These chewy Amaretti Cookies are the most perfect accompaniment to a cup of coffee or Italian espresso. You might wanna double the batch, because they usually go very quickly! (Scroll down to the end of this post for an awesome cookbook giveaway.)
I don’t even want to do the math of how many Amaretti cookies I’ve eaten these past few days. ???
I took one or two as soon as they were out of the oven, then snacked on some while I was shooting the photos for this post, then had some with my iced coffee, and then, when I decided I didn’t like the photos that I took, I had to make another batch of cookies, because there weren’t enough left to shoot. Oh, the life of a food blogger…
At least this is a pretty easy recipe that I didn’t have to test and re-test a bazillion times, because it comes from a cookbook.
Yep, you’ve heard it right! Today’s recipe comes from the cookbook “Home Cooked: Essential Recipes for a New Way to Cook”, by Anya Fernald and Jessica Battilana. But you can 100% trust that I wouldn’t be posting it if I didn’t love it with all my heart. ❤️
I was gifted two copies (Scroll down for a chance to win one!) by Blogging for Books and immediately knew I had to share a recipe from such an amazing cookbook with you, my dearest readers and friends.
And let me tell you, it was hard to pick just one! The book is full of lovely photos and delicious recipes from rich sauces to meaty ragus and perfectly charred vegetables. The author took inspiration by the humble traditions of cucina povera, the frugal cooking of Italian peasants, to bring us a forgotten simplicity to home cooking, in recipes that are approachable and can be made in any kitchen.
As I was leafing through the book, I came across this recipe for Amaretti Cookies and, since I couldn’t remember the last time I had them, I decided it was about time I added this sweet treat to this blog’s library. And as soon as my whole apartment started smelling of almonds, I knew I made the right decision!
Now, I cannot claim “authenticity” because I’ve never had amaretti cookies in Italy. The reason being the fact that I’ve never been to Italy. (I know, it’s sad, isn’t it?)
But these are pretty similar to the amaretti I’ve had in Italian bakeries and restaurants in Brazil and here in NYC, so if you ask me, I think they are pretty darn Italiani!
The only modification I did to the original recipe was to roll the cookies in powdered sugar before baking them, so they would look more fun and festive. Other than that, the recipe worked like a charm in the first attempt, since the recipe is simple and very easy to follow.
When the amaretti cookies are fresh out of the oven, they’re are soft and airy, with a slight bite to them. As they sit and dry, they become crunchier and chewier, like the store-bought ones.
However, you shouldn’t expect them to melt in your mouth like their French cousins, the macarons. Though Amaretti cookies are the precursors to the soft textured macarons, the Amaretti have a slight crust on the outside and a dense, chewy center. I like to see them like a happy medium between macarons and biscotti.
Amaretti cookies originated in Venice during the late Renaissance period and they get their names from the Italian word “amaro”, which means “bitter”, because of the slight bitter flavor of the almonds. So the literal translation of “amaretti” wold be “the little bitter ones”.
Anya’s recipe calls for almond extract, but I am intrigued to try to make them with Amaretto liqueur instead. Uh oh, I sense a third batch of amaretti cookies in my near future!
But this time around I’ll try my best not to eat them all, so I can have leftovers to transform into other marvelous desserts, like trifles, tiramisù, pie crust, and even ice cream.
Or maybe I’ll just invite my neighbors over for a glass of wine and we can dunk the amaretti cookies in the wine, like the Italians do.
- 2 cups almond flour
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 egg whites
- Pinch of salt
- 1/2 teaspoon almond extract (or Amaretto liqueur)
- Powdered sugar for rolling the cookies
For this recipe, I recommend:
I am giving away a copy of the “Home Cooked” cookbook, courtesy of Blogging for Books, to one lucky U.S. reader.
For a chance to win, simply comment on this post telling me what is your favorite Italian dish. The winner will be selected at random and notified by email no later than August 21st. You can use the rafflecopter below for bonus entries!
