Chocolate Amaretti Cookies
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
Amaretti, like any Italian cookie, are distinguished by their amazing and delicate flavor. The name itself speaks for itself: these cookies are baked with ground almonds, no flour. To enhance the delicate almond flavor with vibrant chocolate notes, add cocoa powder to the dough. Decorate the chocolate Amaretti with almond needles and coarse sugar, bake in the oven, and enjoy their magical taste and aroma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 200 g almond paste
- 1 cup of sugar
- 1/3 cup cocoa powder
- 1/8 tsp fine salt
- Protein of 2 large eggs
- 0.5 tsp vanilla extract
- 1 cup almond needles, for decoration
- 1/4 cup coarse white sugar, for garnish
We recommend
Recipes with similar ingredients: almond paste, almond cookies, eggs, cocoa
Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Break the almond paste into small pieces and place it in the bowl of a food processor along with the sugar, cocoa powder, and salt. Process until smooth. Add the egg whites and vanilla and process until smooth, about 30 seconds.
- Using a small ice cream scoop or tablespoon, drop the dough onto the baking sheet, 1 tablespoon at a time, spacing it 2 inches (5 cm) apart. Top each cookie with a few slivered almonds and sprinkle with coarse sugar.
- Bake until the cookies are puffed and slightly cracked but still soft in the center, 13-14 minutes; rotate the baking sheets halfway through baking. Cool the cookies completely on the baking sheets. Store in an airtight container.
Categories:
Similar recipes
