These gingerbread amaretti cookies are naturally gluten-free and dairy-free with their almond flour base. Some molasses, cinnamon, and ginger give these classic Italian cookies a festive flavor! Perfect for Christmas baking.
These Gingerbread Amaretti Cookies are the ultimate Christmas cookie! The classic Italian amaretti cookie is taken to the next level by adding molasses, gingerbread spices, and a crackly powdered sugar exterior.
These almond flour cookies have a soft and chewy bite with a crispy meringue-like exterior. Made from a base of almond flour, sugar, and egg whites—this classic cookie recipe is simple to make with no chilling required. The gingerbread spices and molasses add a festive holiday flavor. From start to finish you could be enjoying some fresh amaretti in 40 minutes.
If you like gingerbread cookies and classic Italian cookies, you're going to love this recipe. Bonus is, they're naturally gluten-free and dairy-free! Keep reading to learn how to make these delicious almond flour cookies.
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Why You'll Love This Recipe
- A modern spin on a classic Italian cookie.
- Crispy exterior with a soft interior. The ultimate cookie texture.
- No chill time. Make the dough, bake, and enjoy! It's that easy with this recipe.
- Simple ingredients. Using pantry staples, these cookies come together quickly in just 2 bowls.
- Easily allergy-friendly. These cookies are naturally gluten-free and dairy-free.
- Crowd pleaser. Everyone I've served has absolutely loved these cookies. They have a unique flavour and texture. Any Italian you serve will love this twist on the classic amaretti cookie.
Want more Italian style cookies? You'll also like my gluten-free lemon cookies or chocolate amaretti cookies.
What are Amaretti Cookies?
Amaretti cookies are traditional Italian cookies made from a base of almond flour, sugar, and egg whites. They are known for being soft and chewy cookies, with a crisp exterior like a meringue. Amaretti are generally not too sweet, making them a classic choice for an afternoon pick me up with a cup of hot tea or espresso.
This amaretti recipe has a bit of a twist by introducing molasses, gingerbread spices, and a crackly powdered sugar exterior. You won't be able to stop with just one!
Ingredients Needed
Here is everything you'll need to make these gingerbread amaretti cookies:
- Almond flour: Ensure you are using almond flour (from blanched almonds) instead of almond meal (from whole raw almonds). Costco generally has the best price I find.
- Granulated sugar: Avoid subbing with brown sugar as it will add more moisture to the cookies.
- Ground cinnamon & ground ginger: The main spices.
- Ground nutmeg, ground cloves, allspice, fine sea salt: The secondary spices.
- Molasses: Integral in the gingerbread flavor!
- Large egg whites: Crack them fresh from 3 large eggs. They will whip up better than a carton of egg whites.
- Vanilla extract
- Powdered sugar: Rolling the amaretti in powdered sugar before baking gives them a wonderful crackly texture once baked. These cookies are also not overly sweet on their own, so the dusting gives them a little kick of sweetness.
Substitutions
There are many ways to change up these cookies. Here are some substitution suggestions:
- Can I make these gluten free? These chocolate amaretti are naturally gluten-free!
- Can I make these vegan? Unfortunately, egg whites are the only liquid/binder in this cookie, making them an extremely important ingredient.
- Can I make these nut-free? These cookies rely on almond flour for their texture. Unfortunately a nut-free flour will not produce the same result.
- Add different extracts like almond extract, orange extract, vanilla bean paste, or even some espresso powder for a deeper flavor.
- Use your favorite gingerbread spice mix! Or change them up for Thanksgiving and use a pumpkin spice blend.
- Jazz up the baked cookies by dipping them in some melted dark chocolate or white chocolate.
- Add cocoa powder and make my chocolate amaretti cookies.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
Preheat the oven to 325ºF. In a large mixing bowl, whisk together the almond flour, sugar, spices, and salt. Mix thoroughly until combined.
(1) Pour the molasses into the dry ingredients. Use a spoon or a spatula to stir it throughout. It will clump, but try to break it down and evenly distribute as best you can. Set aside.
(2) In a separate bowl or in a stand mixer with the whisk attachment, whisk the egg whites on high until they reach stiff peaks, about 5 minutes. Then beat in the vanilla extract.
(3) Use a rubber spatula to gently fold the egg whites into the dry ingredients. Fold until there are no dry spots and you have a smooth dough.
(4) Use a 1 tablespoon small cookie scoop to scoop and roll 24 cookie dough balls. You will have a sticky dough. Roll each dough ball in a small bowl of icing sugar to completely cover the outside.
(5) Place the dusted cookies on a prepared baking sheet lined with parchment paper and bake for 19-21 minutes until firm to the touch.
(6) Allow the cookies to cool on the baking sheet for about 15 minutes, then transfer them to a wire rack to cool completely. Enjoy on their own or dipped in espresso.
How to Serve
These gingerbread amaretti cookies are the perfect little treat for any occasion, especially during the holidays. Whether it's for Christmas time, a bake sale, a host gift, or you're just looking for a little coffee treat—these cookies are easy to make and always a crowd pleaser. Here are some ways I like to serve them:
Here are some ways I like to serve them:
- With a hot tea or espresso. When dipped in a warm drink, these cookies soften into a delicious bite. Try a cappuccino, peppermint mocha, or a homemade gingerbread latte.
- Wrapped as a gift. Since these cookies are quite durable, staying fresh for around 2 weeks, they are the perfect cookie to give as a gift. Line a pretty box with some parchment paper, fill with cookies, wrap, and anyone is going to love to receive this!
- Enjoy with a holiday cookie spread. Pair with my brown butter pecan cookies, chocolate amaretti, gluten-free Italian lemon cookies, gluten-free shortbread, oreo truffles and more desserts!