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Disclosure: I received two cookbooks from Blogging for Books as part of their Blogger Review program. I was not required to write a positive review. The opinions I have expressed are my own. The post also contains affiliate links, which means I get a small commission if you end up purchasing the product. There is no extra cost for you! :)
32 Comments on “Amaretti Cookies”
One Italian dish is torture! Lasagne, gnocci, pasta, piccata, antipasto, risotto, aranchini… but if I absolutely had to choose just one I think I’ll go with pizza.
I know! It’s hard to choose isn’t it? I love Italian cuisine!
I am not sure how Italian this is, it may have originated in the US by an Italian…… But my favorite Italian dish is an Italian beef sandwich.
Oh, I love beef sandwiches! Never tried an Italian one, other than a meatball hero that are really popular among the Italian Americans.As for the cookies, according to my research, they originated in Venice during the Renaissance period. :)
I reread my original comment and I worded it funny! I meant that I’m not sure if the sandwich originated in Italy!
The cookies sound amazing and I will definitely be trying them!!
My favorite Italian dish is gnocchi. I’d love some right now.
I’m a fettuccini Alfredo girl all the way!
Do you know that Alfredo sauce is an American invention? The Italians has nothing to do with it, except for producing it for American consumers now. But originally it was born in US.
wow yum, these sound delicious Olivia! I don’t blame you for eating too many, I would have done the same! :P
Not enough leftover to shoot, now that’s funny. I have done that before. Oops!
These look so delicate and perfect. You rolling in the powdered sugar is brilliant! I don’t drink so the extract would be my go to here. Every time I’ve had amaretti cookies they have been rock hard, these look tender and addictive. I mean, look at how small and cute they are?
Hard question ;) My favorite Italian dish is Ravioli.
My favorite is mom’s home made Lasagne!
Any Italian Pasta..oh ok PizzA
Wow these are ADORABLE!!! It sounds amazing :D
I love this type of cookie! Yours look amazing!
Favorite Italian Dish gotta choose meatballs.
Lasagne. My favorite
Baked Ziti is my favorite.
Hello Olivia i decided to first time in my life comment on something. :) I live now in Germany, and i visited Italy but i have never tried these amazing cookies. I baked them just yesterday, they are soo so easy but require special amount of love so they look perfect. Thank you very much for this lovely recipe, for amazing photos, i admire you that you decided to make another portion of them after you were not satisfied how they looked like :D . I gave them today to my friends and everybody loved it :)I wanted to ask , do you press these lovely cookies after 15 minutes standing or right away ? Thank you :) Barbora
Hi Barbora. I’m so honored that my blog is the first recipient of your comment love! :) As for the cookies, I press them very slightly (as I like them a little rounder) before I let them air dry for 15 minutes. So press and then wait 15, if that makes sense! :) Although I think it wouldn’t make much of a difference. I hope that helps! And thanks for stopping by to leave me feedback!
Just baked them, thanks for the recipe!!!
These were so easy to make AND delicious! Made them for a church event and were a huge hit! Can’t wait to make them again.
I’m new to this computer stuff, but I love your sight and your insights (sarcasm). Keep it up for all of us old schoolers, it made me feel more comfortable. Thanks!!!
Made these tonight and they were DELICIOUS!!!
Only change…baked them 5 minutes longer and increased the almond extract to 1 tsp.
you will not be disappointed…very easy and tasty :)
can this dough be made ahead of time and frozen for baking at a later date?
I made the amaretti cookies and didn’t have good luck. I thought it needed some sort of moisture added and I didn’t know what to do with the 2 Tablespoon of flour. My cookie would not hold together.
I am about to put a batch of these in the oven for the second time this week – I love them! I was jonesing for an amaretti just like they make at my favorite Italian bakery where I grew up in Baltimore, so I decided to try my hand at baking some. These don’t quite look the same as theirs, but they taste almost exactly the same. Thank you for this recipe!
Hi! Is there really no butter/oil/shortening in this cookie?
Hi-I was just making these for my Christmas cookie tray. The batter is way to soft and moist to roll into a ball. I added a little more almond flour. I decided to try a scoop and dust with powdered sugar. Any thoughts?
Do you have to use almond flour or can you substitute regular all purpose flour?