Recipes » Ridiculously Easy Recipes

Ridiculously Easy Italian Lemon Amaretti Cookies (Gluten-Free!)

By Chris Scheuer | Updated on August 25, 2024
5 from 16 votes
These easy (ridiculously easy) Italian Lemon Amaretti Cookies (aka Biscotti Amaretti Al Limone) have a thin, crisp outer shell, a chewy interior, and a burst of bright lemon flavor in every bite! A bonus is that they're gluten-free, making them a universal crowd-pleaser!
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These easy (Ridiculously Easy) Italian Lemon Amaretti Cookies (aka Biscotti Amaretti Al Limone)  have a thin, crisp outer shell, a chewy interior, and a burst of bright lemon flavor in every bite! A bonus is that they're gluten-free, making them a universal crowd-pleaser!

I served a variation of these Lemon Amaretti Cookies a few nights ago to a dinner guest. After the meal, I placed the platter of cookies on the table. She said, "Do you want to share one?". I thought to myself, "NO WAY!" but simply said, "No." She looked a bit surprised... but with the first little nibble of the cookie, her eyes lit up and I think she understood my response!

Horizontal photo of a batch of Ridiculously Easy Italian Lemon Amaretti Cookies on a light green marble pedestal serving plate.

It didn't take long before the dessert plate in front of her was as clean as a whistle. I sent a plate of cookies home with our friend that evening. The next day I got the following text.

"Best cookie I've ever had. I've been sharing the love today (at work)."

Love at first bite

It's hard not to love these Lemon Amaretti Cookies afterthe first tiny taste. With a shatteringly crisp outer shell, a chewy interior, and a bold burst of lemon flavor in every bite, it's difficult to eat just one.

History of Amaretti Cookies

I love recipes and foods with interesting origins. Giadzy, an Italian gift, artisan ingredient, and recipe site, gives this account of the history of amaretti cookies:

Amaretti cookies have been popular for hundreds of years, and they are said to have originated between the 17th and 18th centuries. Like many Italian recipes, the exact history is debated, and there are a few popularized stories revolving around the origin of amaretti. Our favorite tale (whether or not it's true!) involves a couple who owned a bakery in Saronno. In 1719, a cardinal from Milan was visiting the town and wanted a special pastry to be created to commemorate his arrival. However, the couple only had apricot kernels, sugar, and egg whites - so they decided to make do with what they had. Thus, amaretti was born - and over the hundreds of years that have passed since, it has become a predominant confection spanning every bakery in Italy.

It's fun to speculate on the history of these delightful biscotti (the Italian word for cookies) but there's no speculation needed on their level of deliciousness. We call them "crazy delicious"!

Ridiculously Easy!

We also call them "Ridiculously Easy", not just because they are super simple and quick to put together with a short list of ingredients and just one bowl. They also bear this moniker because they are a proud member of an elite collection of recipes here at The Café that we call Ridiculously Easy. You can read more about the specific qualifications a recipe must have to be admitted into this category and you can check them all out here.

My super condensed description of our RE category is, "These are the recipes that will make you look like a kitchen rock star with minimal effort on your part." As you can imagine, these are some of our most popular, most beloved recipes on this site. These Italian Lemon Amaretti Cookies check all the RE boxes!

Share the Love!

Because these Lemon Amaretti Cookies are SO easy to put together and SO delicious, they make a wonderful gift. And because we love to give gifts that are beautiful in addition to being super tasty, we created a pretty label for these cookies.

Get your free printable labels...

a white box wrapped with bright yellow ribbon with a custom label for gifting and filled with Lemon Amaretti cookies

Enter your name and email above to receive an instant download, plus printing tips to get you started. You'll also receive fresh recipe inspiration from The Café... easy, elegant recipes and ideas to enjoy and share..

If you've got 45 minutes to spare, you can have a batch of these fabulous Lemon Amaretti Cookies mixed up, baked and cooling on the counter, waiting for that beautiful shower of powdered sugar. Then just pour some tall glasses of cold milk or make a pot of coffee or tea. Invite a lemon-loving friend and get ready to enjoy one of the BEST cookies you'll ever have the pleasure of meeting! "Buon appetito"!

