Looking for the perfect snack to go with your afternoon coffee? Try my fan-favorite Vegan Coffee Cake, Blueberry Scones, and Oatmeal Cookies!
Substitutions
- If you prefer not to use alcohol, substitute it for almond extract and a ¼ teaspoon of water to give you the right consistency for rolling.
- You can use caster sugar instead of powdered sugar to douse the amaretti doughs. However, powdered sugar gives the cookies their signature crackled texture.
- Experiment with different citrus zests, such as orange or lime, to give the cookies a unique flavor.
Variations
- If you’re a big fan of almond flavor, try adding a few drops of almond extract to the dough for an even more intense almond taste.
- Aquafaba is a key ingredient in replacing the eggs, so we recommend using it for the best results. You can find it in most canned chickpeas, or you can purchase it pre-made.
Storage
- Store them in an airtight container at room temperature. They will stay good for up to 5 days.
- If you want to keep them longer, you can freeze the dough before baking. Simply scoop the dough into balls, coat them in powdered sugar, and place them on a baking sheet to freeze for about an hour. Once frozen, transfer them to a freezer-safe container or bag.
- When you're ready to bake, just place the frozen dough balls on a baking sheet and bake as usual—no need to thaw.
Top Tips
- For this recipe, it's best to use store-bought ground almonds. If you're located in the US, use blanched almond flour, the fine grainy kind, NOT the powder kind that's like regular flour.
- If you like slightly chewy cookies, bake them for 13-15 minutes instead.
- Since the bottoms of the cookies tend to brown faster, bake them on the upper rack of the oven. Keep a close eye on them, especially during the last few minutes.
Ingredients
Listed below are all the ingredients you will need:
- blanched almond flour
- powdered sugar
- granulated sugar
- aquafaba
- salt
- lemon zest
- amaretto liqueur
- powdered sugar
Instructions
Combine dry ingredients: almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.
In a large bowl beat aquafaba with salt using electric beaters or a stand mixer on medium high speed until soft peaks form, about 5 minutes.
Gently stir in lemon zest. Fold in almond flour mixture until completely combined.
Stir in amaretto. The dough will be sticky and soft, but possible to form into a ball.
Cover the dough and chill for at least 30 minutes, longer if it is a warm day. Then preheat oven to 325°F and line baking sheets with parchment or silicon baking sheets.
Once dough is chilled, place powdered sugar for coating in a small bowl, and using a teaspoon, scoop heaping amount of the dough (about 2 tsp balls) and roll between your hands until a ball forms.
Douse dough ball in powdered sugar until completely coated:
Place at least 2”/5cm apart on prepared parchment paper on baking sheets and repeat with the remaining dough.
Place baking sheet on a rack in the up ⅓ of the oven – the bottoms are prone to over cooking. Bake for 18-20 minutes, or until golden brown under the sugar.*
Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling wire rack to cool completely.
Store these vegan Italian almond cookies in an airtight container at room temperature for up to 5 days.
Frequently asked Questions
Amaretti Cookies
Ingredients
- 2 ½ cups /240g blanched almond flour
- 6 tablespoons /45g powdered sugar
- ⅔ cup /130g granulated sugar
- ½ cup /120ml aquafaba liquid drained from about 1 can
- ¼ teaspoon /1g salt
- 1 teaspoon /2g lemon zest
- 1 tablespoon /15ml amaretto liqueur
- Powdered sugar to coat cookies about 1 cup/115g
Instructions
- Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.
- In a large metal or glass bowl beat aquafaba with salt using electric beaters or a stand mixer on medium high speed until soft peaks form, about 5 minutes.
- Gently stir in lemon zest. Fold in almond flour mixture until completely combined.
- Stir in amaretto. The dough will be sticky and soft, but possible to form into a ball.
- Cover the dough and chill for at least 30 minutes, longer if it is a warm day. Then preheat oven to 325°F and line baking sheets with parchment or silicon baking sheets.
- Once dough is chilled, place powdered sugar for coating in a small bowl, and using a teaspoon, scoop heaping amount of the dough (about 2 tsp balls) and roll between your hands until a ball forms.
Douse dough ball in powdered sugar until completely coated:
- Place at least 2”/5cm apart on prepared baking sheets and repeat with the remaining dough.
- Place baking sheet on a rack in the up ⅓ of the oven – the bottoms are prone to over cooking. Bake for 18-20 minutes, or until golden brown under the sugar.*
- Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Notes
Maggie says
Can i just beat 1 egg instead of the aquafaba?? I want gf but not necessarily egg free.
Lainey says
Hi Maggie. I haven't tried it but maybe you can use the egg whites instead of aquafaba. Just beat the egg whites until they form soft peaks, and then fold them into the almond flour mixture for that perfect chewy texture in your amaretti cookies. Enjoy and sorry for the very late reply!
Elise says
The flavor of this recipe was delicious, but I had some serious problems baking the cookies. The dough was SO sticky that it was almost impossible to roll into balls. As I was rolling, my hands were getting so sticky and covered in dough that it was difficult to roll small balls of dough. As they were baking, the cookies spread out a ton. I'm not quite sure what I did wrong. I followed the recipe exactly. I love the flavor of these cookies but I don't think this recipe works. If you make any modifications to this recipe, I'd be willing to try again.
Lainey says
I’m so glad you loved the flavor! It sounds like the dough might have been a little too soft and sticky, which can happen sometimes depending on factors like humidity or the brand of aquafaba used. Here are a couple of tips to fix that:
1. Chill the dough longer: If the dough is too sticky, try chilling it for a bit longer—up to 1 hour if needed. This will help it firm up and be easier to roll into balls.
2. Use a bit more almond flour: If the dough is still too sticky after chilling, you can try adding a tablespoon or two more of almond flour to help with the texture.
3. Coat your hands with powdered sugar: When rolling the dough into balls, dust your hands with powdered sugar to help prevent the dough from sticking.
As for the spreading, baking them on the upper rack of the oven should help, and avoid placing too many cookies on the sheet at once to give them space. I hope these tweaks help you next time—let me know how it goes!
sheri says
I'm wondering if you could sub almond flavoring if you don't have amaretto and if so, how much? Thank you!
Lainey says
Hi Sheri! Yes, you can definitely use almond extract if you don't have amaretto! For the best flavor, I recommend using 1 teaspoon of almond extract in place of the amaretto. Almond extract will give you that nice nutty flavor, though amaretto liqueur adds a bit of sweetness and a slightly different depth. Enjoy experimenting!
Julius says
This looks adorable and delicious! Just right for my sweet-loving toddler!
Lainey says
Thank you, Julius! 😊 It's perfect for little sweet tooths—hope your toddler loves it!