Easy Homemade Amaretti Cookies

These little almond amaretti cookies have become my go-to trick for wowing guests with an authentic Italian treat that takes surprisingly little work. Today I'm sharing a traditional version that perfectly balances the crispy outside with the soft, melt-in-your-mouth center.

I still remember the first time I made these amaretti for after-dinner coffee with friends. Everyone asked where I bought them because they couldn't believe something so authentic-tasting came from my kitchen.

Ingredients

• One egg: room temperature works best for easier mixing and fluffier results
• 80g powdered sugar: creates that special texture and delicate crust
• 125g almond flour: the star ingredient that gives all the flavor
• One tablespoon natural bitter almond extract: for stronger flavor, skip artificial versions
• 40g sifted flour: binds everything and adds structure
• A dash of salt: brings out all the other flavors

Simple Steps

Egg separation:

Carefully split the yolk from the white into two different bowls. Make sure your white bowl is totally clean and dry to get perfect meringue.

Whipping whites:

Beat the white with a tiny bit of salt until stiff peaks form. The white should stick to the whisk without falling off. This step makes your cookies light and airy.

Making the base:

Whisk the yolk with powdered sugar for about 2 minutes until it looks pale and creamy and doubles in size.

Mixing the dough:

Gently fold the whipped whites into the yolk mixture using a spatula with an upward motion to keep the air bubbles. Then add the almond flour, sifted flour, and almond extract, folding softly until you get smooth but still fluffy dough.

Resting time:

Let the dough chill in the fridge for 10 minutes. This rest helps everything stick together better and makes shaping easier.

Shaping cookies:

Form 3 cm balls with slightly damp hands to stop sticking. Place them on a parchment-lined baking sheet with 3 cm between each since they'll spread a bit.

Baking:

Bake in a preheated oven at 180°C for about 15 minutes. They're done when they start to get slightly golden on top but still pale on the sides.

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The first time I served these amaretti to my Italian grandmother, she closed her eyes while tasting them and told me they took her back to her childhood in Piedmont. That moment sticks with me as the best validation this recipe could ever get.

Storing Your Cookies

To keep your amaretti in top shape, let them cool completely on a rack first. Then put them in an airtight metal or glass container with paper towels at the bottom and between layers. They'll stay good for up to 10 days at room temperature. Don't store them in the fridge as they'll get too soft, but you can freeze them for up to 3 months in a sealed container.

Regional Differences

Amaretti change depending on where in Italy they're made. In the north, especially around Saronno, they're lighter and contain bitter almonds. Sicilian versions often mix in pistachios or citrus zest. My version comes from Lombardy traditions, but feel free to make it your own by adding some orange or lemon zest for a fresh twist, or even a few drops of vanilla to soften the almond taste.

Drink Pairings

These amaretti taste amazing with sweet Italian wines like Vin Santo or Moscato d'Asti. For everyday enjoyment, they pair perfectly with a strong Italian espresso or even a black tea with hints of citrus. In summer, I sometimes dip them in lemon granita for a refreshing dessert that always gets compliments from my guests.

Frequently Asked Questions

→ How do I make my amaretti cookies soft?

To keep your amaretti soft, don’t overmix the batter once you fold in the whipped egg whites. This keeps the texture light and fluffy.

→ Can I swap bitter almond extract with something else?

Absolutely! You can use vanilla extract or any flavor you like, but it will change the traditional taste slightly.

→ What’s the best way to store amaretti cookies?

Store them in an airtight container at room temperature for up to 4–5 days. Proper storage keeps them soft and fresh.

→ Is it possible to freeze amaretti dough?

Yes, you can freeze the pre-shaped dough balls for about a month. Let them thaw a bit before baking.

→ Can regular sugar be used instead of powdered sugar?

Powdered sugar works better as it blends smoothly. Regular sugar might create a less even texture.