These Amaretti Biscuits are the ultimate Italian treat - crispy on the outside, soft and chewy inside, and naturally gluten-free. Made with just a few simple ingredients (no fancy techniques needed!), they're the perfect little sweet to enjoy with a coffee or a sweet dessert wine - they also make a special gift during the festive season.
If you love traditional cookies, you'll also adore my Florentine Biscuits and melt-in-your-mouth YoYos.
Absolutely the best, soft on the inside, crisp on the outside. I rolled and slivered almonds prior to baking.
- Hilary
Amaretti biscuits (biscotti di mandorle) are classic Italian almond cookies with a crisp exterior and chewy centre.
Naturally gluten-free and full of almond flavour, they're the easier, rustic cousin to French macarons - and totally irresistible!
They're ideal for Christmas cookie swaps, coffee catch-ups, or a little sweet treat after dinner. For more Italian-inspired sweets, try my Almond and Lemon Ricotta Cake or my individual Kahlua Tiramisu Cups.
Why You're Going To Love This Recipe
- Gluten-Free & Dairy-Free - Perfect for guests with dietary restrictions.
- Crispy Outside, Chewy Inside - That dreamy Amaretti texture everyone adores.
- Ready In 25 Minutes - No chilling, no fuss, just mix and bake!
- Minimal Ingredients - Only pantry staples and almond meal.
- Conventional and Thermomix - both methods are in the recipe card at the bottom of the post.
- Perfect For Gifting - Wrap a few in cellophane and tie with ribbon - a homemade gift from the heart.
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Biscuit Ingredients
You only need a handful of simple ingredients with almond meal as the hero ingredient that gives them their signature chewy texture and subtle flavour.
- Almond Meal - Use finely ground almond meal for a smooth texture. Avoid coarse or oily almond meal as it can make the biscuits greasy.
- Almond Extract - This is where all that gorgeous almond aroma comes from. A little goes a long way!
- Icing Sugar - For rolling - it gives those iconic Amaretti cracks!
Variations
- Gluten-Free Almond Amaretti - The recipe is naturally gluten-free already, but always check your icing sugar and almond meal for "GF Certified" labels.
- Chocolate Amaretti - Add 1 tablespoon of cocoa powder to the mix for a rich twist.
- Lemon Amaretti - Add a teaspoon of finely grated lemon zest for a fresh, citrusy note.
- Almond & Amaretto Liqueur - Replace the almond extract with 1 tablespoon of Amaretto for a more intense Italian flavour.
Need To Substitute An Ingredient?
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How To Make Amaretti Biscuits
Making Amaretti Biscuits is so simple - just whisk, mix, roll and bake! Follow these easy steps for perfect little almond cookies every time.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Whip the egg whites in a large bowl until they form firm peaks.
- Add dry ingredients - the almond meal, caster sugar, almond extract, and vanilla extract to the egg white mixture.
- Gently fold the ingredients together until combined. Don't overmix!
- Roll heaped teaspoonfuls of the mixture into balls.
- Coat each ball first in caster sugar, then dip in icing sugar.
- Bake for 15 minutes, or until lightly golden and cracked on top. Allow room for spreading. Cool on the baking tray before transferring to a wire rack.
Expert Tips
- Whip the egg whites properly - until firm peaks form. Under-whipping will make the biscuits dense.
- Use room-temperature eggs - they'll whip faster and create more volume.
- Don't overmix the dough once dry ingredients are added - it should be thick and slightly sticky.
- Coat generously in both sugars - this gives that classic crackled look.
- Spacing matters - leave at least 5cm between biscuits as they'll spread slightly.
- Do not overcook -we want soft Amaretti cookies that are still chewy on the inside!
- Cool completely before storing - otherwise, moisture will soften them.
- Storage: Keep in an airtight container at room temperature for up to a week.
- Freezing: Freeze for up to 3 months in a sealed container. Defrost at room temperature before serving.
Amaretti Biscuit FAQs
Flat Amaretti Biscuits usually mean the egg whites weren't at room temperature, weren't whipped enough to form firm peaks, or were overmixed with the dry ingredients, causing them to deflate.
Yes - almond flour (blanched, finely ground) gives a slightly smoother texture but still works beautifully.
Yes! Substitute with vanilla extract or a splash of Amaretto liqueur for a milder flavour.
Not with this recipe! You can bake straight away - no chilling required.
Bake just until set - about 15 minutes. They'll continue to firm as they cool.
More Classic Biscuit Recipes
If you love these Amaretti Biscuits, you'll definitely want to try some of my other classic biscuit recipes - perfect for afternoon tea, lunchboxes, or a sweet homemade gift!
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Amaretti Biscuits
Ingredients
For The Biscuits
- 2 egg whites
- 200 g (2 cups) almond meal ground almonds
- 150 g (⅔ cup) caster sugar
- 2 teaspoon almond extract
- ½ teaspoon vanilla extract
For Rolling
- 60 g (¼ cup) caster sugar
- 30 g (¼ cup) icing sugar
Instructions
- Preheat oven to 150 degrees celsius (fan forced) or 300 fahrenheit.
- Line two baking trays with baking paper and set aside.
- In a large bowl, beat the egg whites until they form firm peaks. If using a Thermomix: Insert the Butterfly attachment, whip for 3-4 minutes, Speed 3.5. Remove the Butterfly.
- Add the almond meal, caster sugar, almond extract and vanilla extract and mix gently with a smooth until combined. If using a Thermomix: Add the almond meal, caster sugar, almond extract and vanilla extract and mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 10 seconds or until combined.
- Place the extra caster sugar in a small bowl and the icing sugar in another bowl.
- Roll the mixture into heaped teaspoonful-sized balls and toss first in the caster sugar and then in the icing sugar.
- Place the coated balls onto the prepared trays (leaving a 5cm gap between each cookie to allow for spreading) and press down lightly with your fingers. Note: the edges with crinkle and crack slightly - this is perfectly ok!
- Bake for 15 minutes. Allow to cool on the tray before transferring to a wire rack to cool completely. TIP: Do not overcook the biscuits - we want them to be soft and chewy on the inside.
Notes
- Whip the egg whites properly - until firm peaks form. Under-whipping will make the biscuits dense.
- Use room-temperature eggs - they'll whip faster and create more volume.
- Don't overmix the dough once dry ingredients are added - it should be thick and slightly sticky.
- Coat generously in both sugars - this gives that classic crackled look.
- Spacing matters - leave at least 5cm between biscuits as they'll spread slightly.
- Do not overbake - we want them to be soft and chewy on the inside!
- Cool completely before storing - otherwise, moisture will soften them.
- Storage: Keep in an airtight container at room temperature for up to a week.
- Freezing: Freeze for up to 3 months in a sealed container. Defrost at room temperature before serving.
Hilary says
Absolutely the best, soft on the inside crisp on the outside. I rolled in slithered almonds prior to baking. Thank you for the Reeperbahn and tips
Lucy says
YUM!!!!