Amaretti morbidi are soft, chewy Italian almond cookies with a crisp shell and a tender, marzipan-like center. Made with almond flour, sugar, egg whites, and a splash of Amaretto or almond extract, they’re dusted in powdered sugar for that classic crackled look.

Soft amaretti morbidi cookies piled on a cake stand.

These soft cookies are naturally gluten-free and have a rich almond flavor with a slight hint of bitterness—hence the name amaretti, which comes from amaro (bitter in Italian).

I can find these amaretti morbidi cookies at any bakery here in Rome, but I still love making them at home. Just a few ingredients and less than 30 minutes, and they’re ready to go. Let’s do this!

Ingredients

Almond Flour: This is just finely ground almonds, giving the cookies their rich, nutty flavor and soft texture. No substitutes here—this is the heart of the amaretti morbidi recipe!
Sugar: Regular granulated sugar does the trick. Nothing fancy needed.
Egg Whites: These get whipped up to add lightness and help hold everything together. No yolks here—just the whites!
Amaretto: A little splash of this almond liqueur makes the cookies extra flavorful. No Amaretto? No problem! Almond extract works too (just use a little less since it’s strong).
Salt: Just a pinch to balance the sweetness and bring out all the almond goodness.
Powdered Sugar: This gives the cookies their signature crackly, snow-dusted look. Plus, who doesn’t love a little extra sweetness on top?

Amaretti morbidi cookies piled on a cooling rack.

How to Make Amaretti Morbidi Step by Step

First things first, let’s get those egg whites nice and fluffy. In a bowl, add the egg whites and a pinch of salt. This helps stabilize them as they whip.

Use an electric mixer and beat them until soft peaks form. You don’t need them super stiff, just light and airy enough to give the cookies some structure.

Showing fluffy egg whites with a spatula.

Now, add the almond flour, sugar, and Amaretto liqueur to the bowl. If you don’t have Amaretto, a little almond extract works just fine.

But if you love that rich, slightly boozy almond flavor, I highly recommend the liqueur.

Ingredients for amaretti morbidi in a bowl with a red spatula.

Using a spatula, gently fold everything together until the mixture forms a sticky dough. It’s going to be thick and a little tacky, that’s totally normal!

Cover the bowl and pop it in the fridge for about 15 minutes. This helps firm up the dough so it’s easier to work with.

While the dough is chilling, preheat your oven to 375°F (190°C). Line a baking tray with parchment paper, this keeps the cookies from sticking and makes cleanup a breeze.

Once the dough is ready, scoop out small portions (about the size of a walnut) and roll them into balls. Coat each one generously in confectioners’ sugar. This is what gives them that signature crackled look when they bake.

Dough balls coated with sugar in a plate.

Place them on the baking tray, spacing them about 1.5 inches (4 cm) apart. Give them a little press with your fingers to flatten them slightly.

Soft amaretti morbid cookies ready to bake.

Bake the cookies for 5 minutes at 375°F (190°C), then lower the oven temperature to 345°F (175°C) and bake for another 13-15 minutes.

This two-step baking process helps develop that perfect crispy exterior while keeping the inside deliciously soft. You’ll know they’re ready when they start turning a light golden color.

Once they’re out of the oven, let them rest on the baking sheet for 5 minutes—they’re fragile when hot. Then, carefully transfer them to a cooling rack.

While they’re still slightly warm, roll them in a little extra confectioners’ sugar to make them extra pretty. Let them cool completely before eating (if you can wait that long!).

Soft amaretti cookies on a cooling rack with confectioner's sugar on a plate on the side.

And that’s it! These amaretti morbidi are just as simple to make as they are delicious. Whether you’re enjoying them with a cup of tea, serving them after a big meal, or just indulging in a sweet moment for yourself, they’re bound to become a favorite.

Give them a try, and let me know how they turn out! I’m sure you’ll love them just as much as I do. Happy baking!

Handy Tips & Little Secrets

Let all your ingredients come to room temperature, it makes mixing easier and helps with texture.
Want a little crunch? Toss in some chopped almonds for a nice contrast.
For evenly sized amaretti morbidi cookies, a small ice cream scoop or melon baller does the trick. (Or just go freestyle—no one’s judging!)
For a more textured look, roll them in granulated sugar instead of powdered sugar before baking.
In Italy, these cookies are a classic merenda (afternoon snack), usually with tea. But they also make the perfect little bite with coffee after a big meal. Simple and so good.

Storing

These homemade amaretti morbidi will stay soft and delicious for 8-10 days if stored in a cool, dry spot. Just keep them in an airtight container or a cookie jar, and enjoy them all week long!

Want to plan ahead? You can freeze the dough, either as a whole batch or already shaped into cookies. It’ll keep for 2-3 months, so just label the container or bag with the date, and you’ll always have a fresh batch ready to bake!

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