Chewy Amaretti Cookies

Biscuits Amaretti moelleux aux blancs d’œufs et poudre d’amandes, parfumés à l’Amaretto. Recette facile de biscuits italiens croustillants à l’extérieur et tendres à l’intérieur. Parfaits pour les amateurs de pâtisserie maison, sans gluten et avec une texture chewy. Idéal pour accompagner un café ou un thé.

These traditional Italian almond cookies are chewy on the inside, slightly crisp on the outside, and full of rich almond flavor with a touch of Amaretto liqueur.

Ingredients

For the cookie dough:

• 3 large egg whites (about 90g total)
• 280 g (3 cups) ground almonds
• 280 g (1 ½ cups minus 1 tbsp) caster sugar (superfine sugar)
• ¼ tsp vanilla extract
• 2 tbsp Amaretto liqueur

For rolling:

• 3 heaped tbsp caster sugar
• 3 heaped tbsp icing sugar (powdered sugar)

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Instructions

1. Preheat the oven to 170°C (325°F) fan. Line two baking trays with baking parchment or silicone mats.
2. Whisk the egg whites in a clean bowl until they form stiff peaks.
3. Fold in the ground almonds, caster sugar, and vanilla extract until fully combined.
4. Add the Amaretto gradually, mixing until the dough forms a thick, sticky paste. It should be workable with your hands but still tacky.
5. Prepare the coating sugars on two separate plates—one for caster sugar, one for icing sugar.
6. Shape the cookies: Scoop out small portions of dough (about the size of a walnut), roll them into balls, and coat first in caster sugar, then in icing sugar.
7. Arrange on the trays with a little space between each ball. Gently press each cookie to slightly flatten—small cracks at the edges are normal.
8. Bake for 15 minutes until lightly golden and slightly firm at the edges.
9. Cool for 5 minutes on the tray before transferring to a wire rack. Serve warm or allow to cool completely.

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Tips

• Use room-temperature egg whites for better volume.
• Don’t overbake—cookies should remain soft and chewy inside.
• If the dough is too soft to roll, chill it for 10–15 minutes before shaping.
• Silicone mats help prevent sticking and promote even baking.

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Variations and Substitutions

• No Amaretto? Replace it with almond extract (use only ½ tsp) or orange liqueur for a twist.
• Extra crunch: Add finely chopped almonds or pine nuts to the dough.
• Chocolate version: Stir in mini dark chocolate chips.
• Gluten-free: These cookies are naturally gluten-free as long as the ground almonds are certified gluten-free.

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FAQs

Can I make these ahead of time?
Yes! Store in an airtight container for up to a week. They also freeze well.

Can I use almond flour instead of ground almonds?
Yes, but make sure it’s the coarse kind. Fine almond flour will make the texture less chewy.

Why are my cookies flat?
Too much Amaretto or under-whisked egg whites may cause them to spread too much.

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Serving Suggestions

• Serve with espresso or a glass of dessert wine like Vin Santo.
• Pair with gelato or fresh berries for a lovely dessert platter.
• Pack in gift boxes for festive treats or edible gifts.

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Why You’ll Love This Recipe

• Easy to make with just a few ingredients
• Naturally gluten-free
• Chewy, nutty, and full of authentic Italian flavor
• Perfect for gifting, holidays, or anytime treats
• Customizable with endless variations