Easy Amaretti Cookies Recipe (Amaretti Morbidi)

42 servings
32 min

Simply put, this Amaretti Cookies Recipe will surely become a holiday staple in your home. Not only are they quick and easy to make, but they are so very delicious. Make a double recipe of these almond cookies and tuck some into gift bags to give this holiday.


Like you, we have a long list of cookies that will be baked each November and December. Spicy, Chewy Molasses Cookies and Crispy Ginger Cookies, as well as my Grandma’s Chocolate Cookies, are on the ‘must bake’ list and have been for as long as I can remember.


But this year, I am adding a new one. That I can have two dozen of these easy soft Amaretti Cookies baked, start to finish, in under an hour is a big plus. And, not for nothing, these delightful Italian cookies will please the marzipan lovers in your world. An added bonus is that you can make up a big batch of dough and freeze it until needed.


But on top of that, these chewy almond cookies are the perfect combination of chewy on the inside and a slight crunch on the outside. That combination is the perfect recipe and a sure winner in my well-honed cookie analysis.

Not being a particularly fragile cookie, these Italian cookies are also perfect cookies for gifting and shipping. If you do plan on giving these cookies as gifts, pop over to access a variety of printable iron-on labels for these gift bags.


Can these Amaretti Cookies be made ahead?

Yes! While I prefer the crunchy on the outside/chewy on the inside texture of the first 24 hours, these cookies will still be delicious for up to a week. Store them at room temperature, in an air-tight container. If frozen, they will last longer. Bear in mind that they will become crispier, less chewy as they age.

Enjoy one of these simple, yet delicious, Amaretti cookies with your next cup of tea or coffee. In Italy, these little almond cookies are also served after dinner, with a sweet dessert wine.


Easy Amaretti Cookies Recipe (Amaretti Morbidi)

Recipe details

  • 42  servings
  • Prep time: 15 Minutes Cook time: 17 Minutes Total time: 32 min
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Ingredients


  • 3 cups (288g) almond meal or almond flour
  • 2/3 cup (134g) granulated sugar
  • 1/2 cup (60 g) confectioner's sugar or icing sugar
  • A pinch of salt
  • 3 large egg whites at room temperature
  • A pinch of cream of tartar
  • 1-1/2 teaspoons almond extract
  • 1/2 cup confectioner sugar or icing sugar for coating
  • 1/2 cup granulated sugar for coating

Instructions


Preheat oven to 325°
Line double baking sheet with parchment paper or a silicone baking mat (stack one baking sheet on top of another baking sheet)
Combine the dry ingredients (almond flour, sugars, and salt) in a small bowl. Whisk well to remove any lumps in the sugar or almond flour.
Beat the egg whites until soft peaks forms
Add almond flour mixture and almond extract to egg whites
Use a spatula to combine the ingredients, don't overmix. Just mix until ingredients are incorporated
Mix powdered and granulated sugars for the coating into a separate bowl
Form tablespoon-sized balls or use a tablespoon cookie scoop. If you are forming the cookies with your hands, dusting your hands in the sugar will help to keep the dough from sticking.
Place formed balls in the bowl of the sugars and toss to coat on all sides
Place balls 1" apart on lined cookie sheets
Use a glass to press down on balls, just until cracks start to form on the outside.
Bake for 17 - 18 minutes
Let amaretti cookies cool for 5 minutes before they are removed to a cooling rack.
Store at room temperature in an airtight container for up to 1 week.

Tips

  • While I prefer the crunchy on the outside/chewy on the inside texture of the first 24 hours, these cookies will still be delicious for up to a week. Store them at room temperature, in an air-tight container. If frozen, they will last longer.
  • Bear in mind that they will become crispier, less chewy as they age.
  • My preferred way to make the cookies ahead of time is to freeze the dough as you will have freshly baked cookies when needed. In order to freeze the pre-baked Amaretti Cookies, make the dough and form the balls. Then lay the balls on a cookie sheet and cover with plastic wrap. Place the cookie sheet in the freezer until the dough balls are frozen solid. At that point, remove them from the cookie sheet and place them in a plastic bag or container.
  • When you are ready to bake your almond cookies, remove the desired amount, and place them in the refrigerator overnight until softened. At that point, roll them in the sugar mixture and proceed to bake them as instructed in the recipe.

Lynn @ Nourish and Nestle
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