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Amaretti Cookies

Frankie Celenza

Made with almonds, these light, chewy Italian cookies are good for whenever.



  • 11/3 cup whole un-roasted almonds
  • 1/3 cup (50 grams sugar
  • 1 tablespoon almond paste (or more to taste)
  • 1 egg
  • Powdered sugar

Let's get Cooking...

  1. Preheat convection oven to 300°F.
  2. Add almonds, sugar and almond paste to a food processor and blend until fine. Taste to make sure it's extra almond-flavored; add more paste if needed. Add the egg and blend again.
  3. Use two spoons or a small ice cream scoop to make egg yolk-sized balls, and place them on a prepared baking sheet. Press down to slightly flatten cookies.
  4. Bake for 20-30 minutes, or until the color is just lighter than the almonds. Let cool slightly, then top with some powdered sugar and enjoy!