Baking these gluten-free amaretti cookies has been a cherished holiday tradition of ours for six years. There is something nostalgic about the intense almond aroma that fills the kitchen as they bake!
Made with almond flour, these cookies are naturally flourless and dairy-free, with that classic Italian texture: a delicate, crisp exterior and a soft, marzipan-like center. Best of all, you can whip them up using just seven simple pantry staples.
Why You'll Love Gluten-Free Amaretti Cookies
- Simple Ingredients: No specialized gluten-free flour blends required—just natural almond flour.
- Holiday-Proven: Perfected over six years of Christmas baking to ensure consistent, reliable results.
- Small-Batch Flexible: This recipe is incredibly adaptable; it can be scaled down to a third (using exactly 1 egg and 1 cup of almond flour, etc.) for smaller groups.
- Customizable Finish: You can level these up with a coating of flaked almonds or opt for a classic sugar-crust. If you omit the almonds, simply roll the dough in granulated sugar, then in powdered sugar before baking. This creates a "snowy" crackle effect as the sugar forms a barrier that prevents melting and encourages deep, beautiful cracks.
Ingredients
- Egg Whites: Use three large egg whites at room temperature. For the best results, weigh them (100g) on a food scale to ensure the perfect moisture balance.
- Granulated Sugar: Provides sweetness and helps create that signature crisp outer shell.
- Almond Flour: Use fine blanched almond flour rather than almond meal. This ensures a delicate, "melt-in-your-mouth" texture and keeps the recipe naturally gluten-free.
- Almond Extract: This delivers a bold, nostalgic aroma more simply than amaretto liqueur.
- Salt: A small pinch to balance the sweetness and deepen the nutty notes.
- Flaked Almonds: These add a beautiful crunch and professional bakery finish. (See the "classic sugar-crust" variation above if you'd like to skip these.)
- Powdered Sugar: A final dusting gives these cookies their festive, snowy appearance.
Find the printable recipe card with full recipe instructions and measurements below.
Expert Tip
- Since this recipe relies on precise ratios for that perfect chewy texture, using a kitchen scale for the gram measurements is the most accurate way to measure (especially for the egg whites and almond flour).
How To Make Amaretti Cookies
Step 1: Prep the Oven and Pans. Preheat your oven to 325°F and line two large baking sheets with parchment paper.
Step 2: Whisk the Dry Ingredients. In a large mixing bowl, whisk together the almond flour, granulated sugar, and salt until evenly combined and free of lumps.
Step 3: Whip the Egg Whites. In a separate clean bowl, beat the room-temperature egg whites on high speed using an electric hand mixer or stand mixer. Continue for 2–4 minutes until stiff peaks form (the whites should stand straight up when the beaters are lifted).
Step 4: Combine into a Paste. Add the almond extract to the egg whites. Gradually fold the dry ingredients into the whites using a rubber spatula (or your mixer on the lowest speed) until a thick, almond paste-like dough forms.
- Tip: If mixing by hand, fold in one-third of the flour mixture first to lighten the batter, then gently incorporate the rest.
Shape and Bake Amaretti Cookies
Step 5: Shape the Dough. Use a small cookie scoop or spoon to portion the dough into 1-inch balls (about 24 grams each). Roll the portions between your palms to form smooth, round balls. For the most even baking, I recommend using a food scale.
Step 6: Coat with Almonds. Place the sliced almonds in a shallow bowl. Roll each ball in the almonds, pressing gently so they adhere and fully coat the surface. Arrange 12 cookies per baking sheet, spacing them 2 inches apart.
Step 7: Flatten and Bake. Gently press down on the top of each cookie to flatten it slightly. Bake for 20 minutes, or until the surface cracks are set and the bottoms are a light golden brown.
Step 8: Cool and Dust. Let the cookies rest on the baking sheets for 5 minutes. While still warm, use a fine-mesh sieve to lightly dust the tops with powdered sugar. Transfer to a wire rack to cool completely.
Storage
- To store: Keep in an airtight container at room temperature for up to 5 days.
More Almond Flour Cookie Recipes
If you love the chewy texture and ease of baking with almond flour, you’ll enjoy these favorites:
- Limoncello Cookies: A tangy, lemon-zest twist on the classic.
