My Chewy Amaretti Cookies are crisp on the outside and chewy on the inside. These Italian almond flavoured biscuits make a great (and naturally gluten-free) nibble to go with your afternoon coffee.
What do you do when you have leftover egg whites after using the yolks to make custard for your sticky toffee pudding, or creamy lemon sauce for those fluffy ricotta pancakes?
Meringue is usually the first thing that comes to mind.Ā Ā But don't just stop there - add a few more simple ingredients to that whisked egg and you'll end up with a jar full ofĀ amazingĀ Italian almond biscuits.
I was going to add 'that will last you for the next few days' on the end there, but then I realised that we ate all of ours in less than 24 hours.Ā Willpower is definitely aĀ trait that Chris and I simply don't possess.
I really don't know how some people manage to refrain from enjoying excessive amounts of really tasty food when it's there - looking at them.
I probably shouldn't cook so many sweet things, but the little devil on my shoulder whispers 'it's your job, you need to bake nice things covered in sugar'.
When I do read health & fitness articles (usually whilst eating a chocolate digestive), I often come across the phrase 'eat to live, not live to eat'.Ā That's usually enough to make me close down the article and go searching for my recipe for bottom-of-the-chocolate-box brownies (a great way to use up those quality street that everyone leaves behind!).
After all, Chris and I often plan our holidays around food!
He likes football, cars and gadgets.Ā I like cooking, reading and TV programmes that make me cry.
But we both L-O-V-E food (and each other of course).Ā I think that's an awesome thing to have in common.
To make the cookies youĀ need to whisk up your egg whites to stiff peaks.
Pro tip: Did you know that egg whites can be frozen? So if you ever have leftover egg whites, freeze them in a little tub or bag (label how many egg whites are in each bag). Then you can defrost them in the refrigerator and use in this recipe.
Once the egg whites are whisked, mix in your other ingredients -Ā ground almonds (note: if you're in the US, use blanched almond flour), caster sugar (superfine sugar if you're in the US), vanilla extract and Amaretto (for that lovely almond flavour). Then roll into balls and roll the balls first in more caster sugar, and then in icing (confectioners's) sugar.
The caster sugar helps to add a bit of chewy crisp to the outside of the cookies whilst preventing the icing sugar from melting into the mixture.
Place the balls on a couple of trays, squish them down a little, then bake for 15 minutes.
And that's it. Amaretti cookie perfection!
They will expand ever so slightly in the oven.Ā They'll also flatten a little bit more too.Ā If they're still looking too round, you can carefully squash them slightly as soon as they come out of the oven.
Delicious served warm or cold.
Do amaretti biscuits contain alcohol?
Yes, usually they contain a small amount of almond liqueur such as Disaronno. My recipe contains 2 tbsp ofĀ Disaronno. If you prefer not to use alcohol, you can instead add a tsp of almond extract, and then a splash of water - to give you the right consistency for rolling.
How long with they keep?
These cookies can be stored in a sealed jar at room temperature. They should last for at least 1 week (up to two).
Ground almonds (don't grind your own)
It's best to use store-bought ground almonds (if you're in the US, use blanched almond flour - the fine grainy kind (NOT the powder kind that's like regular flour)) - for this recipe.
Please don't try using home-ground almonds, as grinding them yourself can result in ground almonds that are a little too fine, and slightly oily for the recipe - this can cause the amaretti to go flat.
I've tested this recipe with both regular UK ground almonds, and with blanched almond flour that I picked up in the US last time I was there. When testing the US almond flour, I used Full Circle Market Almond flour, and this produced the same results as the regular UK ground almonds.
Can I use egg whites from a carton?
Yes! 30g (1oz or 2 tbsp) is equal to one large egg white. So you'd need to use 90g (3oz or 6 tbsp).
Can I use frozen egg whites?
Yes, using frozen and defrosted egg whites won't impact the flavour or structure of the amaretti. Defrost the egg whites first and use them as per the recipe. The egg whites can be room temperature or slightly cool, but try to ensure they're not icy cold.
Won't folding the almonds and sugar into the whisked egg whites remove all the air in the egg whites?
Yes, folding the almonds and sugar will remove the air, but that's ok! We're not using the whisked egg whites for a fluffy-cake-meringue texture, we're using them to bind the ingredients together and react with the sugar for a sweet-sticky interior and crisp exterior. Whisking the egg whites is better for this, rather than mixing the ingredients with slimy, un-whisked egg whites.
Can I freeze amaretti cookies?
Yes, cool the amaretti, then freeze in a single layer on a tray for an hour or two. Once they're frozen, you can transfer them to a bag or an air-tight tub. Defrost the amaretti overnight in a single layer on a covered tray.
