Italian Almond Cookies are the kind of treat I still think about the first time I bit into one, the top cracking like a sunlit river as my grandmother set a warm cookie on the kitchen table and told me to try it right away. That soft, slightly chewy center and gentle almond perfume have stayed with me ever since, shaping the way I bake in my own kitchen today.
I cook the way my mama taught me slow, steady, and always with a song in my heart. I’m a 58-year-old home cook from Louisville who learned everything from dog-eared church cookbooks and afternoons beside my mom at the stove. I write with a warm, welcoming voice and share recipes that fit into busy lives: casseroles that feed a crowd, skillet dinners that come together in minutes, and desserts that bring smiles.
My kitchen stays real weeknight tested, pork-free by default, and modest enough for anyone to follow. I break steps down so you can feel confident, and I always aim for comfort made simple. If you like recipes that are straightforward without sacrificing flavor, you’ll find these pages familiar and kind, like a cup of tea and a clean dish towel.
Table of Contents
Table of Contents
Why this recipe works
This Soft and Chewy Italian Almond Cookies Recipe (Amaretti) works because it balances three textures crispy outside, slightly crackled top, and a tender, chewy center without fuss. The recipe uses almond flour as the star and egg whites whipped to stiff peaks to give structure and lift. When the egg whites fold into the almond-sugar mixture, they trap air and create that light interior that still feels satisfying. The almond extract layers the natural almond flavor, and rolling the cookies in flaked almonds adds a toasty contrast. For families who need straightforward recipes, the Soft and Chewy Italian Almond Cookies Recipe (Amaretti) shines: it needs pantry-friendly ingredients, minimal tools, and gives consistent results.
You’ll also like that these Italian Almond Cookies stay gentle on weeknight schedules. They require a simple scoop-and-roll method, and the bake time is forgiving so you can multitask. If you want a tested variation or a version adapted for special diets, check my write-up of the best easy version for more notes on sizing and sweetener swaps. The Soft and Chewy Italian Almond Cookies Recipe (Amaretti) makes a dependable batch every time, and it pairs beautifully with coffee or a light dessert wine after dinner.
How to prepare Soft and Chewy Italian Almond Cookies Recipe (Amaretti)
Ingredients :
3 large (100g) egg whites, room temperature, 1 cup (200g) sugar, 3 cups (300g) almond flour, 1 teaspoon almond extract, 1/4 teaspoon salt, 1 cup flaked almonds, for rolling, 1/4 cup (30g) powdered sugar, for dusting on top
Directions :
Preheat the oven and prepare baking sheets. Preheat your oven to 325°F. Line two large baking sheets with parchment paper and set the prepared baking sheets aside., Combine dry ingredients. Preheat the oven to 325°F. Line two large baking sheets with parchment paper and set them aside. In a large mixing bowl, combine the almond flour, granulated sugar, and salt. Whisk these dry ingredients thoroughly until they are evenly mixed.,
Whip the egg whites. In a separate large bowl, using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the room-temperature egg whites on high speed. Continue beating for 2 to 4 minutes, or until stiff peaks form. Stiff peaks mean the egg whites hold their shape when the beaters are lifted. Be careful not to over-whip the egg whites, as they can become clumpy., Incorporate the dry ingredients.
If using a stand mixer, turn the mixer to low speed. Add the almond extract and gradually add the almond flour mixture to the egg whites. Mix until the dry ingredients are fully incorporated, creating a thick almond paste-like batter. If mixing by hand, add the almond extract to the egg whites. Use a rubber spatula to gently fold in one-third of the almond flour mixture. Once combined, fold in the remaining two-thirds of the almond flour mixture. You can use firm strokes to ensure all ingredients are incorporated, but avoid overmixing., Shape the cookies.
Use a small cookie scoop or spoon to portion the dough into (approximately 1-inch or 24 grams). A food scale can ensure consistent size. Roll each portion of dough between your clean hands to form a smooth, round ball., Coat with almond slices. Pour the sliced almonds into a shallow bowl. Roll each cookie dough ball in the sliced almonds, ensuring it is fully coated. Place 12 almond-coated cookie dough balls on each prepared baking sheet, spacing them about 2 inches apart., Bake the cookies.