- Almond Flour Chocolate Chip Cookies: A personal favorite! Buttery, crisp, and loaded with chocolate.
- Almond Flour Chocolate Cookies with Cocoa Powder: For the true chocoholic, these are fudgy, rich, and loaded with chocolate chips.
I hope you love this gluten-free amaretti cookie recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Soft and Chewy Amaretti Cookies (Gluten-Free)
Ingredients
- 3 large (100g) egg whites, room temperature
- 1 cup (200g) sugar
- 3 cups (300g) almond flour
- 1½ teaspoons almond extract
- ¼ teaspoon salt
- 1 cup flaked almonds, for rolling
- ¼ cup (30g) powdered sugar, for dusting on top
Instructions
- Preheat and Prepare. Preheat your oven to 325°F. Line two large baking sheets with parchment paper and set them aside.
- Combine Dry Ingredients. In a large mixing bowl, whisk together the almond flour, granulated sugar, and salt until thoroughly combined. Set the bowl aside.
- Whip the Egg Whites. In a separate large bowl, beat the room-temperature egg whites on high speed using an electric hand mixer or a stand mixer fitted with a whisk attachment. Continue for 2–4 minutes until stiff peaks form (the whites should hold their shape when the beaters are lifted). Avoid over-whipping to prevent the whites from becoming clumpy.
- Incorporate the Dry Ingredients. Add the almond extract to the egg whites. Using a rubber spatula, gently fold in one-third of the almond flour mixture. Once combined, fold in the remaining mixture with firm but gentle strokes until a thick almond paste forms. If using a stand mixer, use the lowest speed and mix just until incorporated. Do not overmix.
- Shape the Cookies. Portion the dough into 1-inch balls (approximately 24 grams each). Using a food scale ensures consistent sizing for even baking. Roll each portion between your palms until smooth and round.
- Coat the Cookies. Place sliced almonds in a shallow bowl. Roll each dough ball in the almonds until fully coated. Alternatively, if skipping the almonds, roll the balls in granulated sugar followed by powdered sugar for a classic sugar crust. Place 12 balls on each baking sheet, spacing them 2 inches apart.
- Bake the Cookies. Gently press down on the top of each cookie to flatten slightly. Bake for 20 minutes, or until the surface cracks are set and the bottoms are golden brown.
- Cool and Finish. Let the cookies rest on the baking sheets for 5 minutes. If you used the almond coating, lightly dust the tops with powdered sugar using a fine-mesh sieve. Transfer to a wire rack to cool completely.
Notes
- Separate the eggs while they’re cold. The yolks hold their shape better, making it less likely for them to break into the egg whites.
- Wash your hands and roll. Since the batter is very soft, wash your hands every so often to prevent the dough from overly sticking.
- Weigh the ingredients: For complete accuracy, I recommend weighing all of your ingredients on a food scale.
Jennifer says
Can I freeze the dough and cook them later?
Rebecca Taig says
Hi Jennifer!
Yes, the cookie dough can be frozen and baked later. To prepare the dough for freezing, roll the prepared cookie dough into balls and place them on a baking sheet lined with parchment paper to freeze for one hour. After this initial freeze, transfer the frozen dough balls to an airtight container or a freezer bag for up to 2 months. When you are ready to bake, let the dough balls thaw in the refrigerator overnight. The next day, roll the thawed dough in the sliced almonds, and bake following the recipe instructions.
Tracy Arthur says
Has anyone tried to freeze these cookies? I’m baking for my daughter’s wedding and trying to prep ahead!
Rebecca Taig says
Hi Tracey,
Yes, cool the amaretti, then freeze in a single layer on a tray for an hour. Once they’re frozen, you can transfer them to a bag or an air-tight container for 1 month. Defrost the amaretti overnight in a single layer on a covered tray at room temperature.
Melanie says
These are amazing! Be careful they're addicting. We're on the second batch in less than a week.
Rebecca Taig says
Hi Melanie!
Thank you so much for the awesome review, I'm glad you enjoyed these amaretti cookies. 🙂
Rebecca
Judy m, says
What great cookie and so easy . It’s a keeper!,,,,
Rebecca Taig says
Judy,
Thank you so much for leaving a review, I'm glad you enjoyed this recipe.
Happy Holidays!