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 🙂
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!
Easy recipe and cookies were amazing!
Thanks Barb!
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.