These matcha amaretti cookies are soft Italian almond cookies with a vibrant green color and sweet, earthy green tea flavor.
These soft Italian cookies are flavored with matcha powder and rolled in powdered sugar, giving them a beautiful stark contrast in color. The sweet almond and earthy matcha flavors are an unlikely flavor combination you didn't know you needed! They also have a chewy & slightly sticky texture similar to that of a macaron shell's interior. With just a handful of ingredients, you can whip these matcha crinkle cookies up in less than an hour!
For more cookie recipes, try Chocolate Marshmallow Cookies, Lemon Curd Cookies, Fudgy Mocha Brownie Cookies, and Red Velvet Crinkle Cookies.
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Ingredient Notes
- Almond Flour: These cookies require only almond flour, so they are naturally gluten free!
- Sugars: You'll need granulated sugar for the cookie dough, and powdered sugar for rolling.
- Matcha: Use quality (but no need for the super expensive kind) unsweetened matcha powder.
- Egg Whites: You'll need egg whites from about 1 ½ eggs.
- Almond Extract: Add some almond extract to amplify the nutty flavor!
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this matcha amaretti cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Whisk. Whisk together dry ingredients.
STEP 2: Beat. Beat egg whites with almond extract to stiff peaks.
STEP 3: Combine. Fold egg whites into dry ingredients until fully combined.
STEP 4: Scoop. Portion cookie dough with a 1 tablespoon cookie scoop.
STEP 5: Shape. Roll cookie dough in your hands, then in the powdered sugar.
STEP 6: Bake. Bake cookies at 300 degrees F for about 22 minutes.
Expert Baking Tips
- Wiping the bowl with vinegar will ensure it is extremely clean and nothing will hinder the egg whites from whipping properly.
- Store these cookies in an air-tight container at room temperature for about 5 days.
Recipe FAQs
There are so many types of matcha powders out there, ranging in quality and price. For these cookies, there's no need to get the most expensive ceremonial grade matcha. You can absolutely use one that's inexpensive, but still provides great flavor. This is the matcha powder I used. Just be sure to get unsweetened!
Store these cookies in an air-tight container at room temperature for up to 5 days.
- Electric mixer: A stand mixer or a hand-held electric mixer is needed to whip the egg whites to stiff peaks.
- Parchment paper: To avoid the cookies sticking, line each baking sheet with parchment paper.
- Kitchen scale: You'll need a kitchen scale to weigh all of your ingredients (read why below)!
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
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📖 Recipe
Matcha Amaretti Cookies
Ingredients
- 162 g (1 ⅔ cups) almond flour
- 150 g (¾ cup) granulated sugar
- 6 g (1 tablespoon) unsweetened matcha powder
- ¼ teaspoon salt
- 52 g egg whites, about 1 ½ egg whites
- ½ teaspoon almond extract
- 30 g (¼ cup) powdered sugar, for rolling
Instructions
- Preheat the oven to 300 degrees F and line two baking sheets with parchment paper.
- In a large bowl, whisk together the almond flour, sugar, matcha powder, and salt. Set aside.
- Wipe a medium bowl down with white vinegar, then add the egg whites.*
- With an electric mixer, beat the egg whites until soft peaks form, then add the almond extract.
- Continue beating until stiff peaks form (the peaks will stand up but droop over, as shown above). Do not over-beat!
- Fold all of the egg whites into the dry ingredients until fully combined. No need to be that gentle.
- Use a 1 tablespoon cookie scoop to portion the dough.
- Roll each cookie dough ball in the powdered sugar, then place on the prepared baking sheets about 1 inch apart.
- Bake the amaretti cookies for about 22-25 minutes.
- Transfer to a wire rack to cool completely and enjoy!
Notes
- Wiping the bowl with vinegar will ensure it is extremely clean and nothing will hinder the egg whites from whipping properly.
- Store these cookies in an air-tight container at room temperature for about 5 days.
Lili says
Can I use standard (wheat) flour for this recipe?
Sloane says
Hi Lili,
I'm sorry, the almond flour is essential to the texture, shape, and flavor of these cookies.