Total Time
Prep 10 mins
Cook 15 mins

These are great on Butternut Squash Ravioli!

Ingredients Nutrition


  1. Preheat oven to 375 degrees F.
  2. Line two baking sheets with parchment paper.
  3. Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar.
  4. Mix on low speed until very fine.
  5. Add the egg whites in three additions, mix well after each addition.
  6. Continue mixing the dough until very smooth, about 3 to 4 minutes.
  7. Place a tablespoon of dough on the cookie sheet (space them 1 inch apart).
  8. Lightly press the top of each cookie to smooth out the surface.
  9. Sprinkle a little sugar on top of each cookie.
  10. Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.
  11. Remove from the oven.
  12. When cool gently peel cookies from parchment.
  13. Note: If they stick to the parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.
Most Helpful

5 5

I love Amaretti cookies! My biggest complaint about most recipes is that they are missing that almond flavoring I crave. This recipe fills that bill to a tee! I wound up having to freeze them to keep me from eatting every last one of them. These little gems are mindboggling delicious! Next time I may add some pine nuts to garnish them. Yum! Made for Spring 2012 PAC.

5 5

I just made and these were so good. Thank you for posting. Made as directed.

5 5

These were so easy to make and came out perfect! I found that mixing the almond paste and sugar worked better using my hand than the mixer to work out the clumps and get it to a fine consistency. Other than that they cooked up perfectly...crispy on the outside and chewy on the inside. Delicious! I only got 2 dozen out of the recipe though.