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These 5-ingredient Italian almond cookies are light, fluffy, and perfectly sweetened. Laced with delicate almond flavor, they’re so simple, yet they taste phenomenal!
Looking for more dessert almond flour recipes? Try my almond flour coffee cake, almond flour banana bread, and almond flour biscotti next.
I’m not shy about baking with almond flour, especially when it comes to cookies. While I adore almond flour cookies, my Italian almond cookies have swiftly become a staple in our house.
Made with almond flour AND almond extract, these cookies are bursting with sweet almond flavor. Once baked, they turn out crisp along the edges while the outside remains soft and the inside remains slightly chewy with the perfect crumb.
What are Italian almond cookies?
Amaretti cookies, which you may also see referred to as ‘almonette cookies,’ ‘ricciarelli cookies,’ or simply almond cookies, are Sicilian cookies made from almond paste, egg whites, sugar, and almond extract.
The store-bought variety is usually small and crisp, but I’ve stuck with the traditional method to make softer, chewier cookies.
Table of Contents
Why I love this recipe
- 5 ingredients. Just simple baking staples are all that’s required. Nothing fancy and no special kitchen equipment.
- Naturally gluten-free. Made without gluten-derived ingredients, these cookies are suitable for celiacs.
- Out of the ordinary. I love chocolate chip and peanut butter cookies as much as you do, but even the classics get old after a while. This recipe will surely spice up your routine– like it did mine.
- Perfect for the holidays. These are a staple every Easter, Christmas, or any festive celebration.
★★★★★ REVIEW
“Excellent texture and flavor. The best almond cookie I have had.” – Robert
Ingredients needed
- Almond flour. Make sure to use blanched almond flour instead of almond meal, which would make the cookies too crumbly.
- Sugar. I recommend using white sugar instead of brown sugar, which would change the delicate flavor and texture.
- Egg whites. To give the cookies a light and airy texture. Save the yolks to make some pot de creme.
- Almond extract. For the almond flavor, of course!
- Powdered sugar. For dusting the cookies.
- Flaked almonds. Optional, but I like to sprinkle a few on top before baking.
How to make Italian almond cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Preheat the oven to 300F/150C, and line a large baking sheet with parchment paper.
Step 2- Make the dough. In a large bowl, combine the almond flour and sugar. In a separate bowl, add the egg whites and beat until medium peaks form. Add the egg whites and almond extract to the dry ingredients and carefully fold to combine.
Step 3- Shape. Place the powdered sugar in a small bowl. Using a small cookie scoop, roll out 12 balls of cookie dough mixture and dip them in the powdered sugar. Place them on the prepared baking sheet and bake for 25-30 minutes or until the edges become lightly golden. If desired, remove from the oven halfway through and add some flaked almonds on top.
Step 4- Cool. Remove the cookies from the oven and let them cool. Dust with more powdered sugar.
Arman’s recipe tips
- Dust your hands. If the cookie dough is super sticky, lightly cover your hands in the powdered sugar to make the dough easier to roll.
- Don’t overbake. The cookies will continue to cook as they’re cooling, so pull them out as soon as they begin to turn lightly golden brown along the edges.
- Add some texture. Fold in sliced or flaked almonds into the dough.
- Enhance the flavor. Add fresh lemon zest or a teaspoon of vanilla extract.
Storage instructions
To store: Cookies can be stored at room temperature, covered, for up to 2 weeks. If you’d like them to keep longer, store them in the refrigerator for up to 1 month.
To freeze: Place the cookies in a ziplock bag and store them in the freezer for up to 6 months.
More festive cookies to try
- Lemon ricotta cookies
- Peanut butter Nutella cookies
- Thumbprint cookies
- Cookie butter cookies
- Or any of these cookie recipes
5-Ingredient Italian Almond Cookies
Ingredients
- 2 1/4 cups almond flour
- 1 cup sugar
- 2 large egg whites room temperature
- 1/2 teaspoon almond extract
- 1/4 cup confectioners sugar
Instructions
- Preheat the oven to 150C/300F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine your almond flour and sugar. In a separate bowl, add your egg whites and beat together until medium peaks form. Add your egg whites and almond extract into the dry mixture and mix until combined.
- Place your powdered sugar into a small bowl. Using your hands, roll out 12 balls of dough and dip them in the powdered sugar until completely covered. Place them on the lined baking sheet and bake for 25-30 minutes, or until the edges go lightly golden. If desired, remove the cookies halfway through and press some flaked almonds on top.
- Remove from the oven and let the cookies cool on the sheet completely.
Notes
Nutrition
Originally published February 2021, updated and republished June 2024
I know Italians eat so much cookies. But I never heard those can be made with almond flour.
I am confused. Many reviews mention how great this Keto recipe is, but the recipe is definitely not Keto with 1 cup sugar and 1/4 cup confectioners sugar in the ingredients list. Am I missing something? I am diabetic and would love to know if this recipe would be a success with sugar replacements.
We’ve amended it, but it can easily be keto using allulose and keto powdered sugar 🙂