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.
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.
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.
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.
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.
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.
Store the cookies in an airtight container at room temperature for up to one week.
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.
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.
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.
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.
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
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Chewy Amaretti Cookies – Gluten Free
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
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Storage: store the cookies in an airtight container at room temperature for up to one week.
- 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.
Nutrition Estimate:
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.
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