Learn how to make the best orange almond amaretti cookies with this easy, gluten-free recipe. These Italian almond cookies combine ground almonds, orange zest and almond extract for a fragrant, chewy bite that everyone enjoys. They’re a perfect use for leftover egg whites and come together quickly without chilling.
Amaretti are a favourite when I want a simple, elegant cookie. They store well in an airtight container and stay gluten-free when made with ground almonds. The orange zest lifts the almond flavour, creating a delicate citrus note in each cookie.
Ingredients
You only need a few pantry staples plus egg whites. Use the exact quantities in the recipe card below, but here are the essentials:
- Sugar – both granulated sugar for the dough and coating, and icing (powdered) sugar for the final coating.
- Egg whites – weigh them for consistency; the recipe needs about 105 g (roughly 3–4 large whites) at room temperature.
- Salt – a small pinch. If using table salt, reduce the amount by half compared to kosher salt.
- Almond extract – pure almond extract gives a clean, pronounced almond aroma representative of amaretti.
- Orange zest – the zest of one Navel orange (about 10 mL) adds bright citrus notes; lemon or clementine zest are fine alternatives.
Please refer to the recipe card for metric measurements and exact quantities.
Substitutions and Variations
This simple amaretti base is versatile. Try one of these variations:
- Nuts – use finely ground hazelnuts or pistachios instead of almonds for a different flavour.
- Citrus – swap orange zest for lemon or clementine zest for a brighter or sweeter note.
- Nut-free – finely ground sunflower seeds can substitute for nuts if you need a nut-free version (the taste will change).
Instructions
These cookies are straightforward. Whipping the egg whites in a stand mixer gives the best, most consistent texture, but a hand mixer will also work.
Step 1 – In a medium bowl, whisk together the ground almonds, 100 g (½ cup) granulated sugar and the finely grated zest of one orange until evenly combined. Set aside.
Step 2 – In the bowl of a stand mixer fitted with the whisk attachment, whisk the room-temperature egg whites and a small pinch of salt until frothy. Gradually add 50 g (¼ cup) granulated sugar while whisking and continue until fairly firm peaks form. Fold the almond mixture into the meringue in three additions, fully incorporating each portion before adding the next. You’ll end up with a thick, slightly sticky almond paste-like dough.
Tip: a pinch of salt helps the egg whites whip more easily and gain volume.
Step 3 – Portion the dough into 24 equal scoops, about 22 g (¾ oz) each. Roll each scoop into a smooth ball.
Step 4 – Place the granulated sugar and icing sugar in separate shallow bowls. First roll each ball in granulated sugar to coat, then roll it in icing sugar for the final coating. This two-step coating helps produce the classic cracked surface and prevents the coating from becoming greasy as the cookies bake.
Step 5 – Arrange 12 cookies per parchment-lined sheet pan, spacing them apart. If you prefer a slightly flatter cookie, press each mound gently before baking; otherwise leave them rounded. Bake one sheet at a time until the tops are cracked and set and the bottoms begin to colour—about 17 minutes at 350 °F (175 °C), depending on your oven. Let cool on the pan, then transfer to a rack.
Amaretti Cookie Baking Tips
I tested different coatings: none, granulated only, icing only, and granulated followed by icing. Rolling first in granulated sugar, then in icing sugar, produced the best, longest-lasting cracked finish. Icing sugar alone can become greasy as it absorbs oil from the nuts. For classic amaretti cracks and appearance, use both coatings in that order.
Flattering the cookies slightly before baking changes the final shape but not the texture dramatically. Rounded cookies stay thicker, pressed cookies spread and flatten a bit.
Storage
Fresh from the oven, amaretti have a crisp exterior and a softer interior. Stored in an airtight container, they become evenly soft and chewy—amaretti morbidi—and keep for weeks, often tasting better after a day or two.
Other Crinkle Cookies
If you love crinkle cookies and their dramatic cracked tops, try other recipes in the same style. The texture and look are delightful across flavours from lemon to chocolate.
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Orange Almond Amaretti Cookies
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Lemon Crinkle Cookies with Ricotta
-
Molasses Sugar Cookies
-
Chocolate Sugar Cookies
If you try this orange almond amaretti recipe, please leave a star rating and share how it went in the comments—I love hearing from readers!
📖 Recipe
Orange Almond Amaretti Cookies
Equipment
- Danish dough whisk (optional)
- Stand mixer or hand mixer with whisk attachment
- ¾ oz scoop or small cookie scoop
- Sheet pans and parchment paper
Ingredients
- 300 grams ground almonds
- 100 grams granulated sugar (for almond mixture)
- 10 mL finely grated orange zest (about 1 Navel orange)
- 105 grams large egg whites, room temperature
- 0.625 mL fine kosher salt (a small pinch)
- 50 grams granulated sugar (to whisk into egg whites)
- 10 mL pure almond extract
For coating
- 40 grams granulated sugar
- 30 grams icing (powdered) sugar
Instructions
- Preheat the oven to 350 °F (175 °C). Line two half sheet pans with parchment paper.
- Whisk together the ground almonds, 100 g granulated sugar and orange zest in a medium bowl. Set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg whites and salt until frothy. Gradually add 50 g granulated sugar and continue to whisk until fairly firm peaks form.
- Fold one-third of the almond mixture into the meringue, then fold in half of the remaining mixture, and finally fold in the rest. The dough will be thick and slightly sticky.
- Place the granulated sugar and icing sugar into separate shallow bowls for coating.
- Portion the dough into 24 scoops (about 22 g each) and roll each into a smooth ball.
- First roll each ball in granulated sugar, then roll in icing sugar until fully coated.
- Place 12 cookies on each sheet pan, spacing them. Optionally press each mound slightly if you prefer a flatter shape.
- Bake one sheet at a time until the surface is cracked and set and the bottom starts to brown, about 17 minutes. Cool completely and store in an airtight container.
Notes
- Use room-temperature egg whites for easier whipping.
- Any finely ground nuts work—almonds, pistachios or hazelnuts—for different flavour profiles.
- Swap orange zest for lemon or clementine zest if you prefer.
- If using darker bakeware, reduce oven temperature to 325 °F (165 °C) to avoid over-browning.
- Freshly baked amaretti are crisp outside and soft inside; they become more evenly soft and chewy after storage.
- If substituting table salt for kosher salt, use about half the specified amount to avoid an overly salty result.
Nutrition
Carbohydrates: 12 g
Protein: 3 g
Fat: 6 g
Fiber: 1 g
Nutrition information is an approximation.