• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
It's Not Complicated Recipes
  • Home
  • Recipes
  • Blog
  • About
  • Kitchen Tips
  • Subscribe
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Get in touch
search icon
Homepage link
  • Recipes
  • About
  • Subscribe
  • Get in touch
×
Home » Recipe Index » Biscuits and Cookies

Chewy Amaretti Cookies (Gluten Free)

Published: Jul 11, 2023 · Updated: Jan 18, 2021 Author: Alexandra Cook

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

2673 shares
Jump to Video Leave Review

These Chewy Amaretti Cookies are one of the easiest recipes you will make. Containing just five ingredients, these delicious, simple cookies will be a welcome addition to your baking repertoire. They have a slightly crispy exterior with a chewy centre. They are naturally gluten and dairy-free.

A batch of Amaretti Cookies on some baking paper - some with icing sugar and some with an almond on top.
Jump to:
  • Why you’ll love this recipe:
  • Ingredients in this recipe:
  • How To Make Chewy Amaretti Cookies:
  • Tips for success and FAQs:
  • Variations and substitutions:
  • Ways to use leftover egg yolks:
  • Serving suggestions:
  • More delicious recipes for you to try:
  • Chewy Amaretti Cookies – Gluten Free

Why you’ll love this recipe:

The base recipe contains just four ingredients, with the addition of your choice of toppings.

Whilst the exact origin of Amaretti Cookies is debatable, early records suggest that they originated in Venice during the mid-17th century. Whatever the exact details, they have been a classic of Italian bakeries for hundreds of years.
 
Whilst there are many variations, there are two main types of Amaretti, the soft, chewy type, such as these, which are known as Amaretti Morbidi. Whilst “morbidi” may sound a little grim, in Italian, it means soft. Then, there is the crisp, crunchy variety known as Amaretti Croccanti.

You will love this recipe for Chewy Amaretti Cookies because:

  • They are made from simple ingredients which are readily available.
  • No special equipment is required. Just add all ingredients to one bowl, mix well, roll into balls, add your topping of choice and bake. It doesn’t come much easier!
  • These flourless cookies are a fantastic way to use up any leftover egg whites that you may have. If you are making a recipe that requires just the egg yolks, don’t ever throw the whites away. Freeze them, clearly labelled, in small batches in well-sealed plastic containers. Further advice regarding freezing is in the post below.
  • The main ingredient is almond flour, which adds moistness to baked goods and gives the cookies their distinct fragrance and flavour.
  • These Chewy Amaretti Cookies have a great combination of textures, being slightly crispy on the outside and chewy on the inside.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Ingredients in this recipe on a white marble background.

Almond flour – almond flour is made from finely ground, blanched almonds, that is, almonds with their skins removed. It is not the same as almond meal, which is made from finely ground whole almonds, and has a coarser texture. The difference in texture may not affect some recipes but there are times when it matters. For instance, when a fine texture is important, such as in macarons, almond flour is essential. I use a commercially prepared almond flour.

Caster-superfine sugar – the fine sugar easily blends into the mixture.

Egg whites – I use the whites from large, free-range eggs. This is a fantastic ingredient to have on hand as there are so many ways to use them. If you have leftover whites, you can store them in the freezer in an airtight container. But if you have leftover yolks, I have included some ideas for how to use them further down in the post.

Almond extract – you will get the best flavour using an extract from almonds, and not a synthetically flavoured essence. Some brands may be stronger than others, so you need to use caution when adding the extract.

Toppings:

Icing/powdered sugar – we gently roll small balls of the dough in the sugar. It creates a crinkle effect.

Halved, blanched almonds – blanched almonds have had their skins removed. They are gently pressed into the cookie dough.

How To Make Chewy Amaretti Cookies:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Steps 1-2 of preparing this recipe - the ingredients in a glass bowl and the mixture being combined with a wooden spoon.

1 – Add your ingredients to a bowl:
To a medium-sized bowl, add all of your ingredients.

2 – Mix well to combine:
Mix well with a wooden spoon to combine. Rest the mixture for 5 minutes.

Steps 3-4 of preparing this recipe - coating a ball of cookie dough in icing sugar and a tray of cookies ready to be baked.

3 – Shape the cookies:
Use a small ice cream scoop and roll the mixture into balls.

For the cookies coated in icing/powdered sugar, add the icing/powdered sugar to a small bowl. Roll the balls in the icing/powdered sugar and place them onto the prepared baking tray.

