Description
Chocolate Amaretti Cookies
These Chocolate Amaretti Cookies are a traditional Italian delight, perfect for those who crave a rich chocolate flavor. With a crisp exterior and a chewy center, these cookies have the perfect texture balance. The crackly powdered sugar coating makes them as beautiful as they are delicious! Traditionally, they’re a holiday favorite, making them an ideal edible gift for Christmas or any festive gathering.
400g almond flour
315g caster sugar
50g cocoa powder
2 tsp baking powder
Pinch of salt
200g egg whites (approx. 5)
1 tsp almond extract
105g caster sugar (for coating)
55g powdered sugar (for coating)
20 blanched almonds or glace cherries
Directions:
1. Preheat oven to 170°C (fan). Line two trays.
2. Mix dry ingredients.
3. Whip egg whites until frothy.
4. Combine whites with dry mix to form dough.
5. Scoop, roll in sugars, place on tray.
6. Bake for 8 min. Cool completely.
Prep Time: 15 mins
Kcal: 251 per cookie
Step-by-Step Guide
Follow these detailed instructions for perfect cookies every time. First, ensure your almond flour and cocoa powder are sifted to avoid lumps. Preheat your oven to 170°C (fan-assisted) and line two baking sheets with parchment paper. In a large bowl, thoroughly whisk together the 400g almond flour, 315g caster sugar, 50g cocoa powder, 2 tsp baking powder, and a pinch of salt. In a separate, very clean bowl, use an electric mixer to whip the 200g egg whites until they are frothy and just hold very soft peaks—this should take 1-2 minutes; do not whip to stiff peaks. Stir in the 1 tsp almond extract.
Pour the frothy egg whites into the dry ingredients. Use a sturdy spatula to mix until a thick, sticky dough forms. It will be quite moist. Prepare your coatings by placing 105g caster sugar in one shallow bowl and 55g powdered sugar in another. For each cookie, scoop a heaped tablespoon of dough. With slightly damp hands, roll it into a rough ball. Roll first in the caster sugar, then heavily in the powdered sugar. Place on the prepared tray, spacing them 5cm apart as they will spread. Gently press a blanched almond or glace cherry into the center of each. Bake for 8 minutes exactly—the tops will be crackled and the cookies will look soft in the middle. Let them cool on the tray for 15 minutes before transferring to a wire rack to cool completely. They will firm up as they cool.
Serving Suggestions
These elegant cookies are versatile. Serve them alongside a shot of espresso or a glass of dessert wine like Vin Santo for a classic Italian finish to a meal. For a festive platter, arrange them with other Italian biscuits like biscotti and pignoli cookies. They also make a wonderful homemade gift; pack them in a decorative tin or cellophane bag tied with a ribbon.
How-to Summary
To summarize: Sift and mix dry ingredients. Whip egg whites to soft froth. Combine to make a sticky dough. Scoop, roll in caster then powdered sugar, and top with an almond. Bake at 170°C fan for 8 minutes. Cool completely on the tray for the signature chewy texture.
Frequently Asked Questions
Can I use liquid egg whites from a carton?
Yes, you can. Measure by weight (200g) for accuracy. Ensure they are at room temperature for best volume when whipped.
My dough is too runny. What went wrong?
This usually means the egg whites were over-whipped into a meringue. You only need them frothy and slightly aerated. Over-whipping incorporates too much air and liquid.
Can I make these gluten-free?
They are naturally gluten-free as long as your almond flour and baking powder are certified gluten-free. Always check labels.
Why did my cookies flatten and spread too much?
This can happen if the baking powder is old and lost its potency, or if the dough was not rolled thick enough in the powdered sugar coating, which helps contain spread.
How should I store them?
Store in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.
Common Mistakes to Avoid
- Avoid over-whipping the egg whites into stiff peaks. Soft froth is the goal.
- Do not skip the double-sugar coating. The initial caster sugar layer helps the powdered sugar adhere and creates the crackly crust.
- Do not overbake. The cookies will seem underdone at 8 minutes but set perfectly while cooling.
- Do not move the cookies while they are hot. They are very fragile until cooled.
- Ensure your almond flour is fine and not oily or clumpy for the best texture.
Conclusion
These Chocolate Amaretti Cookies are a stunningly simple yet impressive treat. Mastering the technique of the frothy egg whites and the double sugar coating is key to achieving that iconic crackled look and delightful chew. With this enhanced guide, you’re equipped to avoid common pitfalls and create a perfect batch of these Italian classics, ideal for gifting or savoring with a cup of coffee.