Name: Italian Almond Cookies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 egg whites (at room temperature); 1/4 teaspoon salt; 1/4 teaspoon almond extract; 1/2 teaspoon vanilla extract; 2/3 cup white sugar; 2 cups almond flour; Icing sugar for coating

If you’ve ever wanted to bake a cookie that’s tender, chewy, and sweet with just the right hint of almonds, then you’re in the right place. This Italian Almond Cookies Recipe is a total game-changer—soft amaretti that feel like a cozy Italian treat right in your kitchen.

Three round cookies are stacked on a wooden surface with a dark background. Each cookie is coated in white powdered sugar. The top cookie reveals a light beige crumbly inside, the middle cookie shows a greenish crumbly texture, and the bottom cookie has a brown crumbly inside with bits of darker spots. The cookies look soft and slightly cracked. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Italian Almond Cookies Recipe
Top Tip
How to Serve Italian Almond Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Italian Almond Cookies Recipe

Why You'll Love This Recipe

Honestly, I can’t get enough of these Italian almond cookies. They’re incredibly easy, don’t need fancy ingredients, and always turn out soft and perfectly chewy—just like the amaretti I enjoyed on my trip to Italy.

Simple Ingredients: You’ll only need a handful of staples like almond flour, egg whites, and sugar.
Gluten-Free Goodness: Naturally gluten free, so they’re perfect for anyone avoiding gluten but still wanting delicious treats.
Soft & Chewy Texture: Unlike crunchy cookies, these stay tender and melt in your mouth.
Perfect for Any Occasion: Whether it’s for holiday baking or a casual snack, these cookies always hit the spot.

Ingredients & Why They Work

Let’s talk ingredients before you start measuring. Each one plays a role in creating that dreamy soft texture and rich almond flavor that make these cookies stand out. Also, when shopping, look for high-quality almond flour for the best results—you’ll notice the difference!

Flat lay of two whole uncracked brown eggs, a small white ceramic bowl with fine white almond flour, a small white ceramic bowl filled with white sugar, a small white ceramic bowl containing clear almond extract, a small white ceramic bowl with pale vanilla extract, a pinch of coarse white salt scattered neatly, and a shallow white ceramic dish holding a small mound of fine white icing sugar, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg Whites: They provide structure and help give the cookies their delicate chew without heaviness.
Salt: A pinch balances sweetness and enhances the almond flavor.
Almond Extract: The star of the show, this boosts the natural nuttiness and aroma of the cookies.
Vanilla Extract: Adds a warm, sweet layer of flavor supporting the almond notes beautifully.
White Sugar: Just enough to sweeten softly without overpowering.
Almond Flour: The foundation of the cookie, giving it that authentic Italian amaretti texture.
Icing Sugar: Used to coat the cookies, it creates that classic light, powdery finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts of this Italian Almond Cookies Recipe is how easy it is to tweak and make your own. Whether you want to dial up the almond flavor or add a festive touch, these soft amaretti cookies invite personalization.

Variation: I love enhancing the almond aroma by adding a bit more almond extract—about ¼ teaspoon extra. It makes the cookies smell heavenly and gives every bite a subtle, toasty almond punch.
Seasonal twist: For holiday baking, sprinkle a little cinnamon or nutmeg into the dough to bring warm, cozy flavors that pair wonderfully with the almond base.
Dietary tip: Since the recipe is naturally gluten free, it’s perfect for guests avoiding gluten. Just be sure your almond flour is finely ground for the best texture!
Fun addition: Try dipping half of each cookie in melted dark chocolate once cooled—it adds a beautiful contrast of flavors and a touch of indulgence.

Step-by-Step: How I Make Italian Almond Cookies Recipe

A black baking tray holds four rows of white powdered cookie balls, five balls in each row. The cookie balls have a rough texture underneath the white powder coating, and a few show small cracks. A woman's hand is using a small metal measuring cup to press on the cookie balls in the first row, while another person's hand steadies the tray from the side. The tray rests on a wooden surface with a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Set the Stage with Oven and Prep

First things first, preheat your oven to 325°F (160°C). While it warms up, line a baking sheet with parchment paper to keep those delicate cookies from sticking. This little prep step makes your baking smooth and cleanup a breeze.

Step 2: Whip the Egg Whites to Fluffy Peaks

Place your room-temperature egg whites and the pinch of salt into a mixing bowl. Using an electric mixer on high speed, whisk until soft peaks form—when the mixture holds shape but still gently droops. If you’re doing it by hand, a strong arm and a balloon whisk will get you there! This aeration is key for that tender chew in each cookie.

Step 3: Add Extracts for That Signature Almond Kiss

Next, stir in ¼ teaspoon almond extract along with ½ teaspoon vanilla extract to the whipped egg whites. Give it a good mix, then take a moment to sniff—is that almond aroma just right? If it feels subtle, I usually add another ¼ teaspoon almond extract here. This boosts that lovely nutty scent that makes these cookies unmistakably Italian.

