Lemon Amaretti Cookies
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These Lemon Amaretti Cookies are soft, chewy and flavored with fresh lemon juice and zest. They’re easy to make and naturally gluten free!
These Lemon Amaretti Cookies are a refreshing citrus-flavored version of traditional amaretti cookies! They’re soft, chewy and flavored with fresh lemon juice and zest. Plus they’re naturally gluten free thanks to the almond flour!
Looking for more lemon recipes? Try my Lemon Thumbprint Cookies, Lemon Sweet Rolls or Small Batch Lemon Curd!
Ingredient Breakdown
Granulated sugar – provides texture and sweetness.
Lemon zest – adds extra lemon flavor by rubbing zest and sugar together until it looks like wet sand. This releases lemon oil from the zest.
Almond flour – provides structure and flavor.
Egg whites – whipped into a meringue to give cookies structure and texture.
Lemon juice – gives the cookies their lemon flavor. Always use fresh lemon juice!
Salt and almond extract – enhances flavor. Always use pure almond extract instead of imitation for best flavor.
Confectioners’ sugar – used for rolling the cookies in to give them a cracked surface.
How To Make Lemon Amaretti Cookies
1. In a medium bowl rub together granulated sugar and lemon zest until it looks like wet sand. Whisk in the almond flour. Set aside.
2. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites and salt on medium speed until they form medium peaks. Mix in the lemon juice and almond extract.
3. Gently fold the egg whites into the dry ingredients until well combined.
4. Using a 1 tablespoon cookie scoop, scoop dough into a bowl of confectioners’ sugar. Generously cover the cookie dough in sugar then place on a baking sheet. Flatten cookies slightly using the bottom of a glass.
5. Bake cookies at 325°F for 15-18 minutes then cool on the baking sheet. Store Lemon Amaretti Cookies in an airtight container for up to 5 days at room temperature.
Pro Tips For Lemon Amaretti Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Save your leftover egg yolks for another recipe!
Recipes To Use Up Leftover Egg Yolks
- Egg Yolk Chocolate Chip Cookies
- Brown Butter Apple Blondies
- Small Batch Chocolate Chip Cookies
- Oreo Cinnamon Rolls
- Small Batch Sugar Cookies
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Lemon Amaretti Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 1 tablespoon scoop)
Ingredients
- 200 g (1 cup) granulated sugar
- zest of 1 lemon
- 240 g (2 cups + 2 tbsp) almond flour
- 2 egg whites (60g) (save the yolks for another recipe!)
- ¼ tsp salt
- 30 g (2 tbsp) lemon juice
- ½ tsp almond extract
- confectioners' sugar for rolling
Instructions
- Preheat oven to 325°F and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl rub together granulated sugar and lemon zest until it looks like wet sand. Whisk in the almond flour. Set aside.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the egg whites and salt on medium speed until they form medium peaks. Mix in the lemon juice and almond extract.
- Gently fold the egg whites into the dry ingredients until well combined.
- Using a 1 tablespoon cookie scoop, scoop dough into a bowl of confectioners' sugar. Generously cover the cookie dough in sugar then place on a baking sheet. Flatten cookies slightly using the bottom of a glass.
- Bake cookies at 325°F for 15-18 minutes then cool on the baking sheet.
Video
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Lemon Amaretti Cookies in an airtight container for up to 5 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
