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Amaretti Cookies


Made with ground almonds, sugar and egg whites, this classic Italian cookie is naturally gluten-free!

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Rate this recipe 4.6/5 (20 Votes)
Amaretti Cookies 1 Picture


  • 2 egg whites
  • 2/3 cup to 1 cup sugar
  • 2 cups finely ground almonds or almond flour
  • 1 tsp. almond extract or vanilla
  • Blanched whole almonds, for finishing cookies
  • Chocolate hazelnut spread or jam, for making sandwich cookies (optional)


Servings 24
Adapted from


Step 1

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Beat egg whites to soft peaks. Slowly beat in 2/3 cup sugar until stiff peaks, but if you prefer a sweeter cookie, add 1/3 cup more sugar. Fold in ground almonds and almond extract.

Using a tbsp. to measure, drop cookies, spacing 1-inch apart, onto prepared baking sheets. Add whole almond to centre of each cookie.

Bake cookies until golden and set, about 20 minutes. Let stand on baking sheet for 5 to 10 minutes before transferring to cooling rack to cool completely.

If desired, make sandwich cookies and sandwich chocolate hazelnut spread or jam between 2 cookies.

Store in airtight container. These cookies can also be frozen.


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