Crisp on the outside and chewy on the outside, these Amaretti Cookies are the perfect cookie to serve for brunch or special occasions, or as a thinking of you, just because or token gift. Naturally Gluten-free and Dairy-free, these cookies pack a punch of sweet almond flavour made prominent with a shot of amaretto liqueur.
For Philip and I, time spent cooking in the kitchen has always been a way for us to pause and connect throughout our relationship. There's something soothing about the scents and sounds that echo from your kitchen; a knife hitting a cutting board, deglazing a pan, or wooden spoons circling a pot. And while we've found comfort in cooking, the art of baking is a science we're thrilled to enter into especially when it involves Crisp & Chewy Amaretti Cookies Recipe.
While eating baked goods is always a benefit, the act of baking has its own positives. When activities require your full attention a meditative and calming effect is evoked; whisking, folding, and beating helps to regain focus and carve out space in the mind. Baking is also creative; it stimulates the mind with beautiful ingredients allowing for expression whether dusting a loaf of bread, decorating cookies, or glazing a cake. But the difference between cooking and baking is the affection that is attached to baked goods. When we bake there's a coming from the heart moment, a contagious, heartfelt intention of wanting to share what we've made those we love.
What we adore about these Amaretti Cookies is the simplicity of ingredients (naturally Gluten-Free and Dairy-Free), the easy to follow method and of course the shot of Amaretto liqueur adding to its rich almond and vanilla flavour. Crisp on the outside and chewy on the inside, these Amaretti Cookies are truly heartfelt and are the perfect cookie to serve year-round at brunch, tea parties, or special occasions and make for the ultimate thinking of you, just because or token gift.
Here's How to Make Our Crisp & Chewy Amaretti Cookies
Ingredients to Make Amaretti Cookies
Almond flour, granulated sugar, sea salt, egg whites, amaretto liqueur, icing sugar, sliced almonds.
How to Make Amaretti Cookie Dough
Combine 2 ¾ cups (250g ) almond flour, 1 cup (200 g) granulated sugar, and ¼ teaspoon (1 ml) sea salt in a bowl and set aside.
In the bowl of a stand mixer, beat 3 egg whites on high speed until soft peaks form. Pour in ¼ cup (60 ml) amaretto and continue to beat until stiff peaks form. Add the dry ingredients to the egg whites and gently fold the mixture until it forms a dough.
Roll the Cookies in Sugar
Spread ⅓ cup (70 g) of granulated sugar on one plate, and ⅓ cup (40 g) of icing sugar on another plate. Roll the dough into golf-ball-sized balls and roll in the granulated sugar until thinly coated. Next, roll the dough balls in the icing sugar until thickly coated.
Place the sugar covered dough balls on a parchment-lined baking sheet.
Top, Bake and Cool the Amaretti Cookies
Place 2 to 3 almond slices on top of each cookie. Gently press the cookies down with the bottom of a small glass so they are about half an inch thick.
Bake in a 325° F oven for 13 to 15 minutes, until very lightly golden on the edges. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Make Your Amaretti Cookies Beautiful
These are our favourite cookies to gift to friends during the holidays or special occasions. Pack 3 to 5 cookies in a small craft paper bag and neatly fold the top. Punch a hole in the centre and tie with a piece of twine with a piece of holly or eucalyptus and a notecard.
Shop our Crisp & Chewy Amaretti Cookie Recipe
Below are affiliate links to products that will assist you in making our Amaretti Cookie recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.
- Duralex Glass Bowls
- All-Clad Measuring Cups and Spoons
- Kitchen-Aid Stand Mixer
- All-Clad Metal Whisk
- Kitchen Scale
- Baking Sheets and Cooling Racks
- Parchment Paper
- Almond Flour
- Granulated Sugar
- Icing Sugar
- Sliced Almonds
- Craft Paper Bags
- Twine
Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!
Crisp & Chewy Amaretti Cookies
Ingredients
- 2 ¾ cups 250 g almond flour
- 1 cup 200 g + ⅓ cup (70 g) granulated sugar
- ¼ teaspoon 1 ml sea salt
- 3 egg whites
- ¼ cup 60 ml amaretto liqueur
- ⅓ cup 40 g icing sugar (for rolling)
- ¼ cup 25 sliced almonds
Instructions
- No. 1 | Preheat your oven to 325° F.