Cafe Tips for making these Italian Lemon Amaretti Cookies

  • This recipe requires just one bowl, a whisk and a spatula or wooded spoon. It starts with the egg whites being whisked for 1 minute until nice and frothy. Don't cheat on this as it's important to incorporate air for finished texture.
  • Once the egg whites are frothy, granulated sugar is added and there is an additional minute of whisking. Again, this is important as it helps dissolve the sugar and enhances the crisp outer shell. I like to set a timer when I whisk.
  • If you're looking for a good whisk, I really love this Sur La Table whisk. A friend gave me one a while back and it's the one I always reach for.
  • You will have a few extra yolks as this recipe calls for only the whites. What to do with the yolks? You'll also have some lemon juice left (you only need the zest for these cookies), so make this fabulous Microwave Lemon Curd. It would be wonderful served with these Amaretti cookies!
  • This recipe calls for the "finely grated zest of 2 medium size lemons". You'll need a lemon zester to remove the zest. I love my microplane zester. It's also great for grating cheese, chocolate, garlic, etc.
  • I love using a silicone spatula when I make cookie dough and cake batter. I have a bunch of these spatulas and use most of them every day.
  • I use a #24 scoop to portion out these cookies. It holds a little over 2½ tablespoons or 40g. If I want all of my cookies to be the same size, I use my kitchen scale. I like to make these cookies right around 40g each. At this size, the recipe will yield 11-12 cookies.
  • These Lemon Amaretti Cookies get a double coat of sugar. The first coat comes after the dough is scooped up and rolled into balls. This coating gives the cookies a nice, crisp, crunch on the outside. The second coat is optional and given after the cookies are baked and cooled. This gives them a pretty presentation and accentuates the crackles and crevices that amaretti cookies are known for.
  • I like to use cane sugar for rolling my balls of dough. Cane sugar is just a little coarser than granulated sugar (though not as coarse as turbinado or Demerara sugar) and gives the cookie exteriors a bit more crunch. You can find cane sugar in the same section of the grocery store where you find other types of sugar. Granulated sugar will also work for rolling.
  • I use a powdered sugar/flour duster to evenly sprinkle the powdered sugar over my finished cookies.
  • If you find the dough is sticky when you're rolling the portions into balls, wet your hands with a few drops of water and you'll have an easier time (not super wet hands, just a drop or two of water).

Thought for the day:

Out of the depths, I cry to you, Lord;
Lord, hear my voice.
Let your ears be attentive
    to my cry for mercy.
Psalm 130:1-2

What we're listening to for inspiration:

Psalm 130

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Ridiculously Easy Italian Lemon Amaretti Cookies

Chris Scheuer
These easy (ridiculously easy) Italian Lemon Amaretti Cookies (aka Biscotti Amaretti Al Limone) have a thin, crisp outer shell, a chewy interior, and a burst of bright lemon flavor in every bite! A bonus is that they're gluten-free, making them a universal crowd-pleaser!
5 from 16 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 170
PRINT PIN COMMENTS

Ingredients
 
 

For the dough:

  • 2 large egg whites
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • finely grated zest from 2 medium size lemons
  • ¼ teaspoon almond extract
  • 2⅓ cups almond flour, not almond meal
  • cane sugar or granulated sugar, for rolling

For finishing:

  • powdered sugar

Instructions
 

For the prep:

  1. Preheat the oven to 325˚F Line a sheet pan or cookie pan with parchment paper. Set aside.

For the dough:

  1. In a medium-large bowl, whisk the egg whites vigorously for1 minute (don't cheat!). The mixture will be very frothy and a pale, pale yellow.
  2. Add the sugar and whisk for another minute (I set a timer). At this point, the mixture will be very smooth and creamy white (a little thicker than heavy cream).
  3. Add the baking powder and salt. Stir to combine. Add the vanilla, lemon zest and almond extract. Stir again. Lastly, add the almond flour and stir until all flour is incorporated.
  4. Let the mixture sit for 5 minutes then scoop into 10-12 equal-size scoops. Roll each portion into a ball then roll in the cane (or granulated) sugar. At this point, the dough won't be sticky and you can roll them into better-shaped balls before placing them on the prepared sheet pan. Place the dough balls about 2 inches apart to allow for a bit of expansion in the oven.

To bake:

  1. Bake for 17-20 minutes. The cookies won't take on much color but the bottoms should be a nice golden brown. Allow the cookies to cool on the pan for 5 minutes then transfer to a cooling rack.

