Gluten-Free Amaretti Cookies



10 min


25 min


18 to 20 cookies

Gluten-Free Amaretti Cookies

Photo, Erik Putz. Food Styling, Eshun Mott. Prop Styling, Madeline Johari.

These sweet almond cookies can be shaped into stars with a piping bag. No piping bag? No problem. Just roll into small rounds and coat in extra sugar.


  • 1 1/2 cups ground almonds , (135g)
  • 2/3 cup granulated sugar
  • 1 tbsp lemon zest
  • 2 large egg whites
  • 1 tsp almond extract
  • Gold coarse sugar , for garnish (optional)


  • Position rack in centre of oven and preheat to 350F. Line a large baking sheet with parchment.
  • Stir ground almonds with granulated sugar and lemon zest in a medium bowl. Stir in egg whites and almond extract just until combined. (Dough will be sticky.)
  • Spoon batter into a piping bag fitted with a 1/2-in. open star tip. Pipe 1 1/2-in.-wide stars on prepared sheet, 1 in. apart. Sprinkle with gold sugar.
  • Bake until edges are golden brown, 14 to 16 min. Transfer to a rack to cool.

Nutrition (per cookie)

  • Calories
  • 76,
  • Protein
  • 2 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 4 g,
  • Fibre
  • 1 g,
  • Sodium
  • 6 mg.

Kitchen tip

Almond grind size can vary among brands; weigh yours for best results. The batter should be pipeable, but not thick. Add more ground almonds, 1 tbsp at a time, if batter is runny. Don’t use almond flour: It will make the batter too thick to pipe.


Don’t want to pipe stars? Roll dough into 3/4-in. balls, coat in extra sugar and arrange on a baking sheet. Bake a few min longer for a golden-brown hue.

Cookie Storage Tip

These gluten-free amaretti cookies will keep in an airtight container at room temperature up to 5 days, or freeze up to 1 month.

Find all our cookie storage tips here.

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