Gently press down on the top of each cookie slightly to flatten them. Bake the cookies for 22 to 25 minutes, or until the cracks on the surface are set and the bottoms are golden brown., Cool and finish. Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5 minutes. Using a fine-mesh sieve, lightly dust the tops of the cookies with powdered sugar. Transfer the cookies to a wire rack to cool completely.
I include the full ingredients and directions above so you can follow along step by step. The Soft and Chewy Italian Almond Cookies Recipe (Amaretti) depends on room-temperature egg whites and careful folding to preserve air. If you prefer a slightly crisper edge, bake a minute or two longer; for a softer center, pull them at the earlier time. If you want more detail on molding and portioning the dough, I keep extra tips in my recipe notes and on the easy Italian almond cookies page where I show photos and size comparisons. The process feels hands-on but moves quickly after the first batch, and these Italian Almond Cookies freeze well if you want to bake ahead.
Best ways to enjoy it
These Soft and Chewy Italian Almond Cookies Recipe (Amaretti) shine at teatime, tucked into a cookie tin, or served with a scoop of gelato for a summer dessert. Their light almond perfume pairs well with espresso or milky lattes, and they make a lovely end to a relaxed weekend meal. If you’re hosting, arrange them on a platter with slices of citrus or fresh berries to add color and a burst of freshness; the bright fruit balances the nutty richness nicely. For a holiday table, you can dust them lightly with powdered sugar for a snow-dusted look or present them as part of a dessert board alongside biscotti and chocolate-dipped orange peels.
These Italian Almond Cookies also travel well. Pack them in a parchment-lined tin for picnics or neighbor gifts. Because the Soft and Chewy Italian Almond Cookies Recipe (Amaretti) contains no pork and uses simple ingredients, they work for many families and modest gatherings. If you’d like other cookie ideas to serve alongside them, see my collection of cookies and bars for complementary flavors at cookies and bars recipes. Serve the Italian Almond Cookies at room temperature so the chewiness stays intact and let guests pair them with coffee, tea, or a light dessert wine for a small, joyful treat.
How to store it properly
To keep the Soft and Chewy Italian Almond Cookies Recipe (Amaretti) tasting fresh, store them in an airtight container at room temperature for up to five days. Place a sheet of parchment between layers to prevent sticking and keep the Italian Almond Cookies crackled tops intact. For longer storage, freeze a single layer on a sheet pan until solid, then transfer to a freezer-safe container or bag and separate layers with parchment; they freeze well for up to three months. When ready to eat, thaw at room temperature for about 30 minutes and, if you like, warm them briefly in a low oven to revive that freshly-baked aroma.
Avoid storing them in the refrigerator; the cold can dry the Italian Almond Cookies and reduce their chewiness. If your kitchen tends toward humidity, you might include a small food-safe desiccant pack in the cookie tin to maintain texture. For baking ahead and gifting, I recommend assembling and freezing the shaped dough balls on a tray, then baking directly from frozen while adding a minute or two to the bake time. These little pointers help the Soft and Chewy Italian Almond Cookies Recipe (Amaretti) keep their ideal texture and flavor whether you bake for a crowd or a quiet night in.
Recipe tips
A few small tricks make the Soft and Chewy Italian Almond Cookies Recipe (Amaretti) much easier and more reliable. First, weigh the almond flour if you can; three cups of almond flour varies by brand, and a scale keeps that texture consistent. Second, bring your egg whites to room temperature before whipping; they whip faster and reach sturdier peaks. Third, fold gently but thoroughly leave no streaks of dry flour, but stop as soon as the mixture homogenizes to avoid deflating the air you built up.
If you need a gluten-free or nut-forward swap, try my adapted notes on the gluten-free variation, which keeps the same chew with a few different flours. The use of flaked almonds for rolling adds crunch and visual appeal; if you prefer, chop the almonds more finely for a uniform crust. Finally, test one cookie from the first tray to check doneness and adjust your time for your oven. With these tips, the Soft and Chewy Italian Almond Cookies Recipe (Amaretti) turns out well for busy nights and special occasions alike.
