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 30 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 10 minutes. You'll know they're done when they have quite large cracks in them. 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:134kcal | Carbohydrates:8g | Protein:4g | Fat:7g | Saturated Fat:1g | Polyunsaturated Fat:0.1g | Monounsaturated Fat:0.3g | Sodium:40mg | Potassium:60mg | Fiber:2g | Sugar:4g | Vitamin A:0.05IU | Calcium:49mg | Iron:1mg
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