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Amaretti substitutes

Amaretti substitutes — 6 options, ranked, with the exact amount

Use thisBest of 6 options

Use Almond macaroons or any crisp almond cookie

Same amount by weight as the amaretti

Plus 1/8 teaspoon almond extract per 100 g

For crushed amaretti in a filling or topping, use any crisp dry cookie you have, such as ladyfingers, biscotti or plain vanilla wafers, 1:1 by weight, plus a quarter teaspoon of almond extract and a tablespoon of ground almonds per 100 g of crumbs. That rebuilds all three jobs amaretti are doing: sweetness, bitter-almond aroma, and a dry absorbent crumb that soaks up moisture and binds the mixture. Almond macaroons are the closest ready-made match. Nothing quite reproduces the bitter edge, which traditionally comes from bitter almonds or apricot kernels, but almond extract gets you most of the way.

Verdict —
Works
Best for —
stuffed peaches

Updated 19 Aug 2026 · no sponsored swaps

Every option, one card

Ranked
Amaretti substitutes compared
SubstituteInstead of amaretti
Almond macaroons or any crisp almond cookiestuffed peachesSame amount by weightPlus 1/8 teaspoon almond extract per 100 gWorks
Ladyfingers, biscotti or plain dry cookies plus almond extract and ground almondsstuffed peaches and baked fruitSame amount by weight of crumbsPlus ¼ teaspoon almond extract and 1 tablespoon ground almonds per 100 gTweak it
Ground almonds, sugar and almond extractravioli fillingsFor every 100 g amaretti, use 60 g almond flour, 40 g sugar and ¼ teaspoon almond extractTweak it
Almond paste, crumbled and driedpumpkin ravioli fillingSame amount by weightAnd cut the recipe's sugar by about a thirdTweak it
Cookie crumbs plus a splash of amaretto liqueursemifreddo and mousseSame amount by weight of crumbsPlus 1 teaspoon amaretto per 100 gTweak it
Toasted breadcrumbs plus almond extract and sugarpumpkin and squash ravioli fillingFor every 100 g amaretti, use 70 g dry breadcrumbs, 30 g sugar and ¼ teaspoon almond extractTweak it
What changes6 options

Almond macaroons or any crisp almond cookie

similar taste and texture

The nearest thing on a supermarket shelf. Almond biscuits, almond thins and French-style almond macaroons all bring the right nutty sweetness and dry crumb. They are usually sweeter and rounder than amaretti and lack the sharp bitter note, so a little almond extract sharpens them up.

Best for
stuffed peaches, pumpkin and squash ravioli filling, cake and torte bases, semifreddo and dessert toppings

Check the sugar level. If the cookie is very sweet, cut the sugar elsewhere in the recipe by a tablespoon or two per 100 g of crumbs.

Ladyfingers, biscotti or plain dry cookies plus almond extract and ground almonds

different taste, similar texture

The best all-round pantry fix, because dryness is the property that matters most in a filling and these are all bone dry. On their own they taste of vanilla and not much else, so the extract supplies the aroma and the ground almonds supply the fat and slight grit that make the crumb taste like a real almond cookie.

Best for
stuffed peaches and baked fruit, ravioli and pasta fillings, crumb crusts, bound stuffings

Savoiardi, digestives, graham crackers, shortbread and even plain rusks all work. Avoid anything with a cream filling or a strong spice, which will show up in the finished dish.

Ground almonds, sugar and almond extract

similar taste, different texture

This nails the flavour, which is the hardest part, and misses the texture. There is no crunch and much less absorbency, so a filling made with it will be softer and wetter than one made with crushed cookies, and a topping will not go crisp. Toasting the almond flour in a dry pan until fragrant helps a lot.

Best for
ravioli fillings, cake batters, frangipane-style mixtures, when you only have baking ingredients

If the mixture needs to firm up, add a tablespoon of breadcrumbs per 100 g to soak up moisture the way the cookies would have.

Almond paste, crumbled and dried

similar taste, different texture

Almond paste is already almonds and sugar, so the flavour is right and it is easy to find. It is dense and chewy rather than crisp, and it is much sweeter than a cookie by weight, so it makes fillings richer and stickier. Crumbling it and drying it in a low oven for 20 minutes improves the texture considerably.

Best for
pumpkin ravioli filling, cake fillings, stuffed fruit, torte

Marzipan works the same way but is sweeter still, so cut the recipe's sugar by half. Neither will give you a crunchy topping.

