Amaretti morbidi are a variation of the traditional Italian amaretti cookies. Unlike the classic crunchy amaretti, which are firm and crisp, this version features a softer and chewier texture.

The classic recipe for soft amaretti includes similar ingredients like almond flour, sugar, and egg whites, but the dough is often moister and softer, resulting in a more tender and delicate cookie.

I love making amaretti morbidi at home because they are easy to make and perfect to gift on special occasions or to treat yourself to an afternoon snack along with a cup of tea.

Piled amaretti morbidi with one cookie half eaten.

Ingredients

  • Almond Flour: Ground almonds that are finely milled into a flour-like consistency. It provides the base and primary flavor for these cookies, imparting a rich nuttiness.
  • Sugar: Use granulated sugar.
  • Egg Whites: Egg whites are whipped to stiff peaks and folded into the almond flour and sugar mixture, providing structure and lightness to the soft cookies.
  • Amaretto: An almond-flavored liqueur that enhances the almond taste in the biscuits. You can substitute it with almond extract.
  • Salt: Even in small amounts, salt balances the sweetness and enhances the overall flavor profile.
  • Powdered Sugar: Used as a coating for the cookies after they’re baked and cooled.

As you can see, these amaretti morbidi include just a few ingredients, because when it comes to Italian recipes, it’s all about simplicity!

How To Make Amaretti Morbidi

Place the egg whites in a bowl and add a pinch of salt, whisk with an electric mixer until soft peaks form.

Showing soft peaks on egg whites.

Place almond flour, sugar, and Amaretto liqueur in a mixing bowl. Add egg whites to the bowl.

All ingredients for the amaretti cookie dough on a bowl.

Using a spatula, fold the dry ingredients with the egg whites little by little until everything is nicely combined.

Cover the bowl and place it in the refrigerator for 15 minutes.

The amaretti dough ready onto a glass bowl.

Meanwhile, preheat the oven to 375°F (190°C). Prepare a cookie tray (grease it with oil or use parchment paper).

Form small balls with the dough and coat them with the confectioner’s sugar. The coating is optional, you can only shape the cookies without sugar if you want.

Small balls of dough coated with confectioner's sugar.

Place them on the baking sheet at least 1,5-inches (4 cm) apart each, then carefully, flatten them a little bit with your fingers.

Amaretti cookies flattened a bit on a baking tray, before baking.

Bake for 5 minutes. Low the temperature to 345°F (175°C) and continue to bake for another 13-15 minutes or until the cookies start to turn slightly golden on the bottom.

Remove from the oven and carefully arrange them on a cooling rack, let them rest for 5 minutes.

Transfer the cookies to the plate with the confectioner’s sugar and carefully coat them until they are well covered.

Soft amaretti cookies (amaretti morbidi) coated with confectioners' sugar and placed on a cooling rack.

Return them to the wire rack and let the amaretti morbidi cool down completely before eating them.

Best Tips & Notes

  • Make sure all ingredients are at room temperature.
  • You can add a few chopped almonds to the cookie dough for a crunchy touch.
  • If you want to make these cookies proportionally the same size, use a small ice cream serving spoon or melon ball cutter.
  • You can also use ground almonds to make this recipe, the texture will be less refined but they will taste great anyway.
  • For a coarse outside texture, you can coat the cookies with regular instead of powdered sugar.
  • In Italy, we like to eat soft amaretti cookies mostly for la merenda (afternoon snack) pairing them with tea. They are also served as a simple accompaniment for coffee at the end of a large meal.

Store

These homemade amaretti morbidi will last up to 8-10 days in a dry and cool spot in your kitchen. Place them in a cookie jar or an airtight container and enjoy through the week.

You can also make the dough and freeze it, or shape the cookies and freeze them. The frozen raw dough will last 2-3 months, make sure you label the containers or bags you use to freeze it, to keep track of the preparation date.

FAQ

Are amaretti cookies gluten free?

Traditional amaretti cookies are typically gluten-free as they are made primarily from almond flour or ground almonds, which do not contain gluten. However, checking the ingredients or the recipe is essential, as variations might exist. This amaretti morbidi recipe is, indeed, gluten-free.

Are amaretti biscuits Italian?

Yes, amaretti biscuits, originating in Italy during the Middle Ages, gained popularity in Arab countries and later spread across Europe during the Renaissance. The name comes from the use of bitter almonds in their original preparation, as amaro means bitter in Italian. They earned a reputation for being slightly bitter, with early tasters often remarking, sono buoni, ma un po’ amaretti! which means “they are good, but a little bitter.”

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Amaretti morbidi recipe.

Amaretti Morbidi

20 amaretti cookies
Amaretti morbidi are made with almond flour, egg whites, and sugar. These soft amaretti cookies are easy to make and perfect to enjoy any day.
prep 10 minutes
cook 18 minutes
total 28 minutes

Ingredients 

  • 3 cups almond flour
  • cup sugar
  • 3 small egg whites
  • 2 teaspoons Amaretto liqueur (or ½ tsp almond extract)
  • pinch salt
  • confectioners' sugar (for coating)

Instructions
 

  • Place the egg whites in a bowl and add a pinch of salt, mix with an electric mixer until soft peaks form.
  • Add to the bowl the almond flour, sugar, and Amaretto liqueur.
  • Using a spatula, fold the ingredients until combined. Cover and place the bowl in the refrigerator for 15 minutes.
  • Preheat the oven to 375°F (190°C). Line a cookie tray with parchment paper.
  • Form small balls with the dough and coat them with confectioners' sugar.
  • Place them on the baking tray at least 1,5-inches (4 cm) apart each and flatten them a little bit with your fingers.
  • Bake for 5 minutes, then lower the temperature to 345°F (175°C) and continue to bake for another 13-15 minutes or until the cookies start to turn slightly golden.
  • Remove from the oven and carefully arrange the cookies on a cooling rack. Let them rest for 5 minutes.
  • Transfer the cookies to the plate with confectioners' sugar and nicely coat them on all sides.
  • Place them again on the cooling rack and let the cookies cool completely before enjoying them.

Notes

  • All ingredients should be at room temperature.
  • You can add a few chopped almonds to the cookie dough for a crunchy touch.
  • If you want to make these Italian cookies proportionally the same size, use an ice cream serving spoon or a melon ball cutter.
  • The cookies will last up to 8-10 days in a dry and cool spot in your kitchen. Place them in a cookie jar or an airtight container.
Nutrition Information
Serving: 1 cookie | Calories: 124kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.001g | Sodium: 8mg | Potassium: 8mg | Fiber: 2g | Sugar: 7g | Calcium: 36mg | Iron: 1mg
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Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.

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Recipe Rating




4 Comments

  1. 4 stars
    This recioe was fantastic and the best I’ve ever made, however, I tasted the batter and it wasn’t “Amoretti” enough, so added 1 1/2 tsp almond extract = perfection