This Italian Chocolate Amaretti Cookies recipe pairs finely ground almond flour with a few simple pantry ingredients to create tender, chewy chocolate cookies that are naturally dairy- and gluten-free. These cookies have a delicate almond aroma balanced by rich cocoa, and they aren’t overly sweet—making them a perfect holiday bake or everyday treat to enjoy with coffee, tea, or milk.
The finished cookies are soft in the center with a slight chew, and the sugared exterior gives them a classic crinkled amaretti appearance. They come together quickly and require just a few steps: whip egg whites to medium peaks, fold them into the dry almond–cocoa mixture, scoop, roll in powdered sugar, and bake until set. The recipe yields about 17 cookies and bakes in a short 15 minutes, making it both efficient and reliable.
This version is adapted to use almond flour rather than almond paste, and it contains less sugar than some other chocolate amaretti recipes while still delivering satisfying flavor and texture. Below you’ll find an ingredients overview, step-by-step instructions, practical tips for success, serving ideas, and storage guidance to help you bake these cookies with confidence.
How to Make
Here’s a quick overview of what you’ll need and how to prepare these Chocolate Amaretti Cookies. Exact ingredient amounts and complete instructions are included in the recipe card further down.
Ingredients Overview
- Almond flour: Use finely ground blanched almond flour for the best texture and color.
- Granulated sugar: Sweetens the dough and keeps the cookies balanced.
- Unsweetened cocoa powder: Dutch-processed cocoa gives a darker, more intense chocolate flavor, but natural cocoa can be used if preferred.
- Salt: A small pinch enhances the chocolate and almond flavors.
- Egg whites: Whipped to medium-firm peaks to lighten the dough and create the characteristic amaretti texture.
- Almond extract: A touch of almond extract intensifies the nutty aroma.
- Icing (powdered) sugar: For rolling the cookie balls to form the crackled, sugared exterior; you may use granulated sugar or a mix if preferred.
Steps Overview
- Preheat the oven to 325ºF and position a rack in the center. Line two baking sheets with parchment paper or silicone liners.
- In a large bowl, whisk together the almond flour, granulated sugar, cocoa powder, and pinch of salt until evenly combined. Set the dry mix aside.
- In the bowl of a stand mixer or using an electric mixer, beat the egg whites on low speed until frothy, then increase to medium-high and whip until medium-firm peaks form. Add the almond extract and gently blend.
- Fold the whipped egg whites into the dry almond–cocoa mixture, combining gently until the batter is uniform and forms a slightly sticky dough.
- Portion the dough using a small cookie scoop (about a size 60) or a tablespoon. Dust your hands lightly with powdered sugar, roll each portion into a smooth ball, then roll the ball in powdered sugar so it’s evenly coated.
- Place the sugared balls on the prepared baking sheets about 1½ inches apart to allow a little spread. Repeat until the trays are filled.
- Bake for approximately 15 minutes, or until the tops feel firm to the touch. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips for Success
- Measure by weight when possible. A food scale gives the most consistent results for almond flour; using cups can lead to packing and too-dry dough unless you fluff and spoon the flour carefully.
- Let egg whites come to room temperature before whipping. Room-temperature whites whip more quickly and to a greater volume than cold ones.
- If you don’t have a small cookie scoop, use a tablespoon to portion dough and try to keep each ball roughly the same size for even baking.
- Use finely ground blanched almond flour for a delicate texture and light color; coarser almond meal will yield a different crumb and may be slightly denser.
- Adjust cocoa type based on flavor preference: Dutch-processed will be milder and darker, natural cocoa is tangier and may react differently in some recipes.
Serving Suggestions
These chocolate amaretti cookies are ideal alongside espresso, coffee, or a cup of tea. They’re small and elegant enough for a dessert tray at gatherings, and children especially enjoy dipping them in milk. Serve them on a platter for holiday parties or package a few in a small box as a thoughtful homemade gift.
Storage Instructions
Store baked chocolate amaretti cookies in an airtight container at room temperature for up to seven days to maintain chewiness. For longer storage, freeze the cookies for up to three months. Layer them with wax paper in a freezer-safe container or freeze on a tray until firm, then transfer to a sealed bag. Thaw overnight in the refrigerator or let them sit on the counter for a few hours before serving.
More Holiday Favorites
- Hazelnut Chocolate Biscotti
- Chocolate Walnut Cookies
- Chewy Ginger Cookies
- Espresso Cardamom Shortbread Cookies
- Matcha Sugar Cookies
- Vanilla Sugar Cookies
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Chocolate Amaretti Cookies Recipe
Ingredients
- 215 grams almond flour (about 2 1/4 cups; fluff and spoon into the cup if measuring by volume)
- 230 grams granulated sugar (about 1 cup plus 2 tablespoons)
- 15 grams Dutch-processed or natural cocoa powder (3 level tablespoons)
- Pinch of salt (about 1/8 teaspoon)
- 3 large egg whites
- 1 teaspoon almond extract
- 1/3 cup icing (powdered) sugar for rolling (or a combination of powdered and granulated sugar)
Instructions
- Preheat the oven to 325ºF. Line two baking sheets with parchment paper or silicone liners and place a rack in the center of the oven.
- In a large bowl, whisk together almond flour, granulated sugar, cocoa powder, and salt until well combined. Set aside.
- In a clean mixer bowl, beat the egg whites on low until frothy. Increase speed to medium-high and whip until medium to firm peaks form. Add almond extract and gently incorporate.
- Fold the whipped egg whites into the dry mixture with a spatula until the batter forms a uniform, slightly sticky dough.
- Use a small cookie scoop (size 60) or a tablespoon to portion dough. Dust your palms with powdered sugar, roll each portion into a smooth ball about 1 inch wide, and then roll each ball in powdered sugar to coat.
- Arrange the sugared balls on the prepared baking sheets about 1½ inches apart.
- Bake for approximately 15 minutes or until the tops are set and slightly firm to the touch. Cool on the baking sheet a few minutes before transferring to a wire rack.
Notes
- If you don’t have a cookie scoop, use a tablespoon to portion dough; aim for consistent sizes for even baking.
- Using a food scale is recommended for accuracy—cup measurements for almond flour vary widely. If you must use cups, fluff the almond flour, lightly spoon it into the cup, and level without packing.
- These cookies freeze well for up to three months. Layer with wax paper in a freezer-safe container or freeze on a tray then transfer to a sealed bag. Thaw in the fridge overnight or at room temperature for a couple of hours.
Nutrition
Enjoy these chocolate amaretti cookies warm or at room temperature. They’re a lovely, make-ahead option for gatherings and holiday gifting, and they pair beautifully with a strong espresso or a comforting cup of tea.
This recipe was originally published November 22, 2021. The recipe remains unchanged.