Lemon Amaretti Cookies Recipe

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Lemon Amaretti Cookies Recipe:-While the exterior of these traditional lemony Italian cookies is crisp, the interior is chewy and the exterior is crunchy. The use of almond flour, egg whites, and lemon in the preparation of these straightforward cookies makes them an ideal treat for any time of the year.

Lemon Amaretti Cookies Recipe

These Lemon Amaretti Cookies are a delectable twist on the classic Amaretti cookies that are traditionally made in Italy. Cookies made with amaretti, which are chewy and soft, are perfect for any occasion. Almond flour, sugar, egg whites, lemon zest and juice, and powdered sugar are the ingredients that go into making these cookies.



  • 2 ½ cups almond flour
  • 1 cup sugar
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • 1 tablespoon lemon zest (one lemon)
  • 1 tablespoon lemon juice
  • ¼ cup powdered sugar (for rolling)

Also Read:-Olive Oil Bundt Cake Recipe


  1. Set the oven temperature to 325 degrees. Use a baking mat or parchment paper to line a cookie sheet, and then set the sheet aside.
  2. Almond flour and sugar should be mixed together in a medium bowl using a whisk, and then set aside.
  3. Egg whites and cream of tartar should be whisked together in a large bowl using a handheld mixer until they reach the point where they hold peaks.
  4. The lemon zest and juice should be whisked in until they are almost completely combined.
  5. Use a spoon to stir the dry ingredients into the egg mixture until all of the ingredients are combined and a dough is formed. Add the dry ingredients to the egg mixture.
  6. A small bowl should be used to hold the powdered sugar. Using a small cookie scoop, scoop out balls of dough that are one inch in diameter. Make a ball out of the dough by rolling it out with your hands. The next step is to coat the ball in powdered sugar by rolling it in it. The cookie should be placed on the baking sheet with approximately an inch and a half of space between each successive cookie.
  7. The cookies should be baked for twenty to twenty-five minutes, or until the bottoms of the cookies have a light golden color and the tops of the cookies have begun to crack. The dish should be removed from the oven and allowed to cool on the baking sheet before being transferred to a wire rack to finish cooling.


  • These cookies can be prepared in advance and kept in the refrigerator for up to a week if they are stored in an airtight container from before. There is also the option of freezing the food in an airtight container for a period of 3 months.


  • Calories: 91kcal

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