Easy Italian Almond Cookies Recipe

I made Sicilian Amaretti Cookies using only five ingredients, and the simplicity behind them might surprise you.

I never thought something so few steps could sneak up on me like this. My take on Easy Italian Almond Cookies, often scribbled as Sicilian Amaretti Cookies, hits that odd sweet spot of crispy edges and a chewy center.

Using egg whites and almond flour, the cookie feels almost like a small, elegant surprise with a slightly crackled top. They look fancier than they are, people expect long lists but this one tricks you into thinking it’s complicated.

I keep messing up measurements sometimes and they still turn out, so trust me, you’ll want to make them and see why they vanish so fast.

Ingredients

• Egg whites add lift and light chew, low fat, mostly protein, very few carbs.
• Granulated sugar sweetens and gives structure, pure carbs and quick energy spikes.
• Powdered sugar smooths batter, makes delicate melt in mouth texture, adds sweetness.
• Almond flour brings nutty flavor, healthy fats, fiber, and a tender crumb.
• Almond extract boosts aroma and almond punch, a little goes a long way.
• These cookies are higher in healthy fats and protein than plain butter cookies.
• Very sweet, best with coffee, small portions keep treats balanced and enjoyable.

Ingredient Quantities

• 2 large egg whites room temp
• 1 cup (200 g) granulated sugar
• 1 cup (120 g) powdered sugar
• 2 cups (200 g) almond flour finely ground blanched almonds
• 1 teaspoon pure almond extract

How to Make this

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat.

2. Before you start, set aside about 2 tablespoons of the powdered sugar for rolling later.

3. In a very clean bowl, whisk 2 large room temp egg whites with 1 cup granulated sugar until glossy and they hold soft to medium peaks, about 4 to 6 minutes with an electric mixer. Add 1 teaspoon almond extract and mix just to combine.

4. In another bowl stir together the remaining powdered sugar and 2 cups almond flour to break up any lumps.

5. Gently fold the dry almond/powdered sugar mix into the whipped egg whites with a spatula until mostly combined, the dough will be sticky and slightly shaggy, dont overmix.

6. Chill the dough 20 to 30 minutes so it firms up and is easier to handle, this helps make neater balls.

7. Scoop tablespoon sized portions, roll into balls with lightly floured or slightly damp palms if its too sticky, then roll each ball in the reserved powdered sugar and place 2 inches apart on the prepared sheet.

8. Bake 15 to 18 minutes, until the tops are crackled and edges are just set, centers can still look a little soft, they firm as they cool. Rotate the pan once halfway for even baking.

9. Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely. They keep well in an airtight container and actually taste better after a day.

Equipment Needed

1. Oven (preheat to 325°F / 160°C)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Electric mixer with whisk attachment (or a sturdy hand whisk)
4. Two mixing bowls (one very clean for whites, one for dry ingredients)
5. Rubber or silicone spatula for folding
6. Fine mesh sieve or sifter to break up powdered sugar and almond flour lumps
7. Tablespoon or small cookie scoop and measuring cups/spoons
8. Wire cooling rack

FAQ

Easy Italian Almond Cookies Recipe Substitutions and Variations

• Egg whites: swap with aquafaba, the chickpea can brine. Use 3 tablespoons aquafaba per large egg white, so about 6 tablespoons total; whip to stiff peaks, it may take a little longer.
• Granulated sugar: use superfine caster sugar for a smoother, shinier meringue; use the same weight, 1 cup (200 g).
• Powdered sugar: make your own by pulsing 1 cup (200 g) granulated sugar with 1 tablespoon cornstarch in a blender until very fine, then sift before using.
• Almond flour: substitute almond meal or finely ground hazelnuts 1 to 1, keep in mind meal with skins gives a coarser, darker cookie. If you dont need gluten free, try all purpose flour at about 1 1/4 cups and add one extra egg white, cookies will be chewier.

Pro Tips

1) Use room temp egg whites and a perfectly clean dry bowl, its huge. Even a speck of yolk or oil will stop the whites from whipping properly, so separate carefully, and if you worry about safety use pasteurized egg whites.

2) Sift or pulse the almond flour and powdered sugar together until super fine, but dont overdo it or youll heat the nuts and get oily almond paste, just a few quick pulses then tap through a sieve if needed to avoid gritty cookies.

3) Fold really gently, stop when the batter is mostly combined and still a bit shaggy, overmixing deflates the air you worked to put in and youll end up with flat dense cookies; chill the dough so rolling is easier, and use lightly damp palms or the reserved powdered sugar to prevent sticking.

4) Watch the bake time not the clock, ovens vary a lot, rotate the pan halfway, and pull them when the edges look set but centers are still a tad soft, they firm as they cool; store airtight and they actually taste better the next day.