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.
@Linda S. No, make a different recipe then. Almond flour is critical here.
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.
I have frozen these cookies several times four hours out of oven. They freeze nicely. Defrost on counter before serving.
Reduce sugar!! I didn’t trust the comments. I used super dark cocoa and still too sweet….for me.
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