Soft and Chewy Italian Almond Cookie Recipe (Amaretti)
I remember the first fall I tried these—the kitchen smelling of almond and warm sugar, a soft cookie cooling on the windowsill while leaves tapped the glass. That cozy memory is why my Soft and Chewy Italian Almond Cookie Recipe (Amaretti) is a seasonal favorite in my home and one readers ask for every year.
Introduction: why this recipe is a reader favorite
These Soft and Chewy Italian Almond Cookie Recipe (Amaretti) are beloved because they blend simple pantry ingredients into a tender, slightly chewy cookie with a crisp exterior and a mellow almond flavor that pairs perfectly with coffee, tea, or a plate of roasted pears. If you like baking approachable treats, this recipe complements other seasonal ideas like my Italian almond and orange cake, which shares the same nut-forward warmth and is perfect for holiday tables. Italian almond and orange cake
Ingredients
Makes about 24 cookies
- 2 cups (200 g) almond flour (finely ground)
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup powdered sugar (for rolling)
Step-by-step instructions
- Preheat and prep: Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats.
- Mix dry ingredients: In a medium bowl, whisk the almond flour, baking powder, and salt until evenly combined.
- Beat eggs and sugar: In a separate large bowl, whisk the eggs and granulated sugar vigorously until the mixture is pale and slightly thickened (about 1–2 minutes by hand or 30 seconds with a hand mixer).
- Add extracts: Stir in the almond extract and vanilla extract to the egg mixture.
- Combine: Fold the dry ingredients into the wet mixture until a sticky, cohesive dough forms. The dough will be tacky but manageable.
- Chill briefly: For easier shaping, refrigerate the dough for 15–20 minutes.
- Shape cookies: Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in powdered sugar until lightly coated and place 2 inches apart on prepared sheets.
- Bake: Bake for 15–18 minutes, until the tops crack slightly and the edges are just set. They should still be soft in the center.
- Cool: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
For more beginner-friendly cookie recipes or to experiment with slightly different textures, try this beginner-friendly gluten-free cookies recipe you’ll love for simple swaps and tips. beginner-friendly gluten-free cookies recipe
Tips for success
- Measure carefully: Use a kitchen scale for almond flour to avoid dense cookies caused by overpacking.
- Room-temperature eggs: They incorporate better and create a lighter crumb.
- Don’t overbake: The cookies continue to set as they cool, so remove them when centers still look slightly soft.
- Texture tweak: For a chewier center, reduce baking time by 1–2 minutes; for a crisper cookie, add 2–3 minutes.
- Allergy-friendly ideas: If you enjoy mixing flavors, these keep well with citrus notes—see my flourless orange pistachio and almond cake for inspiration on pairing almonds with orange. flourless orange pistachio and almond cake
Possible variations
- Gluten-free boost: This recipe is naturally gluten-free thanks to almond flour. If you want an extra chewy crumb, fold in a tablespoon of tapioca starch or try pairing with other gluten-free cookie ideas like my gluten-free chocolate chip cookies for variety. gluten-free chocolate chip cookies
- Streusel topping: For a fall twist, sprinkle a light almond-cinnamon streusel (butter, almond flour, brown sugar, cinnamon) on top before baking for a crunchy contrast.
- Chocolate-dipped: Once cooled, dip half the cookies in melted dark chocolate and let set.
- Nut swaps: Try half almond, half hazelnut flour for a different but delicious profile—pair with a cup of hot cider.
- Peanut-free option: If you love nutty cookies but need variety, my gluten-free peanut butter cookies recipe offers another take to rotate on your cookie plate. gluten-free peanut butter cookies recipe
Storage recommendations
- Room temperature: Store in an airtight container at room temperature for up to 3 days; place a sheet of parchment between layers to prevent sticking.
- Refrigeration: For longer freshness, refrigerate up to 7 days.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and refresh briefly in a 300°F (150°C) oven for 5 minutes if you like them warm.
Conclusion
These Soft and Chewy Italian Almond Cookie Recipe (Amaretti) are an easy, heartwarming bake that brings cozy fall flavors to your kitchen with minimal fuss. If you want a tried-and-true variant for holiday gifting and dessert plates, check this lovely adaptation for extra softness and flavor: Soft Amaretti Cookies | Love and Olive Oil
FAQs
What makes amaretti soft instead of crunchy?
Soft Amaretti get their tender, chewy texture from the use of almond flour and the proper balance of eggs and sugar; underbaking slightly and allowing them to cool on the baking sheet helps retain moisture.Can I make this recipe dairy-free?
Yes. This recipe is already dairy-free as written; simply avoid any chocolate toppings that contain milk, or choose dairy-free chocolate.Can I use almond meal instead of almond flour?
Almond meal is coarser and may produce a slightly denser cookie; for best soft texture, use finely ground almond flour, but almond meal will still work in a pinch.How do I prevent the cookies from sticking together in storage?
Layer them with parchment paper in an airtight container and keep at room temperature or in the fridge. For long-term storage, freeze individually before packing into bags.
Soft and Chewy Italian Almond Cookies
Ingredients
Main Ingredients
- 2 cups almond flour (finely ground) Use a kitchen scale for precise measurement.
- 1 cup granulated sugar
- 2 large eggs, at room temperature Room temperature eggs incorporate better.
- 1 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup powdered sugar (for rolling) For coating the cookie balls.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the almond flour, baking powder, and salt until evenly combined.
- In a large bowl, whisk the eggs and granulated sugar vigorously until pale and slightly thickened (about 1–2 minutes by hand or 30 seconds with a hand mixer).
- Stir in the almond and vanilla extracts to the egg mixture.
- Fold the dry ingredients into the wet mixture until a sticky, cohesive dough forms.
- Refrigerate the dough for 15–20 minutes for easier shaping.
Shaping and Baking
- Scoop tablespoon-sized portions of dough and roll into balls.
- Roll each ball in powdered sugar until lightly coated and place 2 inches apart on the prepared baking sheets.
- Bake for 15–18 minutes, until the tops crack slightly and the edges are just set, keeping the centers soft.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.