Amaretti Cookies

by Janine

Amaretti Cookies | Gluten & Dairy Free

When we travelled through Tuscany I was particularly enamoured with the Italian nutty biscuits, that are the amaretti cookies. The most obvious one that comes to mind is the Amaretti biscuit. Being an almond cookie it has tones of marzipan and the texture is divine. Chewy and sweet, these little morsels are so moreish!

italian amaretti biscuits

A close second were the Baci di Dami, a light and nutty meringue hazelnut biscuit that is also gluten free.(mmm, that gives me an idea for a follow up recipe!) Between these two beautiful delights my snacks were well and truly covered while traipsing through Florence. Today my propensity for eating sugar is nowhere as it was back then, however these biscuits are so delightful that I like to make them every so often as a treat or for travelling guests.

The recipe with regular icing sugar will definitely give you the best result, however we ARE talking about pure white refined sugar, and so there is the side effect that sugar has on the body. Using maple syrup will reduce that effect and you know you’re using a natural sugar, but the result will be a more caramel flavour and softer chew. Finally, using powdered erythritol will allow for that white regular consistency and without any sugar at all, making it super low in carbs, but I caution you to use powdered erythritol, either by purchasing it or by blending it in your food processor to get the right texture, or else the biscuit will not work out well at all and you will get grittiness. Whatever way you choose to go, the recipes are all below for you to choose from.

Arrivederci amici!

Amaretti Cookies

Rating: 5.0/5
( 1 voted )
Serves: 30-35 cookies Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Chewy Italian Amaretti Biscuits with the lovely aroma and taste of gorgeous almonds. This recipe is gluten free and dairy free, and it's also paleo. Want it refined sugar free? Switch the sugar for maple syrup and the result will be a softer cookie. If you'd like to make it keto simply switch out the maple syrup for powdered erythritol and follow the instructions below.

3 Egg Whites
280g Almond Meal
1 cup Icing Sugar plus another cup for rolling
1/2 tsp Vanilla
30ml Almond Essence


  • Preheat the oven to 170 degrees celsius.

  • Line two baking trays with a baking paper.

  • Whisk the egg whites to stiff peaks.

  • Fold in the other ingredients. The mixture should be a thick paste that can be formed into a ball in your hand (it should be very sticky though).

  • Using a teaspoon, scoop out a chunk of the mixture and roll it into a ball in your hands and roll the balls in extra icing sugar.

  • Leave a bit of space between the balls as they will expand slightly during cooking.

  • Use your finger to squash the biscuit balls just a bit, then place in the oven to cook for 15-20 minutes or until very lightly golden.

  • Take out of the oven, leave to cool for 5 minutes then remove from the baking tray. You can serve them warm or allow them to cool completely on a cooling rack.


Paleo and Refined Sugar Free version

Replace Sugar with 3/4 cup maple syrup and continue with making biscuits the same way without rolling in sugar before baking. They will come out looking for clean and golden.

Keto and Sugar Free version

Whiz 1 cup of erythritol in the blender until it resembles icing sugar.
Whisk the egg whites to stiff peaks then add the erythritol and whisk for a further 30 seconds.
Then continue with adding the rest of the ingredients and make the biscuits the same as the recipe above omitting rolling the balls in sugar before baking as this will give the biscuits that very cooling effect on eating.

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