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Italian Amaretti Cookies
By Snejana Andreeva
on Nov 15, 2022, Updated Nov 08, 2023
One of my favorite recipes in the world has got to be Italian Amaretti 🤌cookies. These authentic Italian cookies are so good that I love them even more than chocolate chip, oatmeal, gingerbread, and sugar cookies combined! The recipe makes sixteen biscotti’s, so if you want to make everyone happy, you may need to double or even triple it. The best part is that you can make them without the Amaretto and they’re just as delicious.
- Why You’ll Love Italian Amaretti Cookies
- How to Prepare
- Nonna’s Tip 👩🍳
- Italian Amaretti Cookies Variations and Substitutions
- Other Cookie Recipes
- Best Served With
- Common Questions
- Italian Amaretti Cookies Recipe
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Why You’ll Love Italian Amaretti Cookies
What’s not to love – crunchy on the outside, soft and chewy on the inside, and easy to make. Not to mention, they happen to be gluten-free , and dairy-free , and they don’t have yolks, milk, butter, or traditional flour in them so they are definitely a bit cleaner and more inclusive than other holiday recipes. These reasons alone make Italian Amaretti cookies a delightful treat for everyone.
How to Prepare
👩🍳Preheat the oven to 350F. Begin by combining almond flour and sugar in a bowl, setting it aside.
🥣In a separate bowl, whisk the egg whites until they form white, foamy peaks, this usually takes 1-2 minutes. Add almond extract (or Amaretto) to the egg-white mixture, whisking briefly. The Amaretto enhances the classic Italian Amaretti cookies flavor.
🥚Combine the egg whites with the dry ingredients, using a spatula or your hands if needed, until a sticky dough forms.
🥄Roll the dough into balls , using a measuring spoon or small ice-cream scoop , and dip each cookie ball into powdered sugar before placing them on a baking sheet lined with parchment paper.
🌙Gently flatten each cookie with your fingers or the back of a spoon. Or, you can shape them into half-moons, dip them in crushed almond slices, or leave them plain.
🧁Bake at 350F for approximately 20 minutes, or until the bottoms are lightly golden. After baking, allow the biscotti to cool and before storing them in a glass Tupperware. This ensures your Italian Amaretti cookies stay fresh and delicious.
Nonna’s Tip 👩🍳
Make sure to whisk the egg-whites until they form stiff peaks. Feel free to shape the Italian Amaretti cookies any shape you like.
Italian Amaretti Cookies Variations and Substitutions
- I wouldn’t substitute egg-whites in this recipe. However, you can add other ingredients in the dough like raisins, craisins , or anything festive.
- I have not tried this recipe with any other flour, so you will have to experiment .
- The almond on top of each cookie is more traditional, but optional. Feel free to shape them any way you like.
Other Cookie Recipes
If you love this recipe, you have to try my other cookie recipes such as my easy Puff Pastry Nutella Twists . Nothing compares to Italian Amaretti Cookies though!
Shortbread Butter Cookies
27 mins
Lemon Cheesecake Thumbprint Cookies
25 mins
Easy Gingerbread Cookies
3 hrs 23 mins
3 Ingredient Sugar Cookies
20 mins
Best Served With
- Coffee or tea ☕
- The Italian way which is with a shot of Vecchia 🥃 (Italian Brandy)
- With a glass of milk 🥛
Common Questions
Although I have not tried this recipe with any other flour, you can definitely experiment. Results and measurements will vary.
Unfortunately, you will need the eggs in this recipe. I do recommend looking for other egg-free cookie recipes online if you are egg-free.
Yes but these are almond cookies. You can however substitute for pure vanilla extract but know that it won’t be that same authentic taste.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Small Ice-Cream Scoop
Ingredients
- ▢ 2.5 cups almond flour , blanched
- ▢ ½ cup granulated sugar
- ▢ ½ cup egg-whites , I separated 4 large eggs
- ▢ 1 teaspoon pure almond extract , or vanilla
Instructions
- ▢ Preheat the oven to 350F. In a bowl, mix the almond flour and sugar and set aside. In a separate bowl, whisk the egg-whites until they are white and foamy for about 1-2 minutes.
- ▢ Now add in the almond extract (or Amaretto) and whisk for a few seconds. Add the egg-white mixture into your dry ingredients. Incorporate with a spatula or switch to using your hands if you have a hard time.
- ▢ If the dough sticks to your hands you can wet your hands a bit and roll.
- ▢ Incorporate everything until you have a nice sticky dough. Once you have a sticky dough you can roll each cookie into balls — take a measuring spoon or small ice-cream scoop and scoop the dough into your hands and roll them.
- ▢ Dip each cookie ball into powdered sugar and place them on your baking sheet lined with parchment paper. Flatten each cookie gently with your fingers or the back of a spoon.
- ▢ You can also roll them into a ball and then roll into a thick short rope and make a half-moon shape and then dip it crushed almond slices, and then add powdered sugar on top. You can also make half-moons and leave them plain as well.
- ▢ Bake at 350F for 20 minutes or until light golden bottoms. Let them cool and place them in a glass Tupperware as they will be delicious even 2-3 days before Christmas. Enjoy and share with your loved ones!
Nonna’s Notes
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Italian Amaretti Cookies
Equipment
- Measuring Cups + Spoons
- Mixing Bowls
- Small Ice-Cream Scoop
Ingredients
- 2.5 cups almond flour blanched
- ½ cup granulated sugar
- ½ cup egg-whites I separated 4 large eggs
- 1 teaspoon pure almond extract or vanilla
Instructions
- Preheat the oven to 350F. In a bowl, mix the almond flour and sugar and set aside. In a separate bowl, whisk the egg-whites until they are white and foamy for about 1-2 minutes.
- Now add in the almond extract (or Amaretto) and whisk for a few seconds. Add the egg-white mixture into your dry ingredients. Incorporate with a spatula or switch to using your hands if you have a hard time.
- If the dough sticks to your hands you can wet your hands a bit and roll.
- Incorporate everything until you have a nice sticky dough. Once you have a sticky dough you can roll each cookie into balls — take a measuring spoon or small ice-cream scoop and scoop the dough into your hands and roll them.
- Dip each cookie ball into powdered sugar and place them on your baking sheet lined with parchment paper. Flatten each cookie gently with your fingers or the back of a spoon.
- You can also roll them into a ball and then roll into a thick short rope and make a half-moon shape and then dip it crushed almond slices, and then add powdered sugar on top. You can also make half-moons and leave them plain as well.
- Bake at 350F for 20 minutes or until light golden bottoms. Let them cool and place them in a glass Tupperware as they will be delicious even 2-3 days before Christmas. Enjoy and share with your loved ones!
Video
Notes
Nutrition
Italian Amaretti Cookies https://themodernnonna.com/4-ingredient-amaretti-cookies/ November 15, 2022