More cookie recipes:
Chocolate Cranberry Amaretti Cookies
Chewy Chocolate Cookies with Nougat
Shortbread cookies - filled with jam
Troubleshooting - top tips for perfect amaretti:
- My first tip would be to weigh the ingredients if you can. Weighing the ingredients will give a much more consistent result than using cup measurements. If you don't have scales, then watch the recipe video to ensure your amaretti cookies are of the right consistency when rolling them out.
- If the mixture is too sloppy to roll into balls :- Hopefully you will have ensured you whisked the eggs to stiff peaks first. If you have , check out the video below to ensure your mixture is the right consistency before attempting to roll. If the mixture is too sloppy (this could be down to your eggs being slightly larger, or due to using almond flour that is too coarse), add more ground almonds and sugar in equal measures until the mixture is of rolling consistency.
- The balls spread when cooking :- This can be down to the mixture being too sloppy when you rolled it. The rolled mixture should be sticky but fairly firm, and should hold their shape when placed on the baking tray. It could also be caused by using home-ground almonds (grinding them at home releases more oils), or using almonds that are too coarse - and therefore won't hold together quite as well. The cookies will still taste great, but will be flatter.
- The cookies are too sweet: They're supposed to be sweet! Not like a regular cookie that's crumbly and a little sweet, or those amaretti that you sometimes get in coffee shops that are basically a crispy shell, filled with air. These amaretti cookies are chewy, sticky and sweet. They contain a lot of sugar, and this sugar starts to caramelize in the oven during the baking process to give that sticky-sweet result.
These amaretti cookies are perfect for afternoon tea - How about serving with a few of these:
The Chewy Amaretti Cookies Video:
By the way - did you notice I've got a mix of light & bright photos and dark & moody photos of these cookies? I just couldn't decide which ones I like best. Which ones do you like best?
The Chewy Amaretti Cookies Recipe:
Chewy Amaretti Cookies
Ingredients
- 3 egg whites from large eggs - (about 90g of egg white altogether)
- 3 cups (280g) ground almonds - ** Note 1 **
- 1 ½ cups minus 1 tbsp (280g) caster sugar - (superfine sugar)
- ¼ tsp vanilla extract
- 2 tbsp Amaretto liqueur
For rolling:
- 3 heaped tbsp caster sugar - (superfine sugar)
- 3 heaped tbsp icing/powdered sugar
INSTRUCTIONS
- Preheat the oven to 170C/325F. Line two baking trays with a silicone mat or baking parchment.
- Using a hand whisk or mixer, whisk the egg whites to stiff peaks. Fold in the ground almonds, caster sugar and vanilla extract. Slowly stir in the amaretto. Add just enough so that the mixture is a thick paste that can be formed into a ball in your hand (it should be very sticky though).
- Place the caster sugar and icing sugar for rolling on two separate plates. Using a teaspoon, scoop out a chunk of the cookie mixture and roll it into a ball in your hands (about the size of a walnut - note, it will be sticky). Roll it in the caster sugar, then roll it in the icing sugar and place on the baking tray.
- Repeat with the remaining dough until you've used it all up. Leave a bit of space between the cookie balls as they will expand slightly during cooking.
- Use your finger to squash the cookie balls a little (they will crack a little at the edges - that's fine) then place in the oven to cook for 15 minutes.
- Take out of the oven, leave to cool for 5 minutes then remove from the baking tray. You can serve them warm, or allow them to cool completely on a cooling rack.
Video
ā Notes
**Note 1 ** Ground Almonds:
It's best to use store-bought ground almonds (if you're in the US, use blanched almond flour - the fine grainy kind (NOT the powder kind that's like regular flour)) - for this recipe.Please don't try using home-ground almonds, as grinding them yourself can result in ground almonds that are a little too fine, and slightly oily for the recipe - this can cause the amaretti to go flat. I've tested this recipe with both regular UK ground almonds, and with blanched almond flour that I picked up in the US last time I was there. When testing the US almond flour, I used Full Circle Market Almond flour, and this produced the same results as the regular UK ground almonds.
Storing the cookies:
These cookies can be stored in a sealed jar at room temperature. They should last for at least 1 week (up to two). . NutritionalĀ information is per cookie.Nutrition
This recipe was first published in February 2015. Updated in December 2019 with new photos, tips and video.
Equipment:
In order to make these deliciousĀ amaretti cookies you will need:
- A Mixer.Ā We bought this Kitchen Aid Mixer and absolutely love it!
- Shallow white bowls.Ā For rolling the cookie mixture in.