For the cookies with the almond topping, roll the mixture into balls and gently press a halved almond onto the top and add to the other baking tray.

4 – Bake the Amaretti Cookies:
Bake in the preheated oven for 10-12 minutes, turning the trays halfway.

Remove from the oven and set aside for 5 minutes, then transfer to a cooling rack.

A batch of Amaretti Cookies on some baking paper - some with icing sugar and some with an almond on top.

Tips for success and FAQs:

A good cookie/biscuit recipe is a must-have in your repertoire, and you will find this one a keeper. When you bite through the slightly crispy exterior of these cookies, you will discover a rich, chewy interior which is deeply satisfying.

Cookies or biscuits?

In Australia, we more commonly use the British term “biscuit” for the sweet treat we enjoy with a cup of tea or coffee. However, in the USA a biscuit is closer to what we call a scone and their sweet treat which may accompany tea, coffee or a glass of milk is a “cookie”.

So, whilst in Australia, we may say that a biscuit is a cookie, in the USA a cookie is not a biscuit. We aim to avoid confusion.

How long do the Gluten-Free Amaretti Cookies last?

Store the cookies in an airtight container at room temperature for up to one week.

Can the cookies be frozen?

The Chewy Amaretti Cookies can be frozen both prior to baking and after. Bake from frozen – allowing an extra 1-2 minutes of cook time. The frozen cooked cookies can be defrosted on the benchtop. The cookies will keep in the freezer for two months.

How do I freeze leftover egg whites?

Freeze them, clearly labelled, in small batches in well-sealed plastic containers. If you prefer, you can also freeze the whites individually – just add them to an ice cube tray and when they’re frozen, transfer them to an airtight container or freezer bag. It is important to label the container as frozen objects are sometimes difficult to identify. To use them, thaw in the fridge. The US Department of Agriculture advises that egg whites can be frozen for up to one year.

How do I make my own almond flour?

To make almond flour, add blanched almonds to a blender or food processor and pulse in short bursts until you have the texture of sand. Stir occasionally. If you take it too far you will have almond butter. If you prefer to make almond meal, follow the above method with whole almonds. The method will produce baked items with a coarser texture due to the almond skin.

How do I blanch almonds?

Place whole almonds in a small bowl, then pour over boiling water to barely cover them. Let the almonds sit for 1 minute, no longer or they will lose their crispness. Drain the almonds in a colander then pat them dry with some paper towel. To slip the skins off, take one almond and pinch the rounded end. The nut will pop out. Have your spare hand ready to catch it or you will have them flying across the room!

Variations and substitutions:

The Amaretti Cookies can be rolled in icing sugar, or you can press a halved blanched almond or glace cherry onto the top of the cookie.

Jam – with your thumb, gently indent the centre of the cookie and fill it with jam of your choice.
 
Zest – to vary the flavour of the cookies, you can flavour the dough with finely grated orange or lemon zest.

An Amaretti Cookie with a bite taken out of it, and some more cookies in the background.

Ways to use leftover egg yolks:

With the leftover egg yolks you will have from making this recipe, here are some ways to use them:

  • Key Lime Pie
  • Lemon Curd
  • Blood Orange Curd
  • Creamy Lemon Pie
  • No-Churn Vanilla Ice Cream
  • Make a custard or use as an egg wash on pastry!

Serving suggestions:

These delicious and versatile cookies can be served in many ways:

  • Amaretti are a traditional and important part of Italian festivities, being served to guests at Christmas, Easter, weddings, engagement parties, birthday celebrations and other special occasions.
  • Their light sweetness makes them a perfect partner to a cup of tea or a strong Italian espresso.
  • They add great textural contrast when served alongside our smooth, creamy Vanilla Ice Cream or with an Affogato.
  • Pack some for picnics or potlucks.
  • Wrap some in cellophane and tie with a pretty ribbon. They are a lovely edible gift.

These Chewy Amaretti Cookies will become a regular addition to your baking repertoire.  They are easy to make from simple ingredients and are a guaranteed crowd pleaser.

Alex xx

More delicious recipes for you to try:

  • Round grey plate with five shortbread cookies, and some decorations around the edge of the photo.
    Gluten-Free Shortbread Cookies
  • Round blue dish of cookies dusted with icing sugar.
    Gluten-Free Pecan Snowball Cookies
  • Round white plate with chocolate almond cookies, sitting on a grey cloth.
    Chocolate Almond Flour Cookies (Gluten-Free)
  • Gluten-Free Almond Cookies

Stay in touch!
Follow me on Facebook, Pinterest and Instagram and subscribe to my newsletter.