For finishing:

  1. When completely cool, use a fine-mesh sieve or a powdered sugar duster to add a pretty layer of powdered sugar. I like to pick up each cookie and rotate it to get the sides covered with powdered sugar.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition

Calories: 170kcalCarbohydrates: 16gProtein: 5gFat: 11gSaturated Fat: 1gSodium: 106mgPotassium: 27mgFiber: 2gSugar: 12gCalcium: 54mgIron: 1mg
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Course: Dessert, Snack
Cuisine: Italian

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342 Comments

  1. Please send the pdf for the labels for the Ridiculously Easy Italian Lemon Amaretti Cookies!
    They are delicious & beautiful! A real crowd pleaser! Thank you!

    Reply

    1. Thanks for the wonderful review, Midge! So glad to hear how well this recipe turned out for you. We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!

      Reply

  2. Just made these for the first time yesterday for a 50th anniversary party gluten-free dessert platter. HUGE hit; ridiculously fabulous!!! Thank you!

    Reply

    1. Hi Janet, Thanks for the excellent review! It's great to hear how well these turned out for you and your guests, and we're always honored to hear when readers use Café recipes for special occasions (and it doesn't get much more special than a 50th anniversary!). We so appreciate you taking the time to let us know how much you enjoyed this recipe!

      Reply

    1. The labels are on the way to your inbox, Judy! Hope you enjoy both the labels and the cookies!

      Reply

    1. Hi Linds, Thanks for the lovely compliment - it's great to hear that these cookies are your favorites! The labels are on the way to your inbox - Enjoy!

      Reply

  5. Please send the PDF for the labels for the Lemon Amaretti Cookies. My oldest daughter loves your Lemon Curd and I know she would love these cookies as well. Thank you for sharing.

    Reply

    1. Hi Laura, Thanks for the great review! The labels are on the way to your inbox - Hope you and your daughter enjoy the cookies!

      Reply

  7. I love all of your recipes and can always count on them coming out perfectly. I'm wondering if these cookies can be frozen at any point to make ahead of time?
    I would also love the lables.
    Thank you
    Terrie

    Reply

  9. I had these cookies at a party and loved them! I got the recipe from the baker and that brought me here to your site. I just tried baking them. Followed the recipe exactly, even measuring 40 g per scoop. Baked for 17 minutes. But my cookies came out much larger and flatter with no characteristic cracks. Haven’t had a chance to taste them yet as they’re still cooling, but what did I do wrong?

    Reply

    1. Hi Darlene, I'm so sorry you had trouble with this recipe. It's really difficult to determine why your cookies spread without having been right there in the kitchen with you. Possibilities could be that your egg were larger than normal or your oven temperature is off - but as I said, it's difficult for me to pinpoint this without having been right there.

      Reply

    1. Hi Wendy, these cookies keep well, stored in an airtight container for 5-7 days. They also freeze well after they're baked. I haven't tried making the dough and freezing it.

      Reply

  11. Thank you for sharing your recipe. Can't wait to try these! Can you use liquid egg whites with this recipe instead of egg whites?
    Can I also please get the PDF for labels and

    Reply

    1. Hi Jonah, I haven't tried this recipe with liquid egg whites but it should work as long as they froth up when whisked.

      Reply

  15. Hello! I make a similar amaretti cookie with almond extract. These cookies are so simple and very delicious. Please send the label pdf to use for gifting.
    Can you tell me your process to remove the wax coating on almost all lemons today? Hot water? Zest without wax is a must!
    Thank you !

    Reply

    1. Hi Amy, I just wash the lemons with hot water and sometimes even use a little dish soap. Then rinse well and dry.

      Reply

  16. Hi Chris, This is a repeat request: I'm hoping that someone at your house is working on a way to request labels that does not end up in the general "comments" list. I'd sure appreciate not having to scroll through gazillions of requests/comments to find actual comments/questions about the recipe.

    Reply

  18. I have been making a lot of lemon recipes lately and will add these to my baking list. Please share the labels with me.

    Reply

      1. What a wonderful recipe!!! I would love the labels please . I love seeing your recipes and making them, they are the best 🏆

        Reply

  25. The recipe sounds wonderful. My first batch I am going to use as a crust for
    Lemon Semifreddo.
    I am also going to make them as gifts for friends. Lemon is one of my favorite flavors, second only to almond.
    Thank you for sharing your recipe.
    I would love to get the pdf for the label. It will make the gift even more special.

