Amaretti Cookies

Almond flour amaretti cookies that are soft and chewy on the inside and covered with sliced almonds on the outside.

This recipe is , , , with main ingredient
amaretti cookies

Dessi put a twist on a classic amaretti cookie recipe but made it paleo and gluten free. The cookie recipe is so easy to make and only has a few ingredients.

Make sure to also check out Dessi’s paleo Bulgarian honey cookies.

How To Make Amaretti Cookies

To make these amaretti cookies, start off by beating the egg whites in a bowl with a pinch of salt and 1/2 a cup of maple syrup. To drive home that almond flavor, add just 1/2 a teaspoon of pure almond extract almond with vanilla extract and mix.

Add 2.5 cups of almond flour and mix using a spatula. We like to buy the big 4 pound bag at Costco, they have the best price ever at $4.20 per pound. Allow the batter to rest 15 minutes at room temperature so the almond flour can hydrate.

Scoop the cookies, and roll into balls. Beat one egg white in a bowl and add 1 cup of sliced almonds that have been chopped into another bowl. Roll the dough balls in egg white, shake off excess, and roll in the almonds. Repeat with remaining dough balls and place on a parchment lined sheet tray.

Bake for 30-33 minutes or until deep golden brown. Allow to rest and enjoy.

Almond flour cookies

How Should I Store Amaretti Cookies?

Once cookies are cooled down, store in a zip-top bag in the fridge for 3-4 days. You can also freeze the cookies for 3 months and thaw when ready to enjoy. You can warm the cookies in a 300 degree F oven for 3 minutes if desired.

Check out more cookies recipes:


amaretti cookies

Amaretti Cookies

Course: Dessert
Cuisine: American, Italian
Keyword: amaretti cookies, gluten free cookies, paleo cookies
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 36 cookies
Author: Dessi Parrish

Chewy and crunchy amaretti cookies that are paleo and gluten free. Made with almond flour and sweetened with maple syrup.



  • 2 egg whites pasture raised and organic
  • 1/2 cup maple syrup
  • 3/4 teaspoon almond extract
  • 2 ¼ cups almond flour
  • 1 cup sliced almonds chopped
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 325°F. Place 1 egg white into a medium sized bowl along with the maple syrup and ¼ teaspoon of salt and beat on high with a hand mixer for a couple of minutes until the mixture turns light and fluffy. Add the vanilla extract and almond extract and beat just to combine. Start adding the almond flour, ½ cup at a time, and use a spatula to fold it into the mixture. Once all the flour is incorporated, let the dough rest for 15 minutes, so the almond flour can hydrate. The mixture will be soft and very sticky.
  2. Chop up the sliced almonds into smaller pieces and set aside. Whisk the second egg white, and set it aside. Dip your hands in water and using a cookie dough portion scooper (that is about 1.5 tablespoons in size) or a spoon, scoop some dough and form it into a ball. The water will prevent the dough from sticking to your hands. Dip the dough ball into the whisked egg white, and then roll it into the chopped up sliced almonds. The egg white will help the almond pieces stick.
  3. Place the balls onto a sheet tray lined with parchment paper. Bake at 325°F for about 30-35 minutes until they are deep golden brown around the edges. Let cookies cool on a wire rack. Store cookies in a cool dry place.

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