Flavor variations
You can riff on the Soft and Chewy Italian Almond Cookies Recipe (Amaretti) without losing the classic appeal. For a citrus lift, add 1 teaspoon of finely grated orange or lemon zest to the dry mix and reduce the almond extract slightly. To add chocolate, stir in 1/2 cup of mini chocolate chips or press a few chips into the tops after shaping bake as directed for a nutty-chocolate combo. If you prefer a more floral note, replace half the almond extract with vanilla for a subtler profile.
For a deeper, cozy flavor, fold 1/4 teaspoon ground cinnamon into the almond mixture or roll the cookies in a mix of chopped toasted almonds and a dusting of cocoa powder. You can also experiment with almond meal blends or a touch of coconut flour (no more than 10% of the almond flour weight) for a slightly different texture. Each variation keeps the Soft and Chewy Italian Almond Cookies Recipe (Amaretti) recognizable while giving you room to personalize the cookie for seasons, occasions, and taste preferences.
Frequently asked questions
Q: Can I make these cookies without almond extract?
A: Yes. If you don’t have almond extract, replace it with the same amount of vanilla extract and add a teaspoon of finely grated lemon or orange zest to boost aroma. The Soft and Chewy Italian Almond Cookies Recipe (Amaretti) will still maintain its almond-forward character thanks to the almond flour, but the zest helps brighten the flavor for balance.
Q: Can I use whole almonds instead of flaked almonds for rolling?
A: You can, but slice or chop the whole almonds so they coat the outside evenly. Flaked almonds give a delicate, decorative finish that toasts quickly in the oven. If you use chopped nuts, press them gently into the dough balls so they adhere and bake for the same time, checking for color.
Q: Are these cookies safe for guests with nut allergies?
A: No. These cookies rely on almond flour as the main ingredient, so they are not safe for anyone with tree nut allergies. If you need a nut-free cookie, try a different base entirely. For variations and guidance on gluten-free options, see my notes on adapted versions of the Soft and Chewy Italian Almond Cookies Recipe (Amaretti) that keep texture without gluten ingredients.
Q: Can I make the dough ahead of time?
A: Yes. You can shape and freeze the dough balls on a tray and then store them in a sealed container in the freezer. Bake from frozen, adding a minute or two to the bake time. This helps when you want freshly baked cookies on demand without last-minute mixing.
Conclusion
If you’d like another tested take on these cookies for comparison, see this Soft Amaretti Cookies | Love and Olive Oil for a comforting, detailed approach. For a different regional take and extra background on Italian almond cookies, check Easy Italian Almond Cookies (Amaretti) – Savoring Italy for flavor notes and serving ideas.
Print
Soft and Chewy Italian Almond Cookies (Amaretti)
- Total Time: 40 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful almond cookies with a crispy exterior, chewy center, and a hint of almond flavor, perfect for any occasion.
Ingredients
- 3 large egg whites, room temperature (100g)
- 1 cup granulated sugar (200g)
- 3 cups almond flour (300g)
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1 cup flaked almonds, for rolling
- 1/4 cup powdered sugar, for dusting
Instructions
- Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together almond flour, sugar, and salt until well mixed.
- In a separate bowl, beat the egg whites on high speed until stiff peaks form (2-4 minutes).
- Gradually fold the dry ingredients into the beaten egg whites along with the almond extract until fully incorporated.
- Use a cookie scoop to portion the dough into balls (about 1 inch or 24g each).
- Roll each ball in flaked almonds to coat and place on the prepared baking sheets, spacing them 2 inches apart.
- Gently flatten each cookie slightly and bake for 22 to 25 minutes until cracks form and bottoms are golden.
- Let cool on sheets for 5 minutes, then dust with powdered sugar and transfer to a wire rack to cool completely.
Notes
For crispier edges, bake for an extra minute or two. To maintain chewiness, avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian