Amaretti di Saronno Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
2 ½ cups almond flour (from blanched almonds)
1 ¼ cups white granulated sugar (divided)
3 large egg whites
1 tbsp Amaretto Disaronno liqueur (or 1 tsp almond extract)
1 tbsp lemon zest, loosely packed (optional)
Instructions
Preheat oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone mats.
Set aside ¼ cup of the sugar on a plate for rolling the cookie dough.
In a medium bowl, combine almond flour and 1 cup of sugar.
In a separate large mixing bowl, beat egg whites on high speed until stiff peaks form.
Add Amaretto liqueur and lemon zest (if using) to the whipped egg whites.
Gradually fold in the almond flour mixture, one-third at a time, mixing gently until fully incorporated. Scrape the bowl halfway through.
Scoop and roll dough into 1-inch balls, flatten slightly, and dip one side into the reserved sugar.
Place cookies sugar-side up on the prepared baking sheets, spacing 2 inches apart.
Bake for 25 minutes or until bottoms are lightly golden. Cookies should remain pale on top and lightly browned underneath.
Cool on wire racks before storing in an airtight container.
Notes
Storage: Best enjoyed within 4 days but will keep for up to 2 weeks in an airtight container.
Flavor tip: Use lemon zest or almond extract for different flavor profiles.
Texture: These cookies stay soft inside and won’t spread much during baking.
Find it online: https://allrecipesmade.com/amaretti-di-saronno-recipe/
