Learn how to make the best orange almond amaretti cookies with this easy recipe. These gluten-free Italian almond cookies are made with almond extract and lots of orange zest creating a flavourful, chewy cookie that everybody loves! This is a great recipe to make if you have leftover egg whites to use!
Amaretti cookies are one of my favourite easy recipes to use those leftover egg whites after making a batch of lemon curd or lemon bars. These Italian almond cookies store well in an airtight container and they are gluten-free!
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Ingredients
Besides egg whites, you only need a few pantry staples to make these gluten-free cookies. Here's what you need:
- sugar—you will need both granulated sugar and icing sugar (powdered sugar) for this recipe. The granulated sugar is used in the dough, mixed with the egg whites to make a meringue and the dry ingredients, and also as a coating before the icing sugar
- egg whites—please weigh your egg whites to make sure you have the right amount. This recipe requires approximately 4 egg whites but going by weight is more accurate and will lead to more consistent results
- salt—I use Diamond Crystal fine kosher salt. If using table salt, add half the amount to avoid making the cookies too salty
- almond extract—use pure almond extract, not artificial. It's usually available in grocery stores with the other extracts. While not essential, the almond extract really brings out that strong almond flavour and aroma that we expect from amaretti cookies
- orange zest—I used the zest of one Navel orange, which yields roughly 2 teaspoons (10 mL) of zest. Feel free to use more or less.
Please see the recipe card for the exact ingredients and quantities.
Substitutions and Variations
Amaretti cookies are so simple, but you do have a few options for varying this recipe:
- Nuts - ground almonds are more affordable and readily available, but you can also make this recipe with ground hazelnuts or pistachios
- Citrus - I love making these amaretti cookies with orange zest, but lemon zest would also be delicious. You can also zest a couple of clementines if you prefer!
- Nut-free - for a nut-free version of amaretti cookies, you can try ground sunflower seeds, though the taste will be different. You can grind them with the granulated sugar in a food processor.
Instructions
Italian almond cookies are very easy to make, but it's best to whip the egg whites in a stand mixer to get the best texture.
Step 1—Combine the ground almonds with 100 grams (½ cup) of sugar and the zest of 1 orange with a Danish dough whisk (image 1). Whisk until evenly mixed (image 2).
Step 2—In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and salt (image 3). Whisk until frothy, then gradually add 50 grams (¼ cup) of sugar and whip until firm peaks form (image 4). Fold in the ground almond mixture, one-third at a time (image 5) being sure to fully incorporate it before folding in another portion of the dry ingredients (image 6).
Tip: adding salt to the egg whites helps to break up the globular proteins, allowing you to whip them up faster and create more volume more easily.
Step 3—The almond cookie dough will be thick like almond paste (image 7). Use a ¾ ounce scoop to portion out the dough in 24 equal scoops of approximately 22 grams (image 8). I like to portion out all the dough, rolling each scoop into smooth ball (image 9).
Step 3—Place the granulated sugar and icing sugar in separate shallow bowls and start by coating all the balls of dough in granulated sugar to coat (image 10) before coating them in icing sugar (image 11). Coat all the dough in icing sugar (image 12).
Step 3—Place 12 icing sugar-coated portions of dough on each parchment paper-lined sheet pan, staggering them and pressing down each mound slightly to flatten them out (if desired) (image 13). Bake until cracked and set (image 14).
Amaretti Cookie Baking Tips
I tested the recipe without any sugar coating, comparing it to cookies rolled in just granulated sugar, just icing sugar, or rolling first in granulated then icing sugar to show the difference.
Rolling the portioned-out amaretti cookie dough in granulated sugar, followed by icing sugar, is non-negotiable because it creates the most perfect cracked finish and the longest-lasting coating. If you don't roll in any sugar, the cookies don't crack and the surface looks a little more rough. Icing sugar alone is prone to becoming greasy as it absorbs the oils from the almonds. For best results, roll the dough first in granulated sugar, then icing sugar for perfectly cracked amaretti cookies and crinkle cookies.
Whether or not you decide to press the cookies before baking to flatten them out slightly is entirely up to you and the results are very similar, though the shape is different (round versus thick/flat).
Storage
When amaretti cookies are fresh, the day they are baked, they have a crispy exterior and a soft interior. As they sit in an airtight container, the texture will become more soft and chewy, and even throughout, like amaretti morbidi. These can be stored for weeks in a container and improve with age.
Other Crinkle Cookies
I am obsessed with crinkle cookies and the deep cracks that form on the surface. They have such a unique texture! Here are a few more crinkle cookie recipes to try:
If you tried this recipe for orange almond amaretti cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
Orange Almond Amaretti Cookies
Ingredients
- 300 grams ground almonds
- 100 grams granulated sugar
- 10 mL finely grated orange zest equivalent to the zest of one Navel orange
- 105 grams large egg white(s) room temperature
- 0.625 mL Diamond Crystal fine kosher salt
- 50 grams granulated sugar
- 10 mL pure almond extract
For coating
- 40 grams granulated sugar
- 30 grams icing sugar
Instructions
- Preheat the oven to 350 °F (175 °C). Line two half sheet pans with parchment paper. Set aside.
- In a medium bowl, whisk together the ground almonds, sugar, and orange zest until they are well mixed. Set aside.
- Place the egg whites and the salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk until very frothy, then gradually sprinkle in the sugar, a little at a time. Continue whipping until you form a meringue with fairly firm peaks.
- Sprinkle one-third of the ground almond mixture on the meringue and fold it in with a spatula. Repeat with half of the remaining almond mixture, folding it in, then folding in the remainder. You will have a thick almond paste dough that is a little sticky.
- Place the granulated sugar for coating in a shallow bowl, and the icing sugar in a separate shallow bowl.
- Portion out the dough into 24 scoops of approximately 22 grams each (0.77 oz). Roll each into a smooth. ball.
- Roll each ball of almond cookie dough in the granulated sugar to lightly coat it all around, then roll in icing sugar to coat.
- Place 12 cookies per sheet pan.
- Bake the cookies, one sheet pan at a time, until the surface is cracked and set and the bottom begins to brown. This takes approximately 17 minutes in my oven.
- Let cool. Store in an airtight container.
Notes
- Use room temperature egg whites so that they whip up more easily.
- You can make this recipe with any finely ground nuts, like almonds, pistachios or hazelnuts, or a combination of them.
- You can flavour this cookie with orange zest or lemon zest.
- I like to use a ¾ ounce scoop to portion out the dough.
- If using regular table salt, add half the amount to avoid making the cookies to salty.
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) to prevent your baked goods from browning too quickly.
- Freshly baked amaretti will have a crunchy exterior and softer interior initially. Then after storage, the textures will become more soft and chewy throughout.
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