Amaretti - Italian Chewy Almond Cookies {Step-By-Step Recipe}
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5 from 1 vote

Amaretti - Italian Chewy Almond Cookies

Amaretti cookies are probably the world’s most famous Italian cookies.
And for a good reason! Slightly crunchy on the outside they’re perfectly chewy inside.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Cookies
Cuisine: Italian


Amaretti dough:

  • 20 oz peeled almonds OR 20 oz almond flour
  • 1 ⅔ cups sugar OR 12 oz confectioners sugar
  • 1 tsp almond extract OR 5 oz bitter apricot kernels
  • 5 egg whites
  • 1 pinch salt




  • If you’re using whole peeled almonds, toast them in the oven until lightly brown. This will give a darker color and more bright flavor to amaretti.
  • Once almonds reach desired color, cool them completely.
  • Pulse almonds and bitter apricot kernels (if you opt to use those as in traditional Italian recipe) with sugar in a food processor as finely as you can.
  • NOTE: if you are using almond flour, use confectioners sugar instead of regular sugar. This way you don't need to use a food processor. Simply mix everything in the bowl.
  • Add almond extract.

Egg whites

  • Beat egg white with a pinch of salt until completely white and fluffy.
  • Start to fold egg white into sugar and almond mix. Add a couple of table spoons at a time. You should reach silky and stiff consistency of the cookie dough.
    NOTE: You may not need to use all egg whites, just enough to get the dough together.

Rolling cookies

  • Sprinkle work surface with some powdered/confectioners sugar.
  • Pinch off some dough and roll it into ⅔ of an inch rope.
    Using a dough scraper cut the rope into ⅔ of an inch pieces.
  • Roll each “pillow” giving it a ball shape (size of a walnut) and roll it in generous amount of confectioners sugar.
  • Place each cookie on a baking sheet lined with parchment paper.
    Decorate with an almond nut (optional).
  • Bake in preheated to 350F oven for 12-15 minutes, just until inside the crinkles amaretti become lightly brown.