A batch of Amaretti Cookies on some baking paper - some with icing sugar and some with an almond on top.

Chewy Amaretti Cookies – Gluten Free

These Chewy Amaretti Cookies are one of the easiest recipes you will make. Containing just five ingredients, these delicious, simple cookies will be a welcome addition to your baking repertoire. They have a slightly crispy exterior with a chewy centre. They are naturally gluten and dairy-free.
5 from 12 votes
Print Pin Review
Course: Afternoon Tea, Morning Tea
Cuisine: Italian
Prep Time: 25 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 37 minutes minutes
Servings: 24 cookies
Calories: 148kcal
Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

  • 2 cups (200 g ) almond flour
  • ¾ cup (175 g) caster/superfine sugar
  • 2 large (70 g) egg whites – at room temperature
  • ½ teaspoon almond extract

For the Topping – choose one:

  • 4 tablespoon powdered/icing sugar – more if necessary See Note 1
  • 24 blanched almond halves

Instructions

  • Preheat your oven to 180 Degrees C (350 F).
    Line 2 baking trays with non-stick baking paper.
  • Add all ingredients to a medium size bowl and mix well with a wooden spoon to combine.
    Rest the mixture for 5 minutes.
  • Use a small ice cream scoop (about 2 tsp) to scoop out the mixture and roll into balls.
    To avoid the mixture sticking, lightly dust your hands with icing/powdered sugar.
  • For the icing/powdered sugar cookies, add the icing/powdered sugar to a small bowl.
  • Roll the balls in the icing sugar and place them onto the prepared baking tray, leaving a small gap in between.
  • For the cookies with an almond on top, roll the mixture into balls (not in icing sugar), and gently press a halved almond onto the top. 
    Place the cookies onto your prepared baking tray.
  • Bake in the preheated oven for 10-12 minutes, turning the trays halfway.
    Once cooked, remove from the oven and set the cookies aside on the trays for 5 minutes before transferring to a cooling rack.

Video

Notes

  1. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
  2. Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
  3. Storage: store the cookies in an airtight container at room temperature for up to one week.
  4. Freezing: the Chewy Amaretti Cookies can be frozen both prior to baking and after. Bake from frozen – allowing an extra 1-2 minutes of cook time. The frozen cooked cookies can be defrosted on the benchtop. The cookies will keep in the freezer for two months.
Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 148kcal | Carbohydrates: 12g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 5mg | Potassium: 11mg | Fiber: 2g | Sugar: 8g | Calcium: 44mg | Iron: 1mg
Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

This post was originally published in November 2018. It has been updated with more information and new photos. The recipe has been altered slightly.

« Easy Sausage Casserole
Pickled Fennel »

Reader Interactions

Comments

  1. Carmen

    May 09, 2024 at 8:20 pm

    Can you cover the ameretti in both icing sugar and flaked almonds? Thanks

    Reply
    • Alexandra Cook

      May 09, 2024 at 9:50 pm

      Hi Carmen!
      You could certainly coat in the icing sugar first and then add an almond half.
      If you wanted to coat entirely in flaked almonds, I wouldn’t add the icing sugar first, as it will make the cookie less sticky, and the almonds harder to adhere. You could use the method in my Gluten-Free Almond Cookies (linked), which are very similar. Then, dust with icing sugar when serving.
      I hope that helps! 🙂 Let me know how you get on. Alex xo

      Reply
  2. Susan

    November 09, 2023 at 8:22 am

    5 stars
    Oh my goodness!! These truly are super simple to make and they are very tasty!! Thanks for sharing this recipe, especially for us who need the gluten free stuff!

    Reply
    • Alexandra Cook

      November 09, 2023 at 10:39 am

      I am so happy you enjoyed them, Susan! Thanks so much for sharing 🙂 Alex xo

      Reply
  3. Faye T.

