Vegan amaretti cookies

Vegan amaretti cookies

vegan amaretti cookies

While I am dreaming of a white Xmas – which, let’s face it does not look likely – I have decided to make myself a tray of snow-covered cookies instead 🙂 . They are my eggless take on the famous Italian almond cookies amaretti morbidi, except that morbidi does not mean what you probably think it does. It simply means ‘soft’ as, like their traditional counterparts, they are soft and chewy on the inside and a touch crispy on the outside. Heaven! Especially with a cup of good black coffee!

Traditionally these almond cookies rely heavily on eggs, but the longer I am a vegan chef (although I never tend to think of myself as such, I am simply a fussy 😛 amateur cook who enjoys a bit of creative tinkering), the more I am convinced that anything non-vegans can eat, we can eat too.

In this recipe, my trusted old friend aquafaba has done all the heavy lifting and while it’s been ages since I had the original version, I honestly don’t think anyone would be able to tell that these are vegan. Once I refined the recipe, I was thrilled with how they came out and they are now officially part of my Xmas cookie repertoire. They also make a gorgeous Xmas present and I could bet that the recipient would think that you got them in some fancy Italian deli in town.

vegan amaretti cookies aquafaba whipped

vegan amaretti cookies sugar coating

vegan amaretti cookies hand

vegan amaretti cookies gift top down

vegan amaretti cookies gift

20 min
17 min
20 min
17 min
  • 200 g / 2 cups ground almonds / almond flour
  • 125 g / ½ cup + 2 tbsp caster sugar*
  • ½ tsp baking powder
  • 75 ml / ¼ cup + 1 tbsp aquafaba / chickpea brine
  • ½ tsp lemon juice or white wine vinegar
  • 15 ml / 1 tbsp amaretto liqueur like Disaronno (optional, instead of 1 tbsp aquafaba)
  • ½ tsp vanilla paste or extract
  • ½ tsp almond extract
  • icing sugar, to coat (optional)
  1. Preheat the oven to 175° C / 350° F and line a large baking tray with a piece of baking paper.
  2. In a large mixing bowl, mix the ground almonds, sugar and baking powder.
  3. Place the aquafaba (use only 60 ml / ¼ cup if using Amaretto) and lemon juice in a spotlessly clean bowl – even the tiniest grease residue will inhibit the aquafaba from reaching stiff peaks.
  4. Whip the aquafaba with an electric mixer until stiff peaks form – you need to be able to invert the bowl over your head and the mixture should not move at all.
  5. Gently fold in 2 tbsp of whipped aquafaba into the mixture and then fold the rest in gently.
  6. Add Amaretto (if using), vanilla paste and almond extract. Mix really well.
  7. Form the mixture into balls (I made fifteen 26 g / 0.9 oz balls) and roll them in the icing sugar.
  8. Place the cookies on the prepared baking tray, making sure you leave enough space between them. You can leave them as they are, or gently flatten them a little with your palm. The former look cuter (I think), but the latter get a crispier shell once baked.
  9. Bake for about 17 minutes, until the tops are lightly browned and cracked in places. Allow them to cool completely to crisp up and become less fragile.
  10. Store them in an airtight jar for up to 5 days.

*I personally think that 125 g (½ cup + 2 tbsp) of sugar is enough, but if you would like them sweeter, use a couple of tablespoons more. I have noticed that traditional amaretti recipes that use eggs, also use more sugar.

9 g
7 g
1 g
4 g
9 g
*per cookie
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38 reviews, 71 comments
Melissa Davis:
I made these for my son to hand out to his classmates after his presentation on Italy. We have a lot of food allergies in our house - gluten and egg included - but my son recently outgrew his almond allergy, so we were so excited to try this recipe. I flattened ours a bit with a fork and pressed some sliced almonds into the top before baking and increased the baking time by about five minutes to suit our oven…and this recipe did NOT disappoint! Thank you so much for sharing it!
    Thanks so much, Melissa! I'm delighted that they were a success and that your son and his classmates were able to enjoy these, despite their allergies. x Ania
Robin - @vegdork:
I absolutely loved this recipe! So easy to make and they came out perfect. Thanks so much for an amazing vegan ammaretti cookie recipe! You made my boyfriend very happy on his birthday ☺️
    Aw thanks so much, Robin. I am delighted that you and your boyfriend have enjoyed these so much and thank you so much for taking the time to review - I really appreciate it! x Ania
thank you ania, for the recipe and for the quick response in the chat. love this cookies and your blog!!!!
    I'm delighted to hear that, Noa! And thank you so much for taking the time to review - I really appreciate it. x Ania
These are sensational! I baked them for gifts and I love offering something that fulfills so many food restrictions but you’d never know it. I then made them for my family and they’re a new family fave! First time using aquafaba and it was magical. Made once without amaretto and once with, delicious both ways. I also halved the sugar and that was perfect for us, but my family always halves sugar in cookie recipes so your mileage may vary.
    I'm so happy to hear that they were such a success with your nearest and dearest, Katherine! You are right, they are really great for people with different food allergies - I never thought of that myself...but of course! Thank you for taking the time to let me and my readers know - I really appreciate it. x Ania
Once again, these cookies were a huge success! Ania’s recipes are practically foolproof and never recognisably different to non-vegan versions. This is one of maybe three sites that I return to often for vegan recipes & inspiration!
    Aw, thank you so much Niamh! I am so happy when people enjoy my recipes and your comment has made my day! So glad that the cookies came out so well. x Ania
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