Soft Almond Lemon Amaretti Cookies Recipe

If you’re on the hunt for a delightful treat that’s chewy, fragrant, and packs just the right amount of almond and lemon zing, look no further! I’m excited to share my Soft Almond Lemon Amaretti Cookies Recipe with you — these little cookies are a total game-changer. When I first tried making amaretti at home, I struggled to get that perfect soft center with a crackly exterior, but here’s what I learned along the way that really takes this recipe to the next level. Trust me, you’ll love how easy these are to whip up and how they fill your kitchen with an irresistible aroma!

this …

Ingredients You’ll Need

The magic of this Soft Almond Lemon Amaretti Cookies Recipe really starts with using good-quality almond flour and fresh lemon zest. These ingredients make the cookies wonderfully moist and fragrant. Here are the essentials you’ll want to gather before you start.

• Almond flour: I always recommend almond flour that’s finely ground for the best texture—you’ll notice how it keeps the cookies tender.
• Sugar: Granulated sugar works best to give sweetness and also helps with that lovely crackled surface.
• Lemon zest: Freshly grated zest from an organic lemon gives you that pure lemon flavor without bitterness.
• Egg whites: Using fresh eggs at room temperature helps them whip up to soft peaks easier.
• Almond extract: This small bit really amps up the almond flavor—don’t skip it!
• Extra sugar for rolling: Sprinkling sugar on your hands before shaping helps create that signature amaretti crunch on the outside.

Variations

What I love about this Soft Almond Lemon Amaretti Cookies Recipe is how versatile it is! Over the years, I’ve tweaked it here and there depending on what I’m in the mood for or what’s in the pantry. Feel free to personalize it to your taste or dietary needs.

• Orange zest instead of lemon: Swapping lemon for orange zest gives these cookies a sweeter, warmer citrus flavor that’s lovely in the fall.
• Adding a pinch of cinnamon or nutmeg: I tried this once during the holidays, and it added a cozy spice note that my family adored.
• Using maple syrup in place of sugar: For a softer, chewier cookie and a hint of maple sweetness, I sometimes substitute half the sugar with maple syrup—but bake a bit less so they don’t brown too much.
• Make them gluten-free and vegan: This recipe is naturally gluten-free and can be vegan by swapping egg whites with aquafaba; it takes a bit more whisking, but the texture turns out great!

How to Make Soft Almond Lemon Amaretti Cookies Recipe

Step 1: Prep your dry ingredients with zest

Start by preheating your oven to 325°F (162°C) and lining a baking sheet with parchment paper—it makes cleanup a breeze, trust me. In a large bowl, whisk together the almond flour and sugar until everything is combined evenly. Then, grate the lemon zest directly into this bowl and whisk a few more times to distribute that lovely citrus aroma. This step fills your kitchen with the best scent and infuses the cookie base with fresh lemon flavor before anything else.

Step 2: Whip the egg whites gently to soft peaks

In a separate clean bowl, use a whisk (or an electric mixer if you prefer) to beat the egg whites until they hold soft peaks—this means when you lift your whisk, the peaks gently droop instead of standing stiff. This softness is key to keeping your amaretti cookies tender rather than crunchy. Once whipped, fold in the almond extract carefully. I learned not to rush this step because the fluffy egg whites give the dough its characteristic lightness and chew.

Step 3: Gently fold egg whites into dry mixture

Now comes the delicate part — fold the egg whites into your almond flour mixture. Use a spatula and fold gently to preserve the airiness; you want to fully moisten the dry ingredients without deflating the eggs. The dough will be quite sticky but that’s perfect. Once everything’s combined, it’s ready for shaping.

Step 4: Shape, sugar-coat, and bake

Use a small ice cream scoop or spoon to portion the dough into tablespoon-sized balls. Here’s a little tip that changed my cookie game: wet your hands slightly and press them gently into the extra sugar on a plate. Roll each ball between your sugar-coated palms to get a thin, sweet-crisp coating, then roll again in the sugar on the plate. This double coating helps create those gorgeous cracks on top once baked. Arrange the balls spaced apart on your prepared sheet.

Bake for about 25 minutes until the cookies’ bottoms turn light golden brown. Don’t overbake! They should still feel a bit soft when you touch the top—these continue to firm up as they cool. I always let mine rest fully on the tray before transferring to a wire rack or container.

How to Serve Soft Almond Lemon Amaretti Cookies Recipe

Garnishes

I like to dust these cookies lightly with extra powdered sugar just before serving—it looks pretty and adds a touch of sweetness. Sometimes, I zest a little more lemon right on top for an eye-catching pop of color and fresh aroma. Sprinkling a few slivered almonds over warm cookies right after baking also adds a lovely crunch and looks gorgeous.

Side Dishes

These amaretti cookies are phenomenal alongside espresso, cappuccino, or a vibrant cup of Earl Grey tea. During brunch, I love pairing them with fresh berries or a citrusy salad to brighten the plate. They also make great nibblers on a cheese board, especially with mild cheeses like ricotta or mascarpone.

Creative Ways to Present

For a festive touch, I like arranging the cookies in a spiral on a pretty platter with small edible flowers scattered around. At holiday gatherings, stacking them in clear glass jars tied with ribbon makes for a lovely gift or centerpiece treat. For a fun twist, sandwich two cookies with a little lemon-flavored mascarpone filling — major crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover Soft Almond Lemon Amaretti Cookies in an airtight container at room temperature. They hold their chewy texture beautifully for 3-4 days. Just be sure the container is sealed tight to prevent drying out. If they start feeling a little firm, a quick five-minute zap in the microwave softens them right back up.

Freezing

One of my favorite hacks is freezing the unbaked dough balls! Just shape and sugar them as usual, then freeze on a tray until firm, before transferring to a zip-top bag. When you want fresh cookies, bake them straight from the freezer, adding a couple extra minutes to the bake time. This way, you can enjoy fresh amaretti anytime without the last-minute prep.

Reheating

If your cookies have gone a bit stale, reheating in a preheated 300°F oven for about 5 minutes works wonders to bring back that soft, chewy texture. Just keep an eye so they don’t overbake. You can also microwave them with a small cup of water nearby to create steam and prevent drying out.

FAQs

Final Thoughts

I absolutely love how this Soft Almond Lemon Amaretti Cookies Recipe brings together the irresistible flavors of almond and lemon in such an easy, fuss-free way. Making these cookies feels like sharing a little piece of Italian bakery magic right in your own kitchen. Whether it’s a quick afternoon snack with tea or a special treat for company, these amaretti never disappoint. Give them a try — you’ll be amazed at how soft, fragrant, and totally addictive they are. And hey, once you nail this recipe, I promise you’ll have your own secret weapon for impressing friends and family!

Print