    Reply

  26. I enjoyed one of these cookies last night at a church gathering and will definitely be making my own! WONDERFUL! I would love the labels and box instructions. Thank you so much.

    Reply

  27. G'day from Australia. I would love to have the file for the labels if possible please.
    Many thanks.
    Cheers
    Kathy

    Reply

  34. I would love the label Chris! I made this recipe to share with our new neighbors and they were a huge hit.
    Thank you!
    Marie

    Reply

  35. I just made these tonight and I am so excited to try one when it cools. I am wondering though, can these be frozen? Or how long will they last at room temp or in the fridge? Also, can the cookies be made smaller? Would the bake time change? I love making cookie platters for Christmas and would love to have these in the mix!

    Reply

    1. Hi Nicolene, hope you enjoy them!
      Regarding your questions
      - yes they freeze well. They are good for 3-5 days at room temp.
      - yes smaller would be fine. The baking time will be a minute or two shorter.

      Reply

  36. If you increase or decrease the serving amount using the provider slider, certain items do not change in quantity? For example the lemon zest. If I want to double the recipe I'm assuming I need to double the number of lemons? Is that correct? And then when I scoop the dough into equal-size balls, I would be scooping 20-24 balls?
    Thanks!

    Reply

    1. Hi Rachel, yes, it's definitely not perfect. My recipe plugin converts the measurements but some things don't always work. Yes, I would double the amount of lemon zest.

      Reply

  37. Yum, delicious! Perfect gift for Christmas. Thanks for sharing.
    Would love details on the labels and boxes
    Thank you and Merry Christmas

    Reply

  38. Your kindness in sharing your wonderful recipes is a beautiful blessing. Thank you so very much. I would like to request your pretty labels too ☺

    Reply

  39. So excited to make these with my family! I am also excited to get the labels so we can share with friends and family!

    Reply

  40. Wonderful cookies and I really appreciate you offering metric measurements since it makes for quick and exact measuring. Your site is a treasure. Please share your beautiful labels with me.

    Reply

  41. Love these cookies. So sweet and light! May I please request the labels. Thank you. Merry Christmas to your family.

    Reply

  43. I can't wait to make these and eat them! I will have to make a batch for myself for every box to these cookies I give to good friends. Kindly send me the labels. Thank you for this amazing website.

    Reply

  44. I would love to make these along with the cranberry orange version for Christmas. Please send the labels. Thank you

    Reply

  45. Please can I have the label information, also how long do they keep, wanting to make them for Christmas gifts?
    Thank you and keep up the great work.

    Reply

    1. Hi Karen, happy to send the labels. Regarding your question, you can make them now and freeze them if you'd like. Otherwise they're good in an airtight storage container for a week to 10 days.

      Reply

  47. Hi, just made these Lemon Amaretti and they are fab..... would love to get lhe labels for them as I would like to give them as Christmas gifts!! Many thanks.

    Reply

  48. Definitely going to add this to my cookie recipes. would be very pleased to receive the labels for the lemon cookies, will look very professional as presents.

    Reply

  49. Fantastic cookies. I'm attending a party with an Italy theme, and there are multiple gluten free people attending. These will be perfect.
    Would you be able to send the labels my way? Thanks so much!

    Reply

  51. I would love to receive the labels, I’m planning on making several batches as gifts ! 💕lovely recipe !!

    Reply

  52. Hello; The recipe calls for Almond Extract but I can't find that anywhere in the Instructions. Am I missing something?

    Reply

  53. This will be the perfect gift to send home with my guests after our upcoming Italian dinner party. Thank you for sharing the recipe! Please send the labels.
    Grazie mille,
    Debra

    Reply

        1. Hi Debra, the cookies are fine in an airtight container for 4-5 days. If you want to keep them longer, they also freeze well!

          Reply

  54. I’m looking forward to making these beautiful cookies. I would love the labels and link for the boxes. Thank you for thinking of everything.

    Reply

    2. Hi Sharon, the labels could not be delivered. Could there be an error in your email address?

      Reply

  55. I can't wait to serve these cookies at my next dinner party... they sound delicious! I would love the pretty labels please. Thank you.

    Reply

  57. I haven’t made these yet but am going to try them for a luncheon we will be serving for several dozen people. I am curious how far these can be made in advance and if they are safe to freeze?

