Cakes & Bread
Italian Amaretti Cookies, Lombardy's Crackly Crisp Almond Cookies
Prep
20 min
Cook
20 min
Servings
20
Level
Easy
Amaretti are classic Italian almond cookies with a signature crackled surface and a texture that's crisp on the outside but soft and chewy inside. The bold almond aroma paired with sweetness from the powdered sugar coating makes these little cookies a favorite companion for coffee in Lombardy. With no wheat flour needed, they're also a light, sweet treat that's easy to make at home.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams almond flour (finely ground almonds)
- 200 grams granulated sugar
- 3 large egg whites
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking powder
- 100 grams powdered sugar, for coating
🛒 Products You Might Need
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Pullman Loaf Pan with Lid, 2 Pack 2.2 LB & 1 LB Dough Capacity, Non-Stick Carbon Steel Bread Pan for Sandwich Bread and Sourdough Loaves, Square Toast Mold with Baking Tools, Gift-Ready Packaging
$24.28
Vinino 2 Pack Mini Silicone Loaf Pans with Metal Reinforced Frame, 8-Cavity
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Preheat the oven to 320°F (160°C). Prepare a baking sheet and line it with parchment paper.
- 2 In a large bowl, combine the almond flour, granulated sugar, salt, and baking powder. Whisk until well mixed.
- 3 In a separate bowl, beat the egg whites until foamy and slightly stiff — they don't need to reach full stiff peaks like meringue.
- 4 Pour the egg whites into the almond mixture, then add the almond extract and vanilla extract. Mix with a spatula until it forms a sticky dough that can be shaped by hand.
- 5 Let the dough rest for 10-15 minutes so it's easier to shape and less sticky to handle.
- 6 Take a small portion of dough about the size of a small ping pong ball (around 20 grams) and roll it into a ball with your hands.
- 7 Roll each dough ball in powdered sugar until evenly coated on all sides.
- 8 Place the dough balls on the baking sheet about 1 inch (3 cm) apart, since they will spread slightly while baking.
- 9 Bake for 18-20 minutes, until the surface is cracked and the edges start to turn golden, while the centers remain a bit soft.
- 10 Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack — the cookies will firm up and are easier to lift once slightly cooled.
- 11 Store in an airtight container once completely cooled to keep the outside crisp.
💡 Tips
• Use fine, dry almond flour so the dough doesn't get too wet and is easy to shape.
• Don't overbake — good amaretti should have a slightly chewy center, not dry like a regular cookie, so take them out as soon as the edges start to turn golden.
• If the dough feels too sticky, wet your hands slightly with water before rolling it into balls.
• These cookies can be stored for up to 2 weeks in an airtight container and are perfect served with espresso or classic Italian black coffee.
📊 Nutrition Facts / serving
95
Calories (kcal)
2.5 g
Protein
6 g
Fat
9 g
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