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Amaretti Cookies

Wonderful Italian amaretti cookies are the perfect sweet for Easter.

Soft, sweet, almond cookies with a hint of citrus and amaretto liqueur. Italian amaretti cookies are a must have at Easter.

These cookies have a crunchy outer layer and soft, chewy inners and are an absolute delight. If you've never had them, I highly recommend you try them at least once. Thankfully they are quite easy to make.

Because these cookies use almond flour, they are gluten-free. This also means they need time to rest in the refrigerator before baking. This gives the almond flour time to draw in the moisture and hydrate, making the insides of the cookies nice and tender after baking. I typically leave the dough in the refrigerator for at least 4 hour, but 2 should be enough time if you're in a pinch. Leaving them overnight is even better.

Enjoy these wonderful amaretti cookies with a nice Italian coffee if you can. Yum!



(Makes 16 servings)

  • zest of 1 large lemon

  • zest of 1 large orange

  • 2/3 cup granulated sugar

  • 1, 1/2 cups almond flour

  • 2 large egg whites

  • 1 teaspoon almond extract

  • 1 teaspoon amaretto liqueur

  • 1/2 teaspoon pure vanilla extract

  • additional granulated sugar for coating (optional)

  • 16 whole almonds, blanched (optional)



In a medium mixing bowl, add the lemon and orange zests along with the sugar. Using a hand mixer on low speed, gently beat until the mixture turns pale orange. Add the almond flour and combine. Set aside.

In a large mixing bowl, add the egg whites. Using a hand mixer on high speed, beat the egg whites until medium peaks form. Add in the almond extract, amaretto, and vanilla extract, then beat just to combine. Switching to a spatula, fold in the almond flour mixture. Once a dough forms, cover the mixing bowl and refrigerate for 2 to 4 hours (can be refrigerated overnight).

Preheat oven to 325°F / 165°C and line two sheet pans with parchment paper or silicone liner. Set aside.

Form dough into 1-inch balls and (optional) roll in granulated sugar before placing on the sheet pans spaced a few inches apart. (Optional) poke a blanched almond into the top of each cookie.

Bake for 25 to 30 minutes or until the bottoms are a light golden brown. Remove from the oven and cool on the sheet pan. Enjoy.


Nutritional Information Per Serving:

total calories = 99 | total fat = 5.25g | saturated fat = 0.4g | cholesterol = 0mg | sodium = 7.02mg | net carbohydrates = 9.65g | dietary fibre = 1.39g | sugars = 9.09g | protein = 2.68g

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