Amaretti Cookie Recipe Giada: Almond-Filled Crunch With Vanilla Kiss

This Amaretti cookie recipe from Giada De Laurentiis delivers the signature crunchy shell and tender almond center that makes them irresistible. 💛 The secret lies in almond flour, egg whites, and a touch of amaretto—elements that create that perfect balance of texture and flavor.

I've adapted Giada's method for home kitchens, where you can achieve restaurant-quality results with just a few simple ingredients.

The key to authentic Amaretti cookies is baking them low and slow, which ensures that crispy exterior while keeping the almond filling tender. This recipe captures the essence of Italian baking tradition while making it accessible for modern home cooks.

With precise measurements and a foolproof technique, you'll end up with cookies that are delicate yet sturdy, with a subtle vanilla kiss that complements the almond flavor.

What makes these cookies truly special is their versatility—they're perfect for gifting, holiday baking, or simply enjoying with a cup of coffee. The almond flour base gives them a nutty depth, while the egg whites provide structure, creating that signature crunch you love.

Once you try these, you'll never go back to store-bought versions.

Ready in just 30 minutes from start to finish, this recipe is perfect for those who want to impress without spending hours in the kitchen. The combination of almond extract and amaretto adds a sophisticated touch that elevates these cookies from simple treats to something truly memorable. Let's get started!

Ingredients for amaretti cookie recipe giada

Almond flour, egg whites, and a splash of amaretto—these are the magic trio for Giada's legendary crunchy cookies.

Almond flour makes or breaks these cookies. Bob's Red Mill or Anthony's Goods brands are my go-to—they're finely ground and unsweetened. If you can't find almond flour, blend whole almonds into a fine powder (food processor, 2-3 minutes), but sift it well to avoid grittiness. The egg whites need to be room temperature—cold whites won't whip properly. Pasteurized ones work too if you're avoiding raw eggs. For the amaretto, Disaronno is the gold standard, but any quality brand with 28% ABV will do. The butter? Cold and cubed is non-negotiable—it creates those perfect little pockets of air for that signature crunch.

No almond flour? Blended almonds work in a pinch, but sift it like you're making flour for pancakes. Short on amaretto? Almond extract plus a splash of vanilla gets you 80% there—just add an extra ½ tsp of extract. The ground almonds for the filling can be pre-ground from a jar, but fresh is better. For the sugar, superfine dissolves faster, but regular granulated works if you pulse it in a food processor. Pro tip: Use a kitchen scale for the almond flour and sugar—volume measurements can vary wildly with different brands.

These cookies keep for 5 days in an airtight container at room temperature, but honestly? They disappear in 24 hours. For gifting, wrap them in parchment-lined boxes with a dusting of powdered sugar—they look as good as they taste. Freeze the dough balls for up to 3 months—just bake straight from frozen, adding 2-3 minutes. The filling stays tender for 3 days if stored separately, so make extra if you're planning ahead. And if anyone asks, the secret's in the low-and-slow baking—don't peek at those oven racks!

Step-by-step instructions for amaretti cookies

Here's how to make Giada's signature almond-filled cookies with that perfect crunch and vanilla-kissed flavor.

In a clean, grease-free mixing bowl, beat the 4 whole Large Egg Whites with the 0.25 tsp Diamond Crystal Kosher Salt using a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to medium-high as the whites begin to foam. You're aiming for stiff peaks that stand straight up when the whisk is lifted.

This step is crucial—don't rush it. You'll know you've reached the right consistency when the meringue holds its shape and leaves a trail when you lift the whisk. If you accidentally add any fat (like from greasy hands), wipe the bowl clean and start over. The egg whites should be completely free of any grease for perfect meringue.

With the mixer still running on medium-high, slowly add the 1 cup Granulated Sugar through a fine-mesh sieve, about 1 tablespoon at a time. Add the 1 tbsp Almond Extract, 1 tsp Vanilla Extract, and 1 tbsp Amaretto Liqueur with the sugar. Mix for another 2-3 minutes until the meringue is glossy and thick.

Here's the thing—adding the sugar too quickly can cause the meringue to deflate. The sieve helps distribute it evenly. The almond and vanilla extracts should be fully incorporated, but the amaretto will add that signature depth of flavor. Taste a small spoonful—it should be sweet but still have a clean, bright almond taste.

Using a rubber spatula, gently fold in the 2 cups Almond Flour and 0.5 cup Unsalted Butter (cold, cubed) in two additions. Be careful not to deflate the meringue—just fold until everything is evenly combined. The dough should be thick and hold its shape when you press it between your fingers.

I like to use a figure-eight motion when folding to maintain as much air as possible. The cold butter should melt slightly but still hold its shape—this creates pockets of air that give those classic amaretti holes. If the dough feels too sticky, you may need to chill it for 10 minutes before proceeding.

Preheat your oven to 350°F and line two baking sheets with parchment paper. Lightly dust a work surface with 1 tbsp Cornstarch and roll the dough into 1-inch balls. Place them 2 inches apart on the prepared baking sheets. Then, use your thumb to make a shallow dimple in the center of each ball.

Next, create the filling by mixing the 1 cup Ground Almonds with 0.5 cup Powdered Sugar. Spoon about ½ teaspoon of this mixture into each dimple. Press gently to seal, then repeat with the remaining dough and filling. The cookies should look like little almond-filled domes—this is what gives them that signature texture.

Bake the cookies for 12-15 minutes until the edges are golden brown and the tops look slightly cracked. They should feel firm to the touch but still have a slight give in the center. Rotate the baking sheets halfway through for even baking.

Don't overbake—amaretti cookies should be crisp on the outside but still tender inside. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack. They'll firm up as they cool, developing that perfect crunch. Store in an airtight container for up to 1 week—if they last that long!

Creative variations of amaretti cookie recipe giada

Citrus Twist Version

Brighten up these classic cookies with a zesty twist by adding 1 teaspoon of lemon zest to the dough along with the vanilla extract. The citrus pairs beautifully with the almond flavor, adding a refreshing contrast that's perfect for spring or summer baking.

I like to use Eureka lemons for their intense flavor—just be sure to remove any bitter white pith. 🍋

Chocolate-Dipped Amaretti

For a decadent twist, dip half of each cooled cookie into melted dark chocolate** (I recommend Ghirardelli 72% cocoa) and let it set on parchment paper.