Amaretti Cookie Recipe: How to Make Amaretti Cookies

Amaretti cookies are gluten-free Italian cookies made from almond flour, egg whites, almond extract or liqueur, and sugar. There are many different variations on the traditional amaretti cookie recipe, depending on the base ingredients and additional flavorings (chocolate or liqueurs like almond-flavored amaretto). The two most common variations are:

• Amaretti di Saronno: Bittersweet, crunchy amaretti di Saronno are made from ground apricot kernels, egg whites, and sugar. Along with biscotti, which is twice-baked to achieve its signature crunch, amaretti di Saronna are considered biscotti da credenza—cookies that can sit out on the counter without going stale.
• Amaretti morbidi: Soft amaretti cookies, or amaretti morbidi as they’re known throughout Italy, are made from finely ground almond flour (or pre-made almond paste), sugar, and egg whites, with a splash of extra almond extract. Like French macarons, amaretti morbidi are light and crisp on the outside, with a chewy center similar in texture to marzipan.

The recipe for amaretti cookies only features a handful of ingredients, but a few easy tweaks will help garner the best results.

1. 1. Buy superfine almond flour. The grind of the almond meal will impact the tightness of the amaretti cookie’s shape. Amaretti cookies should have a tighter shape, so you’ll need superfine almond flour for best results. Additionally, using superfine almond flour helps prevent spreading when baking. Grinding your own almonds in a food processor is an option, but almonds release more oil when using his method, resulting in a slightly wetter dough.
2. 2. Use bitter almond flour for a traditional result. Traditional amaretti cookies are made with bitter almond flour that imparts bitter undertones. Bitter almond flour can be challenging to find in conventional grocery stores but may be available from an online specialty retailer if you want to recreate the original recipe.
3. 3. Look for stiff peaks in your egg whites. Amaretti cookies rely on egg whites as their sole leavening agent, so it’s important to whisk them until they resemble clouds. If the egg whites take on a soap suds-like consistency during the whisking process, you’ll need to start over. Save the egg whites in an airtight container, place them in the fridge, and use them to make egg white omelets for breakfast.