Are Amaretti Cookies gluten-free?

Yes, this recipe is naturally gluten-free because it uses almond flour instead of wheat flour. Egg whites, sugar, and extracts provide the remaining structure and flavor. Check the packaging of your ingredients and avoid cross-contact if you are baking for someone with celiac disease or a serious gluten sensitivity.

Why did my almond cookies spread too much?

The most common reasons are egg whites that have not been whipped to stiff peaks, overly loose dough, or inaccurate ingredient measurements. Make sure the egg whites are properly aerated and fold in the almond flour gently. If the dough is unusually sticky, add small, equal amounts of almond flour and sugar until it can be rolled more easily.

Are soft and crunchy amaretti the same?

They are related Italian almond cookies, but their textures differ. Soft amaretti, often called amaretti morbidi , have tender, chewy centers and lightly crisp exteriors. Hard amaretti are baked or dried longer to achieve a much crunchier texture. This recipe is designed for the softer variety.

Easy Amaretti Cookies with a Soft, Chewy Center

Name: Amaretti Cookies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 5 cups blanched almond flour; 1 1/2 cups granulated sugar; 5 large egg whites; 1/2 teaspoon vanilla extract; 1–2 teaspoons almond extract; 1 pinch salt; 1/2 cup granulated sugar, for coating; 1/2 cup powdered sugar, for coating

Description

These Amaretti Cookies are classic Italian almond cookies with a delicate, crackled powdered sugar coating and a soft, chewy center. Made with almond flour, egg whites, sugar, vanilla extract, and almond extract, these delicious homemade cookies are naturally gluten-free and easy to prepare. They are perfect for holiday cookie platters, afternoon coffee breaks, or serving as an elegant Italian-inspired dessert.

Ingredients

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5 cups blanched almond flour
1 1/2 cups granulated sugar
5 large egg whites
1/2 teaspoon vanilla extract
1–2 teaspoons almond extract
1 pinch salt
1/2 cup granulated sugar, for coating
1/2 cup powdered sugar, for coating

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Instructions

Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Place the egg whites in a clean, dry mixing bowl. Add a pinch of salt and beat with an electric mixer until stiff, glossy peaks form.
Sift the almond flour and 1 1/2 cups granulated sugar into a separate bowl to remove lumps and combine evenly.
Gently fold one-third of the almond flour mixture into the whipped egg whites using a spatula.
Add the vanilla extract and almond extract, then gradually fold in the remaining almond flour mixture until a thick, sticky dough forms. Avoid overmixing to preserve the air in the egg whites.
Place the additional 1/2 cup granulated sugar and 1/2 cup powdered sugar in two separate shallow bowls.
Use a medium cookie scoop to portion the dough into evenly sized balls. Roll each ball in granulated sugar, followed by a generous coating of powdered sugar.
Arrange the coated dough balls on the prepared baking sheet, leaving space between them. Gently flatten each ball slightly with your palm.
Bake for 20–25 minutes, or until the cookies have a crackled surface and lightly golden edges. The centers should remain soft.
Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Serve with espresso, coffee, or tea, or store the cooled cookies in an airtight container.

Notes

Use finely ground blanched almond flour for the best texture. Coarse almond meal may produce grainier cookies.
Ensure the egg whites reach stiff peaks before folding in the dry ingredients.
Fold the almond flour mixture gently to prevent the egg whites from losing too much air.
If the dough is excessively sticky, incorporate small, equal amounts of almond flour and granulated sugar until it is easier to shape.
Coat the dough balls in granulated sugar first and powdered sugar second for a beautiful crackled finish.
Avoid overbaking, as the cookies will firm up while cooling. Begin checking them at around 20 minutes.
For a citrus variation, add finely grated lemon zest to the dough.
For a chocolate variation, dip the cooled cookies in melted dark chocolate.
Store completely cooled cookies in an airtight container at room temperature for approximately one week.
Baked cookies can be frozen in an airtight, freezer-safe container for four to six months for the best quality.
Check ingredient labels and prevent cross-contact if preparing these cookies for someone with celiac disease or a serious gluten sensitivity.
Nutrition information is an estimate based on the ingredients and an assumed yield of 40 cookies. Actual values depend on cookie size, ingredient brands, and the amount of coating used.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cookie
Calories: 130 kcal
Sugar: 11 g
Sodium: 20 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 0 mg