Indulge your senses in the exquisite world of Italian desserts with our Amaretti Cookies di Saronno recipe made with just four ingredients! The surface of these chewy amaretti cookies has a slight crunch when you bite into them with a chewy interior. They’re simply delicious and gluten-free too! Add them to your cookie tray with confidence.
They’re quite similar to my Lemon Amaretti Cookie recipe. Amaretti cookies are one of my favorite cookies and for good reason, as you know.
Amaretti di Saronno Recipe
This authentic Amaretti cookies di Saronno recipe is taste of Italian bliss and I’m not exagerating here! Originating from the charming town of Saronno in Lombardy, these almond-flavored delights are a symphony of flavor and texture.
Amaretti di Saronno cookies are not just treats for your taste buds; they’re a cultural experience that transports you to the heart of Italy. Basically, they’re an Italian macaroon cookie with almond flavors that will tickle your taste buds and make you say “Mmmm!”
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I always keep a bottle of Amaretto di Saronno is my liquor cabinet because the almond flavor is perfect for baking and to put in coffee.
I use it to make my Chocolate-dipped Amaretto Biscotti, which are phenominal if I don’t say so myself.
Additionally, I put it in my Amaretto Cappuccino with Baileys, Easy Baileys Irish Cream Hot Coffee with Kahlua and Amaretto, Easy Italian Amaretto Eggnog and Amaretto Affogato Ice Cream Dessert.
What is Amaretti di Saronno Lazzaroni?
This homemade amaretti cookies recipe is soft and chewy which is different than this Lazzaroni’s recipe and more like an Italian bakery style cookie.
Italian Amaretti Cookies
If this is your first time making these traditional Italian almond cookies, follow my simple, yet authentic Italian recipe, to recreate the magic of Amaretti Cookies di Saronno in your own kitchen.
These cookies are perfect for cookie exchange because they transport well, are: easy-to-make, not messy, gluten-free and beloved, traditional Italian cookies, especially within the Italian community.
As I’ve mentioned above, the surface of these chewy amaretti cookies has a slight crunch when you bite into them with a chewy interior. They’re simply delicious!
They’re made with amaretto liqueur, ground blanched alomonds or (almond flour,) regular sugar, amaretto liqueur or almond extract, egg whites and lemon zest which is optional.
You don’t need almond paste to make these cookies and this recipe is made with simple ingredients. You’ll be amazed when you see how simple it is for such a wonderful cookie!
*The full recipe is in the recipe card at the bottom of this post.
Ingredients
- 2 1/2 cups finely, ground almond flour (from blanched almonds)
- 1 1/4 cup granulated sugar, divided
- 3 large egg whites
- 1 tbsp of Amaretto Italian almond liqueur or 1 teaspoon almond extract
- 1 tbsp lemon zest, loosely packed (optional)
Instructions
First, preheat oven to 325°F (162°C.)
Then, line a baking sheet with parchment paper sheets or silicone mats, to ensure a non-stick surface for cookies.
Next, in a bowl, combine the dry ingredients: almond flour and granulated regular sugar and set aside.
Then, in a separate bowl, whisk egg whites until they form stiff peaks. This is best done with an electric mixer and a stand mixer makes it even easier because you can put it on the highest setting and you’ll get soft peaks quickly and you can walk away from the stand mixer (I have the commercial version) and check your phone.
Then, gently fold the whipped egg whites into the almond mixture until a smooth and consistent dough forms.
Add almond liqueur or almond extract into the dough, enhancing the cookies with the rich and distinct flavor of almonds. Mix thoroughly to ensure an even distribution of the extract.
Then, using your hands or a small cookie scoop, shape the sticky dough into small, 1-inch balls. Flatten the balls and dip the top side into the regular sugar and place them on the prepared baking sheet, leaving some space between each cookie.
Next, bake the Amaretti cookies in the preheated oven for approximately 25 minutes or until they develop a light golden color. Keep an eye on them to prevent over-baking. You want the cookies to be soft and chewy on the inside. The bottom of the cookie should have light browning.
Cooling and Storage
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Store them in an airtight container. They’ll be fresh or several days, if stored properly.
Learn how to store, freeze and thaw cookies for cookie exchanges or anytime you want to serve cookies that aren’t stale.
Optional, once cooled, dust the outside of the cookies with confectioners’ sugar, adding a touch of sweetness and a delightful, festive visual appeal especially for Christmas.
Plate your homemade Amaretti Cookies di Saronno and savor the authentic Italian flavors. Pair them with a cup of espresso or Vin Santo wine for an elevated culinary experience.
Bringing the flavors of Saronno into your home has never been easier. With our Amaretti Cookies di Saronno recipe, you can treat yourself and your loved ones to the taste of Italy.
Share these delightful almond-infused cookies during the holiday season or for special occasions or savor them as a daily indulgence – either way, you’re in for a treat that captures the essence of Italian baking traditions.
Add these Italian amaretti cookies to your cookie exchange this holiday season or make them for Easter. They’re a delightful cookie is a great way to celebrate your Italian heritage and bring back memories of holidays past or sitting in the kitchen with Nonna, who made them with love.
You may also like:
Easy and Soft Italian Lemon Amaretti Cookies Recipe
Italian Anise Christmas Cookies Recipe
Traditional Italian Butter Cookies Recipe
Raspberry Almond Butter Cookies
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Read about how to properly store, freeze and thaw cookies!
Amaretti di Saronno Recipe
Equipment
Ingredients
- 2 1/2 cups almond flour (blanched almonds)
- 1 1/4 cup white granulated sugar (divided)
- 3 egg whites from large eggs
- 1 tbsp Amaretto Disaronno almond liqueur (or 1 tsp of almond extract)
- 1 tbsp lemon zest, loosely packed (optional)
Instructions
- First, preheat oven to 325F.
- Then, add parchment paper or silicone mats on two large cookie sheets.
- Next, put 1/4 cup of the sugar on a plate and set aside. You'll use it to dip the cookie dough into before baking.
- Then, put almond flour (2 1/2 cups) and sugar (1 cup) in a bowl and set aside.
- Next, in a separate large mixing bowl, beat egg whites (from three large eggs) until stiff peaks form. Use the highest setting. See photo.
- Then, add 1 tbsp of amaretto liqueur, (or 1 tsp of almond extract) to the beaten egg whites and lemon zest (optional 1 tbsp.)
- Next, add the almond flour and sugar to the egg whites 1/3 of the batter at a time until well mixed. Scrape the sides and bottom of the bowl half way through mixing.
- Then, one at a time, scoop and roll the cookie dough into one-inch or so ball, flatten and immediately dip it into the sugar on a small flat plate.
- Place the cookies on the prepped cookies sheets, about two inches apart and bake at 325F for 25 minutes. These cookies do not spread a lot. Cookies should have a small amount of browning on the bottom.
- Last, cool cookies on cooling racks and then store in air tight containers.
Notes
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