Classic Sicilian-style amaretti cookies—soft, chewy, and topped with a bright cocktail cherry. These use just five ingredients and are naturally gluten-free and dairy-free.
Amaretti come in many regional varieties across Italy: some are crisp (croccanti), others soft (morbidi) like these, and they appear in many sizes and shapes.
At the Italian market I visit, the crunchy individually wrapped amaretti sit by the checkout and I always grab a couple. The soft Sicilian style often features a maraschino cherry in the center, which inspired this recipe using cocktail cherries for a little extra flair.
What are amaretti cookies?
Amaretti are Italian cookies that are naturally gluten-free and dairy-free. They resemble a macaron in texture when made soft: they rely on almonds, egg whites, and sugar, with flavorings like citrus, vanilla, or cherries. Traditional recipes sometimes use bitter almonds or apricot kernels—the name comes from amaro, meaning bitter—but most home bakers use regular almond flour.
Ingredients you’ll need
Only five ingredients:
- Cherries: Cocktail cherries placed on top of each cookie add color and a pleasant sweetness.
- Amaretto (or almond extract): I use a teaspoon of amaretto liqueur for a subtle boozy almond note; substitute almond extract if you prefer no alcohol.
- Almond flour: The base of the cookies—finely ground almond flour produces the classic amaretti texture.
- Sugar: Used both in the dough and to roll the cookie balls so they form a thin, cracked exterior when baked.
- Egg whites: Whipped to soft peaks to provide lift and structure while keeping the cookies tender inside.
Step-by-step instructions
This recipe yields about 24 soft amaretti cookies.
Step 1: Prepare cherries and oven
Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper. Count out 24 cocktail cherries and rinse them briefly, then pat dry on paper towels so they don’t add excess moisture to the cookies.
Step 2: Mix dry ingredients
In a large bowl, whisk together 2 ½ cups almond flour and 1 cup sugar until evenly combined.
Step 3: Whip egg whites and flavor
Whisk 3 egg whites to soft peaks with a hand mixer. Gently fold in 1 teaspoon amaretto (or almond extract) until incorporated.
Step 4: Combine wet and dry
Fold one-third of the whipped egg whites into the almond flour and sugar mix to loosen it, then fold in the remaining egg whites gently until a slightly wet, sticky dough forms. Make sure to scrape the bottom of the bowl so all almond flour is incorporated.
Step 5: Shape and sugar-coat
Spoon or scoop dough (a small cookie scoop keeps sizes consistent) and roll into balls between damp palms if the dough is sticky. Roll each ball in sugar to coat, then place on the prepared baking sheet about 2 inches apart.
Step 6: Indent, top with cherry, and bake
Press a shallow indentation into the top of each dough ball using the end of a wooden spoon—just enough to hold a cherry. Place one cherry into each indentation and bake for 25 minutes, or until the bottoms are lightly golden. Repeat with any remaining dough.
Tips and storage
- Reserve the cherry syrup from the jar for drizzling over ice cream, pancakes, or cheesecake.
- A small cookie scoop ensures uniform cookies and even baking.
- The dough is sticky—rinse your hands periodically or keep a damp towel nearby while rolling.
- Make only a shallow dent for the cherry; pressing too hard can leave underbaked dough beneath the cherry.
- Once completely cooled, store amaretti in an airtight container for 3–4 days.
Recipe: Amaretti Cookies with Cocktail Cherries
Yield: 24 cookies
Prep time: 20 mins | Cook time: 25 mins | Total: 45 mins
Ingredients
- 2 ½ cups almond flour
- 1 cup sugar, plus extra for coating
- 3 egg whites
- 1 teaspoon amaretto (or almond extract)
- 24 cocktail cherries, drained and patted dry
Instructions
- Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Rinse and dry 24 cocktail cherries and set aside.
- Whisk almond flour and sugar together in a large bowl.
- Whip egg whites to soft peaks, then fold in the amaretto or almond extract.
- Fold one-third of the egg whites into the dry mix to loosen, then fold in the remainder until fully combined into a slightly sticky dough.
- Scoop dough into small balls, roll in sugar, and place 2 inches apart on prepared sheets.
- Make a shallow indentation on each ball, top with a cherry, and bake for 25 minutes or until lightly golden on the bottom. Cool completely before storing.
Notes
- Keeping cookies uniform in size helps them bake evenly.
- Rinse hands or keep a damp towel handy while shaping sticky dough.
- Store cooled amaretti in an airtight container for 3–4 days.