Delicious and easy Amaretti Cookie recipe using Amaretto Liqueur and almond flour. This traditional Italian cookie is so tasty and easy to make!
This recipe for amaretti cookies are a far cry from the ones you buy in the store. Those hard sweet cookies have their purpose, like being ground to make the shell for my Amaretto Mascarpone Cheesecake, or dunked into hot coffee.
These amaretti cookies are pure bliss with their chewy and flavorful inside. They are not overly sweet and make the perfect cookies to have on hand for any occasion.
Amaretti Cookie Recipe Ingredients
This Amaretti Cookie Recipe requires just a few ingredients, however all of them are essential for the perfect cookie. Those ingredients are:
- Almond Flour
- Egg Whites
- Cream of Tartar
- Almond Extract
- Amaretto Liqueur
- Powdered Sugar
Substitutions can be made on some of the ingredients. For instance, if you don’t have amaretto liqueur, you could just skip this ingredient and add 1/4 teaspoon more almond extract.
As for the cream of tartar, this helps the egg whites form peaks and stay stiff. However, if you don’t have it on hand, you could substitute 1/4 teaspoon of lemon juice to get the same effect.
Almond flour is just ground up almonds. So if you can’t find almond flour in the store, you could make your own by grinding almonds in a food processor until it resembles a fine crumb.
I was able to find my almond flour at Costco for about $10.99. You can also buy Blue Diamond Almond Flour online at Amazon. Note that almond flour is an essential ingredient for the cookies; all purpose flour cannot be substituted in its place.
Lastly, the cookie is rolled in powdered sugar before baking. Many recipes roll their cookies in regular sugar instead, which is a fine substitute if you’d like.
How to Make Amaretti Cookies
This recipe requires few ingredients and is simple to put together and make ahead. Firstly, preheat the oven to 325 degrees and line your baking sheets with parchment paper or baking mats.
Next, whisk together the almond flour and sugar; set aside. In a large bowl, whisk the egg whites and cream of tartar until firm peaks form. To whisk, I like to use the single whisk attachment of my handheld mixer. Moreover, with it running on high, it only takes about 2 minutes to reach the desired texture.
Then, add in the almond extract and Amaretto liqueur and mix to just combine. Switch over to a spoon and mix the dry ingredients until a dough forms. Don’t worry about being gently with the egg whites either.
Lastly, scoop out the dough using a small cookie scoop, roll into a ball, then coat in powdered sugar. Then, place on your prepared cookie sheets leaving about an inch and half of room around each cookie.
Bake the cookies in the middle baking rack in the oven for about 25 minutes, or just until the bottoms start to turn a golden brown and the tops of the cookies start to crackle. Lastly, let rest on baking sheet for 5 minutes before moving to cooling rack to cool completely.
Store the cookies in an airtight container at room temperature for about 4 days. Prolong the life of the cookies by keeping them in the refrigerator or freezer.
More Italian-Inspired Desserts
If you love Italian dessert recipes, then I have you covered! Be sure to check out these other delicious desserts:
- Italian Thumbprint Cookies with Fig Spread and Almonds are the perfect flavor and texture combo.
- Limoncello Ricotta Cake is fluffy and moist thanks to the addition of ricotta cheese. Perfect for birthdays and holidays.
- Almond Ricotta Cake is a classic Italian dessert. Delicious served with a hot cup of coffee or espresso.
- Orange Mascarpone Ciambella is a simple and delicious bundt cake.
- Limoncello Ricotta Cookies are super moist and delicate with a tasty limoncello glaze.
Give these Amaretti Cookies a try and let me know what you think. Enjoy!
- 2 ½ cups almond flour
- 1 cup sugar
- 2 large egg whites
- ¼ teaspoon cream of tartar
- 1 tablespoon amaretto liqueur
- ½ teaspoon almond extract
- ¼ cup powdered sugar (for rolling)
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or a baking mat; set aside.
- In a medium bowl, whisk together the almond flour and sugar; set aside.
- In a large bowl, using a handheld mixer, whisk the eggs whites and cream of tartar until they hold soft peaks. Whisk in the amaretto and almond extract to just combine.
- Add dry ingredients to the egg mixture and use a spoon to stir until all ingredients are combined and a dough forms.
- Place the powdered sugar in a small bowl. Use a small cookie scoop to scoop out 1 inch balls of the dough. Use your hands to roll the dough into a ball shape. Then roll the ball in powdered sugar just to coat. Place the cookie on the baking sheet leaving about an inch and a half between each cookie.
- Bake for 25 minutes or until the bottom of the cookies are lightly golden and the tops of the cookies start to crack. Remove from oven and cool on baking sheet before moving to wire rack to cool completely.