Step 4: Fold in Sugar and Almond Flour Gently

Sprinkle in the ⅔ cup of white sugar and stir until fully combined. Then, add the 2 cups of almond flour to the mix. Use a spatula to gently fold everything together until you have a soft, slightly sticky dough. Don’t overmix—tenderness is the goal here, so a light touch works best.

Step 5: Shape, Coat, and Ready to Bake

Pour some icing sugar onto a shallow plate. Using heaped tablespoons (about 25 grams each), scoop pieces of dough and roll them quickly between your hands to form small balls, roughly the size of a small walnut. Then, roll each ball well in the icing sugar so they’re fully coated—this gives the cookies their charming crackled surface. Arrange them spaced on your baking sheet, and gently press each ball down just a bit with your fingers to flatten slightly.

Step 6: Bake to Soft Perfection

Pop the baking sheet into the oven and bake for 25 minutes. Keep a close eye—they shouldn’t brown. The goal is a soft, chewy amaretti cookie with that delicate almond fragrance. When done, let them cool completely right on the sheet before moving them. This helps preserve their tender texture.

Step 7: Store and Enjoy Freshness

Once cooled, store your Italian almond cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to 5 days, perfect for sharing with family or savoring with your afternoon coffee.

Top Tip

Having baked the Italian almond cookies recipe several times, I’ve found a few tricks that really take these amaretti to the next level. These insights ensure your cookies come out perfectly soft, flavorful, and irresistibly tender every time.

Use Room Temperature Egg Whites: Beating egg whites is easier and more effective when they’re at room temperature. This little step helps you achieve those perfect soft peaks.
Balance the Almond Extract: I like to start with the called-for ¼ teaspoon, but if you want a more pronounced almond aroma, don’t hesitate to add another ¼ teaspoon—trust me, it makes a noticeable difference.
Shape with Slightly Damp Hands: To prevent the dough from sticking and keep those cookie balls neat, lightly wet your hands before rolling—this simple technique saves time and mess.
Watch Baking Time Closely: Overbaking can dry out these cookies and make them lose their delightful chewiness. Keep them in the oven just until set and avoid any browning.

How to Serve Italian Almond Cookies Recipe

A white bowl filled with cracked powdered sugar cookies, stacked in a rounded pile. The cookies have a light brown base with white powdered sugar cracked on the surface, showing a rough texture. Next to the bowl, on a dark wooden surface, are two cookie halves revealing a soft, light yellow inside. Some powdered sugar is scattered lightly around the bowl. The background is dark, contrasting with the white bowl and cookies. photo taken with an iphone --ar 2:3 --v 7

Garnishes

These soft amaretti are beautiful when dusted with extra icing sugar right before serving, giving them a delicate snowy look. For a festive touch, consider adding a sprinkle of finely chopped pistachios or a few whole almonds on top before baking. If you want to make them extra special, a light drizzle of melted dark chocolate adds an elegant contrast to the almond flavor.

Side Dishes

Serve these Italian almond cookies alongside a cup of rich espresso or a cozy chai latte—they complement each other wonderfully. They’re also lovely paired with a scoop of vanilla gelato or a small glass of sweet dessert wine like Vin Santo, offering that classic Italian dolce experience.

Make Ahead and Storage

Storing Leftovers

Once your Italian almond cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh and perfectly soft for up to 5 days—great for making ahead for holiday gatherings or midweek treats.

Freezing

You can freeze the cookie dough balls before baking. Arrange them on a parchment-lined tray and freeze until firm, then transfer to a freezer-safe container or bag. When you’re ready, bake directly from frozen, adding a minute or two to the baking time if needed.

Reheating

If you want to warm up your amaretti, pop them in a preheated 300°F (150°C) oven for about 5 minutes. This refreshes their soft texture without drying them out, making them taste freshly baked again.

Frequently Asked Questions:

Can I use sweetened almond flour for this Italian almond cookies recipe?

It’s best to use unsweetened almond flour to maintain control over the sweetness. Using sweetened almond flour might make the cookies overly sweet and affect the texture.

How do I know when the cookies are done baking?

Bake them for 22-25 minutes at 325°F (160°C) and watch carefully. The cookies should be set but not browned. They will have a soft, chewy texture rather than a crisp crust.

Can I make these cookies nut-free?

This recipe relies on almond flour for its signature flavor and texture, so it wouldn't work well to substitute with a nut-free flour. However, there are other gluten-free cookie recipes specially designed without nuts.

What is the best way to intensify almond flavor in this recipe?

Adding an extra ¼ teaspoon of almond extract after your initial mix can boost the aroma and flavor. Also, using good quality almond extract makes a noticeable difference.

Final Thoughts

Making this Italian almond cookies recipe has become one of my favorite baking rituals. There’s something so comforting about the soft, chewy amaretti that brings a little taste of Italy to your kitchen. Whether you’re baking for holidays, gifting to friends, or simply indulging yourself, these cookies are a delightful treat that’s surprisingly easy to whip up. I hope you enjoy them as much as I do!