Amaretti Thins | Crunchy Almond Cookies (Gluten-Free, Grain-Free, Paleo Friendly)

This week’s cookie installment features a change of pace from last week’s deep, dark chocolaty offering to a crunchier specimen that’s lighter than air.

Amaretti cookies, paleo cookies

I’ll admit to having a sweet tooth and the thought of having a little treat each day gives me something to look forward to.  While most of the year I’ll happily reach for a piece of chocolate, the holidays give me just the excuse I need to hole up in my kitchen and indulge in some baking and cookie making. Hopefully you’ll indulge me as I post another cookie for you to try this week.

Although there’s clearly no shortage of delicious cookie recipes floating around the web this time of year, I’d like to call your attention for a moment to these crisp and crackly cookies with the delicate taste of almonds.

amaretti recipe, almond cookie

Inspired by Amaretti cookies, the traditional Italian cookies made from bitter almonds and apricot kernels that make an appearance during the holidays in festive red tins or on homemade cookie platters, these thins make an excellent addition to the holiday cookie tin.

Pale brown, flecked with toasted bits of almonds on top, these almond cookies call to mind a flatter version French macaron shells but with the heartier crunch of  Italian Amaretti cookies.  The whipped egg white base gives them a delicate and crisp texture through and through, creating that melt-in-your-mouth quality after the initial crunch.

Best of all, you hardly need anything to make them.  Egg whites are beaten with coconut sugar until pale and creamy and then a splash of almond extract and almond flour are stirred in to create a loose, buff colored batter that that you drop by the teaspoonful onto baking sheets before hitting the oven for a long slow bake.

crunchy almond cookies, grain-free almond cookie

Dunked in a cup of tea or packaged up in a tin for giving they keep well for a long time making them ideal for the season.

Amaretti Thins | Crunchy Almond Cookies (Gluten-Free, Grain-Free, Refined Sugar-Free, Paleo Friendly)

Yields makes about 20-24 1 inch cookies

Crisp almond cookies that are light as air.

20 minPrep Time

25 minCook Time

Save Recipe


  • 1 large egg white, at room temperature
  • 1/3 cup/66g coconut sugar
  • ½ cup/60g blanched almond flour
  • 1/8 teaspoon almond extract (optional, you can also replace the almond extract with ¼ tsp of vanilla extract for a milder flavor)
  • 2 Tablespoons/14g sliced almonds, light crushed with your hands


  1. Preheat the oven to 300°F.
  2. Line two or more baking sheets with parchment paper and set aside.
  3. Whisk together the egg white and coconut sugar in a metal bowl set over a pot of barely simmering water until the sugar dissolves and the mixtures is just barely warm to the touch. Remove from heat and continue to beat the egg and sugar mixture either with a handheld mixer or stand mixer until it increases in volume and is pale, ribbony and thickened. The mixture should be light beige and look shiny. Add in the almond extract if using.
  4. With a rubber spatula, fold the almond flour into the egg white mixture in three times; do this gently until well incorporated and the consistency of peanut butter.
  5. Use a teaspoon to spoon the batter into small rounds on the prepared baking sheets, leaving 1 inch between as the batter will spread. Top with the crushed sliced almonds.
  6. Bake for 20-25 minutes until lightly golden.
  7. Remove from the oven and transfer the entire sheet with the cookies to a cooling rack. Do not attempt to remove them immediately, the cookies will harden as they cool. When completely cool, remove them from the parchment and store in an airtight tin.


Gluten-Free, Grain-Free, Paleo, Refined Sugar-Free

NOTE: Recipe can be doubled

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  1. says

    Sylvie, your almond cookies look scrumptious! It is amazing how just a little healthy sweet treat will stave off cravings and hunger. The perfect cookie for holiday cookie trays and gift tins! Thank you for sharing, my friend. Pinning!

  2. says

    These are just gorgeous. I will admit that I went and grabbed a piece of chocolate just now because of this post. I wish I had a cookie to go with my tea.

  3. CC says

    I made these yesterday and they were (past tense since they are practically gone now) so easy and so delicious! Such simple ingredients made the best treat to accompany a cup of tea. Thank you so much for this awesome recipe.

  4. says

    These look lovely. I adore crunchy cookies, cookies with a bit of snap to them. I am intrigued by the addition of coconut sugar. I have never used it – I must give these a try. Merry Christmas to you!

  5. says

    I’ve always been more of a chocolate chip oatmeal kind of guy, but I’m ready to try something new. I love almonds, so I’m sure I’ll enjoy these. Pinned to our “Health Desserts” Pinterest board.


    • says

      I can’t say for sure since I haven’t tried it but I would think it should work since you are forming a stable meringue base when you heat the sugar and egg whites before whipping them and the honey shouldn’t affect that. My only concern is that honey tends to absorb water and make things sticky and the cookies may not be quite as crispy. Let me know how it goes if you try it!

  6. says

    Hi! I just baked your biscuits and they’re delicious! But mine didn’t spread or turn the colour yours did. Mine were also just that little bit chewy. But I still absolutely love their flavour and how simple it was to put these together! Thank you!

  7. Erica says

    Hello! Your cookies look great! I am a trying out gf and almond meal cookies and they tend to get soggy after a few hours and not stay crisp. Do yours stay crisp? Thanks so much!!

  8. Carrie says

    I know if I get a recipe from your site, it will be great. This recipe did not disappoint! In fact, it was amazing. Not even as a paleo recipe, but as a recipe, PERIOD. These cookies were amazing. Simply delicious and so easy. Easily my new absolute favorite cookie recipe. Thank you so much!

  9. Jasmin says

    Can you think of any reason that my egg and coconut sugar didn’t go thick and ribbony? I’m on my third attempt and I can’t figure out why it’s not working for me!

    • says

      If some egg yolk gets into the mix accidentally it could prevent the whites from whipping up correctly or if the bowl or utensils have any leftover oil on them that could happen as well. The only other thing I can think of is that the egg white wasn’t at room temperature or that the beaters weren’t reaching the mixture properly since there’s not very much of it in order to beat it correctly. Were you using a hand mixer or a stand mixer?