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Homemade Amaretti Cookies (Soft, Chewy Italian Almond Treats)

Homemade Amaretti Cookies are wonderfully simple—soft, chewy, and full of cozy almond flavor. They come together quickly and make the perfect little treat to enjoy with coffee or share with friends.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 Egg White – room temperature leave on the counter for 30 minutes before using
  • 1/4 cup + 1 Tablespoon Icing Sugar
  • 1 cup Almond Meal or Almond Flour store-bought or homemade
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Vanilla Extract
  • 1/4 cup Flaked/Sliced Almonds

Equipment

  • Oven
  • Hand Mixer (optional)

Method
 

How to Make Almond Meal
  1. Soak 1 1/3 cups of raw Almonds in boiling water for 20 minutes. Make sure that the water is really hot, this will make the removal of the Almond skin easier. You can also leave the skin on but it will have a slightly different texture.
    This step can be done ahead of time. Use regular room temperature water and soak overnight and use the following day.
    *** Alternatively, you can use store-bought Almond Flour for a finer smoother texture.
  2. Remove the skin of the Almonds. Add half of the icing sugar and process the Almond in food processor. That’s it! You now have an Almond Meal that you can use for this recipe.
Cookie Instruction
  1. Preheat oven to 180 Degrees C (350F). Place non-stick baking paper onto oven trays.
  2. Make the Almond Cookie Dough: Manually whisk the egg white until frothy (bubbly).
    *** Alternatively, you can also use a hand mixer.
  3. Sift the icing sugar, then add almond flour, baking powder and salt. Stir until the mixture forms a firm paste.
  4. Divide the cookie dough into 8 pieces. Flour your hands to make the rolling and pressing easier. Roll into small balls and press to slightly flatten, about 3 cm (or 1 1/4 inch) in diameter. Press flaked almonds on top. Dust icing sugar in top. Arrange the cookie onto baking paper-lined oven trays.
  5. Bake for about 12-15 minutes or until the cookie are lightly browned.
  6. Cool on racks. Store in an airtight container for up to a week.

Video

Notes

  • This cookie will not spread at all so it is very important to slightly press it down. A thick cookie will require more baking time, so if you prefer a really thick cookie, adjust the baking time as needed.
  • The cookie will look like under bake but it is not. As soon as the edges and the Almonds brown, the cookie is good to be remove from the oven. The remaining heat will continue cooking the cookie.