Name: Chocolate Amaretti Cookies Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2¼ cups almond flour; 1 cup granulated sugar; 3 tablespoons Dutch processed cocoa powder (can use natural cocoa powder with slight changes in taste and color); 1 tablespoon instant espresso powder (finely ground); ¼ teaspoon salt; 3 egg whites (from large eggs); 1 teaspoon almond extract; 1 teaspoon vanilla extract; ½ cup powdered sugar

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Introduction

Chocolate Amaretti Cookies offer a delightful combination of rich cocoa and almond flavors with a slightly chewy texture. These elegant treats are perfect for enjoying alongside your afternoon coffee or as a sophisticated dessert snack.

The image shows a group of round chocolate cookies covered with a thick layer of white powdered sugar that cracks open to reveal the dark brown, soft, and moist chocolate inside. One cookie in the center is bitten, showing a textured interior filled with small chocolate chunks. The cookies rest on a white marbled surface, with scattered powdered sugar around them, giving a fresh and inviting look. In the background, there is a blurred white cup that adds to the soft, clean setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups almond flour
1 cup granulated sugar
3 tablespoons Dutch-processed cocoa powder (can substitute natural cocoa powder)
1 tablespoon instant espresso powder (finely ground)
¼ teaspoon salt
3 egg whites (from large eggs)
1 teaspoon almond extract
1 teaspoon vanilla extract
½ cup powdered sugar

Instructions

Step 1: Preheat the oven to 325ºF (163ºC). In a large bowl, whisk together the almond flour, granulated sugar, cocoa powder, instant espresso powder, and salt until well combined. Set aside.
Step 2: In a separate bowl or using a stand mixer, beat the egg whites on high speed until stiff peaks form, about 5–6 minutes. Gently beat in the almond and vanilla extracts.
Step 3: Using a rubber spatula, carefully fold the egg whites into the dry ingredients. Fold gently until the mixture is smooth and no dry spots remain.
Step 4: Use a 1-tablespoon cookie scoop to form 24 balls of dough. The dough will be sticky. Roll each ball in powdered sugar to coat completely.
Step 5: Place the coated dough balls on a parchment-lined baking sheet, spacing them apart. Bake for 18–21 minutes until the cookies feel firm to the touch.
Step 6: Allow the cookies to cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely before serving.

Tips & Variations

For a deeper chocolate flavor, use Dutch-processed cocoa powder; natural cocoa can be used but may lighten the color and alter the taste.
If you prefer, you can omit the instant espresso powder, though it adds a lovely depth to the cookies.
Try dipping cooled cookies in espresso or melted chocolate for an extra indulgent treat.

Storage

Store cooled cookies in an airtight container at room temperature for up to two weeks. Thanks to the egg whites, they remain moist and chewy. For longer storage, freeze the cookies in a freezer-safe container for up to three months. To thaw, place them on a wire rack at room temperature for a few hours. The dough is not recommended for freezing before baking.

How to Serve

A group of round chocolate crinkle cookies covered in a thick layer of white powdered sugar, showing deep cracks where the dark chocolate inside is visible. The cookies are laid out on crinkled white parchment paper over a white marbled surface. On the top edge, there is a white cup filled with dark black coffee, and to the right side, a silver spoon rests with traces of chocolate on it. The photo is bright with a soft natural light, showing texture details of the powdered sugar and the rough cookie surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can substitute natural cocoa powder, but it may change the cookie’s color and the flavor will be slightly more acidic and less rich compared to Dutch-processed cocoa.

Is it necessary to use instant espresso powder?

No, it is optional. While it doesn’t affect the texture or baking, the espresso powder enhances the chocolate flavor, making the cookies taste more complex and rich.