Italian Almond Cookies With Almond Flour (Soft Amaretti Style, GF)
These Italian Almond Cookies with Almond Flour are soft, chewy, and naturally gluten-free. Made with almond flour and egg whites, they have a delicate crackled top and a marzipan-like center that’s perfectly sweet and full of Mediterranean flavor.
Servings: 12 cookies
Calories: 159kcal
Equipment
Ingredients
- 2 cups blanched almond flour
- ¾ cups granulated sugar
- ⅛ teaspoon kosher salt
- 3 large egg whites room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 1 teaspoon lemon zest
- powdered sugar for rolling
Instructions
- Line a baking sheet with parchment paper. Preheat the oven to 350℉.
- In a bowl, whisk the almond flour, sugar, and salt.2 cups blanched almond flour, ¾ cups granulated sugar, ⅛ teaspoon kosher salt
- In a separate clean bowl, beat the egg whites with a hand whisk or fork just until foamy (not stiff peaks).3 large egg whites
- Add the vanilla extract, almond extract (if using), and lemon zest to the egg whites.½ teaspoon vanilla extract, ¼ teaspoon almond extract, 1 teaspoon lemon zest
- Add the egg whites to the almond flour mixture and stir with a spatula or your hands until a sticky dough forms.
- Scoop out 1 tablespoon of dough at a time and roll into balls. Lightly coat each ball with powdered sugar, then place on a baking sheet, spaced about 2 inches apart. Sift a bit more powdered sugar on top before baking.powdered sugar
- Let the cookies sit for 15 minutes at room temperature—this helps the tops crack beautifully in the oven.
- Bake for 15 minutes until lightly golden and cracked on top. The centers should remain chewy.
- Let them cool on the sheet for 5 minutes before transferring to a wire rack. They firm up as they cool.
Notes
The cookies will be soft to the touch when cold, so gently lift them with a spatula to ensure they're ready. Once the bottom is nicely golden and the top has cracked, they’re ready.
I left the almond extract as an optional ingredient. When testing, I actually liked the cookies without the extra extract, but if you prefer a stronger almond flavor, you can add it to the recipe.
Lightly whisk the egg whites just until foamy to help bind the dough without making the cookies airy. This gives them structure while keeping the centers soft and chewy. Once the cookies are shaped, let the dough rest for about 15 minutes before baking. That short rest helps the tops crack beautifully while the inside stays tender.
For extra flavor, try adding orange zest, a drizzle of dark chocolate, or finely chopped pistachios for a Mediterranean touch. You can make the dough ahead by rolling and coating the cookies, then refrigerating them for up to 24 hours before baking. Let them come to room temperature before placing in the oven.
Store baked cookies in an airtight container for up to four days at room temperature. To freeze, let them cool completely, then layer between sheets of parchment paper in an airtight container or freezer bag for up to two months. Thaw at room temperature before serving. You can also freeze the unbaked dough balls and bake straight from frozen—just add one to two extra minutes of bake time.
I love cookies! You may want to try the Almond Macaroons, Coconut Macaroons, or the Lemon Poppy Seed Cookies!
Nutrition
Calories: 159kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 14mg | Fiber: 2g | Sugar: 13g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg
