If you love classic Italian cookies, these Gluten-Free Amaretti Cookies are a must-try. Made with almond flour instead of wheat flour, these naturally gluten-free almond cookies have a delicate crisp exterior and a soft, chewy center. Their signature crackled tops and rich almond flavor make them a favorite for holiday cookie trays, special occasions, and everyday treats.
This recipe includes two delicious options. The Vanilla Citrus Amaretti Cookies are infused with fresh orange and lemon zest for a bright, fragrant flavor. The Chocolate Amaretti Cookies combine almonds and cocoa for a rich, decadent twist that chocolate lovers will adore.
Whether served with coffee, tea, or as part of an Italian dessert spread, these homemade gluten-free amaretti cookies are simple to make and bakery-worthy every time.
Prep Time
20 minutes
Bake Time
25 to 35 minutes
Total Time
45 to 55 minutes
Yield
24 to 30 cookies
Vanilla Citrus Amaretti Cookies
2¼ cups almond flour or very finely ground almonds, sifted
1 cup granulated sugar
Dash of salt
2 large egg whites
¼ teaspoon lemon juice
½ teaspoon almond extract
Zest of 1 orange
Zest of 1 lemon
¼ teaspoon orange blossom water (optional)
Confectioners’ sugar, as needed for rolling
Chocolate Amaretti Cookies
7 ounces (200 grams) blanched ground almonds
¾ cup (150 grams) granulated sugar
3 tablespoons unsweetened cocoa powder
Pinch of salt
2 large egg whites
¼ teaspoon lemon juice
2 tablespoons cold water
Several drops almond extract (optional)
¼ cup (30 grams) confectioners’ sugar, plus more if needed
Prepare the Baking Sheets
Preheat the oven to 300°F.
Stack two heavy-duty baking sheets together to help prevent over-browning on the bottoms of the cookies. Line the top baking sheet with parchment paper.
Make the Dough
In a large bowl, whisk together the almond flour, sugar, and salt until thoroughly combined.
In a separate bowl, beat the egg whites and lemon juice until soft peaks form.
Add the whipped egg whites, almond extract, orange zest, lemon zest, and orange blossom water to the almond mixture. Stir until a soft, sticky dough forms. Use your hands if needed to fully incorporate the ingredients.
Shape the Cookies
Place confectioners’ sugar in a shallow bowl.
Lightly dust your hands with confectioners’ sugar and scoop the dough into small portions about 1 inch in diameter.
Roll each portion into a smooth ball, then coat generously in confectioners’ sugar.
Arrange the cookies on the prepared baking sheet, leaving about 1 inch between each cookie.
Bake
Bake for 30 to 35 minutes, or until the tops are beautifully cracked and the bottoms are lightly golden.
For crispier cookies, continue baking for an additional 3 to 5 minutes.
Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Chocolate Amaretti Cookies
Prepare the Baking Sheet
Preheat the oven to 350°F.
Line a large baking sheet with parchment paper.
Make the Chocolate Dough
In a large mixing bowl, combine the ground almonds, sugar, cocoa powder, and salt.
In a separate bowl, whisk the egg whites and lemon juice until stiff peaks form.
Add the whipped egg whites, cold water, and almond extract to the dry ingredients. Mix until a soft and sticky dough forms.
Shape the Cookies
Place the confectioners’ sugar in a small bowl.
Using a cookie scoop, portion the dough into small balls slightly smaller than walnuts.
Roll each dough ball completely in confectioners’ sugar.
Arrange on the prepared baking sheet, leaving space between each cookie.
Bake
Bake for 23 to 25 minutes, or until the cookies are set around the edges and have developed their characteristic crackled tops.
Remove from the oven and allow them to cool for several minutes on the baking sheet before transferring to a wire rack.
Cool completely before serving.
These traditional Italian amaretti cookies are naturally gluten-free because almond flour replaces conventional wheat flour.
For the best texture, use finely ground almond flour and sift it before mixing.
The confectioners’ sugar coating creates the classic crackled appearance that amaretti cookies are known for.
Fresh citrus zest adds brightness to the vanilla version and complements the almond flavor beautifully.
For a deeper chocolate flavor, add 1 tablespoon of espresso powder to the chocolate dough.
Store the cookies in an airtight container at room temperature for up to 7 days.
These gluten-free Italian almond cookies also freeze well for up to 3 months.
