Let me paint you a picture: the unmistakable aroma of sweet almonds swirling through your kitchen, a tray of golden-hued cookies cooling on the counter, crackly and crisp on the outside, soft and chewy at the center. I swear, if you close your eyes for a moment, you might just find yourself in a tiny Italian bakery tucked away on a cobblestone street. The first time I made these crispy chewy Amaretti cookies, it was a chilly Sunday afternoon—rain tapping the windows, my playlist humming in the background, and me, elbow-deep in ground almonds. I was instantly hooked by their texture: bite through the delicate shell, and you’re met with a chewy, dreamy middle that’s just bursting with almond flavor. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, Amaretti cookies have been a part of my family’s dessert table for as long as I can remember. When I was knee-high to a grasshopper, my grandma used to make batches for every holiday—sometimes sneaking a splash of amaretto liqueur when she thought no one was looking. She’d pile them high in a tin, and you’d better believe they disappeared before dinner was even served. My family can’t stop sneaking them off the cooling rack (and I can’t really blame them). There’s pure, nostalgic comfort in every bite, and, let’s face it, you won’t find a dessert that’s both gluten-free and this universally adored very often.

These classic Italian almond treats are perfect for potlucks, gifting, or just brightening up your Pinterest cookie board. They’re dangerously easy to make, and I wish I’d discovered the secret to their perfect texture years ago. After testing this recipe more times than I care to admit (all in the name of research, of course), it’s become a staple for family gatherings, holidays, and cozy nights in. It feels like a warm hug from Italy, and you’re going to want to bookmark this one—it’s a keeper.

Why You’ll Love This Crispy Chewy Amaretti Cookies Recipe

• Quick & Easy: Ready in under 40 minutes, so you can whip up a batch even when life gets hectic or you’re facing a last-minute dessert emergency.
• Simple Ingredients: All you need are ground almonds (almond flour works great!), egg whites, sugar, and a splash of almond extract. No fancy grocery trips—most are pantry staples.
• Perfect for Any Occasion: These Amaretti cookies are a hit at brunches, afternoon tea, holiday gatherings, or as a sweet treat to tuck inside lunchboxes. They even look gorgeous on a Pinterest-worthy dessert board.
• Crowd-Pleaser: Kid-approved, adult-approved, and gluten-free, so everyone can enjoy. I’ve yet to meet someone who doesn’t reach for seconds.
• Unbelievably Delicious: The magic is in the contrast—crispy on the outside, chewy inside, with intense almond flavor and just a hint of sweetness.

What sets these classic Italian almond treats apart from other cookie recipes? Honestly, it’s the technique. Beating the egg whites to soft peaks gives that signature airy texture and helps create the crackly shell. The recipe’s balance of almond flour and sugar means you get pure almond flavor without overwhelming sweetness. I’ve tried dozens of variations—some using coconut, others swapping in honey—but this version nails that homey, classic Amaretti vibe.

I’ve baked these cookies for everything from birthdays to “just because” afternoons. There’s something so satisfying about watching people take that first bite—usually followed by a stunned smile and a quick grab for another. These Amaretti cookies aren’t just good, they’re the kind that make you close your eyes for a second to savor the moment. Comfort food, but dressed up and ready for sharing. They’re perfect for impressing your friends, gifting to neighbors, or turning a simple coffee break into something memorable. If you want a cookie recipe you’ll actually make again and again, this one’s got your back.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold almond flavor and that signature crispy-chewy texture—no fuss, no fancy techniques. Most of these are pantry staples, and they’re easy to swap or adjust for dietary needs.

