4 Ingredient Amaretti cookies

4 Ingredient Amaretti cookies

4 Ingredient Amaretti cookies — without the Amaretto, but just as good. Possibly one of my favourite cookies in the world. I love it more than a chocolate chip, more than oatmeal cookies, more than gingerbread cookies, and more than sugar cookies. They are crunchy on the outside, soft and chewy on the inside, also so easy to make. This cookie is gluten-free, dairy-free, it doesn’t have yolks, milk, butter, or traditional flour in it so it is definitely a bit cleaner and more inclusive than the rest. This recipe makes 16 cookies so feel free to double it. You will need:

4 ingredient amaretti cookies by the modern nonna 4 ingredient amaretti cookies

4 Ingredient Amaretti cookies

They are crunchy on the outside, soft and chewy on the inside, also so easy to make. This cookie is gluten-free, dairy-free, it doesn’t have yolks, milk, butter, or traditional flour in it so it is definitely a bit cleaner and more inclusive than the rest.
3.67 from 3 votes
Prep Time 5 mins
21 mins
Servings 16 cookies

Ingredients
  

  • 2.5 cups (250g) blanched almond flour
  • ½ cup (100g) granulated sugar
  • ½ cup (200ml) egg-whites I separated 4 large eggs
  • 1 teaspoon pure almond extract or pure vanilla if you don’t like it

Instructions
 

  • Pre-heat oven to 350F. In a bowl, mix the almond flour and sugar and set aside. In a separate bowl, whisk the egg-whites until they are white and foamy for about 1-2 minutes.
  • Now add in the almond extract (or Amaretto) and whisk for a few seconds. Add the egg-white mixture into your dry ingredients. Incorporate with a spatula or switch to using your hands if you have a hard time. Incorporate everything until you have a nice sticky dough. Once you have a sticky dough you can roll each cookie into balls — take a measuring spoon or small ice-cream scoop and scoop the dough into your hands and roll them.
  • Dip each cookie ball into powdered sugar and place them on your baking sheet lined with parchment paper. Flatten each cookie gently with your fingers or the back of a spoon.
  • You can also roll them into a ball and then roll into a thick short rope and make a half-moon shape and dip in crushed almond slices, and then add powdered sugar on top. You can also make half-moons and leave them plain as well.
  • Bake at 350F for 20 minutes or until light golden bottoms. Let them cool and place them in a glass Tupperware as they will be delicious even 2-3 days before Christmas. Enjoy and share with your loved ones

Video

Notes

Additional ingredients after the cookies are shaped: Powdered sugar for rolling the cookie, whole raw almonds, or crushed almond slices.
I have not tried this recipe with coconut flour so please experiment as it should totally work.
I have not tried using egg-whites from a carton I always separate my egg-white from whole eggs so please be mindful of that. 
If you want to use Amaretto liquor, please use 1 tablespoon instead of the almond extract or as “strong” as you like. 
I have not tried making these keto, but I know a lot of others do. Try a 1-1 monk fruit sweetener and see. 
I have not tried making these vegan but if you have, please let me know below. I would try aquafaba and see how they taste. 

22 Responses

  1. 5 stars
    These are a 5 star rating. So easy to make and hands down the best Amaretti I have ever had !!

  2. Literally just made these and they are delicious! I followed the instructions and it couldn’t be easier! Thank you for all of your amazing and simple recipes!

  3. I made them with aquafaba and they turned out amazing!! They just needed a few more minutes in the oven to firm up, 5-7 more in my experience. Thanks for the recipe!

  4. 1 star
    Followed your instructions and used the grams/ml measurements but the eggs were way too much and the dough was almost liquid. I suggest you revise the conversion because it’s totally wrong

  5. I found your video on Instagram and immediately thought about making keto/low carb friendly. I used Swerve and carton egg whites. I probably whipped them a little more than you did but they came out so good! The flavor is great! I am going to make these for a cookie gift exchange next month. Thank you for creating and your measurements are spot on. People need to be nicer. Thank you again!

  6. mine are in the oven now, smelling delicious. What is the ideal weight per ball, mine are 30 grams but thinking they should have been more like 20

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