Italian Amaretti Cookies (Soft, Chewy & Naturally Gluten-Free)

These classic Italian amaretti cookies have a delicate crackled exterior, a sweet almond flavor and wonderfully soft, chewy centers. Made with just 4 main ingredients and rolled in a snowy coating of powdered sugar, these soft amaretti are perfect for Christmas cookie trays, holiday gatherings or an afternoon espresso. They are also naturally gluten-free and dairy-free!

Prep Time: 5 minutes | Bake Time: 20 minutes | Total Time: 25 minutes | Yield: 16 cookies | Oven: 350°F (175°C)

Why You’ll Love These Amaretti Cookies

• Only 4 ingredients: almond flour, sugar, egg whites and almond extract.
• Naturally gluten-free and dairy-free, so everyone can enjoy them.
• Soft and chewy inside with a beautiful crackled powdered sugar top.
• Ready in 25 minutes with no chilling and no mixer needed.

Ingredients for Italian Amaretti

For the Cookies

• 2 1/2 cups (240 g) blanched almond flour
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (120 ml) egg whites (about 4 large egg whites)
• 1 teaspoon pure almond extract (or vanilla extract)

For the Coating

• Powdered sugar, as needed for rolling

How to Make Soft Amaretti Cookies

1. Preheat the oven. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix the dry ingredients. In a large bowl, stir together the almond flour and granulated sugar.
3. Whisk the egg whites. In another bowl, whisk the egg whites for 1–2 minutes until white and foamy. They do not need to form stiff peaks.
4. Add the almond extract. Whisk the almond extract into the foamy egg whites.
5. Make the dough. Pour the egg whites into the almond flour mixture and fold with a spatula until a soft, sticky dough forms. Finish with clean hands if needed.
6. Shape the cookies. Divide the dough into about 16 equal portions. With lightly damp hands, roll each portion into a smooth ball.
7. Coat in powdered sugar. Roll each ball generously in powdered sugar until fully covered. The thick coating creates the classic crackled look.
8. Arrange and flatten. Place the balls 2 inches apart on the baking sheets and flatten them slightly with your fingers.
9. Bake. Bake for 18–20 minutes, until the tops crack, the surface looks set and the bottoms are lightly golden. The centers should stay soft.
10. Cool. Let the cookies rest on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Pro Tips for Perfect Amaretti

• Use finely ground blanched almond flour for a delicate texture. Almond meal makes a more rustic cookie.
• Whisk the egg whites until foamy, not stiff, for a soft and chewy center.
• Be generous with the powdered sugar to get beautiful crackled tops.
• Don’t overbake. Take them out as soon as the bottoms are lightly golden.

Easy Variations

• Almond-topped: Press a whole blanched almond or a candied cherry into each cookie before baking.
• Citrus amaretti: Add the zest of 1 lemon or orange to the dough.
• Chocolate dipped: Dip the cooled cookies halfway in melted dark chocolate.

How to Store and Freeze

Store the cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 2 months; thaw at room temperature and dust with fresh powdered sugar.

Frequently Asked Questions

Are amaretti cookies gluten-free?

Yes. This recipe uses almond flour instead of wheat flour, so it is naturally gluten-free. Check that your almond flour and extract are certified gluten-free if needed.

What is the difference between soft and crunchy amaretti?

Soft amaretti (amaretti morbidi) are chewy in the middle, like these. Crunchy amaretti are baked longer and dried until crisp all the way through.

Can I use almond meal instead of almond flour?

Yes, but the cookies will be coarser and more rustic.

More Italian and Christmas Cookies

• Italian Biscotti
• Italian Fig Cookies (Cucidati)
• Butter Pecan Cookies
• Cinnamon Roll Sugar Cookies