Matcha Amaretti Cookies

Preparation: 20 min
Cooking time: 30-35 min
Waiting time: –
Portion: 10-12 cookies
Level: 2/5

-Almond powder: 100 gr
-Granulated sugar: 75 gr – divided into 2 parts: 15 gr and 60 gr
-Powdered sugar: 500 gr
-Matcha powder: 3-5 gr
-Egg white: 1 ~33-35 gr
-Lime juice: ¼ tsp – or replace with ¼ cream of tartar
-Salt: a small pinch

Kitchen utensil
-Electric egg beater


  • Preheat oven at 150 Celsius degree in 10 minutes
  • Add almond powder, 60 gr granulated sugar and matcha powder in a mixing bowl, mix well
  • In another bowl, pour egg white into with ¼ tsp lime juice and a pinch of salt. Then turn on electric hand whisk at medium speed and beat until egg white turns to tiny bubbles foam
  • Add 20 gr sugar gradually into egg white bowl, then turn hand whisk to high speed and beat to stiff peak.
  • Divide beaten egg white into 2 parts, mix each part with dry ingredient bowl until we have a soft, chewy and a bit sticky mixture 
  • Use a small ice cream scoop or just a spoon to scoop an amount of amaretti dough (~15-20 gr per each)
  • Roll into a smooth ball, then roll in powdered sugar 
  • Place amaretti ball on baking tray that lined parchment paper. Repeat the same process with others.

You can make around 10-12 amaretti cookies with this amount of ingredient (15 gr/ each)

  • Bake the balls in preheat oven at 150 Celsius degree in 30-35 minutes or until you see cracks on cookies surface with light golden brown bottom

Don’t bake amaretti for too long because it may melt powdered sugar cover

  • Remove baked amaretti from oven, let it sit for 5-10 before transfer on rack
  • Store the cookies in closed jar, serve within 2-3 days


  1. You should bake the amaretti right after rolling powdered sugar step because powdered sugar will be absorbed into the cookies
  2. It’s pretty easy to make this kind of cookies so you only need to follow the instruction with exact amount of ingredient, baking time and temperature. 
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