Amariette Cookies Recipe -
Amariette Cookies Recipe

Amariette Cookies

Recipe by  

"This is a cookie the Italian's make on festive occasions like weddings, or Christmas. For a festive touch, decorate the top of each cookie with a piece of candied cherry instead of the almond."

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Original recipe makes 4 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat egg whites and sugar until fluffy. Add the ground almond and almond extract, mixing well. Shape dough into walnut sized balls, roll in sugar and put a piece of almond or candied cherry on top.
  3. Bake at 350 degrees F (175 degrees F) until firm. Bottom should be light brown.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2005

Was seeking Italian Cookie called "pizzacotti" and found this. It was a hit at the holiday cookie making party. Doubled the recipe for tons. Great shape, holds form, packs well and YUMMIE. Used almond meal and sweetened dried cranberries for the festive top. Great special occassion cookie and EASY!

Most Helpful Critical Review
Dec 11, 2012

Did not care for this cookie. My husband and I both agreed that the flavor was not horrible, but there were way too many nuts, which made them too chewy. Not sweet at all, either. Glad I did a trial run before my cookie exchange!


11 Ratings

Dec 07, 2010

These are wonderful! I had some egg whites and some sliced almonds I wanted to use. I am so glad I found this recipe. I put my sliced almonds in the blender to grind them and it worked great; the only thing is that my cookie dough was so soft there was no way I could form balls. Dropping the dough by teaspoonfuls onto parchment covered cookie sheets worked very well; since I did not want to roll them in extra sugar anyway. BIG HINT: do not remove the cookies from the parchment paper until they are cool; if not they fall apart! Connie thank you for sharing!

Dec 22, 2008

Fantastic cookie! One of my absolute favourites. Decorate with a red candied cherry at Christmas and they look like Rudolph's nose :o)

Jan 25, 2011

Fabulous. I made a half batch and I didn't bother to beat the egg whites - just stirred everything together with a rubber spatula and scooped onto a parchment lined cookie sheet. It took about 20 minutes to bake to perfection. I also added some vanilla extract and didn't bother to do the almond on top but I might next time. Tastes like marzipan!

May 05, 2012

come out real good

Sep 29, 2012

I love Italian cookies and as I am not Italian I had asked my girlfriend for her mothers recipe. As I was still waiting I thought I might try these. All I can say is wow! These taste exactly like the ones my friends mom makes (and yes she is 100% Italian; doesn't speak English) I didn't have any almond extract so I decided to use a liqueur. A couple tablespoons of Amaretto did the trick. Firm on the outside, soft on the inside and loads of flavor. I will definitely be making these again.

Aug 17, 2015

Loved these cookies. They taste and chew like a traditional Italian cookie "pasta di mandorle" and not "amaretti". In fact, I can't figure out where the name of this recipe came from, but who cares, they are good anyway. I left half of the ground almonds less than fine and we enjoyed the chewy result. The directions of the recipe seem to leave out what to do with the cup of chopped almonds or is it me? Also, it yields about 50 cookies so keep your eye on quantity. Thanks for your recipe Connie.


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  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 31.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 17 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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