Almond Cookies
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These almond cookies have a perfect chewy texture and nutty flavor that’s just the right amount of sweet. Whether for a special gathering or a quiet moment, they’re sure to hit the spot.
These almond cookies are inspired by soft Amaretti, the classic Italian almond treats with chewy centers and charming cracked tops. Made with almond flour, egg whites, and a splash of almond extract, they’re rich, nutty, and naturally gluten- and dairy-free. They’re perfect for holiday cookie platters, afternoon coffee breaks, or whenever you need a little something sweet.
Love baking with almond flour? You might also like my French macarons or chocolate macarons—definitely more advanced, but totally worth it.
What You’ll Need To Make Almond Cookies
- Egg Whites: Give the cookies a light yet chewy texture. Feel free to use fresh egg whites or those from a carton (you’ll need 6 tablespoons).
- Almond Extract: Enhances the lovely almond flavor of the cookies.
- Vanilla Extract: Adds warmth and depth.
- Granulated Sugar: Sweetens the dough and adds moisture.
- Almond Flour: The base of the cookies, providing a rich, nutty flavor and a naturally gluten-free structure. I use Bob’s Red Mill almond flour.
- Confectioners’ Sugar: Coats the dough balls, giving the cookies their signature cracked tops.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a large bowl, whisk the egg whites, salt, almond extract, and vanilla extract until frothy. Whisk in the granulated sugar until combined.
Add the almond flour.
Stir with a spoon until the dough comes together into a cohesive mass. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour.
Place the confectioners’ sugar in a shallow bowl. Roll the dough into balls, then roll in the confectioners’ sugar.
Arrange the balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 20 to 25 minutes, until the cookies are puffed with a crinkled appearance. Let the cookies cool on the baking sheets for a few minutes.
Transfer the cookies to a wire rack to cool completely. Be gentle when handling them, as they will be delicate until they are cool. The cookies can be stored in an airtight container at room temperature for up to 5 days; freeze for longer storage.
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Almond Cookies
Ingredients
- 3 large egg whites
- ½ teaspoon salt
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 2½ cups almond flour (see note)
- About 1 cup confectioners’ sugar, for rolling
Instructions
- In a large bowl, whisk the egg whites, salt, almond extract, and vanilla extract until frothy. Whisk in the granulated sugar until combined. Add the almond flour and stir with a spoon until the dough comes together into a cohesive mass. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour or until ready to bake.
- Preheat the oven to 325°F (160°C) and position two racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Place the confectioners’ sugar in a shallow bowl. Roll the dough into 1¼-inch balls, then roll each ball in the confectioners’ sugar to coat thoroughly. If the dough is sticky or hard to handle, just dust your hands with a little confectioners’ sugar to make it easier to work with.
- Arrange the balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 20 to 25 minutes, rotating the pans from top to bottom and front to back halfway through, until the cookies are puffed, cracked, pale on top, and golden on the bottom. They should be a little crisp outside but remain soft inside.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Be gentle when handling them, as they will be delicate until they are cool.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Comments
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Another amazing recipe from Jen! So easy and delicious!
Another great cookie recipe. Definitely adding this to my holiday cookie baking going forward. Thanks Jenn
I made these cookies yesterday and they are delicious. I really like the almond flavor and chewy texture. They’re not overly sweet and paired well with my afternoon tea. They’re very easy to make too. I used liquid egg whites which made them even easier! My husband tends to like sweet cookies but he even likes them. Thanks for sharing another great recipe, Jenn!
OMG, these are so easy and incredibly delicious! I can’t wait to give them as holiday gifts.
Hi Jenn. These look great. In order to make many cookies at a time, do you think I could simply double or triple the recipe? Or would this cause problems? I’m hoping to give these as gifts!
Sure, Katherine—that’s fine. Please LMK how they turn out!
Would it work to add mini chocolate chips to the recipe, or might it change the structure too much?
Hi Karin, If you wanted to give it a try, I’d recommend mini chocolate chips.
Question: since these are effectively Amaretti Cookies, would it make sense to use Amaretto as the flavoring? I assume it would be in place of the almond (I have a tough time with almond extract except in the tiniest amount & even then, won’t use it without vanilla, at least. But if using Amaretto (which I prefer by far), would the vanilla still be necessary? My guess is ‘yes,’ but I’m in high cookie production mode & would hate to make a mistake on something that isn’t tried & true 😇☺️
Hi Fran, You could try adding a tablespoon of amaretto in place of the almond extract, but I would urge you to try the recipe as is first. Most soft amaretti cookies are made with almond extract, and adding the amaretto may throw off the liquid-to-dry ingredient ratio and give you flat cookies. You are 100% correct that almond extract can be overpowering but it really does work well here! In my recipe testing, I started with 1/4 teaspoon but it wasn’t enough.
Would it be ok to add a whole blanched almond on top before baking?
Yep!
Could these be made vegan by any chance?
Considering eggs are a key ingredient in this recipe, I don’t think a vegan alternative would translate well – sorry!
These look yummy! Would you suggest egg whites from separating eggs or would refrigerated egg whites found in the dairy section work as well? Thanks
Hi Ilene, I’ve made it both ways and there’s absolutely no difference, so whatever works best for you. 🙂
If you use egg whites from a carton how much would you suggest to measure out to equal 3 large egg whites?
Hi Heather, I believe 2 tablespoons is the equivalent of one egg white so you’ll need 6 tablespoons.
Can I sub all purpose flour for almond flour?
Hi Linda, Unfortunately, I haven’t tried it so can’t say how it would work out—sorry!