Chewy Amaretti Cookies

Chewy Amaretti Cookies | @MariaTiramisuCA #chewy #amaretti #cookies #mariatiramisu

Chewy Amaretti Cookies. © 2015.

Looking for a simple dairy-free dessert recipe for the holidays? My mother’s amaretti cookies should do the trick. This Italian family recipe is easy to prepare, and produces 32 chewy almond cookies with crisp edges.



This is definitely a recipe for almond lovers. It includes a generous amount of pure almond extract, and 3 cups of sliced almonds! 

My mother has been making these amaretti cookies since I was a child, and they’ve always been a crowd-pleaser. I hope you enjoy them.

The Chewy Amaretti Cookies recipe is listed below.

What are your favorite almond desserts? Share your thoughts with me in the comments section below.

Chewy Amaretti Cookies
Prep time
Cook time
Total time
An Italian almond cookie with a chewy center, and crisp edges.
Recipe type: Dessert
Cuisine: Italian
Yield: 32 to 36 cookies
  • 3¼ cups all-purpose white flour
  • 3 teaspoons baking powder
  • Pinch of salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 4 tablespoons water
  • 9 teaspoons pure almond extract
  • 1 cup granulated white sugar
  • 1 cup golden brown sugar
  • 3 cups sliced blanched almonds
  • 1½ cups powdered icing sugar
  1. Preheat oven to 350 degrees Fahrenheit. Line 4 light-grey-colored baking sheets with parchment paper, and set aside.
  2. Whisk the all-purpose white flour, baking powder, and a pinch of salt in a small bowl, and set aside.
  3. With a hand mixer, beat eggs, vegetable oil, water, and almond extract at medium speed until well combined.
  4. Beat in granulated white sugar and golden brown sugar until smooth.
  5. Add half of the flour mixture, and beat at low speed until just incorporated. Repeat with remaining flour mixture.
  6. Fold in sliced blanched almonds with a rubber spatula.
  7. Fill a shallow medium bowl with the powdered icing sugar. Drop a heaping tablespoon of the cookie dough into the icing sugar, and roll the dough around in the sugar. Remove the cookie dough from the sugar, and roll between the palms of your hands to form a 2-inch ball. Roll the dough ball once more in the icing sugar. Transfer the ball to a prepared baking sheet.
  8. Repeat the previous step for the remaining cookie dough, placing 8 cookie dough balls on each baking sheet. The dough balls should be at least 3 inches apart.
  9. Place one baking sheet at a time in the center of the oven, and bake for 14 to 16 minutes, or until the cookies are golden brown and the edges are crisp; for evenly baked cookies, rotate the baking sheet at the 7 minute mark. Repeat this process with the other baking sheets.
  10. Briefly cool the cookies on the baking sheet. Transfer to a cooling rack to cool for at least one hour.
  11. Store in an air-tight container at room temperature up to 3 days, or freeze up to 2 months.

Recipe, photo, and post by Maria Perugini of

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About the Author

Maria "Tiramisu" Perugini

Maria is a recipe developer, international event & project manager, and world traveller with a background in business. She is the writer and photographer at, the food & travel website she created to share dessert recipes & Italian recipes for curious home cooks. Read more about Maria, and her website.  [CONNECT: Twitter @MariaTiramisuCA  | Instagram | Facebook | Pinterest | Email:] 

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