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+ servings
Baked Italian cookies on a white plate.

Chewy Amaretti Cookies

A classic Italian Cookie. These Amaretti cookies have crispy outer edges, soft chewy centres and are gluten free.
Course Dessert
Cuisine Italian
Keyword Chewy Amaretti Cookies
Prep Time 40 minutes
1 hour
Total Time 52 minutes
Servings 2 dozen, approximately


  • 3/4 cup roasted almonds
  • 1/4 cup roasted hazelnuts
  • 1/2 cup granulated sugar
  • pinch of baking powder
  • 1 egg white from a large egg
  • 1 teaspoon pure almond extract
  • 1/3 cup extra granulated sugar for rolling the cookies into


  • Place both nuts in a food processor and grind to a very fine sandy consistency. Take care not to turn it into a nut butter.
  • In a medium sized bowl whisk together the ground nuts, granulated sugar and a pinch of baking powder. Set aside.
  • In a separate small bowl beat the egg white to a soft peak.
  • Stir the almond extract into the egg white mixture.
  • With a fork, stir the egg white mixture with the nut mixture until well combined.
  • Cover with cling wrap and chill in the fridge for 1 hour.
  • Line a baking sheet with parchment paper and set aside.
  • Preheat oven to 350 degrees F.
  • Use a cookie scoop of about 1 1/4 inch round to scoop up pieces of dough and shape them in a circle using your hands. If you don't have a cookie scoop, a well rounded teaspoon will do.
  • Roll the cookie ball in granulated sugar and place onto the prepared cookie sheet.
  • Repeat with the remaining cookie dough, spacing the cookies about 2 inches apart.
  • Bake in the preheated oven for about 12 to 15 minutes. 
  • When ready the cookies will look light brown in colour with crisp crackled tops.
  • Allow the cookies to cool on the pans placed over a cooling rack.


The cookie dough shouldn't be too sticky to roll with your hands but if you do encounter some stickiness simply dab your hands with a teeny bit of water and continue rolling and shaping the cookie dough.