Italian Almond Cookies
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My mom’s 5-ingredient Italian almond cookies are crisp around the edges, soft and chewy in the center, and bursting with sweet almond flavor. They’re incredibly easy to make and perfect for the holidays.
My Italian almond cookies melt in your mouth!
I’m not shy about baking with almond flour, especially when it comes to cookies. While I adore almond flour cookies, my mom’s Italian almond cookies have swiftly become a staple in our house.
Also known as Amaretti cookies, these aren’t like the small, crisp cookies you’ll often find at the grocery store. My mom’s version uses almond flour and almond extract, giving them a rich almond flavor with crisp edges, soft centers, and the perfect crumb. Here’s why you should make them:
- Just 5 ingredients. Nothing fancy and no special equipment required.
- Crisp on the outside, soft and chewy on the inside. Just like any good Italian cookie should be.
- Perfect for the holidays. We make these every Easter, Christmas, and just about every family celebration in between.
★★★★★ REVIEW
“Excellent texture and flavor. The best almond cookie I have had.” – Robert
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Almond flour. Make sure to use blanched almond flour instead of almond meal, as the latter would make the cookies too crumbly.
- Sugar. I recommend using white sugar instead of brown sugar, as brown sugar can affect the crisp edges we’re looking for.
- Egg whites. To give the cookies a light and airy texture.
- 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
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 wth powdered sugar. If the cookie dough is super sticky, lightly coat your hands with powdered sugar to make it 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.
- Leave plenty of space between each cookie. They spread a little as they bake, so I like to leave about 2 inches between each one.
- Let them cool on the baking sheet. They can be quite delicate straight from the oven. Giving them 10 minutes to cool helps them firm up before transferring them to a wire rack.
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 Ziploc bag and store them in the freezer for up to 6 months.
More festive cookies to try
5-Ingredient Italian Almond Cookies
Video
Ingredients
- 2 1/4 cups almond flour 252g
- 1 cup sugar 200g
- 2 large egg whites room temperature
- 1/2 teaspoon almond extract
- 1/4 cup confectioners sugar 30g
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
Oh you poor dear… I know what it’s like to have your mind race at night just as your head hits the pillow… I try hard to find nurses for long-term care and it’s not an easy task. Seems I’m always trying to find a way that’s feasible to rob from Peter to give to Paul lol feel free to email me as this is already taking up much space in your post. I have a breathing technique that helps me to get to sleep. PS I love the almond cookies. Your mom’s recipe is very much traditional. Have you tried making it with monk fruit, Allouse sugar?
Hi Char- thanks doe that advice, I appreciate it. It’s hard when mind races at night!
For these cookies, allulose works really well- I wouldn’t suggest monk fruit, as it can be a little grainy.
I used two whole eggs, added an extra 3/4 cup of almond flour but no more sugar.
I also rolled out a 1” log onto the parchment lined pan, cut 1/2” slices and rolled them into balls making 3 times as many cookies – they are demure, dainty, not too sweet and golden.
Thanks for sharing your tweaks, Napoli- I’m so glad you enjoyed them and found them not overly sweet!
I made these cookies, and they were amazing ! I did tweak the recipe though, something I do with most any recipe I use.
The sign of a good baker! So glad you were able to work with this recipe, let us know if you try any others 🙂
Easy and delicious! Best gf Christmas cookie!!!
Thanks so much! So glad you liked the recipe 🙂
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 🙂