These classic Italian amaretti cookies are crisp on the outside, soft and marzipan-like on the inside, and deeply almond-forward in the best possible way. They’re naturally gluten-free, simple to make, and one of those recipes that feels far fancier than the ingredient list suggests.
I kept this version very close to tradition — with just two subtle refinements: a whisper of rose water for aroma if you happen to have it, and slightly larger cookie dough balls to ensure irresistibly chewy centers. It think it tastes better than traditional amaretti cookies becaue it makes it a little marzipan-y!
Ingredients
5 egg whites, room temperature
Pinch of salt
5 cups blanched almond flour 
1½ cups granulated sugar
½ teaspoon vanilla extract
1–2 teaspoons almond extract (I prefer 2 teaspoons)
Optional: ¼ teaspoon rose water (Lovely if you keep this on hand)
For rolling the dough – the fun part:
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½ cup granulated sugar
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½ cup powdered sugar
Instructions
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Whip the egg whites
Add the egg whites and a pinch of salt to a large mixing bowl. Using an electric mixer, beat until stiff peaks form. Set aside. -
Mix dry ingredients
In a separate bowl, sift together the almond flour and 1½ cups granulated sugar. -
Fold gently — in thirds
Add about ⅓ of the almond flour mixture to the egg whites and gently fold with a spatula. -
Add flavorings
Add the vanilla extract, almond extract, and rose water. Fold just until incorporated. Don’t overmix it. -
Finish folding
Add the remaining almond flour mixture in two additions, folding gently each time. The dough should resemble a thick, paste-like almond dough — not runny, not dry. -
Shape for chewy centers
Use a medium-large cookie scoop (or about one and a half tablespoons). Roll each mound in granulated sugar, then gently round into imperfect balls with your hands. If they’re too round, they don’t crackle as well. Let it absorb that sugar for about 5 minutes before coating it in the powdered sugar.
Larger balls = softer, chewier centers which is spectacular. -
Coat in powdered sugar
Dust generously with powdered sugar and place on a parchment-lined baking sheet, spaced apart. -
Bake
Bake at 325°F (165°C) for 18–22 minutes, until cracked on top and just set. Do not brown your amaretti cookies. -
Cool
Let cookies cool on the pan for a few minutes, then transfer to a rack. They firm up slightly as they cool but stay soft inside.
By the Way:
If you’d like to deepen the almond flavor even further, you can toast sliced blanched almonds, grind them finely, and replace ½ cup of the almond flour with that mixture. I’ve baked my amaretti cookies this way several times and they are great. This addition deepens the flavor, it doesn’t dry it out like you might suspect. This step is completely optional. The cookies are exceptional without it, and the classic marzipan-style mouthfeel remains intact either way.
If you like cookies, try my other recipe: Tom Brady Chocolate Chip Cookies.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
