These Italian amaretti cookies are light, chewy, and full of bright lemon flavor. Made from a few simple ingredients—almond flour, whipped egg whites, lemon zest, and a touch of almond extract—these cookies are naturally gluten-free and can be made low-carb by using a sugar alternative. Rolled in sugar to create a classic crackled top, these traditional almond amaretti are an ideal treat for lemon lovers and holiday baking.
If you haven’t tried amaretti before, they’re wonderfully simple to make and a favorite in my kitchen. The cookies are airy and soft inside with a slightly crisp, sugared exterior—perfect for gifting or enjoying with tea.
They’re especially festive with their crackly sugar coating and make a lovely addition to holiday cookie trays.
Why you will love this amaretti cookies recipe!
- Gluten-free: Almond flour replaces wheat flour, so these are suitable for gluten-sensitive diets.
- Dairy-free: No butter or other dairy is used.
- Simple ingredients: Just six main items, most are pantry staples.
- Quick: The dough comes together easily, with just a short chill before baking.
Ingredients for gluten-free amaretti cookies
- Almond flour: The base of these cookies, giving them a tender, nutty crumb.
- Sugar: Granulated sugar sweetens the dough; powdered sugar is used for rolling.
- Egg whites: Beaten to soft peaks for a light, airy texture.
- Salt: A pinch enhances the overall flavor.
- Lemon zest: Zest from one lemon adds a fresh, zesty note.
- Almond extract: A small amount intensifies the almond flavor.
How to make amaretti cookies
- Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the almond flour, 1 cup sugar, a pinch of salt, and the lemon zest until evenly combined.
- In a separate bowl, beat the egg whites with a mixer until they form soft peaks. Gently fold in the almond extract.
- Carefully fold the whipped egg whites into the dry mixture until the dough is uniformly moistened. The dough will be thick and slightly sticky. Cover and chill in the refrigerator for 1 hour to firm up.
- On a small plate, combine 3 tablespoons granulated sugar and 3 tablespoons powdered sugar for rolling.
- Use a small cookie scoop to portion equal amounts of dough, roll them into balls, then coat each ball in the sugar mixture. Place the cookies on the prepared sheets, leaving space for slight expansion, and press the tops gently with a finger.
- Bake for about 25 minutes, until the tops crackle and the bottoms turn lightly golden. Cool completely on wire racks.
How long do they keep?
Once completely cooled, store the amaretti in an airtight container. They stay fresh at room temperature for about 4–5 days, or up to 8–9 days refrigerated.
Can you use carton egg whites?
Yes. This recipe requires only egg whites. You can separate fresh eggs and reserve the yolks for another use, or substitute pasteurized carton egg whites. Two tablespoons of carton egg whites roughly equals one fresh egg white.
Can you freeze them?
Yes. Freeze cooled cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container or bag. They keep well for up to six months and can be thawed at room temperature.
Recipe Notes and Tips
- The dough will be sticky but firm enough to hold shape when scooped.
- Chilling the dough for 1 hour makes it easier to form balls and improves texture.
- Leave space on the baking sheet; the cookies expand slightly in the oven.
- Cookies will be soft when they first come out of the oven—let them cool fully on a rack to set.
More Sweet Recipes
- How To Make Candied Pecans
- White Chocolate Macadamia Nut Cookies
- Cranberry Orange Muffins
- Banana Walnut Brownies
If you enjoyed this recipe, please leave a ⭐ star rating and share your experience in the 📝 comments below.
☝ Tap stars to rate
Soft & Chewy Amaretti Cookies
Ingredients
- 2 ½ cup almond flour
- 1 cup sugar or alternative low-carb sugar
- Pinch of salt
- Lemon zest of one medium lemon
- 3 large egg whites
- 1 teaspoon almond extract
- 3 tablespoons each granulated & powdered sugar for rolling
Instructions
-
Preheat your oven to 325°F and line 2 baking sheets with parchment paper.
-
In a large bowl add the almond flour, 1 cup of sugar, pinch of salt, and lemon zest. Whisk well.
-
In a medium bowl beat the egg whites to soft peaks, then whisk in the almond extract.
-
Gently fold the egg whites into the dry ingredients until the dough is moist. Cover and chill for 1 hour.
-
Mix 3 tablespoons granulated and 3 tablespoons powdered sugar on a small plate for rolling.
-
Scoop equal amounts of dough, roll into balls, coat in the sugar mixture, place on baking sheets, and press the tops slightly.
-
Bake for about 25 minutes until lightly golden. Cool completely on racks.
Notes
- The dough is sticky but should hold its shape when scooped.
- Refrigerate the dough for 1 hour before forming the balls to make handling easier.
- Leave a little space between cookies on the sheet; they expand slightly while baking.
- Let cookies cool completely on a cooling rack; they firm up as they cool.
Nutrition
|
Carbohydrates: 17g
|
Protein: 4g
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Like this recipe? Rate and comment below!