- No. 2 | In a large bowl, whisk together almond flour, 1 cup granulated sugar and sea salt.
- No. 3 | In the bowl of a stand mixer, beat the egg whites on high speed until stiff peaks form. Pour in the amaretto and continue to beat until combined.
- No. 4 | Add the dry ingredients to the egg whites and gently fold the mixture until it forms a dough.
- No. 5 | Spread the ⅓ cup of granulated sugar and icing sugar on separate plates. Form the dough into 1 inch balls and roll in the granulated sugar until coated, and then roll in the icing sugar. Place on a parchment lined baking sheet. Using the bottom of a glass slightly flatten the cookies. Sprinkle a few almond slivers on each cookie and press them into the cookies.
- No. 6 | Bake for 13 to 15 minutes until the edges are just starting to brown. Allow to cool for 10 minutes on the pan before transferring to a wire rack to cool completely.
Notes
Amy says
These cookies are absolutely amazing. Crisp and chewy just as advertised!
Kate says
Make these for your office cookie exchange and steal the show. The perfect PERFECT cookie.
Vanessa says
Perfect cookie for the holidays! And your photography is stunning!!
Colleen says
These cookies sound delicious and would make a perfect hostess gift for a New Years Eve Party we are attending. Pinning to make. Thanks for sharing!
Chef Sous Chef says
Thanks Colleen. Perfect for New Years. Enjoy!
Loreto and Nicoletta Nardelli says
Amaretti are the perfect edible gift. Everybody loves them, plus they are suitable also for gluten intolerant people and they taste amazing. Lovely shots!
Chef Sous Chef says
One of our favourites and especially great since they cover a couple common allergies
Terri says
Fantastic holiday cookies and I love that they're gluten-free and dairy-free!
JustineCelina says
These are absolutely gorgeous and I love that they're dairy and gluten free. Pinning to make next holiday season -- thank you for the lovely recipe!
Chef Sous Chef says
Thanks Justine! Happy baking
Toni says
They look amazing! Can I make ahead and freeze them?
Philip + Mystique says
Thanks Toni. We personally haven't tried freezing them, but I don't forsee it being an issue.
ML says
I've had other people make these before and they were always so delicious! I finally tried making them. Any tips on rolling them? My dough turned out really sticky.
Philip + Mystique says
Hi ML,
The dough is definitely quite sticky. For us, we use a cookie scoop to place the dough balls in the sugar and very lightly handle them. You can also dust our hands in icing sugar before rolling so the dough doesn't stick to your hands as much. Hope this helps, happy baking!
Becky Moosbrugger says
The baking time seemed way off (13-15 min), didn't brown until after 22 minutes, did any others find the same?
Were you using Convection Bake?
Philip + Mystique says
Hi Becky,
Thanks for taking the time to comment. The cookies should only very slightly brown, and only on the edges. They will be very soft and delicate, and may look undercooked, but, if they bake beyond that, then they will become very hard once cooled.
Emily says
These were wonderful! Just a note, my dough was very runny- MUCH more like batter than the dough pictured here. I added some extra almond flour and I was able to roll them in the sugar and they turned out beautiful and delicious.
Philip + Mystique says
So thrilled you enjoyed the cookies. While the dough is definitely delicate, it should not be runny as you described. I am glad you decided to adjust the almond flour as that is the best course of action. We will make note in the recipe to add almond flour if the dough is too loose.
Mary tonelli says
Your receipe looks so delicious but I haven't tried it yet. Above comments say the dough was too wet. I question how 1 tbs of almond extract can replace 1/4 c of amarretto liquor. It being so much more liquid. I'd love to try it but I'm hesitating.
Philip + Mystique says
Hi Mary, Thanks for the comment/question. The dough is very delicate and while many people feel it is wet, this is how I prefer it for the recipe - you just have to handle it with care when rolling. The almond extract is a flavour replacement, and will result in a less wet dough, but will minimally affect the end product. If you have concerns, be flexible with the almond flour, adding more if you find the dough too wet. Hope you try the cookies, they are a big hit with our readers and friends.