Decadent Chocolate Amaretti Cookies Recipe: A Must-Try Delight!
Calling all chocolate lovers! If you’re a fan of rich, chocolatey treats with a hint of almond, these Chocolate Amaretti Cookies are going to steal your heart. Not only are they delightfully chewy and perfectly sweet, but they’re also quite simple to make. Let’s walk through the recipe and get ready to bake a batch of these irresistible cookies!
Ingredients:
- 2 cups (180g) almond flour or very finely ground almonds, sifted
- 1 cup (200g) granulated sugar
- 3 tablespoons (15g) Dutch-process cocoa powder
- Pinch of salt
- 2 large egg whites (about 60 grams)
- 1/4 teaspoon lemon juice
- 1/2 teaspoon almond extract
- Confectioners’ sugar, for dusting
Equipment Needed:
- Two heavyweight, light to medium-colored cookie sheets
- Parchment paper or a silicone baking mat
- Large mixing bowl
- Stand mixer or hand mixer
- Small cookie scoop
Directions:
- Prepare for Baking: Start by preheating your oven to 300°F (150°C). To avoid overly browned bottoms, stack two matching, heavyweight cookie sheets one inside the other and line them with parchment paper or a silicone mat.
- Mix Dry Ingredients: In a large bowl, combine the sifted almond flour, granulated sugar, cocoa powder, and a pinch of salt. Whisk them together until they are evenly incorporated.
- Whip Egg Whites: In a separate bowl or in the bowl of a stand mixer, whip the egg whites and lemon juice until they form soft peaks. This step is crucial as it helps to create the light, airy texture of the cookies.
- Combine Wet and Dry Ingredients: Gently fold the beaten egg whites and almond extract into the dry ingredients. Mix until a soft, sticky dough forms. If necessary, knead it a bit with your hands—no need to be too gentle.
- Shape the Cookies: Dust your hands with confectioners’ sugar to prevent sticking. Use a small cookie scoop to portion the dough into 1-inch balls. Roll each ball smoothly, then coat it in confectioners’ sugar. Place them on the prepared baking sheets, ensuring to leave about 1 inch of space between each cookie.
- Bake: Bake in the preheated oven for 30 to 35 minutes. The cookies should have a cracked surface and the bottoms should start to darken slightly. If you are not using double cookie sheets, keep a closer eye as they may bake faster, approximately in 25 minutes.
- Cool: After baking, allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
Nutritional Information:
- Calories: 110 kcal per cookie
- Servings: 24 cookies
Total Time:
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
These Chocolate Amaretti Cookies are the perfect treat for any occasion. Whether you’re looking to impress at a dinner party or just want a sweet treat with your afternoon coffee, these cookies are sure to satisfy. The combination of almond and cocoa provides a wonderfully rich flavor that, when paired with their chewy texture, makes them utterly addictive. Enjoy baking and even more, enjoy indulging!
Chocolate Amaretti Cookies
- Total Time: 50 minutes
- Yield: 24 1x
Description
Indulge in the rich, chocolatey goodness of these Chocolate Amaretti Cookies, a delightful blend of Dutch-process cocoa and almond flour that creates a perfectly chewy texture. Each bite is a harmonious balance of sweetness and the subtle bitterness of cocoa, making them an irresistible treat for any chocolate lover.
These cookies are incredibly easy to make and are a wonderful addition to any dessert table. Whether you’re looking for a sweet treat to enjoy with your afternoon coffee or a charming homemade gift for the holidays, these Chocolate Amaretti Cookies are sure to impress. The recipe’s simplicity allows for customization, so you can add your favorite flavors or mix-ins to create your own unique version of this classic Italian treat.
Ingredients
2 cups (180g) almond flour or very finely ground almonds, sifted
1 cup (200g) granulated sugar
3 tablespoon (15g) Dutch-process cocoa powder
pinch salt
2 large egg whites (about 60 grams)
1/4 teaspoon lemon juice
1/2 teaspoon almond extract
confectioners’ sugar, as needed
Instructions
Preheat oven to 300°F (150°C). Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.
In a large bowl, whisk together almond flour, sugar, cocoa, and salt until evenly incorporated.
In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle here, we’re not making macarons.
Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.
Bake for 30 to 35 minutes until tops are cracked and bottoms are just starting to darken (if you are NOT using doubled cookie sheets your cookies will brown much quicker, and will likely only need 25 minutes, so watch them closely). Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 110 Kcal