Preheat your oven to 325°F (165°C). Line one or two baking sheets with parchment paper.

Parchment paper helps prevent the almond cookies from sticking and allows the bottoms to bake evenly. Avoid placing the dough directly onto an unlined baking sheet because the sugar can caramelize and make the cookies difficult to remove.

Measure all the ingredients before beginning. Almond flour can vary in texture, so using a kitchen scale is particularly helpful for achieving consistent results.

If your almond flour contains small lumps, sift it into a large mixing bowl. This helps create a smooth dough and prevents pockets of dry ingredients from remaining in the finished cookies.

Step 2: Combine the almond flour and sugar

Add the almond flour, granulated sugar, and salt to a large bowl.

Whisk the ingredients together until they are evenly distributed. Break apart any lumps of almond flour with a fork or whisk.

The mixture should have a fine, uniform texture. This step is important because unevenly mixed sugar and almond flour can cause the cookies to develop inconsistent sweetness or texture.

If you are adding lemon zest, mix it into the dry ingredients now so the citrus aroma spreads throughout the dough.

Step 3: Prepare the egg whites

Place the egg whites in a clean bowl. For this recipe, they can be lightly whisked until foamy rather than beaten into stiff peaks.

Add the almond extract and optional vanilla extract, then whisk briefly to combine.

The egg whites provide moisture and binding, helping the almond flour and sugar form a cohesive mixture. Lightly foaming them makes them easier to distribute evenly through the dry ingredients.

For a more aerated variation, you can beat the egg whites separately until soft peaks form and fold them into the almond mixture. This may produce a slightly lighter cookie, although the exact texture will depend on the amount of air incorporated.

Step 4: Make the amaretti cookie dough

Pour the egg white mixture into the almond flour and sugar mixture.

Stir with a spatula until the ingredients form a thick, sticky dough. The mixture should hold together when pressed between your fingers without being so wet that it spreads immediately.

If the dough is very loose, allow it to rest for a few minutes so the almond flour can absorb some moisture. If it remains too wet to shape, add a small amount of almond flour, one tablespoon at a time.

Avoid adding too much almond flour because it can make the cookies dry and crumbly.

The finished dough should be soft enough to roll but firm enough to retain its shape on the baking sheet.

Step 5: Chill the dough

Cover the bowl and refrigerate the dough for approximately 20–30 minutes.

Chilling is helpful because it makes the sticky almond mixture easier to handle. It also helps the cookies maintain their rounded shape during baking.

Although some amaretti recipes can be shaped immediately, chilling is especially useful when the kitchen is warm or the egg whites are particularly large.

While the dough chills, prepare a small bowl of powdered sugar for coating.

Step 6: Shape the cookies

Remove the dough from the refrigerator. Scoop small portions, approximately 1 tablespoon each, and roll them gently between your palms to form balls.

If the mixture sticks to your hands, lightly dampen your palms or dust them with a little powdered sugar. Avoid adding large quantities of extra flour.

Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie to allow for slight spreading.

For a more traditional amaretti appearance, keep the dough balls slightly rounded. You can gently press the tops if you prefer flatter cookies, but avoid flattening them too much because they will spread during baking.

Try to make the portions similar in size so they bake evenly.

Step 7: Coat the cookies in powdered sugar

Roll each dough ball generously in powdered sugar until it is completely covered.

Place the coated balls back on the baking sheet. The powdered sugar coating gives the cookies their characteristic pale surface and creates a beautiful contrast with the golden cracks that develop during baking.

Do not shake off all the excess sugar. A generous coating helps produce the classic bakery-style appearance.

If you prefer a less sweet finish, use a lighter coating, but remember that the visible powdered sugar is part of the traditional look.

Step 8: Bake the Italian amaretti cookies

Place the baking sheets in the preheated oven and bake for approximately 18–22 minutes, depending on the size of the cookies and your oven.

The cookies should develop small cracks across the surface. Their edges may become lightly golden, while the centers should remain relatively soft.

Avoid waiting for the cookies to become completely hard in the oven. Amaretti continue to firm up as they cool, and overbaking can make them dry or crunchy.

For a chewier texture, begin checking around 16–18 minutes. For a firmer exterior, allow them to bake a little longer while watching carefully to prevent excessive browning.

If baking two trays at once, rotate their positions if your oven has uneven heat, taking care not to disturb the cookies too early in the baking process.

Step 9: Cool the cookies

Remove the baking sheets from the oven and allow the cookies to rest for approximately 5–10 minutes.

Freshly baked amaretti can be fragile, so avoid moving them immediately. Once the bottoms have set, carefully transfer the cookies to a wire rack.

Let them cool completely before storing or packaging them.

As they cool, the exterior becomes more stable while the centers retain their soft almond texture. The final consistency depends on the baking time, dough moisture, and size of the cookies.

Step 10: Serve and enjoy

Arrange the cooled Italian Amaretti Cookies on a serving plate or in a decorative cookie tin.

Serve them with espresso, cappuccino, tea, or a glass of milk. They are also delicious alongside fruit, chocolate desserts, or a scoop of vanilla gelato.

For an elegant finish, dust the cookies lightly with additional powdered sugar just before serving.

These homemade Italian almond cookies are especially lovely on holiday dessert tables and make thoughtful edible gifts for anyone who enjoys traditional European baking.