    September 12, 2023 at 1:00 pm

    5 stars
    The best amaretti cookies I have ever tasted. The perfect recipe – thank you 🙏

    Reply
    • Alexandra Cook

      September 12, 2023 at 9:02 pm

      Hi Faye!
      I am so happy you enjoyed them! Thank you for commenting. Alex xo

      Reply
  4. Claudia

    August 14, 2023 at 9:27 pm

    5 stars
    These chewy amaretti cookies are a gluten-free delight! 🍪✨ It’s amazing how they maintain that classic chewiness while being gluten-free. The almond flavor is wonderfully pronounced, and the slight crisp on the outside gives way to a soft, chewy center. A fantastic treat for everyone, whether gluten intolerant or not. These cookies are a true testament to deliciousness without compromise! 🌟😋

    Reply
    • Alexandra Cook

      August 15, 2023 at 5:14 pm

      Hi Claudia!
      I am so happy you enjoyed this recipe and really appreciate you taking the time to let me know.
      They’re definitely a favourite of mine also 🙂 Alex xo

      Reply
  5. Mari

    December 11, 2022 at 8:32 am

    Yummy! Looking forward to adding these to my holidays cookies box and gift friends!
    I’m an overachiever, so I’ll have lots on my plate (or should I say bowls?) lol. Is it possible to make the dough ahead of time and keep it in the freezer (maybe already piped out) for a few days? If so, should I thaw before baking or can it go straight into the oven?

    Thanks 🙂

    Reply
    • Alexandra

      December 12, 2022 at 3:55 pm

      Hi Mari, good for you for getting ahead! We haven’t tried freezing the Amaretti dough but have successfully frozen our GF Almond Cookies (linked), both rolled out and not baked and after they have been baked.They are very similar, so based on this, I think they’d be fine to freeze before being baked. I suggest that you bake them from frozen for 1 -2 minutes longer. I hope this helps. Best wishes, Alex 🙂

      Reply
  6. Mia

    October 29, 2021 at 7:28 pm

    5 stars
    This is exactly how I like my cookies – chewy center and crispy edges! I’m making these again in a few days for my sister who’s visiting since they’re almost gone. Thanks Alex, I love the recipe!

    Reply
    • Alexandra

      November 01, 2021 at 9:05 pm

      Hi Mia, I am so pleased to hear that you enjoy our Chewy Amaretti Cookies and will be making them again for your sister’s visit. Have a lovely time together.

      Reply
  7. Tyler

    April 28, 2021 at 1:38 pm

    5 stars
    These are delicious! The second time I made them they turned out very flat. I’m thinking maybe I didn’t add enough almond flour? Or overmixed it? Any guidance for me? They’re still very tasty, just a little crispier than chewy:/

    Thanks foe the recipe!

    Reply
    • Alexandra

      May 02, 2021 at 4:35 pm

      Hello Tyler, I am so pleased to hear that you like the Amaretti Cookies. I have been doing a little research to discover what may have caused the Amaretti to be flat. When baking with egg whites, they can be affected by humidity and wonder if this may have been the issue. Did you pipe the mixture onto the tray? I find that this gives the best result. Or, perhaps it wasn’t sufficient almond meal. Did you happen to weigh your ingredients, or use a cup measurement? We are currently thinking of tweaking the recipe, feeling that it could do with a little less sugar. If you have any questions, please don’t hesitate to ask.
      Kind regards, Alex.

      Reply
  8. Nadine Noriko Beaufort

    January 18, 2021 at 3:10 pm

    Are the egg whites beaten separately before adding to the flour and sugar? In the description before the recipe, it’s written that the beaten egg whites add structure to the cookies, but I’m not seeing that in the recipe instructions.

    Reply
    • Alexandra

      January 18, 2021 at 4:08 pm

      Hi Nadine!
      No, the egg whites are not beaten separately – it is as per the recipe instructions.
      Appreciate you reaching out to check though, I will update the description to avoid confusion. Let me know if you try the cookies.
      Thanks, Alex

      Reply
  9. Traci

    August 10, 2020 at 10:55 pm

    5 stars
    So simple and SO delicious…thanks for sharing another winner! 🙂

    Reply
    • Alexandra

      August 30, 2020 at 11:37 am

      Hi Traci, I am so pleased that you enjoyed the Amaretti Cookies; I love that they are so easy to make. 🙂

      Reply
  10. Peter

    August 08, 2020 at 11:12 pm

    5 stars
    My mom makes something similar to these so I was very, very happy to find this recipe! Completely agree, they are a real treat, and very easy to make. LOVE how simple these are to make and your recipe is truly easy to follow. Thank you!

    Reply
    • Alexandra

      August 30, 2020 at 4:51 pm

      Hi Peter, thank you so much for your lovely comments; I do appreciate them. 🙂

      Reply
  11. Kay

    July 04, 2020 at 2:52 am

    These taste so delicious! My mixture must have been too runny though as the biscuits piped and baked very flat. Any tips for next time?