• For the Amaretti Cookie Dough:
  • Almond flour (200g / 2 cups) – finely ground, blanched almonds are best for smooth texture; I recommend Bob’s Red Mill or Kirkland brands.
  • Granulated sugar (150g / 3/4 cup) – regular white sugar works perfectly.
  • Egg whites (2 large, about 60g) – room temperature for best results.
  • Almond extract (1 teaspoon) – provides intense almond aroma (don’t skip this; it’s essential for true Amaretti flavor).
  • Pinch of salt – balances sweetness and rounds out the flavor.
  • Optional: Amaretto liqueur (1 tablespoon) – adds extra depth and authentic Italian flavor (skip if serving kids, just use extra almond extract).
• For Rolling:
  • Powdered sugar (for dusting) – gives the cookies their signature crackled look and a delicate sweetness.
• Substitution & Sourcing Tips:
  • If you’re out of almond flour, you can pulse blanched almonds in your food processor until powdery (just don’t over-process into almond butter!).
  • For nut allergies, swap almond flour with sunflower seed flour—flavor will change, but the texture stays chewy.
  • Want a lower-carb version? Use a granulated sugar substitute like Swerve or monk fruit sweetener in equal amounts.
  • To make it dairy-free, there’s no adjustment needed—these cookies are naturally dairy-free!
• Seasonal Variations:
  • In summer, fold in a few finely chopped dried cherries or apricots for a fruity twist.
  • During holidays, add a hint of orange zest to the batter for festive flavor.

All these ingredients work together to create the perfect crispy chewy Amaretti cookies. The almond flour gives that rich flavor, while the egg whites provide structure and chewiness. The almond extract is non-negotiable (trust me). You’ll probably have everything you need already, which means you can jump right in!

Equipment Needed

• Mixing bowls – One for your dry ingredients and another for whipping the egg whites. Any medium-sized bowl will do.
• Electric hand mixer or stand mixer – For beating the egg whites to soft peaks. You can do it by hand with a whisk, but your arm might protest (I’ve tried—wouldn’t recommend).
• Baking sheet – A rimmed sheet lined with parchment paper is ideal; you can use a silicone mat as a reusable option.
• Small cookie scoop or tablespoon – Helps portion the dough evenly. Two spoons work in a pinch.
• Fine mesh sieve – To dust the cookies with powdered sugar before baking. Optional but makes them look extra pretty.
• Spatula – For folding ingredients together gently. Wooden or silicone works.

If you don’t own a stand mixer, a basic electric hand mixer does the trick (mine’s a cheapie from Target and it hasn’t let me down yet). For budget-friendly baking sheets, check out your local dollar store or supermarket. Just be sure to line them well for easy cleanup. Maintenance tip: if you use a silicone mat, rinse and dry it thoroughly after baking to keep flavors fresh. These cookies don’t need fancy gadgets—just a few trusty tools and a little patience.

Preparation Method

1. Prep your workspace: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or silicone baking mat. Gather all ingredients—you’ll want everything at room temperature for best results.
2. Mix dry ingredients: In a medium bowl, whisk together almond flour (200g / 2 cups), granulated sugar (150g / 3/4 cup), and a pinch of salt. Set aside. You should smell the sweet nuttiness already!
3. Beat the egg whites: In a separate clean bowl, add 2 large egg whites (about 60g). Using an electric mixer, beat on medium-high until soft peaks form—about 3-4 minutes. The peaks should curl over slightly when you lift the beaters, not stand straight up. If they’re too stiff, the cookies won’t be chewy enough.
4. Add flavorings: Gently fold in almond extract (1 teaspoon) and, if using, amaretto liqueur (1 tablespoon). Use a spatula to fold—don’t stir aggressively or you’ll lose the airiness.
5. Combine wet and dry: Add the beaten egg whites to the almond mixture. Use your spatula to fold everything together until just combined. The dough should be thick but sticky; if it seems dry, add a few drops of water.
6. Shape the cookies: Scoop out heaping teaspoons (about 1 tablespoon each) of dough and roll lightly between your palms to form balls. If dough sticks, dampen your hands slightly. Place 2 inches (5cm) apart on the baking sheet.
7. Dust with powdered sugar: Sift powdered sugar generously over each dough ball. This is what gives the cookies their classic crackled look. Don’t skimp—the sugar will melt and create a beautiful, sweet crust.
8. Bake: Bake in preheated oven for 20-25 minutes. Cookies should be lightly golden and cracked on top, but still soft in the center. If you like them extra chewy, err on the shorter side. For crispier cookies, add a minute or two.
9. Cool: Let cookies cool on the sheet for 5-10 minutes before transferring to a wire rack. They’ll firm up as they cool.
10. Troubleshooting: If cookies spread too much, your egg whites may have been under-whipped, or the dough was too warm. If they don’t crack, give them a heavier sugar dusting and double-check oven temp.
11. Personal tip: I always bake a “test cookie” first to check for texture. If it’s too soft, I add a little more almond flour to the batch. The dough can be refrigerated for 30 minutes for more pronounced cracks (if you’re patient!).

