These soft, chewy Italian amaretti cookies are simple, easy, and bursting with big almond flavor. A classic Christmas cookie, they are perfect for the holidays.
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What's the Story Behind this Recipe?
Some years ago, I went on a girlfriends getaway. One of our group, Beth, brought these amazing almond cookies, and after the first bite, I was begging for the recipe.
As best as I can figure out, Beth's recipe is based on King Arthur Flour's Almond Cloud Cookies recipe; however, her version cuts the sugar in half, resulting in a subtly sweet cookie with a strong almond punch. (Half the sugar means you can eat twice as many, right?)
These cookies aren't flashy: they don't need to be, because they are amazingly delicious. Enjoy!
Why You Will Love this Recipe
There are many variations of amaretti cookies around the world. Most traditional recipes fall into two basic categories: soft and chewy, or crisp and crunchy. This amaretti recipe falls into the first category and most closely resembles di Sassello amaretto - an almond macaron with a chewy outside and a soft, marzipan-like interior.
Less sugar and four kinds of almond flavoring in this recipe make for a deliciously chewy, gluten-free, yolk-free almond cookie that is bursting with flavor.
Amaretti cookies are a classic Christmas cookie, perfect for the holidays. Easy and inexpensive to make, the ingredient list for these Italian macarons is short, simple, and big on almond flavor.
How to Make Italian Macarons
★ Almond Paste: Almond paste can be found in most grocery stores; usually in the baking section near the pie fillings. You can also make almond paste at home, but we haven't tried that yet.
Preheat oven to 325°F | 165°C. Line baking sheet with parchment paper.
In a stand mixer or food processor, blend the almond paste, sugar, and salt until crumbly.
In a separate bowl, beat egg whites until very frothy. (Don’t beat long enough to form peaks.)
Gradually add almond extract, bitter almond oil, and beaten egg whites to the almond paste mixture.
Using a small scoop, form cookies and place on prepared baking sheet. Sprinkle cookies lightly with confectioners' sugar and sliced almonds.
Using three fingers, press indentations into the center of each cookie. (This keeps them from puffing up too much during baking.)
Bake for 20-25 minutes, until the very edges are just turning golden. Remove from oven and cool on wire rack.
FAQs & Expert Tips
Italian macarons (sometimes called French macaroons, apparently just to confuse everyone) are a delicate meringue and almond-based cookie. Like a French macaron, Italian macarons can be sandwiched with a ganache or jam filling, but most often they are eaten plain, without a filling.
Macaroons are also made with egg whites, but they are a coconut-based cookie.
Macaroons can be distinguished by their mounded shape, dense coconut-packed interior, and chewy texture.
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Soft & Chewy Italian Amaretti Cookies
Equipment
- 1 small cookie scoop
- 1 Parchment Paper or Silpat mat
Ingredients
Cookie Dough
- 10 ounces almond paste
- 2 large egg whites
- ½ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon almond extract
- ⅙ teaspoon extra-strong bitter almond oil
Topping
- confectioners sugar i.e., icing sugar
- sliced almonds
Instructions
- Preheat oven to 325°F | 165°C. Line baking pan with parchment paper.
- In a stand mixer or food processor, blend the almond paste, sugar, and salt until crumbly.
- In a separate mixing bowl, beat egg whites until very frothy. (Don’t beat long enough to form peaks.)
- Gradually add almond extract, bitter almond oil, and beaten egg whites to the almond paste mixture.
- Using a small cookie scoop, form cookies and place on prepared baking sheet.Sprinkle cookies lightly with confectioners' sugar and sliced almonds.Using three fingers, press indentations into the center of each cookie. (This keeps them from puffing up too much during baking.)
- Bake for 20-25 minutes, until the very edges are just turning golden. Remove from oven and allow to cool.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Bea says
I love almond and marzipan; these sound fantastic, easy and yay they are dairy-free. Pinned 🙂
Aubrie LeGault says
Wow- best cookie he has ever had? I'll have to try them then. Plus I love almond anything.
beth says
Thank you, both for the shout out ☺️, and for sharing this fan-freaking-tastic recipe! Although I *tried* to impress upon people in my own FB post several months ago, just how VERY good these cookies are, with your food blog, you will undoubtedly be able to reach far more people than I did, thereby making the world a happier place! Everyone, seriously, EVERYONE who has tried them when I've made them, has loved them. Texture is the BEST!
Monica Louie says
These look so good! I like that they have less sugar in them and are gluten free too!!
chelsea @ the new wifestyle says
absolutely agree that since it's half the sugar you can eat twice as much! i loooooove almond cookies so i'm definitely pinning this for later use 🙂
Ali says
I love gluten free recipes that are meant to be gluten free. Thanks for sharing!
Danielle says
These look tasty! I bet they are excellent with coffee and/or tea... mmm! I have a friend who is allergic to just about everything under the sun, so I'm going to send this recipe to him because he's always looking for something to satisfy his sweet tooth. Thanks for sharing, cheers!
Pech says
Less sugar and more almond flavor, sold!!