Name: Italian Lemon Amaretti Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 5 egg whites; 1/4 tsp salt; 5 cups almond flour; 2 cups granulated sugar; 2 lemons, zested; 2 lemons, juiced; 1 tsp almond extract; 1/2 cup powdered sugar

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A crunchy outside with a chewy interior is the name of the game for these Italian delights. A classic almond-flavored cookie that is met with bright notes of lemon and a crinkle of powdered sugar will surely satisfy your sweet tooth.

Fresh lemon cookies on a tray near a snowy mountain view and dried plants.

My Main Squeeze

About halfway through my two-week tour through Italy, we were soon trotting around the Amalfi Coast. Lemons were everywhere, and some were even as large as my head! But they were also the main ingredient in loads of desserts such as lemon gelato, lemon sfogliatelle pastries, and my ultimate favorite, Italian lemon amaretti cookies.

Although I had my fair share of desserts in the first half of the trip, I can never deny myself a good sweet treat. After a boat tour around the infamous towering Faraglioni rocks and some ravioli capresi, I was in dire need of something to indulge in.

A little bakery just up the street from our lunch spot was calling my name. We stepped into this bustling little shop and were greeted with sweet smells and kind faces. The options were endless, with cannolis, cookies, croissants, and more begging to be eaten. I may have ordered more than my stomach had room for, but I left with a bag full of goodies and a smile on my face.

It was love at first bite with the little cookies I still didn’t know the name of. They reminded me of lemon crinkle cookies, so I did some research and found out these delightful cookies were called amaretti cookies. I couldn’t get enough of them! If I saw them in the window of any little shop, I stopped and gave in to my cravings. Once I got back home, it was the first Italian treat I made.

Why THIS Recipe?

The first Italian food I attempted to make when I returned home from Italy was the amaretti cookie. After some research, I found just what I needed to make my own batch. Although I thought I found the right combination of ingredients, I still managed to mess it up. The dough was sticky beyond belief, and the cookies came out overbaked. I was disappointed. However, I kept baking these little bites of heaven because I missed them so. But when I found the perfect recipe that satisfied the craving that I desired so much in Italy, I knew I had to share it! Almond flour that gives that distinct chewy texture, perfectly whipped egg whites to provide the right amount of fluff, and the ideal amount of zing from lemons that really carry you right to the shores of the Amalfi Coast.

The Things Inside: The Ingredients

Egg Whites– fresh egg whites are necessary
Salt – just regular old table salt will do
Almond Flour – either buy some, or you can make your own by blending and sifting raw almonds; there is no substitute here
Granulated Sugar – any brand will do
Lemon Zest – fresh zest is what it calls for
Lemon Juice – freshly squeezed is a must
Almond Extract – extract is perfect, but you could also substitute amaretto for a more authentic flair
Powdered Sugar – any brand works

Building The Dish: Step-By-Step Guide

Step 1
Get prepared. Preheat your oven to 325*F, then line your baking sheets with parchment paper or silicone baking mats.
Step 2
Separate your egg whites into a bowl, add the salt, and whip until stiff peaks form.
Step 3
In a separate bowl, sift together the almond flour, 1 1/2 cups of the granulated sugar, and the lemon zest.
Step 4
Gently fold in 1/3 of the almond flour mixture into the whipped egg whites.
Step 5
Let’s get flavorful! Add in the freshly squeezed lemon juice and almond extract, and gently fold them in.
Step 6
Watch that dough form. Add in the remaining 2/3 of the almond flour mixture and gently fold to create a dough that resembles a paste.
Step 7
With a medium-sized cookie scoop, make mounds of cookie dough and roll them in the remaining 1/2 cup of granulated sugar, then roll in powdered sugar.
Step 8
Place the cookie onto the prepared baking sheet and lightly press each cookie with your hand or the bottom of a flat cup.
Step 9
Place in the preheated oven and bake for 20-25 minutes.

The Perfect Pairing

As with any cookie, they can be devoured on their own, but also serve well as a sweet treat after an authentic Italian meal. After finishing off a slice of Classic Italian Lasagna or a bowl of Lemon Risotto, something sweet is almost a requirement. These Italian lemon amaretti cookies satisfy that sweet craving and also provide a little bit of a fresh bite of lemon flavor. They also taste great dipped into tea or hot chocolate!

Have Leftovers?

These cookies are lethal in that they are dangerously delicious, so it’s great that this recipe makes a lot of them. But with so many, you will most likely have some leftover. These can be kept in an airtight container at room temperature for up to one week. You can also freeze these for a few months in a freezer-safe bag.