Amaretti-Style Cookies
Chewy, crackled almond cookies with a crisp shell and a soft, marzipan-like center. These Italian-inspired treats are naturally gluten-free, made with almond flour, egg whites, and sugar, kissed with a hint of bitter almond and bright lemon zest. Perfect alongside espresso or a sweet dessert wine.
For 4 servings
- prep · ~5 min
Preheat the oven and prepare the baking sheets.
Preheat the oven to 320°F (160°C). Line two baking sheets with parchment paper.
- mix · ~2 min
Combine the dry ingredients.
In a large mixing bowl, whisk together the almond flour, granulated sugar, lemon zest, and salt until evenly combined.
- mix · ~5 min
Whip the egg whites to firm peaks.
In a separate clean bowl, beat the egg whites with an electric mixer until they hold firm but not stiff peaks.
TIPMake sure the bowl and whisk are completely grease-free, or the whites won't whip properly. - mix · ~3 min
Fold the egg whites and almond extract into the dry mix.
Gently fold the whipped egg whites and the almond extract into the almond flour mixture. Stir until a thick, sticky dough forms. The dough will be very soft and tacky.
TIPFold gently to keep as much air in the whites as possible; this creates the chewy interior. - prep · ~10 min
Shape the cookie dough balls.
Scoop out a tablespoon of dough (about 20g) and roll it between your palms into a smooth ball. The dough will be sticky; dampening your hands lightly with water makes rolling easier.
TIPLightly wet hands prevent sticking and help create a smooth surface for the powdered sugar to cling to. - prep · ~5 min
Coat each ball generously in powdered sugar.
Place the sifted powdered sugar in a shallow bowl. Roll each dough ball generously in the sugar until completely coated, then place on the prepared baking sheet, leaving 2 inches between each cookie.
TIPDon't skimp on the sugar coating — it creates the signature crackled crust. - bake · ~22 min
Bake until crackled and lightly golden.
Bake for 18 to 22 minutes, rotating the pans halfway through, until the cookies have spread slightly, developed a crackled surface, and feel set at the edges with a slightly soft center when gently pressed.
TIPThey will feel soft coming out of the oven but will firm up as they cool. Do not over-bake. - rest · ~10 min
Cool the cookies completely on the baking sheet.
Let the cookies cool on the baking sheet for 10 minutes to firm up, then transfer them carefully to a wire rack to cool completely.
TIPMoving them too early while hot will cause the delicate cookies to break apart.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use blanched almond flour, not almond meal, for a finer, smoother dough and tender crumb.
- 2Whip the egg whites in a perfectly clean, grease-free bowl; any fat will prevent them from forming stiff peaks.
- 3Dampen your hands lightly with water when rolling dough balls to prevent sticking and get a smooth surface.
- 4Roll each dough ball generously in powdered sugar; a thick coating is essential for the signature crackled crust.
- 5Bake until the cookies have spread slightly and feel set at the edges with a soft center—they firm up as they cool.
- 6Let cookies cool completely on the baking sheet before transferring; they are delicate when warm and may break.
- 7Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain their chewy texture.
Adapt it for your goals.
Chocolate-Dipped
After the cookies have cooled completely, dip half of each cookie into melted dark chocolate (70% cocoa) and let set on parchment. This adds a rich, bittersweet contrast to the sweet almond cookie.
Citrus TwistCitrus-Twist
Replace the lemon zest with orange zest and add ½ teaspoon orange flower water along with the almond extract. This gives the cookies a floral, aromatic Mediterranean character.
Pistachio & RosePistachio & Rose
Substitute half the almond flour with finely ground pistachios. Add 1 tablespoon rose water instead of almond extract and 1 tablespoon chopped pistachios on top before baking. A fragrant, colorful variation.
SpicedSpiced
Add ½ teaspoon ground cinnamon and ¼ teaspoon ground cardamom to the dry ingredients. The warm spices complement the almond base and pair wonderfully with chai or coffee.
Why this is on our healthy list.
Rich in Vitamin E
Almonds are an excellent source of vitamin E, a fat-soluble antioxidant that helps protect cells from oxidative damage. These cookies provide a concentrated amount from the almond flour.
Gluten-Free by Nature
Made entirely from almond flour and egg whites, these cookies contain no wheat flour, making them suitable for those with celiac disease or gluten sensitivity.
Contains Plant-Based Protein
Almond flour provides a good amount of plant-based protein (about 6g per ¼ cup), which contributes to satiety and muscle repair.
Low in Saturated Fat
These cookies use only unsaturated fats from almonds and egg whites, with no butter or added oil, keeping saturated fat content low.
Frequently asked questions
If your cookies spread into thin discs, the egg whites were likely too soft (not whipped to firm peaks) or the almond flour was too coarse. Use finely ground blanched almond flour and whip the whites until they hold stiff, glossy peaks.