    Reply
    • Alexandra

      July 04, 2020 at 3:18 pm

      Hi Kay, I’ve been pondering why your Amaretti baked flat. There may be several reasons. Did you use weight or volume measure for your almond meal? I feel that the issue may be related to the almond meal and egg whites. I used large egg whites so it’s not likely that’s the cause unless yours were from very large eggs. I wonder if it’s the age of the almond meal? Very fresh almond meal would contain more moisture than older meal so that may be a reason. Was it a humid day? Humidity can affect baked goods. Meringues, for instance, are almost impossible to bake successfully on a humid day. One of the reasons is that sugar is hygroscopic, which means that it attracts moisture. I am puzzled so look forward to any more information you can give me. I am, however, delighted that you enjoyed the Amaretti. 🙂

      Reply
  12. Myrah Duque

    June 06, 2019 at 5:09 am

    5 stars
    These cookies are to die for!

    Reply
    • Alexandra

      June 07, 2019 at 8:45 pm

      Thank you so much!

      Reply
  13. Alvern

    May 07, 2019 at 6:28 pm

    Alex, I don’t know how you do it but all your recipes seem to be as easy as pie. Another great and simply delicious looking recipe again.

    Reply
    • Alexandra

      May 08, 2019 at 4:58 pm

      Thank you for the lovely comments Alvern. 🙂

      Reply
  14. Cristina Petrini

    May 06, 2019 at 5:28 pm

    5 stars
    Great biscuits to eat with a nice cup of steaming tea! Snack time!

    Reply
    • Alexandra

      May 06, 2019 at 6:15 pm

      They are indeed Cristina 🙂

      Reply
  15. Denise

    April 18, 2019 at 7:28 pm

    5 stars
    It works very well for me

    Reply
    • Alexandra

      April 18, 2019 at 9:39 pm

      They work well for me too Denise, glad you enjoy them. 🙂

      Reply
  16. Teresa

    November 11, 2018 at 9:29 pm

    5 stars
    Yes!!! I love these! Absolutely making some for Christmas!

    Reply
    • Alexandra

      November 11, 2018 at 9:54 pm

      That makes me so happy! 🙂

      Reply
Newer Comments »

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi! I’m Alex.

Welcome to It’s Not Complicated Recipes!

My blog reflects my approach to cooking. I like it to be simple, easily prepared and delicious. 

Learn more

Popular Recipes

  • Round dish of cooked patties sitting on some baking paper, garnished with parsley.
    Chickpea Patties (Vegan and Gluten Free)
  • Overhead shot of Lemon Curd Cake, with a slice missing, sitting on a round white dish.
    Lemon Curd Cake (Gluten-Free Option)
  • up close bowl of soup on a grey cloth, another bowl in the background to the right, some sliced bread to the left and two silver spoons on the side.
    Pumpkin and Sweet Potato Soup
  • Gluten-Free Almond Cookies

Comfort Food

  • Skillet with a tomato sauce and the ricotta gnocchi sitting on top, with a wooden spoon about to combine them.
    Gnocchi di Ricotta (Ricotta Gnocchi)
  • Eggplant Involtini – Italian comfort food
  • Overhead shot of cooked casserole, sitting on a brown cloth, with some parsley, feta and olives around the edge.
    Mediterranean Chicken Casserole
  • Bowl of mac and cheese.
    Bacon Mac and Cheese

Recent Recipes

  • Cooling rack topped with freshly baked Gluten-Free Pistachio Cookies, one broken in half to show the interior.
    Gluten-Free Pistachio Cookies
  • Frying pan with Creamy Tomato Chicken, garnished with some fresh basil.
    Creamy Tomato Chicken
  • Jug of Cherry Sauce, on a cream cloth with some fresh cherries around the edge.
    Easy Cherry Sauce
  • Photo collage of four side dishes: quinoa spinach salad, grilled zucchini, stewed beans and smashed potatoes.
    The Best Side Dish Recipes

Footer

About

  • Our Story
  • Recipes
  • Blog

Disclaimers

  • Privacy Policy
  • Privacy Policy (GDPR)
  • Cookie Policy
  • Accessibility Policy
  • Terms Of Use

Contact

  • Contact
  • Subscribe

↑ back to top

COPYRIGHT © 2025 · IT’S NOT COMPLICATED RECIPES® | ALL RIGHTS RESERVED

2673 shares