That’s it! Ten simple steps to perfect crispy chewy Amaretti cookies. They should look crackly, smell like a sweet Italian bakery, and taste like pure almond heaven.

Cooking Tips & Techniques

• Egg whites matter: Whip to soft peaks—not stiff. Too much air makes cookies dry, too little makes them flat. I’ve had batches flop from rushing this step!
• Gentle folding: When combining the wet and dry ingredients, use a light hand. Over-mixing deflates the egg whites and kills the chewy texture. Think “lift and fold,” not “stir.”
• Powdered sugar magic: Don’t be shy—coat the dough balls generously. The baked sugar forms the classic crinkles and gives a delicate crunch.
• Oven temperature: Every oven is a bit quirky. I keep an inexpensive oven thermometer inside to avoid surprises. If your cookies brown too fast, lower the temp by 10°F (5°C).
• Batch baking: These cookies bake up best if you don’t overcrowd the pan. Give them room to spread and crackle.
• Timing is key: My biggest failure was overbaking—once left them in just 3 minutes too long, they lost that perfect chewy center. Set a timer and check early.
• Texture check: For consistent results, bake one test cookie before committing the whole batch. Adjust if needed.
• Multitasking: While the cookies bake, clean up or prep your coffee for that first warm cookie out of the oven. Trust me, it’s worth the anticipation!

With these tips, your crispy chewy Amaretti cookies will turn out bakery-worthy every single time.

Variations & Adaptations

• Dietary Friendly: Swap almond flour with sunflower seed flour for a nut-free version. Substitute sugar with erythritol for a lower-carb treat.
• Seasonal & Festive: Add 1 teaspoon finely grated orange zest for a citrusy twist, or fold in 2 tablespoons chopped dried cherries for color and flavor.
• Flavor Boosts: Mix in 1/4 teaspoon cinnamon for winter coziness, or drizzle melted dark chocolate over cooled cookies for a decadent finish.
• Cooking Method: If you prefer extra crunch, flatten dough balls slightly before baking. For ultra-chewy cookies, chill dough for 30 minutes prior to baking.
• Allergen Substitutions: If allergic to eggs, try aquafaba (the liquid from canned chickpeas) whipped to soft peaks—use 3 tablespoons instead of two egg whites. The texture will be slightly different but still tasty.
• Personal Twist: I once added a handful of mini chocolate chips—my kids went wild for them. It’s not traditional, but sometimes you just have to mix things up!

These classic Italian almond treats are endlessly customizable. Don’t be afraid to experiment—you might just stumble on a new family favorite!

Serving & Storage Suggestions

Amaretti cookies are best enjoyed at room temperature. Arrange them on a pretty plate or tuck them into cute glass jars for gifting—they look adorable tied with a ribbon. For a true Italian experience, serve alongside espresso, cappuccino, or a glass of vin santo (dessert wine).

They pair beautifully with fruit salad, gelato, or as part of a dessert board with fresh berries and dark chocolate squares. For brunch, I love to serve them with citrusy scones or a platter of cheeses.

To store, keep crispy chewy Amaretti cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a single layer in a zip-top bag for up to 2 months—just let thaw at room temp before serving. To refresh crispness, pop in a 300°F (150°C) oven for 3-4 minutes. Flavors deepen after a day or two, so make ahead for even more almond goodness!

