This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.

Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.

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  • In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.

  • Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

Nutrition Facts

266 calories; protein 6.6g 13% DV; carbohydrates 30.3g 10% DV; fat 13.8g 21% DV; cholesterol 0mg; sodium 16.8mg 1% DV. Full Nutrition
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Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2007
Yum! I couldn't find blanched almonds at my grocery so I substituted 2 cups of Bob's Mill Almond flour instead and mixed it all in my stand up mixer and they turned out great! Easy and very little clean-up! My gluten free kids loved them! Read More
(126)

Most helpful critical review

Rating: 3 stars
03/27/2007
My rating is not completely accurate since I didn't follow the recipe exactly. Instead of processing blanched almonds I used Trader Joe's pure almond flour 3 cups of it. B/c they weren't blanched there were bits of brown skin so it didn't turn out the smooth beige coloring in the picture. It was a little bit grainy/speckled and the dough was really sticky for me so I couldn't get rounded balls they ended up looking more like coconut macroons. The flavor was really great and I even cut down the sugar to 1 cup. I think if I use the almond flour again I might mix a little bit of regular flour in just to make the texture smoother. Also I used a 1/2 tablespoon to make the cookies which made 2 dozen but I think it made them too big and "dense." Next time I will make them smaller I think 1 teaspoon would be perfect. I'm still looking for a recipe similar to the AMAZING amaretti I had in Venice Italy!! Flavor was there but texture was not what I was looking for but it was probably the adjustments I made. If you like the texture of coconut macroons then this is it but almond flavored! Read More
(25)
92 Ratings
  • 5 star values: 64
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/08/2007
Yum! I couldn't find blanched almonds at my grocery so I substituted 2 cups of Bob's Mill Almond flour instead and mixed it all in my stand up mixer and they turned out great! Easy and very little clean-up! My gluten free kids loved them! Read More
(126)
Rating: 4 stars
12/23/2007
I love the amaretti cookie. It is truly worth the reaction that you get from people. The only adjustments that I made to the recipe was that I didn't do the almond blanching. I just bought ground almond already done. You need about 5 cups. It saves ALOT of time. Also added the 1/2 tsp. of vanilla as well as I placed one whole almond on top before going into the oven.... Happy baking eveyone!! Read More
(76)
Rating: 5 stars
03/24/2004
Really good!I used Splenda in these and baked them on a stoneware cookie sheet and they turned out great! A cookie I love with no butter flour or sugar.Who would have thought??????? Read More
(57)
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Rating: 5 stars
01/30/2003
I absolutely loved these! I made them for my inlaws for passover and the whole family said they were "ridiculously good"! The only change I made was to add 1/2 tsp. vanilla. Read More
(45)
Rating: 5 stars
12/06/2006
I also added 1/2t vanilla. It is best to chill dough prior to baking...cookies come out like picture. My Italian family adored these..so did my Cookie Exchange club! Read More
(40)
Rating: 5 stars
12/27/2005
This actually gets a 10! I love amaretti and this is so easy and makes wonderful cookies. I made them for Christmas and had to give most of them away. But it was so easy to make more. Try them you'll like them. Read More
(27)
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Rating: 3 stars
03/27/2007
My rating is not completely accurate since I didn't follow the recipe exactly. Instead of processing blanched almonds I used Trader Joe's pure almond flour 3 cups of it. B/c they weren't blanched there were bits of brown skin so it didn't turn out the smooth beige coloring in the picture. It was a little bit grainy/speckled and the dough was really sticky for me so I couldn't get rounded balls they ended up looking more like coconut macroons. The flavor was really great and I even cut down the sugar to 1 cup. I think if I use the almond flour again I might mix a little bit of regular flour in just to make the texture smoother. Also I used a 1/2 tablespoon to make the cookies which made 2 dozen but I think it made them too big and "dense." Next time I will make them smaller I think 1 teaspoon would be perfect. I'm still looking for a recipe similar to the AMAZING amaretti I had in Venice Italy!! Flavor was there but texture was not what I was looking for but it was probably the adjustments I made. If you like the texture of coconut macroons then this is it but almond flavored! Read More
(25)
Rating: 5 stars
12/20/2008
This is my favorite cookie. I was excited to find this recipe because the amaretti importied from Italy are so expensive. I used 2-1/2 cups of almond meal/flour made by Bob's Red Mill. I scooped the dough with a small melon baller and then dipped the top in turbinado sugar. Yum! Thanks for the great recipe Kevin! Read More
(24)
Rating: 4 stars
12/27/2010
This recipe tasted the closest to the amaretti cookies my parents' used to get from the Italian bakery. The dense texture was great. I only gave it four stars because the oven times were really off for me. It took closer to an hour for a batch to start to brown. If you want chewy cookies that stay chewy use rounded balls and do NOT flatten them as they are in some of the photos. I made a batch of rounded balls and one with flatter cookies and a day later the flatter ones are really hard -- great for dunking in coffee or tea but not for eating solo. The rounded ones are still nice and chewy on the inside -- perfect! The substitution I made was to use a 16 oz. bag of Bob's Red Mill Almond Flour instead of grinding slivered almonds. I may use less almond flour next time as I like my amaretti a little sweeter than these came out. Read More
(17)
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