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Soft and Chewy Amaretti Cookies (Gluten-Free)

These gluten-free amaretti cookies have a delicate, crisp exterior and a soft, marzipan-like center. Made with only 7 simple ingredients!
Course cookies
Cuisine Italian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 cookies
Calories 145kcal
Author Rebecca Taig

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.
    Amaretti Cookie Dry Ingredients mixed in a bowl.
  • 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.
    Whipped Egg Whites For Amaretti.
  • 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.
    Amaretti Cookie Dough Folded with Spatula.
  • 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.
    Roll Amaretti Cookie Dough in Almonds
  • 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.
    Amaretti Cookies on Baking Sheet covered in Almonds
  • 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.
    Amaretti Cookies Fully Baked.
  • 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.
    Baked Gluten Free Amaretti Cookies With Almonds and Powdered Sugar.

Notes

    Expert Tips
    • 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.

    Nutrition

    Serving: 1 cookie | Calories: 145kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 7mg | Potassium: 40mg | Fiber: 2g | Sugar: 10g | Vitamin A: 0.05IU | Calcium: 42mg | Iron: 1mg