Amaretti Cookies Recipe: Classic Calabrian Almond Cookies

It started as one of those cozy afternoons when the rain wouldn’t stop falling and Mama decided the only cure was to bake something that felt like sunshine. She pulled out her favorite wooden bowl. The one she’s had since her first apartment and started whipping up her famous Amaretti cookies. The sound of the whisk, the smell of lemon zest, and the way she hummed old Italian songs made the whole house feel like a little bakery in the hills of Calabria.

While they baked, she told me how her Nonna used to dry almonds in the sun and grind them by hand, saying it made the cookies “taste like family.” And when the timer dinged, Mama carefully rolled each golden cookie in sugar and pressed a cherry right in the center, saying, “That’s the heart of it, every cookie needs a little love in the middle.”

We sat by the window, watching the rain, eating warm cookies straight off the tray. Sweet, chewy, and kissed with lemon. They paired perfectly with a chilled glass of Gratsi Rosé, turning a gray afternoon into something truly beautiful. For more Italian baking inspiration, try our Ciambelline al Vino — another beloved Italian classic — or get the party started with our guide to How to Make an Italian Aperitivo. These cookies also shine alongside a platter of Grilled Artichokes with Spicy Calabrian Chili Mayo.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk the egg white until soft peaks form. Gently fold in the icing sugar, lemon zest, and almond flour until a soft dough forms.

Roll small portions of dough into balls, coat each in icing sugar, and arrange them on the prepared tray.

Press a cherry half into the center of each cookie.

Bake for 10–12 minutes, or until lightly golden. Allow to cool completely before serving.