    Reply

    1. Hi Antonia, these will freeze well. However, I would wait with the powdered sugar until they are thawed.

      Reply

  58. I am excited to make these cookies for a foodie friend's birthday. Please send the adorable labels.

    Thank you

    Reply

  59. I just came back from Italy and wanted to give a special friend these cookies along with other gifts I brought back-espresso specifically! They sound perfect! May I please get the label to go with the cookies? Thank so much!

    Reply

  61. LOVE, LOVE, LOVE these cookies and your blog! You hit the sweet spot of elegance and approachably easy! I would so appreciate the label template for the lemon amaretti cookies. Thank you!

    Reply

    2. I Have some friends who appreciate when others think to make Gluten free treats for them. This is one I will repeatedly make. Delicious!!

      Reply

  63. I am addicted to these cookies and your blog. Wishing you the best !
    Thank you for sharing your PDF label.

    Reply

  65. My family requests to make these cookies a lot over the summer I am thinking about making on Memorial Day, and the pico de gallo which was on one of your posts. Seriously this is Ridiculously SO GOOD!. Is it okay if I make these cookies on memorial day?

    Reply

  67. Love to make these for daughter who has been gluten intolerant for many years.
    Would love the label to affix to the box I gift to her. Thanks so much..........janet

    Reply

  68. My best friend is celebrating her 50th wedding anniversary this Summerand I’m helping her with the baking. Both of her sons are gluten intolerant. These would be a delicious addition to the gluten free tray.

    May I please have the labels?

    Thanks

    PS
    I made Pink Cloud cookies for a bake sale today. I heard many comments about how cute they looked with the little labels.

    Reply

    1. Hi Anne, you could but the texture will change. This recipe was created to be successful with the amount of sugar given.

      Reply

  70. I made these cookies for my mom, Dad, my sister, and my close guest/Aunt. They thought it was so good, when i tasted it it was the best cookie even better than outside cookies or store brought.

    Thank you so much for believing in Jesus I do as well!

    Reply

  72. I would like to make several batches ahead of time. Do you recommend freezing before or after baking?

    Reply

  75. Please send me the PDF for the labels and the link for the beautiful white boxes. I have an Italian friend that I’m going to make these as a birthday gift. Thank you.

    Reply

    2. Hi Malcom, the labels could not be delivered. Could there be an error in your email address?

      Reply

  80. These beautiful little nuggets are pure perfection! Delicious, lemony, and super easy to make. I am pointing everyone who asks for the recipe to your delightful website. I would appreciate receiving the labels please.

    Reply

  82. Excited to try another of your Ridiculously Easy recipes after loving your Farmhouse Buttermilk Cake. I plan make the Italian Lemon Cookies to give as gifts. Please share your printable labels. Thanks

    Reply

  83. I plan to make these for my Granddaughter Molly, as a welcome home gift after spending two years away at university. Would love some labels to give the final finishing touch...many thanks.

    Reply

  84. I’d like to receive the free printable labels as well as info to purchase the cookie boxes. Thank you so much.

    Reply

  85. I would love to receive the free printable labels and info to purchase the cookie boxes. Thank you so much.

    Reply

      1. These cookies are delicious…..so light, so lemony. I would appreciate the labels and the gift box/ribbon info. Thank you

        Reply

  88. These cookies look so delicious! Can’t wait to try making them. Please send me the labels. Thank you so much!

    Reply

    1. Hi Gayle, I would layer the lemon curd with whipped cream and serve it in a pretty bowl with the cookies on the side.

      Reply

  95. I love and so appreciate all of your "lemon" recipes, especially this one! Can't wait to try it. If you would send the label info, I would be so happy.
    Thanks for your wonderful website! Marsie

    Reply

  97. Hello, I can't wait to make these cookies. They look and sound absolutely delish.
    If you can share the label and instructions, I would be most appreciative.
    Thanks, Ali

    Reply

  98. Hi Chris,

    Made these delicious cookies today and they were awesome! Can’t wait to make more to share with family and friends. Please send me the information for making the labels. Thanks again for a great recipe!

    Reply

  99. These look amazing…no butter? Do the almonds contain all the fat necessary? Can’t wait to try them! Please send the PDF for your beautiful labels!

    Reply

  100. These cookies were divine!!! My family and friends are lemon lovers, and they just couldn't get of these tasty treats. I can't wait to use the labels to give gifts to friends. Thank you for this wonderful recipe.

