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Amaretti (Italian Almond Cookies)


Makes about 3 dozen cookies


  • 2-1/4 cups (200g) almond flour or very finely ground almonds, sifted
  • 1 cup (200g) granulated sugar
  • 1/4 teaspoon salt
  • 2 large egg whites (about 60 grams)
  • 1/2 teaspoon lemon juice
  • 1 teaspoon almond extract
  • confectioners’ sugar, as needed


Step 1: Preheat oven to 300 degrees F.  Line cookie sheets with parchment paper or a silicone baking mat.
Step 2: In a large bowl, whisk together almond flour, sugar and salt until evenly incorporated.
Step 3: In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
Step 4: Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. 
Step 5: Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.
Step 6: Bake for 30 minutes until tops are cracked and bottoms are just barely golden 
Step 7: Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.


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