Lemon Amaretti Cookies Recipe

Traditional Italian lemon biscuits are crispy exterior and soft interior. These easy cookies with almond flour, egg whites, and lemon are wonderful year-round.

– 2 ½ cups almond flour – 1 cup sugar – 2 large egg white – ¼ teaspoon cream of tartar – 1 tablespoon lemon zest (one lemon) – 1 tablespoon lemon juice – ¼ cup powdered sugar (for rolling)



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Warm the oven up to 325 degrees. Put a baking mat or parchment paper on a cookie sheet and set it aside. 

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Mix the sugar and almond flour together in a medium bowl. Set this bowl away.

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Beat egg whites and cream of tartar in a large basin with a hand mixer until stiff. Whisk in lemon juice and zest slowly.

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Mix the dry ingredients into the egg mixture with a spoon until everything is well mixed and a dough forms. 

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Put sugar powder in a small bowl. Use a little cookie scoop to make 1-inch dough balls. Hand-form a dough ball.

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Sprinkle powdered sugar on ball. Place cookies 15 mm apart on a baking sheet. After 20–25 minutes, the cookies should be brown on bottom and cracked on top. 

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Take it out of the oven and let it cool on the baking sheet for a while. Then, move it to a wire rack to finish cooling.

Also See

No Bake Cannoli Cheesecake Recipe