Cookie crumbs plus a splash of amaretto liqueur

similar taste, different texture

Useful when you have the liqueur in the cupboard, which many people do. It brings a real bitter-almond aroma along with a little sweetness and warmth, but it also brings moisture, which is the opposite of what the crumbs are there for. Reduce another liquid in the recipe by the same amount.

Best for
semifreddo and mousse, trifles and tiramisu variants, cake soaking and fillings

Do not use this in stuffed peaches or a ravioli filling that needs to stay dry, or the mixture will weep during baking.

Toasted breadcrumbs plus almond extract and sugar

different taste, similar texture

The honest last resort, and better than it sounds for savoury-leaning fillings such as pumpkin ravioli. It does the absorbing and binding job well. What it cannot do is taste like a cookie: even with extract and sugar it reads as seasoned bread, so the filling comes out less sweet and less interesting.

Best for
pumpkin and squash ravioli filling, bound vegetable stuffings, gratin toppings

Toast the crumbs in a dry pan first for colour and nuttiness. Add a tablespoon of melted butter per 100 g to make them taste richer.

Questions

6 questions

Are amaretti the same as amaretto?

No, though they share a name and a flavour. Amaretti are cookies; amaretto is an almond-flavoured liqueur. Both take their name from amaro, meaning bitter, because of the bitter-almond note. If a recipe calls for crushed amaretti and you only have amaretto, you can borrow the aroma by adding a teaspoon of the liqueur to some dry cookie crumbs, but the liqueur cannot replace the crumb itself.

Can I use almond flour instead of amaretti?

For flavour, yes, and it is the closest substitute in taste. Use 60 g almond flour with 40 g sugar and a quarter teaspoon of almond extract for every 100 g of amaretti, and toast the almond flour first. What you will not get is the crunch or the drying, binding effect of a crisp cookie, so a filling made this way is softer and a topping will not be crunchy.

Can I just leave amaretti out of the recipe?

It depends on their job. In a crumb topping or a garnish, yes, and nothing much is lost. In stuffed peaches or pumpkin ravioli filling, no, because they are both the dominant flavour and the ingredient that stops the filling being sloppy; without them a squash filling will be wet and taste flatly of squash. Substitute a dry cookie plus a drop of almond extract instead of omitting them.

Do amaretti contain nuts?

Yes. Traditional amaretti are built on almonds, and many recipes also use bitter almonds or apricot kernels for the characteristic sharp note, so they are unsuitable for anyone with a nut allergy. If you are cooking for a nut allergy, use dry cookie crumbs with no nuts and skip almond extract, which is often derived from bitter almonds; a good vanilla and a little lemon zest gives the filling somewhere else to go.

Are amaretti gluten-free?

The traditional hard amaretti of Saronno and Sassello are made from almonds, sugar and egg white with no flour, so many brands are naturally gluten-free. Plenty of commercial versions do include wheat flour, and soft amaretti morbidi often do, so read the label rather than assuming.

What is the difference between hard and soft amaretti?

Hard amaretti, the Saronno style, are crisp all the way through and shatter when crushed, which makes them ideal for fillings and crumb toppings. Amaretti morbidi are soft, cracked-topped and chewy in the middle. If a recipe says to crush amaretti, it means the hard kind; using soft ones adds moisture, so dry them out in a low oven for 20 minutes first.

Tips for substituting amaretti

5 tips
  1. Crush amaretti in a bag with a rolling pin rather than in a food processor. The almonds are oily, and a processor takes them past crumbs and into a paste in a couple of seconds, which changes how the filling behaves.
  2. Hard amaretti soak up a surprising amount of liquid, so if you substitute a softer cookie, reduce the wet ingredients slightly or dry your crumbs in a low oven for 15 minutes first. This is the difference between a stuffed peach that holds together and one that floods the dish.
  3. In pumpkin or squash ravioli filling, the crushed cookies are there partly to stiffen a wet puree. Squeeze or cook down the squash first, and add the crumbs a spoonful at a time until the mixture holds a shape on the spoon.
  4. Save the paper wrappers if you buy amaretti di Saronno in the traditional twists; they are traditionally lit and float as they burn, which is a party trick rather than a cooking tip, but do not use them as parchment.
  5. Amaretti keep for months in an airtight tin, and stale ones are actually better for crushing than fresh, so a forgotten packet at the back of the cupboard is worth using rather than throwing out.

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