Chocolate Amaretti Cookies
Published Nov. 1, 2024
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/195 grams almond flour
- 1cup/224 grams granulated sugar, plus more for rolling
- 3tablespoons unsweetened Dutch-processed cocoa powder
- Pinch of salt
- 3large egg whites
- ½teaspoon almond extract
- Powdered sugar, for rolling
- Blanched almonds (optional)
Nutritional analysis per serving (48 servings)
44 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 1 gram protein; 7 milligrams sodium
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.
Try Amarena cherries instead of whole almonds. Tanis suggests this in his Italian Almond Cookie recipe also on NYT Cooking.
Love this recipe. I always cut down on sugar, including here, by 1/4 cup. But it does not make 48 cookies - 24 it is!!
I followed what others recommended and only used half the sugar. I don't like overly sweet cookies and these turned out just right for me.
One of the best bang for your buck (time, effort, and ingredients wise) recipes on NYTimes cooking. Such a delicious cookie with almonds or cherries (or nothing!) on top. Made exactly as written and felt they were divine.