Italian Cookies Recipe

How to make Italian Almond Macaroon cookies

Here is the awesome Italian Almond Macaroon Cookies or Amaretti.

Definition: [am-ah-REHT-tee] Intensely crisp, airy macaroon cookies that are made either with bitter-almond paste or its flavor counterpart, apricot-kernel paste.

In the United States, pairs of paper-wrapped Amaretti di Saronno (made with apricot-kernel paste) are sold under the label of Lazzaroni.

Amaretti is served frequently in Italy. These puffy confections are perfect for a light ending to a big meal. A cup of espresso or cappuccino is a the perfect complement.

Amarettini are miniature cookies with the same flavor. 



Almond Macaroon cookies


Serving: Makes about 40 amaretti cookies


  • 1 1/4 cups blanched (cooked quickly and skins removed) whole almonds*
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 2 egg whites
  • 1/4 teaspoon almond extract
  • 1/4 cup slivered almonds



  1. In a large mixing bowl let the egg whites stand at room temperature for 30 minutes.
  2. Meanwhile, line 2 cookie sheets with parchment paper or brown kraft paper.
  3. Set aside. In a food processor bowl or blender container process or blend whole almonds with 1/4 cup of the sugar till almonds are finely ground. Set aside.
  4. Add the cream of tartar and almond extract to the egg whites.
  5. Beat with an electric mixer on medium speed till soft peaks form (tips curl).
  6. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high speed till very stiff peaks form (tips stand straight) and sugar is almost dissolved.
  7. Fold in ground almonds.
  8. Drop meringue mixture by rounded teaspoons 1 1/2 inches apart onto the prepared cookie sheets.
  9. Sprinkle a few slivered almonds over each cookie.
  10. Bake in a preheated 300 degrees oven for 12 to 15 minutes, or till cookies just begin to brown (centers will be soft).
  11. Turn off oven and let cookies dry in oven with the door closed for 30 minutes.
  12. Peel cookies from paper then store in an airtight container in a cool, dry place for up to 1 week.


Note: Blanched almonds can be found in most supermarkets.

Copyright (c) 1995 by Barron’s Educational Series, from The New Food Lover’s Companion, Second Edition, by Sharon Tyler Herbst





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  • Reply
    Gerard Occhiuzzi
    05/03/2019 at 7:25 pm

    Where is the print friendly button to print recipe without ads?

    • Reply
      Mangia Magna!
      05/03/2019 at 8:22 pm

      Dear friend, find it at the end of each recipe. Can you tell me if it appears to you?

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