These classic Italian Almond Cookies, also known as Amaretti, are naturally gluten-free and dairy-free. Made with almond flour, sugar, and egg whites, they're lightly crisp on the outside and chewy on the inside, offering a rich almond flavor that's perfect for any occasion.
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour and granulated sugar. Whisk until evenly distributed.
In a separate bowl, beat the egg whites until frothy. There’s no need to form stiff peaks—just whisk until small bubbles form.
Fold the beaten egg whites into the almond flour mixture along with almond extract and vanilla extract. Mix until a sticky dough forms.
Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms. Roll each ball generously in powdered sugar until fully coated.
Place the sugared balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for slight spreading.
If desired, press a whole blanched almond or a few sliced almonds onto the top of each cookie for decoration. Gently flatten the balls slightly with your fingers or the back of a spoon.
Bake for 20–25 minutes, or until the cookies develop a golden hue around the edges. The centers may appear slightly soft but will firm up as they cool.
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.