These amaretti cookies are an Italian cookie perfect for the holidays. The outside of this almond cookie is slightly crisp and the inside is soft and chewy.

Simple Amaretti Cookies


  • 5 eggs whites
  • Pinch salt
  • 4 1/2-5 cups almond flour (depending on size of eggs) I find that 5 cups works best
  • 1 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1-2 tsp almond extract (I prefer 2 tsp)
  • 1/2 cup granulated sugar
  • 1/2 powdered sugar


  • separate 5 egg whites into a bowl then add a pinch of salt.
  • using an electric mixer beat the egg whites until stiff peaks form.
  • Set that aside and sift 5 cups of almond flour with 1 1/2 cups of granulated sugar into a bowl.
  • Add about 1/3 of the almond flour mixture into the egg whites and fold it in gently with a spatula.
  • Now go ahead and add 1/2 tsp vanilla extract and 2 tsps of almond extract. Then quickly fold it in.
  • Add the second third of the almond flour mixture to the egg whites and gently fold it in again.
  • Sift in the remaining third of the almond flour mixture and fold it in one last time. at this point, the cookie dough should have a thick paste like texture.
  • Scoop out mounds of the cookie dough and place them into a plate of granulated sugar. Roll the scoop of cookie dough into the sugar, then take it into your hands and round it out to a ball.
  • Drop the ball into a bowl of powdered sugar and evenly coat it.
  • 10. Place the cookies onto a baking sheet lined with parchment paper and lightly press each cookie with your hand. Bake at 325 degrees Fahrenheit for 20-25 minutes.

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