Soft and chewy Italian Amaretti Cookies, also known as Amaretti Morbidi. These little cookies have a crisp outer shell and a tender, chewy center. They’re naturally gluten-free, simple to prepare and perfect for gifting or serving with coffee.
There are two classic versions of amaretti:
- Amaretti Croccanti – small, crisp cookies that are crunchy throughout and often served with coffee or used in desserts.
- Amaretti Morbidi – slightly larger cookies with a crisp exterior and a soft, chewy interior. These are commonly wrapped individually in colored paper for celebrations and holidays.
This recipe focuses on the soft and chewy Amaretti Morbidi. Made from only four basic ingredients, they come together quickly—about 30 minutes from start to finish.
Many recipes use powdered sugar for a pretty finish, but this version sticks to caster (superfine) or granulated sugar for dusting, which helps create an even crispier shell.
Below you’ll find the recipe with ingredient notes, step-by-step instructions with photos, tips, variations and a video. For the printable card, see the full recipe at the bottom of the page.
Ingredients
Ingredient notes and substitutions
- Egg whites – use large egg whites at room temperature for best aeration.
- Ground almonds – use finely ground blanched almonds (sold as blanched almond flour in the US).
- Caster sugar – superfine sugar is ideal, but regular granulated sugar will also work.
- Almond extract – use pure almond extract, not synthetic essence, for the best flavour.
Step by step photos and instructions
Whisk the egg whites – Combine egg whites and almond extract in a large bowl. Whisk with an electric mixer until foamy. Add 1 tablespoon of caster sugar and whisk briefly, then add another tablespoon. Continue whisking until stiff peaks form.
Make the dough – Mix the ground almonds with the remaining sugar. Fold this almond mixture into the stiff egg whites in three additions until a sticky, cohesive dough forms.
Roll into balls – Place extra sugar in a bowl or on a plate. Roll walnut-sized portions of dough between your palms and then roll each ball in the sugar. If the dough sticks, dampen your hands slightly or dust them with sugar to make rolling easier.
Bake – Place the sugared balls on lined baking trays and bake at 320°F (160°C) for about 20 minutes, or until the edges begin to turn golden. Allow the cookies to cool on the tray before transferring to a rack.
Store cooled amaretti in an airtight container for up to three weeks.
Recipe tips
- Handling sticky dough – Roll with dry hands and rinse them halfway through if they become sticky. Alternatively, dampen hands slightly or dust with sugar.
- Sugar for dusting – Powdered sugar gives a pretty snowy finish, while caster or granulated sugar produces a crisper shell.
- Amaretto option – Replace almond extract with 1–2 tablespoons of amaretto liqueur (like Disaronno) for a boozy almond flavour.
- For larger cracks – Let the shaped cookies sit on the baking trays for 30 minutes before baking to dry the surface slightly; this encourages bigger cracks during baking.
Recipe FAQs
Commercial amaretti are often made with bitter almonds or ground apricot kernels, which give a slightly bitter finish—hence the name “amaretti” (little bitter things). Homemade versions commonly use blanched almond flour and almond extract for a milder, more accessible flavour.
Yes. These cookies often taste even better after 1–2 days when they become a touch chewier. Store in an airtight container for up to three weeks.
Yes. Freeze baked and cooled cookies on a tray in a single layer, then transfer to freezer bags or a container. You can also freeze the shaped, unbaked cookies the same way.
More traditional Italian cookies to try
Christmas
Italian Almond Cookies (Ricciarelli)
Italian Cookies
Pignoli Cookies (Biscotti ai Pinoli)
Italian Cookies
Brutti ma Buoni (Ugly but Good Cookies)
Italian Cookies
Lady’s Kisses – Baci di Dama (Italian Cookies)
If you try these Soft and Chewy Amaretti Cookies or any other recipe from this collection, please rate it and leave a comment to share how it turned out — feedback is always appreciated.
Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and often a video to guide you through the process.
Soft Amaretti Cookies (Amaretti Morbidi)
By Emily
Equipment
- 2 large baking trays
- Baking parchment
Ingredients
- 3 large egg whites
- 3 cups blanched almond flour (ground almonds) (300g)
- 3/4 cup caster sugar (150g), plus extra for dusting
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 320°F (160°C) and line two large baking trays with parchment.
- Whisk the egg whites and almond extract until foamy. Add 1 tablespoon of sugar, whisk briefly, then add another tablespoon. Continue until stiff peaks form.
- Mix the ground almonds with the remaining sugar, then fold into the egg whites in three additions until a sticky dough forms.
- Scoop walnut-sized portions, roll between your palms and coat lightly in sugar. If sticky, dampen your hands or dust with sugar.
- Place on prepared trays and bake for about 20 minutes, until edges start to turn golden. Cool on the tray, then transfer to a rack.
- Store in an airtight container for up to three weeks.
Video
Notes
- Handling – If the dough becomes sticky, rinse and dry your hands or lightly dampen them to continue rolling.
- Sugar choices – Powdered sugar yields a decorative finish; caster/granulated sugar gives a crisper shell.
- Amaretto – Substitute almond extract with 1–2 tablespoons of amaretto liqueur for a different flavour profile.
- Crack formation – Let shaped cookies rest 30 minutes on the tray before baking to encourage larger surface cracks.
- Storage – Keep in an airtight container for up to three weeks or freeze for longer storage.
Helpful Info for All Recipes
- I usually use extra virgin olive oil unless a recipe specifies otherwise.
- All vegetable sizes are listed as medium unless noted.
- Recipes are tested using a fan (convection) oven unless stated differently.
Nutrition
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Carbohydrates: 9 g
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Protein: 3 g
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Fat: 6 g
Nutrition information is automatically calculated and should be used as an approximation.
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