If you’re a fan of delicate, chewy cookies with just the right touch of almond goodness, you’re going to love this Soft Amaretti Cookies Recipe. I absolutely love how these little treats come out with a crackly top and a moist center—almost like a little almond hug in cookie form. Trust me, once you make these, you’ll want to keep a stash handy for whenever a sweet craving strikes.
Why You’ll Love This Recipe
- Perfectly Soft & Chewy: Unlike your typical crunchy amaretti, these stay soft thanks to a simple trick I’ll share below.
- Simple Ingredients: No weird additives here, just almond flour, egg whites, sugar, and a hint of lemon zest to brighten things up.
- Authentic Flavor: The almond extract paired with fresh lemon zest adds that classic amaretti aroma that I can’t get enough of.
- Easy to Make: Seriously, you don’t even need a stand mixer—just whisking and folding will do the trick.
Ingredients You’ll Need
These ingredients come together in a way that’s surprisingly simple but bursting with flavor. The almond flour is the star here, and you’ll want to make sure it’s finely ground for that tender crumb. Plus, a dash of lemon zest adds a fresh twist that balances the sweetness beautifully.
- Almond flour: Use blanched almond flour for a smooth texture and the most authentic flavor.
- Sugar: Granulated sugar works best here to give just the right amount of sweetness and a slight crunch on the outside.
- Lemon zest: Adds a bright, fresh note that cuts through the richness—make sure to use organic for the best flavor.
- Egg whites: These give the dough structure without heaviness, creating that chewy texture I adore.
- Almond extract: Pure bitter almond extract is key for that true amaretti taste; don’t swap it out for vanilla.
- Additional sugar for rolling: This step helps create the signature crackled surface and adds an appealing sparkle.
Variations
While I usually stick to this classic Soft Amaretti Cookies Recipe, sometimes I like to switch things up and play with different flavors or textures. Feel free to customize it to suit your mood or pantry!
- Chocolate-dipped: Once cooled, dip half of each cookie in melted dark chocolate for an extra decadent touch—I did this for a holiday party and my family went crazy for it.
- Orange zest instead of lemon: For a warmer citrus note, swapping lemon zest with orange zest adds a lovely twist without overpowering the almonds.
- Gluten-free friendly: This recipe is naturally gluten-free thanks to almond flour, making it perfect for friends with dietary restrictions.
- Add crushed pistachios: Rolling the cookie dough balls in finely crushed pistachios before baking adds a delightful nutty crunch and vibrant color.
How to Make Soft Amaretti Cookies Recipe
Step 1: Prep Your Oven and Ingredients
First things first, preheat your oven to 325°F (162℃) and center the rack. Line a baking sheet with parchment paper to keep things from sticking and give your cookies an even bake. I like to get all my ingredients measured and ready – it makes the process way smoother once you start whisking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the almond flour and sugar until well combined. Then throw in the lemon zest and give it a few more whisk-strokes. The lemon zest here really makes a difference; you’ll notice the freshness right away when you smell it.
Step 3: Whisk Egg Whites to Soft Peaks
In a separate bowl, whisk your egg whites until they just hold soft peaks—that’s when they’re fluffy but still a bit wobbly. Then gently stir in the almond extract. This step ensures the cookies get that perfect chewy texture without being dense.
Step 4: Combine Wet and Dry Ingredients
Gently fold your egg white mixture into the dry ingredients. Take your time here; you want to incorporate everything without deflating the egg whites. Once the dough feels moist and comes together, you’re good to go.
Step 5: Shape and Sugar-Coat Your Cookies
Using a small scoop or a teaspoon (I use the smallest ice cream scooper), portion out roughly one tablespoon-sized balls. Now here’s a trick I discovered: with slightly damp hands, press your palms into a plate sprinkled with extra granulated sugar, then roll each dough ball in the sugar-coated palms and again on the sugar plate. This double sugar coating gives the cookies their signature crackly, sparkly tops.
Step 6: Bake and Cool
Place your sugar-coated dough balls on the parchment-lined sheet, leaving some space so they don’t stick together as they bake. Pop them in the oven and bake for about 25 minutes or until the bottoms are a light golden brown. Let the cookies cool completely before moving them—this helps preserve their delicate texture.
Pro Tips for Making Soft Amaretti Cookies Recipe
- Use Room Temperature Egg Whites: I found whisking egg whites at room temp gives better volume and fluffiness, which helps make these cookies soft and chewy.
- Don’t Overmix: Gently folding ingredients keeps air in the batter; overmixing will make your cookies tough and dense, and nobody wants that.
- Almond Flour Quality Matters: I learned using finely ground blanched almond flour prevents grit and delivers that perfect tender crumb.
- Watch Your Oven Closely: Since ovens vary, keep an eye toward the end of the baking time—cookies should be lightly golden, not dark.
How to Serve Soft Amaretti Cookies Recipe
Garnishes
I usually keep things simple and dust the cookies lightly with powdered sugar before serving—adds a delicate sweetness and makes them look pretty. Sometimes I like to sprinkle a little crushed toasted almonds on top right after baking for a bit of texture and crunch.
Side Dishes
Soft Amaretti Cookies go perfectly with a hot cup of espresso or cappuccino. I love pairing them with fresh berries or a light mascarpone cream spread to balance the richness. They’re also lovely served alongside a scoop of vanilla gelato for a delightful Italian-inspired dessert.
Creative Ways to Present
For special occasions, I arrange them on a tiered dessert stand with some fresh flowers and sprigs of mint for a classy look. During holiday seasons, I sometimes drizzle a bit of white chocolate over the cookies and garnish with edible silver leaf to dazzle guests.
Make Ahead and Storage
Storing Leftovers
I store leftover Soft Amaretti Cookies in an airtight container at room temperature. They stay soft and chewy for 3 to 4 days, but honestly, they rarely last that long in my house!
Freezing
You can freeze these cookies by placing them in a single layer on a baking sheet until frozen, then transferring to a ziplock bag or airtight container. When ready, just thaw at room temperature. They maintain their texture remarkably well after freezing.
Reheating
If you prefer your Soft Amaretti Cookies warm, pop them in a 300°F oven for 5-7 minutes; this refreshes their softness without drying them out. Avoid microwaving as it can make the texture gummy.
FAQs
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Can I use regular flour instead of almond flour for this Soft Amaretti Cookies Recipe?
Almond flour is essential here to achieve the authentic taste and chewy texture of Soft Amaretti Cookies. Regular flour would change the cookie’s character, making them more cakey and less tender. If you can’t find almond flour, finely ground almonds can be an okay substitute but stick to almond-based ingredients.
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Why are my Soft Amaretti Cookies turning out hard instead of soft?
Softness often depends on gently folding in the egg whites and not overbaking. Make sure you whisk the egg whites to soft peaks, not stiff, and bake until just golden on the bottoms. Overbaking causes dryness and hardness. Also, using fresh almond flour and the right sugar amount helps keep them tender.
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Can I make these cookies without lemon zest?
While lemon zest adds a beautiful brightness, you can omit it if you prefer a purely almond flavor. Some people swap it for orange zest or a pinch of cinnamon for a different but delicious twist. Just keep in mind the citrus zest enhances the overall aroma and balances sweetness.
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How do I know when Soft Amaretti Cookies are done baking?
Look for light golden bottoms and a crackly sugar-coated top. The cookies should feel set to the touch but still soft inside. If they’re browning too much on top or bottom, reduce your oven temperature next time or check earlier.
Final Thoughts
I have to say, this Soft Amaretti Cookies Recipe holds a special place in my heart—not just because it’s delicious, but because it’s so approachable and foolproof. Every time I share these cookies with friends or family, they get that blissful smile that tells me I’ve made something truly delightful. I hope you give this recipe a try and experience the warmth and charm these cookies bring. They really are one of those simple pleasures worth baking again and again!
Print
Soft Amaretti Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
Soft Amaretti Cookies are chewy almond-flavored Italian cookies with a delicate crackled surface and a tender interior. Made from almond flour, sugar, egg whites, lemon zest, and almond extract, these cookies offer a perfect balance of nuttiness and sweetness. Rolled in granulated sugar before baking, they develop a light golden crust, making them a delightful treat alongside coffee or tea.
Ingredients
Dry Ingredients
- 250 grams almond flour (scant 2½ cups)
- 200 grams granulated sugar (approx 1 cup)
- Extra granulated sugar for rolling (⅓ cup)
Wet Ingredients
- 3 egg whites (111 grams)
- 1 teaspoon pure almond extract (5 grams)
Flavoring
- Lemon zest of one medium lemon (organic)
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 325° F (162℃) and position the rack in the center. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour and granulated sugar until fully combined. Add the grated lemon zest and whisk again to evenly distribute the zest throughout the mixture.
- Whisk Egg Whites: In a separate bowl, whisk the egg whites until they reach a soft peak stage. This means the whites will hold a peak that softly bends over when the whisk is lifted. Then whisk in the almond extract to infuse the egg whites with a strong almond aroma.
- Combine Wet and Dry Ingredients: Gently fold the egg whites mixture into the dry ingredients. Incorporate carefully and completely so that the dough becomes moist and uniformly mixed without deflating the egg whites.
- Portion the Dough: Using the smallest ice cream scooper (about 1 tablespoon), portion the dough into individual balls. Slightly dampen your hands to prevent sticking, then press your palms into the plate of granulated sugar to coat them lightly.
- Roll Dough Balls in Sugar: Roll each dough ball between your sugar-coated palms, then roll it again directly in the sugar on the plate. This double sugar coating will create a sweet crust and distinctive crackle on the cookies.
- Arrange for Baking: Place the sugar-coated dough balls onto the prepared parchment-lined baking sheet, spacing them to allow for slight spreading during baking.
- Bake: Bake the cookies for approximately 25 minutes or until the bottoms turn a light golden brown. This ensures the cookies are cooked through but remain soft and chewy inside.
- Cool and Store: Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container. They will keep fresh at room temperature for 3-4 days.
Notes
- For best results, use organic lemon zest to avoid any wax or chemicals that might affect the flavor.
- Do not overbeat the egg whites; they should be soft peaks to keep the dough light and airy.
- Rolling the dough balls twice in sugar creates the signature crackly texture of amaretti cookies.
- If you prefer a crunchier cookie, bake for a few extra minutes but watch carefully to avoid burning.
- Store cookies in an airtight container to maintain their softness and prevent them from drying out.
Nutrition
- Serving Size: 1 cookie
- Calories: 62 kcal
- Sugar: 5 g
- Sodium: 4 mg
- Fat: 3 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.2 g
- Protein: 1 g
- Cholesterol: 0 mg
