Growing up in an Italian household, Amaretti cookies were a common thing to see on our holiday table. Whenever I make them it brings back memories of seeing my parents and grandparents sitting at our long dinning room table drinking espresso from little demitasse cups while we as kids would run around, stopping every once in a while to grab a cookie, such fond memories.
Amaretti cookies have such a great texture. They have a slight crispy exterior and soft chewy middle. They also have great almond flavor. Another words, the perfect bite.
You start by sifting together the almond flour, cocoa powder and sugar into a medium size bowl, then set aside.
Next, to the bowl of a stand mixer whisk the egg whites and salt until stiff peeks form.
Using a rubber spatula, fold almond flour mixture into egg whites in three additions. Mix in the vanilla and almond extracts
Scoop out a small amount of dough using an ice cream scoop. Roll each ball of dough in between your hands to form a smooth ball. Roll each ball in granulated sugar, then in powdered sugar to coat.
Place coated cookies on a baking sheet lined with parchment paper. Place in a pre heated oven and bake for 20 to 25 minutes.
Enjoy with a cup of espresso.😊
Chocolate Amaretti Cookies:
Ingredients:
- 4 Cups almond flour
- 1/2 Cup unsweetened cocoa powder
- 1 1/2 Cup granulated sugar
- 5 Egg whites
- Pinch of salt
- 1 Teaspoon vanilla extract
- 2 Teaspoons almond extract
- 1/2 Cup granulated sugar.
- 1/2 Cup powdered sugar
Instruction:
- Pre heat oven to 325º.
- Sift almond flour, unsweetened cocoa powder and sugar into a medium size bowl and set aside.
- Separate eggs whites into the bowl of a stand mixture fitted with a whisk attachment. Add a pinch of salt and mix until stiff peeks form.
- Using a rubber spatula, fold 1/3 of the almond flour mixture into the egg whites, add the extracts and fold in
- Add your second addition of your almond flour mixture and gently fold in again.
- Add the remaining third of the almond flour mixture and gently fold in one last time. The texture should be thick and sticky
- Scoop out a small amount of cookie dough and roll between hands to make a smooth ball.
- Place the 1/2 cup of granulated sugar and the 1/2 cup of powdered sugar into two separate small bowls.
- Roll cookie balls into granulated sugar then into powdered sugar, then place on a parchment lined cookie sheet. Bake for 20 to 25 minutes.
- Immediately after removing the cookies from the oven flatten slightly using a flat bottom glass, then place on a cooling rack.
- Enjoy
