Gluten-Free Amaretti Crescents

Gluten-Free Amaretti Crescents

  • Servings: 16-20
  • Difficulty: easy
  • Print

Crispy on the outside and soft and melt-in-your-mouth chewy inside, these naturally gluten and dairy free treats are sure to be a hit with your friends and family.


  • 1 1/2 c. gf almond flour
  • 1 c. confectioners sugar (extra for rolling)
  • 2 large egg whites
  • 1 tsp. almond extract
  • 1 bag of sliced almonds


Pre-heat oven to 325 degrees

  • Whisk egg whites until they form soft peaks
  • Sift the confectioners sugar over the foamy egg whites, then add in the almond flour and almond extract.
  • Gently fold the ingredients together until it forms a slightly sticky dough.
  • Sift 2-3 tbsp. confectioners onto a plate and coat your fingers with the powdered sugar to prevent sticking to the batter.
  • Take a heaping teaspoon of batter, drop into a plate of slivered almonds and shape into a log. You can leave the log plain if you prefer, and sprinkle with confectioner’s sugar after baking and cooling.
  • Line a baking sheet with parchment, transfer almond coated log onto the parchment, and shape into a crescent placing the cookies about 1 1/2″ apart.
  • Bake for 8-10 minutes, then turn the pan around in the oven. Bake another 2-3 minutes (the bottom can burn easily so keep an eye on them), and remove from the oven to cool.
  • They can be stored in an airtight container for 2 weeks.

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