Chocolate Amaretti Cookies

Published: November 1, 2024

Time Overview

• Total Time: 1 hour (5 minutes prep | 55 minutes cook)

Ingredients

(For reference: Measurements are in both volume and weight for precision)

• 2 cups (195g) blanched almond flour (fine texture, critical for authenticity)

• 1 cup (224g) granulated sugar (plus extra for rolling)

• 3 tablespoons unsweetened Dutch-processed cocoa powder

• Pinch of fine sea salt (balances sweetness)

• 3 large egg whites (room temperature, for smooth incorporation)

• ½ teaspoon pure almond extract

• Powdered sugar (confectioners’ sugar) for rolling

• Blanched almonds (whole or slivered, optional, for garnish)

Instructions

Step 1: Prep Baking Surfaces

Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper (non-stick recommended) and set aside.

Step 2: Combine Dry Ingredients

In a large mixing bowl, thoroughly blend the almond flour, granulated sugar, cocoa powder, and salt. Ensure no dry clumps remain for even distribution.

Step 3: Prepare Egg White Mixture

In a small, clean bowl, add the room-temperature egg whites and almond extract. Beat with a fork (or whisk) until visibly frothy (about 1 minute). This aeration helps create a light, chewy texture in the final cookies.

Step 4: Form the Dough

Add the frothy egg white mixture to the dry ingredients. Using a large spoon or silicone spatula, fold and stir until a cohesive, slightly sticky dough forms. The dough should hold shape when pressed but remain malleable (adjust with a pinch of almond flour if too dry).

Step 5: Shape & Sugar-Coat Cookies

• Portion: Use a 1-tablespoon scoop to divide the dough into walnut-sized blobs (≈15–20g each).

• Roll: Gently roll each blob between palms into a smooth 1-inch (2.5cm) round.

• Sugar Coating: First, toss the dough ball in granulated sugar to lightly coat; then roll in powdered sugar to create a dual-texture exterior. Place coated cookies on the prepared baking sheets, spaced 2 inches (5cm) apart.

• Garnish (Optional): Press a blanched almond into the center of each rolled dough ball for decoration.

Step 6: Bake to Perfection

Bake on the oven’s center rack for 15–20 minutes. The cookies are ready when edges form a thin, golden crust and the surface shows subtle crinkles. Critical: Avoid overbaking to retain a chewy center.

Step 7: Cool & Serve

Remove baking sheets from the oven and let cookies cool on the sheet for 10 minutes before transferring to a wire rack. Once fully cooled, store in an airtight container.

Reviews & Pro Tips

User feedback highlights key adjustments and variations:

• Sweetness Balance: One reviewer noted the recipe was overly sweet, suggesting reducing granulated sugar to 112g (½ cup) for a balanced flavor.

• Simplified Rolling: Combining granulated and powdered sugar into a single mix reduces steps—sugar layers still adhere well for crisp exteriors.

• Yield Variation: Portion size affects yield: 12–15 cookies per sheet (using 2 sheets) or 24–36 cookies (adjusting portion size).

• Baking Timing: Some users preferred 18 minutes for optimal chewy centers; others noted 20 minutes for deeper browning.

• Christmas Gift Appeal: Reducing sugar to 175g and using dual-sugar rolling made these cookies a hit for holiday gift boxes.

Note: Almond flour is critical for texture—substituting with other flours may alter results. Adjust baking time slightly if doubling batches (e.g., add 2–3 minutes for 2 pans).