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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
Video
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 🙂
Why are they called Italian? Because they eat similar biscuits?
Looks so good! Will definitely try these 😋
Excellent texture and flavor. The best low carb almond cookie I have had.
what are the measurements in grams please?
Not sure- we use american cups and tablespoons
You can find conversion tables online if you look. One ounce=28.35 grams
Exactly as described. Light and delicious. The 2 egg whites were sufficient to incorporate the almond flour, just mix well. The almond extract was delightfully noticeable but not so much as marzipan. Recommended !
I just made these and they were simple with few ingredients and so delicious. They were so satisfying and came out so perfect. I would make these again as they were so easy. Make sure not to bake them too long (as I did my second batch) and they turned out hard. The first attempt was PERFECT and so were the cookies! Love this recipe!!!
This recipe is excellent. Exactly as described by Arman. Thin crispy exteriors, a soft center, and a mild almond/amaretto flavor. The only critique I can provide is that they are extremely sweet. I have a big sweettooth and they were a bit too much for me. I will reduce the sweetener next time, but I am definitely making them again. I wonder if it is necessary to roll them in the powdered sweetener before baking, or could I skip that? My cookies did not flatten out at all. They were still in the same ball shape. I may have beaten the eggs more stiffly than soft or medium peaks. I thought I had read, “stiff peaks”. Also, I baked the cookies in a convection oven…that could have made them harden on the exterior before they had a chance to flatten a bit. I highly recommend anyone try this recipe, but be aware they are very sweet.
Love these almond biscuits. I use 6 sachets of Equal sweetner and find it makes them sweet enough. Almond essence and some lemon zest lift them really well. Thanks, Robyn (New Zealand)
These are amazing. My husband was so excited to have a cookie that tasted naughty. But it’s nice! Thank you
So welcome!
Thanks for a delicious keto Italian cookie recipe! It was so easy to make! No crazy ingredients! I just had to let you know how grateful I am.
For anyone wondering, I used Lakanto powdered sugar for recipe and topping. I measured 1 cup and scooped out about 2-3 tablespoons of that cup into a bowl to top the cookies. I doubled the almond extract (I like that marzipan/almond flavor), and I topped half the cookies (by pressing tops gently into bowl with a couple tablespoons) pignoli (untoasted pine nuts). I like both kinds! The ones with nuts on top have a great texture. But the originals are awesome! My cookies kept their round shape, which I love. But, if you want a flatter cookie, you might gently press them down just a bit.
Thanks for the feedback, Lara!
Honestly, these are the best keto cookies I have tried yet. I didn’t have almond extract – so I used amaretto liquor…but other than that, made the recipe as listed. They came out as sweet delicious confections that almost reminded me of macaroons when warm, (yes, I couldn’t wait for them to cool) and then more like an almond soft biscuit when cooled. Absolutely delicious. My husband (who is not doing keto) also loved them. This is a keeper for me…
Thank you, Linda x
I would like to use cane sugar instead. Is it the same amount, 1 cup? Thank you.
These are seriously delicious. I made some slight modifications: doubled the extract to 1tsp and only used two thirds of a cup of monkfruit sweetener rather than a full cup (I prefer slightly less sweet stuff). I actually skipped grinding some powdered sugar altogether but that was “because lazy.” I had to bake slightly longer than noted but just paid attention to golden browning at the end. They turned out crisp on the outside and near gooey glorious-ness on the inside. To heck with the “cooling completely” part; three of these immediately went into my belly. These did not spread at all so in retrospect maybe I would have slightly compressed the dough balls on the cookie sheet but these things are so good I honestly wouldn’t care if they came out as cubes.
these are sooo delicious!!!
I just don’t see how 2 egg whites will be enough moisture to combine 2 1/4 cups of almond flour??
It will- It’s beaten to soft/medium peaks and increases in size. The dough isn’t super soft though.