For over 20 years, I’ve savored amaretti cookies in every corner of Italy, from bustling bakeries in Venice to tiny, tucked-away kitchens in Sicily. These delightful almond cookies capture the essence of Italian baking: simple, elegant, and utterly irresistible. Now, I bring that tradition to my holiday entertaining.
Why Amaretti Cookies Shine During the Holidays
Amaretti cookies deliver a unique balance of sweet and nutty with a hint of bitter almond, making them a sophisticated addition to any holiday spread. Their crisp exterior and chewy interior offer a perfect bite, and their versatility makes them a host’s dream. Serve them with espresso after dinner, pair them with a sweet dessert wine, or crumble them over a creamy tiramisu.
I love how amaretti cookies elevate a holiday dessert table. Their distinct almond aroma evokes cozy Italian Christmas markets, while their snowy powdered sugar coating feels like a nod to winter magic.
How to Make Amaretti a Holiday Tradition
When I recreate amaretti at home, I use finely ground almond flour. I prefer it to ground almonds for the color. Almond flour produces a blonder cookie. A generous amount of almond extract and pure vanilla extract deepens the flavor. I shape them by using a small cookie scoop. They’re coated first with granulated sugar then icing sugar which gives them a wintery look.
For a creative twist, you could add a dollop of dark chocolate or candied fruit in the center. I tend to be a bit of a traditionalist so mine are plain.
Share the Spirit of Amaretti This Season
Amaretti cookies embody the warmth and charm of the holidays. Their timeless flavor and handcrafted appeal make them perfect for gifting, sharing, or simply indulging with loved ones. This year, let amaretti cookies transport you to Italy—without leaving your kitchen.
Ingredients
- 3 1/2 cups almond flour
- 1 1/4 cups granulated sugar
- 3 large egg whites, room temperature
- 1 tablespoon almond extract
- 1/2 teaspoon pure vanilla
SUGAR COATING
- 3 tablespoons granulated sugar
- 3 tablespoons icing sugar
Instructions
- Whisk almond flour with sugar in a medium sized bowl and set aside.
- In the bowl of your stand mixer, whisk egg whites until they hold stiff peaks, using the whisk attachment.
- Fold 1/2 of the almond/sugar mixture into the whipped egg whites.
- Fold in the rest of the flour mixture and the almond extract and pure vanilla. The batter will be very thick.
- Cover the bowl with film wrap and place in the fridge for 45 minutes.
- Preheat oven to 350*F
- Place oven racks in upper and lower thirds of the oven.
- Line your baking sheets with parchment paper.
- Place the granulated sugar and icing sugar in two seperate small bowls.
- Portion the dough with a small cookie scoop - I use #60 cookie scoop
- Drop the ball first into the granulated sugar coating completely then the the icing sugar. Make sure the cookies are completely coated.
- I reroll with my hands after the icing sugar coating to make a perfect ball.
- Place the cookies about 2 inches apart on the parchment lined cookie sheets.
- Use the bottom of a measuring cup to slightly flatten the cookies.
- Bake for 17 minutes checking at 14 minutes. The cookies should be lightly golden at the edges.
- To ensure that your cookies bake evenly, rotate the baking sheets front to back and top to bottom at the 10 minute mark.
- Allow the cookies to cool on the cookie sheet for 5 minutes then move them to a cooling rack.
- Cool completely on cooling rack then store in an airtight container.
- The cookies will keep for two weeks.
Notes
THE LOVE: I prefer using almond flour because it produces a paler cookie. Ground almonds contain the dark skin producing a darker cookie and a slightly more bitter flavour.
