• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simply Bakings logo
  • Home
  • Recipes
  • Filipino Recipes
  • About Me
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Filipino Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Cookies » Amaretti Cookies

    Amaretti Cookies

    by Lainey · Posted: Nov 26, 2020 · This post may contain affiliate links ·

    Pin
    Share
    Email
    Jump to Recipe Print Recipe

    Try these naturally gluten-free, chewy amaretti cookies that are traditionally served with coffee. They can also be sandwiched with jam or ganache for an extra treat. Check this out!

    Vegan Chewy Amaretti Cookies stacked with a single cookie in front of the stack

    Tips & Variations:

    • 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
    • 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.
    bitten cookie on a blue cloth with 2 cookies behind it

    How to Make Amaretti Cookies:

    Listed below are all the ingredients you will need:

    • blanched almond flour
    • powdered sugar
    • granulated sugar
    • aquafaba 
    • salt 
    • lemon zest
    • amaretto liqueur
    • powdered sugar 
    ingredients in a clear glass on a white table

    Combine almond flour, powdered sugar, and granulated sugar in a medium bowl. Sift or whisk to break up any clumps and evenly distribute.

    almond flour in a stainless steel bowl with a whisk

    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.

    whipped aquafaba in a stainless bowl

    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.

    cookie dough in a stainless steel bowl with a white spatula

    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:

    cookie dough in a bowl of powdered sugar

    Place at least 2”/5cm apart on prepared baking sheets and repeat with the remaining dough.

    unbaked Vegan Amaretti Cookies on a baking sheet

    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.*

    Vegan Chewy Amaretti Cookies on a baking sheet lined with parchment paper

    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.

    Vegan Amaretti Cookies cooling on a cookie rack

    Looking for the perfect snack to go with your afternoon coffee? Try these:

    • Vegan Coffee Cake
    • Blueberry Scones
    • Oatmeal Cookies
    Vegan Chewy Amaretti Cookies on a cookie sheet
    Print Recipe Leave a Comment
    3 from 1 vote

    Amaretti Cookies

    Vegan amaretti cookies are an eggless version of the Italian ‘amaretti They are soft and chewy on the inside and a touch crispy on the outside!
    Keyword: amaretti cookies, Vegan Amaretti Cookies
    Servings: 35 -40 cookies
    Author: Lainey

    Ingredients

    • 2 ½ c/240g blanched almond flour
    • 6 tbsp/45g powdered sugar
    • ⅔ c/130g granulated sugar
    • ½ c/120ml aquafaba liquid drained from about 1 can
    • ¼ tsp/1g salt
    • 1 tsp/2g lemon zest
    • 1 tbsp/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

    *If you are baking 2 sheets at once, keep them in the upper portion of the oven as much as possible. Switch positions of the baking sheets at about 12 minutes of baking. Baking multiple sheets at once may cause baking to take longer.
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
    « Easiest Apple Chips
    Vegan Tinola »

    Cookies, Desserts, Vegan Baking

    Reader Interactions

    Comments

    1. Maggie says

      January 29, 2021 at 12:04 pm

      Can i just beat 1 egg instead of the aquafaba?? I want gf but not necessarily egg free.

      Reply
    2. Elise says

      December 01, 2021 at 4:58 pm

      3 stars
      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.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I’m Lainey! Here you’ll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page!

    POPULAR RECIPES

    a delicious and healthy sour cabbage soup served in a bowl

    Sour Cabbage Soup

    a bowl of Filipino veggie tofu

    Filipino Veggie Tofu

    crispy kangkong and a dipping sauce served on a white plate

    Crispy Kangkong

    ginataang langka in a wooden bowl

    Ginataang Langka with Malunggay

    easy and healthy ginisang repolyo served in a white bowl

    Ginisang Repolyo

    a bowl of vegetarian adodong labong

    Adobong Labong

    Subscribe to My Channel

    Categories

    Archives

    Footer

    • Privacy Policy
    • Contact Us

    Latest Posts

    • Sour Cabbage Soup
    • Easy Ginger Noodle Soup
    • Vegan Chicken Rice Soup
    • Double Chocolate Loaf
    • Ginger Lemon Cheesecake

    Copyright © 2020 Simply Bakings