Chewy hazelnut and almond cookies with a lightly crackled sugar crust.
Read the full method before starting. Household measures are approximate; gram weights help keep the dough consistent.
Hazelnut Amaretti
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 80 minutes: 25 hands-on, 0 chilling or resting, 25 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and visual doneness cues.
Kitchen tools you’ll need
- US measures or kitchen scale
- Mixing bowls and spatula
- Two 13 × 18-inch lined baking sheets
- Cooling rack
Chewy hazelnut and almond cookies with a lightly crackled sugar crust.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Make paste
- 1Make pasteHeat oven to 325°F (165°C), or 300°F (150°C) fan. Mix the nut flour with granulated sugar. Whisk whites and salt until foamy, then stir in vanilla. Mix into the dry ingredients until a sticky paste forms.
Shape
- 2ShapeDivide into 24 equal balls. Roll in powdered sugar and set 1 inch apart on two lined sheets.
Bake
- 3BakeBake both trays 20–25 minutes, exchanging positions halfway, until the coating cracks and the edges are set. Centers should remain tender.
Cool
- 4CoolRest on trays 10 minutes, then on a rack 20 minutes. The cookies firm without becoming hard.
Chef’s Science & Pro Tips
Ingredient science
Weigh egg whites to avoid a loose, spreading paste.
Technique & texture
Fine nut flour gives a smoother texture than coarse chopped nuts.
Finishing & serving
A dry sugar coating makes the characteristic cracks visible.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Cool fully and keep airtight; separate from moist cookies. |
| Refrigeration | Not needed | Avoid condensation and refrigerator moisture on plain baked cookies. |
| Raw freezing | Up to 1 month | Freeze uncoated shaped dough. Thaw in the refrigerator; finish shaping or coating before baking. |
| Baked freezing | Up to 2 months | Freeze fully cool cookies airtight, without glaze or chocolate when possible. |
| Restoring | Before serving | Thaw covered at room temperature, then apply any sugar, glaze or chocolate finish. |
Notes
- Weigh egg whites to avoid a loose, spreading paste. Fine nut flour gives a smoother texture than coarse chopped nuts. A dry sugar coating makes the characteristic cracks visible. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
THE COOKIE INDEXITALIANCHRISTMAS COOKIES
Frequently Asked Questions
Can I use nut butter?
No. Ground nuts and nut butter have different textures.
Should they be hard throughout?
No. These versions have tender, chewy centers.
Why are they sticky after storage?
Keep them airtight in a cool dry room, away from moist cookies.
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