Polish Almond Cookies (Amaretti)

Polish almond amaretti cookies

​The Spruce

Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
483 Calories
29g Fat
45g Carbs
16g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 483
% Daily Value*
Total Fat 29g 38%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 72mg 3%
Total Carbohydrate 45g 16%
Dietary Fiber 6g 23%
Protein 16g
Calcium 150mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Polish almond cookie or amaretti (ah-mah-RRET-tee) is a flourless treat that comes together quickly. In the past, people with gluten issues had to forego things like bread, cakes, cookies and other items containing wheat. But thanks to recipes that use ground nuts in place of flour, and significant improvements in gluten-free flour products, those following a gluten-free way of life don't have to feel deprived anymore.

After all, partaking of food (in moderation, of course) with family and friends is a celebration of life and many Eastern European customs are centered around ritual bread and baked goods. Not all recipes work out by making a one-to-one conversion of all-purpose wheat flour to all-purpose gluten-free flour, so it might take some experimentation.


  • For the Meringue
  • 2 large egg whites (room-temperature)
  • 3 1/2 ounces sugar
  • For the Cookies
  • 7 ounces ground almonds
  • 3 1/2 ounces sugar
  • 2 to 3 drops almond oil (or 1 to 1 1/2 teaspoons almond extract)
  • Pinch cinnamon

Steps to Make It

Note: while there are multiple steps to this recipe, these cookies are broken down into workable categories to help you better plan for preparation and cooking.

Make the Meringue

  1. Gather the ingredients.

    Ingredients for meringue
    ​The Spruce
  2. In a medium bowl, whip the 2 large room-temperature egg whites until they are stiff.

    Whipped stiff egg whites
    ​The Spruce 
  3. Gradually add the sugar while continuing to whip. The meringue should be so stiff, you can cut it with a knife.

Make the Cookie Batter

  1. Heat the oven to 350 F.

  2. Line cookie sheets with parchment paper and set aside.

  3. In a separate large bowl, mix together the ground almonds with the sugar, almond oil, and a pinch of cinnamon.

    Sugar and cinnamon in a bowl
    ​The Spruce
  4. Stir in a dollop of the meringue to lighten the nut mixture.

    Meringue mixed with cinnamon and sugar
    ​The Spruce
  5. Gently fold in the remaining meringue, trying not to deflate the volume.

    Meringue cookie almond mixture
    ​The Spruce
  6. Using a scoop, drop equal portions of cookie batter onto the prepared pan.

    Dollops of cookie mixture on a pan
    ​The Spruce
  7. Bake about 15 minutes or until cookie bottoms are lightly brown and the tops are crackly.

    Cookies on a sheet
    ​The Spruce 
  8. Cool completely on a wire rack.

    Cookies cooling on a wire wack
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  9. Serve and enjoy!


  • This is a traditional Polish Christmas cookie that is made with 2 egg whites. With the leftover egg yolks, make Polish Egg Brandy, which is similar to eggnog, or freeze the egg yolks for yolks-only recipes like these.
  • The cookies can be stored in a tightly covered container.