Italian Almond Cookies (Soft Amaretti Recipe)
If you love almond flavor and melt-in-your-mouth cookies, these Italian Almond Cookies are pure bliss. Soft, chewy, and delicately sweet, they’re made with just a few simple ingredients — no butter, no flour, and naturally gluten-free!
These cookies are inspired by traditional Amaretti Morbidi, the classic Italian almond cookies with a lightly crisp outside and a soft, chewy center. Perfect alongside espresso or a small glass of dessert wine, they’re simple elegance in cookie form.
And the best part? They come together in just 20 minutes with pantry staples — almond flour, egg whites, sugar, and almond extract.
These are hands down one of my husband’s favorite cookies, and he’s always asking me to send them to him during this deployment. We first made these for my son’s 1st birthday party and have been loving them since!
Why You’ll Love These Italian Almond Cookies
✅ Naturally gluten-free and made with almond flour
✅ Soft, chewy texture — never dry
✅ Just 6 simple ingredients
✅ Ready in under 30 minutes
✅ Perfect for holidays, gifting, or everyday coffee breaks
Ingredients
2 cups almond flour
1 cup granulated sugar
2 large egg whites, room temperature
1 teaspoon almond extract
1 tablespoon Amaretto liqueur (optional but adds authentic Italian flavor)
¼ cup powdered sugar, for rolling and dusting
Pinch of salt
How to Make Italian Almond Cookies
Step 1: Prep the Oven
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
Step 2: Make the Dough
In a large mixing bowl, combine almond flour, sugar, and salt.
In a separate bowl, whisk the egg whites until frothy — not stiff, just lightly aerated. Pour them into the dry ingredients along with almond extract and Amaretto liqueur (if using).
Stir until a soft, slightly sticky dough forms.
Step 3: Shape the Cookies
Scoop about 1 tablespoon of dough and roll into a ball. Coat each ball lightly in powdered sugar, then place on the prepared baking sheet.
For a traditional look, press gently in the center to create small cracks as they bake.
Step 4: Bake
Bake for 20–22 minutes, until the tops are just beginning to turn golden but the centers remain soft.
Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Step 5: Dust and Serve
Once cooled, dust lightly with more powdered sugar. Serve with espresso, cappuccino, or a small glass of dessert wine.
Tips for Perfect Italian Almond Cookies
Room-temperature egg whites help create a smooth dough and chewy texture.
If your dough feels too wet, add 1–2 tablespoons more almond flour.
For extra almond flavor, use both almond extract and Amaretto liqueur.
Don’t overbake — they should stay soft inside!
Store cookies in an airtight container at room temperature for up to 5 days.
What Makes These Cookies “Italian”?
Italian almond cookies — also known as Amaretti Morbidi — are beloved throughout Italy, especially in regions like Lombardy and Piedmont. The word amaretti means “little bitter ones,” originally referring to cookies made with bitter almonds.
Today’s version uses sweet almond flour and almond extract for that signature flavor, with a soft and chewy texture that’s irresistible.
Frequently Asked Questions (FAQ)
Can I make these without Amaretto?
Yes — just skip it or replace it with an extra ½ teaspoon of almond extract. The cookies will still be deliciously almondy.
Are these cookies gluten-free?
Yes! Almond flour naturally contains no gluten, so these are a great option for gluten-free baking.
Can I freeze them?
Absolutely. Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
Can I use almond meal instead of almond flour?
You can, but almond meal (which includes the skins) will make the cookies slightly denser and darker in color.
Do these taste like macarons?
They share a few ingredients, but they’re not the same — these are much easier to make and have a soft, chewy center rather than a crisp shell.
Final Thoughts
These Italian Almond Cookies are the perfect blend of simplicity and sophistication — golden on the outside, soft and chewy inside, with that unmistakable almond aroma that makes Italian baking so special.
They make a lovely addition to cookie trays, holiday tables, or afternoon tea. Just one bite, and you’ll see why this old-world recipe never goes out of style.