Nutritional Information & Benefits

Almond flour brings heart-healthy fats, vitamin E, and a touch of protein, making these cookies a smarter choice than many traditional treats. They’re naturally gluten-free and dairy-free, so they fit a variety of diets. You can lower the sugar for a lighter version, and egg-free swaps are possible for vegan bakers. The main allergen is nuts, so substitute with seed flour if needed. I love that these cookies satisfy sweet cravings without making you feel weighed down—plus, almonds are great for energy and focus, which is a win in my book.

Conclusion

Crispy chewy Amaretti cookies are the kind of easy, classic Italian almond treat you’ll want to make again and again. With their simple ingredients, crowd-pleasing texture, and endless adaptability, they’re a recipe worth sharing (and pinning!). Whether you’re baking for family, gifting to friends, or just treating yourself, these cookies bring pure comfort and joy to any occasion.

Don’t be afraid to tweak and personalize—add your favorite flavors, swap in allergy-friendly ingredients, or play with shapes and sizes. I love this recipe because it’s forgiving, fun, and always brings people together. If you try it, let me know how yours turn out in the comments, or share your own Amaretti cookie twists. Bookmark the recipe, spread the love, and keep baking!

Here’s to cookies that taste like a warm hug from Italy—happy baking, my friends!

Frequently Asked Questions

How do I get the perfect crispy-chewy texture in Amaretti cookies?

The secret is whipping the egg whites to soft peaks and folding gently. Overbaking will make them too crisp, so watch the timer and check for crackly tops with soft centers.

Can I make these Amaretti cookies nut-free?

Yes! Substitute almond flour with sunflower seed flour. The flavor changes but the chewy texture stays.

Do I need amaretto liqueur for authentic flavor?

Not strictly—almond extract does the job. Amaretto adds extra depth, but skip it if you prefer alcohol-free cookies.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, Amaretti cookies stay fresh for about a week. Freeze for longer storage.

Are Amaretti cookies gluten-free?

Absolutely! This classic Italian almond treat uses almond flour, so it’s naturally gluten-free.

Crispy Chewy Amaretti Cookies

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• Author: David
• Total Time: 40 minutes
• Yield: 24 cookies 1x

Print Recipe

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Description

Classic Italian almond cookies with a crackly, crisp exterior and a soft, chewy center. Naturally gluten-free and dairy-free, these cookies are easy to make and perfect for gifting or sharing at any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups almond flour (200g), finely ground, blanched almonds preferred
• 3/4 cup granulated sugar (150g)
• 2 large egg whites (about 60g), room temperature
• 1 teaspoon almond extract
• Pinch of salt
• 1 tablespoon amaretto liqueur (optional, or use extra almond extract)
• Powdered sugar, for dusting

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Instructions

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or silicone baking mat.
2. In a medium bowl, whisk together almond flour, granulated sugar, and a pinch of salt.
3. In a separate clean bowl, beat egg whites with an electric mixer on medium-high until soft peaks form (about 3-4 minutes).
4. Gently fold in almond extract and amaretto liqueur (if using) into the egg whites.
5. Add the beaten egg whites to the almond mixture. Fold gently with a spatula until just combined. Dough should be thick and sticky; add a few drops of water if too dry.
6. Scoop heaping teaspoons (about 1 tablespoon each) of dough and roll lightly between palms to form balls. Place 2 inches apart on the baking sheet.
7. Generously sift powdered sugar over each dough ball.
8. Bake for 20-25 minutes until cookies are lightly golden and cracked on top but still soft in the center.
9. Cool cookies on the sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.
10. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.

Notes

For best texture, whip egg whites to soft peaks and fold gently. Generously dust with powdered sugar for classic crackled tops. For extra chewy cookies, chill dough for 30 minutes before baking. Substitute almond flour with sunflower seed flour for nut-free version. Store cookies in an airtight container for up to a week, or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Cuisine: Italian

Nutrition

• Serving Size: 1 cookie
• Calories: 60
• Sugar: 6
• Sodium: 15
• Fat: 3
• Saturated Fat: 0.3
• Carbohydrates: 7
• Fiber: 1
• Protein: 2

Keywords: amaretti, almond cookies, Italian dessert, gluten-free cookies, chewy cookies, easy cookie recipe, holiday cookies, dairy-free, classic Italian cookies