I love this recipe because it’s simple, elegant, and incredibly satisfying. The texture is just right—slightly crisp on the outside and soft and chewy inside. Using Amaretto liqueur adds a warm almond flavor, and the lemon zest brightens each bite. Plus, these cookies are naturally gluten-free, so they’re perfect for sharing with anyone. They’re easy to prep, make a beautiful addition to cookie platters, and last for days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I preheat the oven to 325°F (163°C) and line two large cookie sheets with parchment paper or silicone mats.
I set aside ¼ cup of the sugar on a small flat plate for dipping the cookie dough before baking.
In a mixing bowl, I combine the almond flour and 1 cup of granulated sugar.
In a separate large bowl, I beat the egg whites on high speed until stiff peaks form.
I add the Amaretto liqueur (or almond extract) and the lemon zest, if using, to the beaten egg whites.
I fold the almond flour and sugar mixture into the egg whites a third at a time, mixing gently but thoroughly. I make sure to scrape the sides and bottom of the bowl so everything combines evenly.
I scoop out heaping tablespoons of the dough, roll them into 1-inch balls, then flatten slightly and dip the tops into the reserved sugar.
I space the cookies about 2 inches apart on the prepared baking sheets.
I bake them at 325°F for about 25 minutes, until the bottoms are lightly golden and the tops are set. These cookies won’t spread much.
I let the cookies cool on a wire rack, then store them in an airtight container.
Servings and Timing
This recipe makes about 24 cookies.
Prep time: 20 minutes
Bake time: 25 minutes
Total time: 45 minutes
Variations
Lemon-Flavored Amaretti: I sometimes swap Amaretto for lemon extract and keep the lemon zest for a bright, citrusy version.
No Liqueur Option: If I want a non-alcoholic version, I use almond extract instead of Amaretto.
Extra Crunch: I top some with sliced almonds before baking for added texture.
Chocolate-Dipped: After baking, I dip half of each cookie in melted dark chocolate and let them set for an extra indulgent finish.
Mini Version: I roll the dough into smaller balls for bite-sized cookies—just reduce the baking time slightly.
Storage/Reheating
Room Temperature: I store these in an airtight container for up to 4 days for maximum freshness.
Extended Storage: They can last up to 2 weeks in a sealed container, though they’ll get slightly drier with time.
Freezer: I freeze baked cookies for up to 2 months. I let them thaw at room temperature before serving.
No reheating needed—they’re best enjoyed at room temperature.
FAQs
Can I use almond meal instead of almond flour?
I prefer blanched almond flour for a smoother texture, but almond meal works if I don’t mind a more rustic look and feel.
Do I need to refrigerate the dough?
Nope! I shape and bake right away. The dough is sticky but manageable.
Can I skip the lemon zest?
Yes, the lemon zest is optional. I use it when I want a citrus note, but the cookies are delicious without it too.
What does Amaretto add to the flavor?
Amaretto gives the cookies that signature almond depth with a hint of warmth. It’s subtle but makes a big difference.
How do I know when they’re done baking?
I look for slight browning on the bottoms and set tops—they should still be soft in the center and firm up as they cool.
Conclusion
These Amaretti di Saronno cookies are one of those timeless recipes that always feels a little special. Whether I’m serving them with coffee, adding them to a dessert tray, or giving them as gifts, they bring warmth and elegance to any occasion. The chewy center, crisp shell, and almond flavor keep me coming back to this recipe again and again.
These classic Italian amaretti cookies are soft in the center, crisp on the outside, and made with almond flour, egg whites, and Amaretto liqueur. A naturally gluten-free cookie perfect for holidays or gifting.
