Chocolate Amaretti Cookies
Published October 31, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups/195 grams almond flour
1 cup/224 grams granulated sugar, plus more for rolling
3 tablespoons unsweetened Dutch-processed cocoa powder
Pinch of salt
3 large egg whites
½ teaspoon almond extract
Powdered sugar, for rolling
Blanched almonds (optional)
Nutritional analysis per serving
6 grams carbs; 44 calories; 2 grams fat; 1 gram fiber; 7 milligrams sodium; 1 gram protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Line two baking sheets with parchment.
- Step 2
Stir together almond flour, granulated sugar, cocoa and salt in a large mixing bowl.
- Step 3
In a small bowl, put egg whites and almond extract. Beat with a fork until frothy.
- Step 4
Add egg white mixture to almond flour mixture, and stir well with a large spoon or spatula to form a sticky dough.
- Step 5
Use a teaspoon to scoop a walnut-sized blob of dough. Gently roll between palms into a 1-inch round. Toss lightly in a bowl of granulated sugar, then generously in a bowl of powdered sugar to coat well. Repeat with the rest of the dough. Place on parchment paper 2 inches apart; there should be 12 cookies per sheet. Push a blanched almond in the center of each cookie.
- Step 6
Bake on the center rack until a thin crust has formed and the surface is crinkly, 15 to 20 minutes. Do not overbake — the goal is a chewy center. Repeat with the rest of the dough until all of the cookies are baked. Let cool, and serve.
Private Notes
Comments
I mixed the granulated and powdered sugars together then rolled the balls of dough in them and they came out just as good as the ones I made by first rolling in granulated then in powdered. One less step…
Easy recipe, though I found the recipe overly sweet, I’d reduced the sugar by half. I ended up with 24 cookies based on the recipe.
@Linda S. No, make a different recipe then. Almond flour is critical here.
What's nice is that because the egg whites don't need to be at stiff peaks you can use the egg whites that come in little cartons. Very easy, and no yolks to deal with.
Delicious. Made the following modifications based on the comments: used a bit less than 200g of sugar and did not roll in sugar at the end. Plenty sweet. Added a bit of instant coffee and a bit of vanilla. I loved the texture, I think the key is to best the egg whites till frothy ( I used an electric beater) but not any more than that.
I have made these twice and everyone loved them. The recipe says a yield of 48 cookies, but I only got 2.5 dozen.