    Reply

  101. Hello and Thank You for this recipe, I have a niece that has allergies to AP flour. Celiac disease it's so nice to have a recipe that is gluten free. Thank you. These cookies remind me of my Italian Mother-In-Laws. Miss her cookies so much. Thank You for sharing. I would also like to receive the Pdf file and labels, Box info. Thank you so much I always enjoy your recipes. Hugz Coli

    Reply

    2. Good morning! I made these cookies over the weekend! Wow! Followed the recipe exactly, and baked them for 18 minutes! Turned out perfectly. Shared them with my son-in-law who loves all things lemon, and he said “These are delicious!”

      So easy to make and so fancy AND easy! Would you please send me the labels so I can share appropriately? Thanks so much!

      Reply

  104. Chris, I made these amazing cookies yesterday and took them as a hostess gift to a dinner party. I presented them in a box as you suggested, placing each cookie in a yellow cupcake liner. With your colorful label and yellow ribbon, the hostess was thrilled to receive them! (My husband and I trued one fresh from the oven and all he said was. “WOW “) Thank you again for this easy and delicious recipe!
    Have a blessed day,
    Marie

    Reply

    1. Hi Catalina, I haven't tried it but I can't see why not. I think you could probably scoop up the dough and freeze the dough balls as well then bake them right from the freezer, giving them a few extra minutes in the oven.

      Reply

  110. Hi, could you please send me the label for these delicious cookies! Many thanks from cold and grey England….🙂

    Reply

  111. These cookies are the best ever! I brought them to a party and everyone loved them! Please send me the labels so I can give them as gifts!
    Thank you!
    Carol

    Reply

  112. I have read the recipe and going to make them they sound delicious
    Please could you send me a copy of the labels
    Kind Regards
    Patricia

    Reply

  113. I cannot wait to try these biscotti. Every recipe I have made from Cafe Sucre has been outstandingly delicious. Thank you. Would love the label for these cookies.

    Reply

  116. Chris,

    Everyone of your recipes I've tried has been sensational. I'm looking forward to making these.
    I would greatly appreciate your printable labels so I can share these cookies.

    thank you and warmest regards,

    Barbara

    Reply

  117. My Meyer lemon bush is bursting with lemons! I cannot wait to make these cookies. In fact, they will make a perfect hostess gift for my friends! Please send the adorable label you have created and thank you for your great recipes!
    Marie

    Reply

  118. Hi Chris,
    Another delicious cookie you have created, would love to have the label. This will make a great Easter gift for friends and family.
    Thank you,
    Brigitte
    .

    Reply

  119. These look so scrumptious and would be perfect on the Easter table! Any idea if ap flour could be substituted? Nut allergies in the family. Thanks!

    Reply

  120. I'm new to your site and I just love it! Can't wait to try these cookies and will appreciate the label and packaging information.
    Thank you! Labels are a lovely touch. My daughter's bridal shower was themed "Amalfi Coast," and she would have loved these labels and cookies as her favor!

    Reply

  121. Hi Chris,
    These cookies sound absolutely divine!!! Do you think it would be okay to substitute the almond flour with regular flour? And maybe add some almond flavor? We have nut allergies in our home. Any thoughts would be appreciated.

    Reply

  122. These would make wonderful Easter gifts for friends or family! I can’t wait to try them as I love all things lemon. Would you please send me the PDF for the labels and all the links for the boxes and ribbon, too, please? I absolutely love your recipes and website, Chris. I’m delighted when a new post pops up in my emails!

    Reply

  124. Good Morning Chris, thanks again for a great recipe and offering the beautiful labels! Please send label PDF along with the box and ribbon links. Teri

    Reply

  125. I would love the link for the label for these cookies, they look fantastic!
    I love your website and recipes! Your ridiculously easy breads are my go to recipes !
    Thank you !

    Reply

  128. I figured out how to print the recipe. If I go to print recipe from the top of the page (and not from the jump to the recipe and then print) it printed just fine.

    I would really like to have the free printable labels to gift the cookies I made today to a friend who is gluten intolerant. They turned out just like the picture and the description. My husband and I split one to taste. You are right, 1/2 a cookie is not a good idea!

