arrange. Using a ½-inch cookie scoop (the smallest size), portion out spoonfuls of the sticky dough. Take each portion and roll it generously in the powdered sugar, ensuring it’s completely coated. This is similar to how you would prepare chocolate crinkle cookies. The thick layer of powdered sugar will create the beautiful crinkled top as the cookies bake. Place the coated dough balls about 2 inches apart on your lined baking sheets to allow for slight spreading.

Step 7: Bake and Cool. Transfer the baking sheets to the preheated 275°F (135°C) oven. Bake for approximately 12-15 minutes, or until the cookies are just set and show a very light golden-brown hue around the edges. Remember, you want them soft, so avoid overbaking. The centers should still feel tender. Once baked, remove the cookies from the oven and let them cool completely on the baking sheets before handling. They will firm up as they cool, achieving that perfect soft and chewy texture. Then, all that’s left to do is enjoy your homemade Italian almond delights!

Frequently Asked Questions

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Before You Go

I genuinely hope you savored the experience of making and tasting these professional chef-tested Italian amaretti cookies. This recipe is a testament to the simplicity and elegance of classic Italian baking. If you’ve enjoyed this delightful almond treat, I encourage you to explore our other delicious, chef-developed Italian recipes. For more fantastic cookie options, don’t miss our delicate pizzelles and the rich, nutty pignoli cookies. And for those craving something savory, make sure to try my hearty Italian sausage and vegetable soup, which pairs perfectly with some irresistible cheesy garlic bread. Happy cooking!