Italian Amaretti Cookies: Chewy Almond Cookies (Gluten-Free)

Amaretti are the classic Italian almond cookies: lightly crisp and crackled on the outside, soft and chewy inside, with a deep marzipan-like almond flavor. They are made with only almond flour, sugar, egg whites and a little almond extract, so they are naturally gluten-free and need no butter or flour. They keep well, which makes them a perfect Christmas cookie for gifts and cookie boxes.

What makes them chewy

• Almond flour gives moisture and the signature chew; use finely ground blanched almond flour.
• Whipped egg whites hold the mixture together without butter.
• A short rest before baking lets the surface dry slightly so the cookies crack beautifully.

Tips for the best amaretti

• Make sure the bowl and whisk are completely clean and dry, so the egg whites whip properly.
• Do not over-whip: soft peaks are enough, and fold gently so the mixture stays airy.
• Roll the dough balls in sugar for a sparkling crackle.
• Bake at a moderate temperature and take them out when pale golden; they firm up as they cool.
• Cool on the tray for 10 minutes before moving them, since they are fragile when hot.

Variations

• Add the zest of an orange or lemon for a fragrant version.
• Replace 1 tablespoon of almond flour with cocoa for chocolate amaretti.
• Press a whole almond or a candied cherry on top before baking.
• Sandwich two cookies with jam or chocolate ganache.

Serving and gifting

Serve with espresso, tea or a glass of sweet wine, or add them to a Christmas cookie box with our gingerbread cookies and sugar cookies. Wrap in parchment and tie with ribbon.

Storage

Store in an airtight container for up to 1 week; they stay soft inside. They also freeze well for 2 months.

A short history of amaretti

The name amaretti comes from the Italian amaro, meaning bitter, a reference to the bitter almonds or apricot kernels traditionally used. Amaretti are linked to northern Italy, especially Saronno in Lombardy, and have been made for centuries. Modern home recipes use sweet almonds with a little almond extract, which gives the same flavor safely and easily.

Troubleshooting

• Spread too much: the mixture is too wet; add a spoonful of almond flour and chill the dough balls for 15 minutes.
• Too hard: they were baked too long; take them out when pale golden.
• Not cracked: roll them more generously in sugar and let them rest before baking.

Frequently asked questions

Can I use almond meal instead of almond flour?

Yes, but almond meal is coarser, so the cookies will be less smooth and more rustic.

Are amaretti gluten-free?

They contain no wheat flour, but check the labels on almond flour and extract if you have celiac disease.

Why are my amaretti flat?

The egg whites may have been over-whipped or the mixture too wet. Add 1 to 2 tablespoons more almond flour and rest the dough balls before baking.