    Reply

  130. These Italien Lemon Amaretti Cookies look so beautiful! I look forward to baking them and sharing them with friends. Please send me instructions on how to print off your labels, and where to buy the boxes and ribbons. Thanks so much!
    Bea

    Reply

  131. What a wonderful gift idea! They sound delicious. Please send the gift label and box information- thank you so much!

    Reply

  132. I would love to have the PDF for the labels. My family and I, as well as many friends are lemon fanatics and these cookies look fabulous!!

    Thank you so much,

    Joanna Glud

    Reply

  136. Hi Chris!
    I can’t wait to make these cookies and share with friends. Could you please send the labels and box info?

    Thanks!
    Kim

    Reply

  138. Hi Chris,
    Would love the labels. Anxious to make for us but also have a couple of friends who are GF so a fun and yummy gift to share!
    Thank you,
    Gayle Humann

    Reply

  139. Hi Chris,
    Thank you for this wonderful recipe, I cannot wait to try them. could you please send me the link for the pretty labels. These will make great Easter gifts.

    Reply

  141. What a wonderful gift these will make! Please send me the labels and instructions. Thank you so much! I am really looking forward to making these delicious looking cookies!

    Reply

  142. Spring and lemon anything just seem to go together. I'm looking forward to making these. Please send the labels for gifting.

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  143. Definitely am going to make these! You had me at lemon and almond flour. Would appreciate labels to use (if I don't decide to keep them all for myself.) LOL
    Dorothy

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  144. Looking forward to making these and giving as a thank you to our Easter host! Would you kindly provide the labels? Thank you

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  145. I would love the free printable labels and information about boxes and ribbon. I would love to know how you design and make your labels......
    Thank you

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    1. Hi Fran, the label PDFs and info should be in your email. I use Canva to create my labels and then create the PDFs on Avery so they will be compatible with their stick labels.

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  146. For anyone who has too many lemons (we have two lemon trees), this recipe and the Lemon Curd are must-tries!!! Please send the labels, too. Thanks so much for all your work and your delicious recipes!

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  147. Hello Chris! I cannot wait to try these cookies and give some to my friends. May I please receive the labels?
    I have made your croissants and rosemary bread so far. Delicious!!!!
    Thank you so much!

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  149. Love anything lemon, so can’t wait to make these. Please send the label so that I can share these goodies. Many thanks,

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  150. Is anyone else having difficulty printing recipes? When I go to the recipe, go to Print it comes up in my print monitor as 2 pages and when I print it the pages are blank. Just wondering if this is a Mac issue or if anyone else has experienced this problem. Thanks.

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    1. Hi Jackie, I'm sorry you have had difficulty with this. We just tried printing this recipe with my computer (Mac) and Scott's iPhone. They both came out the way they should so I'm not sure why yours is not printing 🤷‍♀️

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  152. I would love to make these for Easter. Putting them in a bakery box with the beautiful label would be wonderful!! Thank You. I love your recipes. Frieda

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  154. Hello Chris,
    I have enjoyed so many of your recipes and look forward to trying these. I especially appreciate that these are GF. Thank you for sending the labels and other info!
    Donna

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  156. I'm anxious to try these delicious looking cookies. I love so many of your RE recipes! Please send the labels. Thank you.

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  157. Thank you for what is going to be a new favorite cookie recipe. These have two of my favorite flavors. I make scones almost weekly and use your method almost exclusively. What a boon to my baking! I would appreciate the labels for the Italian lemon cookies. Thank you! Ginger

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  158. Thank you Chris. These will make a great addition to our Easter dessert but I know I will be making long before than for my friend who is a great lover of all things lemon! Please send the file for the labels.

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  159. Love lemon anything! Another great recipe! Thank you. Would love the labels please. I made the Tuscan sea salt for Christmas gifts for neighbors and hostess gifts and used your labels. I ordered the cork top jars from Amazon. They turned out Amazing. Almost everyone ask for recipe! Thanks Chris

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  160. Chris It says baking powder in the list of ingredients but in the written part it says baking soda. Which one. I made with baking soda and hope that is right.

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    1. Hi Nancy, it should be baking powder but either one will give the cookies a little "lift". Most amaretti cookies don't actually have any leavening but I like to use a small amount. Thanks for noticing that.

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    1. Thanks so much, everyone, for your corrections! I am working on another Amaretti cookie recipe and the recipes got twisted. Everything is has been amended and is now correct!

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