Storage & Freezing
Storage Instructions: Cooled cookies will keep well in an air-tight container at room temperature for up to 2 weeks. Yes, they will stay incredibly moist for that long thanks to the egg whites.
Freezing Instructions: Cooled cookies can be frozen in a freezer-safe container for up to 3 months. To defrost, place cookies on a wire rack at room temperature for a few hours. I have not tested freezing this cookie dough before baking.
Expert Tips
Here are some of my top tips and tricks for successful amaretti cookies:
- Use the recommended ingredients for best flavour! Almond flour, the gingerbread spice mix, and molasses are all very important to the magical flavour of these cookies.
- Whip the egg whites for longer than you think. It can take over 5 minutes to reach stiff peaks! Test by lifting your mixer and seeing if the egg whites form...well.. stiff peaks. Then they're ready.
- Fold until there are no dry spots in the dough. Ensure the entire dough is moist. It will be quite sticky.
- Bake until firm to the touch. The bake time on these cookies may vary. Some days I bake for 18 minutes, and depending on the temperature and humidity in your kitchen, could take upwards of 21 minutes. The top and sides of the cookies will feel firm like a meringue.
- Enjoy dipped in a hot beverage. These gingerbread amaretti are insanely delicious all on their own, but when dipped in a hot tea, espresso, or festive coffee drink they create a delicious softened bite. Try it!
Frequently Asked Questions
Amaretti are almond flavoured Italian cookies often made from almond paste, ground almonds, or almond flour. Traditionally they do not contain any regular flour and therefore should be gluten-free.
No! The whole reason for being called an amaretti is that these cookies are made with almond flour. A starchy all-purpose flour would absorb way too much and result in dry, bland cookies. Almond flour gives these cookies their moist and chewy texture.
No! Almond flour is the fine powder from grinding blanched and peeled almonds. Almond meal is made from grinding raw almonds, giving it a coarser texture. Note that I have only made these cookies with almond flour, but I have seem amaretti made with almond meal before.
Yes! The great thing about these cookies is that they last about 2 weeks at room temperature—which is nearly unheard of for a cookie! If you wish to freeze these amaretti, they should do well in an airtight container with parchment paper between layers for about 3 months. To thaw, place cookies on a wire rack at room temperature for a few hours. I have not tested freezing this cookie dough before baking.
If your amaretti cookies are not round and domed like in the photos, it is likely one step was missed from the recipe. Did you use all of the suggested ingredients? Did you whip your egg whites to stiff peaks? Did you bake until firm to the touch? Regardless, you'll still have a delicious cookie. But I've made these many many times and they always come out round and chewy!
These gluten-free and dairy-free gingerbread amaretti are chewy, light, and deliciously spiced. They're the perfect Christmas cookie with their cinnamon ginger spice blend. No one will question that these chewy amaretti cookies are allergy-friendly because they're so delicious! Great for Christmas cookie boxes this holiday season.
More Cookie Recipes
- Chocolate Chipless Cookies
- Brown Butter Pecan Cookies
- Gluten Free Matcha Shortbread
- White Chocolate Macadamia Nut Cookies
- Italian Chocolate Amaretti Cookies
- Gluten-Free Shortbread Cookies
- White Chocolate Peppermint Cookies
- Gluten-Free Dairy-Free Chocolate Chip Cookies
- Inside Out Chocolate Chip Cookies
- White Chocolate Cranberry Cookies
- Mini Skillet Cookie
- Gluten-Free Edible Cookie Dough
More Desserts
- Golden Oreo Protein Ice Cream (Ninja Creami)
- Cottage Cheese Chocolate Pudding
- Chocolate Peanut Butter Protein Ice Cream (Ninja Creami)
- Chocolate Mini Egg Protein Ice Cream (Ninja Creami)
Have you made these gingerbread amaretti cookies? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gingerbread Amaretti Cookies
Equipment
- Stand mixer or hand mixer
Ingredients
- 2½ cups almond flour
- ¾ cup granulated sugar
- 2 teaspoon each: ground cinnamon & ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon each: ground cloves, allspice, and fine sea salt
- 3 tablespoons molasses
- 3 large egg whites
- 2 teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Preheat the oven to 325ºF. In a large bowl, whisk together the almond flour, sugar, spices, and salt. Mix thoroughly until combined.
- Pour the molasses into the dry ingredients. Use a spoon or a spatula to stir it throughout. It will clump, but try to break it down and evenly distribute as best you can. Set aside.
- In a separate bowl or in a stand mixer, whisk the egg whites on high until they reach stiff peaks, about 5 minutes. Then beat in the vanilla extract.
- Use a rubber spatula to gently fold the egg whites into the dry ingredients. Fold until there are no dry spots and you have a smooth dough.
- Use a 1 tablespoon cookie scoop to scoop and roll 24 cookie dough balls. The dough will be quite sticky. Roll each dough ball in a small bowl of icing sugar to completely cover the outside. Place the dusted cookies on a parchment-lined baking sheet and bake for 19-21 minutes until firm to the touch.
- Allow the cookies to cool on the baking sheet for about 15 minutes, then transfer them to a wire rack to cool completely. Enjoy on their own or dipped in espresso.
Notes
- Storage Instructions: Cooled cookies will keep well in an air-tight container at room temperature for up to 2 weeks. Yes, they will stay incredibly moist for that long thanks to the egg whites.
- Freezing Instructions: Cooled cookies can be frozen in a freezer-safe container for up to 3 months. To defrost, place cookies on a wire rack at room temperature for a few hours. I have not tested freezing this cookie dough before baking.
Melissa B says
Turned out absolutely delicious! A great combo!