Chewy Chocolate Amaretti Cookies
These Chocolate Amaretti almond cookies have a slight crispiness and are oh so chewy in the centre. A rich holiday time treat!
Ingredients
Cookies
- 400 g almond flour see notes
- 315 g caster sugar superfine
- 50 g cocoa powder
- 2 tsp baking powder
- pinch of salt
- 180 g egg whites (aprox. 5)
- 1/2 tsp almond extract
To Decorate
- 105 g caster sugar
- 55 g powdered sugar
- 20 blanched almonds or glace cherries see notes
Instructions
Cookies
- Preheat a fan-forced oven to 170C / 340F (180C / 355F for no fan). Line two baking trays with baking paper. Set aside.
- Combine dry ingredients - Add the almond meal, sugar, cocoa powder, baking powder and pinch of salt to a medium sized bowl and mix using a whisk to combine.
- Whip egg whites - Next, add the egg whites to a separate large bowl and use an electric hand mixer to whip to soft peaks until frothy and foamy, about 2 minutes on medium speed.
- Combine egg white and dry ingredients - Add half the dry ingredients to the egg whites and use a spatula to mix. Add the almond extract and the remaining dry ingredients and mix until a dough forms.
- Form cookies - Use a small cookie scoop (about 1 tbsp) to scoop out about 18 cookies. Roll in the palm of your hands. Coat in the caster sugar then the powdered sugar. Place on the baking trays, spacing 1 1/2 inches apart from each other. Slightly indent a blanched almond.
- Bake – Bake for 8 minutes. Allow to cool completely before taking off the baking tray. Store in an airtight container in a cool spot for up to 2 weeks!
Notes
Almond flour - this is ground up almonds with the skin off and can be found in the nut section of your supermarket. Almond meal (skin on) can also be used.
Blanched almonds - I buy mine already blanched but to blanch your own almonds, simply soak in a bowl of boiling water for 10 minutes, then drain and slip the skin off between two fingers. Allow to dry on a baking tray before using.
Storage - cookies can be stored in an airtight container for up to 2 weeks.
Nutrition - is based on per cookie. Try stopping at one though!
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:251kcal | Carbohydrates:14g | Protein:7g | Fat:13g | Saturated Fat:1g | Polyunsaturated Fat:0.2g | Monounsaturated Fat:1g | Sodium:72mg | Potassium:110mg | Fiber:4g | Sugar:8g | Vitamin A:0.1IU | Calcium:92mg | Iron:2mg
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