- Silicone Baking Mat
- Measuring Spoons
- Wooden or Silicon Coated Spatula
- Measuring Jug
- An airtight jar to store them in.Ā I use these Kilner Jars.
Some of the links in this post may be affiliate links ā which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! Thatās what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Regina says
So I have made these cookies twice. I did not have the caster sugar so the first time I ground it in the vita mixer as one person recommended. Overground it and it was more like powdered sugar. Recipe still came out good. The second time I forgot to grind the sugar and the recipe still came out good, though a little more sugar crystalline . Second time I also added a half a teaspoon of almond extract since I found it they did not have enough almond flavor.
Grace says
I made these last year and they spread and didn't maintain their shape. I just made them again and they turned out perfect. I think because i read the comments about measuring the egg whites and so three egg whites are more than 3 ounces so i measured them this time. They turned out so good that my mom's 82 year old italian friend asked me for the recipe. Great recipe, thanksš
J.A. says
I have been searching for almond cookie recipes online. I decided to try Nicky's recipe because it is simply and I like Amaretto liqueur instead of almond extract used by other recipes.
It turned out perfectly! They even look the same as the pic in the recipe with the cracks outside. My family loves these cookies.
Thank you for sharing the recipe Nicky!
Zac says
Great recipe, I make these every xmas as gifts.
What I have found is 3 eggs gives 100g of egg white, it is a bit too much and the cookies collapse and flatten in the oven. So I increase the dry ingredients, I use 350g almond flour and 280g sugar with the 100g egg white. And keep each biscuit fairly small.
Jennifer Perrault says
Thanks for the great recipe and video...I made these today but I used unbleached almond flour and almond extract....they came out GREAT~!!
Florence says
Very easy to make, love the recipe. The video is a big help in that we can see how stiff the egg whites need to be and what consistency the batter is, before rolling. It's a simple yet fantastic recipe.
Loved all the tips provided about weighing the ingredients rather than measuring by cup, what to do if problems arise with the batter, and the best way to store this type of cookies.
Got a wonderful batch of cookies, to be enjoyed with coffee at anytime of the day!
kaia says
my cookies came out a bit bumpy. they had the crackle at the top but for some reasons the texture of the side of the cookies were really rough. i made these before without that problem so i'm not sure what went wrong with time.
could it be that my batter was too tacky?
Rose says
Seemed I didnāt need to use all the liquor...used very little but I also used almond extract.
Antonia Sciclcuna says
I have tried other amaretti recipes but find this one by far the best. They are absolutely delicious. I have made them with less sugar and added more almond meal and they are still beautiful. Thank you for making a mediocre cook like me shine with the cookies.
Lynn says
Hi Nicky,
Can I use almond extract instead and how much? Thank you.
Nicky Corbishley says
Hi Lynn, yes, I have a section on this in the post. If you prefer not to use alcohol, you can instead add one tsp of almond extract, and a little splash of water - enough to give you the right consistency for rolling.
Susan says
I made these amaretti cookies for the very first time yesterday and followed this recipe. They came out oh-so-perfect. My son said that if he got these in Italy, he would class it a great amaretti....so nailed it. I did use granulated sugar instead of caster sugar because I was not paying attention to the ingredients, so I was a bit worried how it would turn out, but it was perfect. Thank you for a great recipe that is perfecto.
Carol Danna Kinney says
Nicky, You say 3T of Caster and Powdered Sugar but the recipe says 2T. I think 3T is correct. FYI. Loved your cookies.
Chris Corbishley says
Hi Carole,
You're absolutely right I've updated the recipe š
Thanks
Chris
Sharon says
These amaretti were absolutely delicious and couldn't be easier to make. I almost never comment on recipes, but this one is so good that I had to thank you. One note: I didn't have super fine sugar so I blitzed granulated sugar in my food processor for less than a minute. Worked perfectly.
Chris Corbishley says
Thanks Sharon,
So glad you enjoyed the amaretti. Great tip on the sugar.
Thanks
Chris & Nicky
Theresia says
Thank you for sharing this recipe! I can't wait to try it.
Just wondering if I can make the cookie mixture beforehand and freeze them?
Nicky Corbishley says
Hi Theresia, I haven't tried freezing the mixture, so I'm not sure. However you can freeze the baked cookies - there are instructions for this in the faqs part of the post.
Tiffany says
I'm not usually a baker but this recipe was easy to follow and the cookies were tasty and chewy, as described. I used almond extract and water instead of amaretto and they turned out really well. LOVED this recipe and will be using it again!! The only thing that differed was the colour - I cooked for 15 mins at 325F but didn't get the same golden colour. Any tips?