Soft Chewy Amaretti Cookies

Soft Chewy Amaretti Cookies

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: about 20 cookies 1x


Based on the recipe found on Kitchen Sanctuary


  • 3 eggs whites
  • 280 g almond meal
  • 280 g granulated sugar
  • 1/4 tsp pure vanilla extract
  • 30 ml (1 oz) Amaretto di Saronno liquor
  • For rolling:
  • granulated sugar
  • icing (powdered) sugar


  1. Preheat the oven to 325° F (170°C) and line two baking sheets with a silicone mat or parchment paper.
  2. Using a stand mixer, whisk the egg whites to stiff peaks.
  3. Fold in the almond meal, granulated sugar and vanilla extract.
  4. Slowly stir in the Amaretto.
  5. The mixture should be like a thick, sticky, paste that can be formed into a ball in your hand.
  6. Place the granulated sugar and icing sugar for rolling on two separate plates.
  7. Using a teaspoon, scoop out a chunk of the cookie mixture and roll it into a ball in your hands (about the size of a walnut), repeating the process until you use up all the dough.
  8. Roll each ball in the granulated sugar first, then roll it in the icing sugar.
  9. Place on the baking tray and use your index and medium fingers to squash the cookie balls just a tiny bit
  10. Bake in the preheated oven for about 15-20 minutes, according to oven and when they are looking a nice golden brown.
  11. Take out of the oven, leave on the sheets to cool for 5 minutes then allow them to cool completely on a cooling rack.


The Amaretti cookies keep well for 3-5 days in a tin cookie box with a sealed lid. They also freeze well.

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