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Chocolate Amaretti Cookies Recipe

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★★★★★

4.6 from 83 reviews

Delightfully chewy and rich, these Chocolate Amaretti Cookies combine almond flour with cocoa and a hint of espresso for a deep, complex flavor. Perfectly dusted with powdered sugar and baked until firm on the outside yet soft inside, these Italian-inspired treats are ideal for enjoying alongside a cup of espresso or as a sweet snack any time of day.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 3 egg whites (from large eggs)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

Coating

  • ½ cup powdered sugar

Instructions

  1. Preheat and Mix Dry Ingredients: Preheat your oven to 325ºF (163ºC). In a large bowl, whisk together the almond flour, granulated sugar, cocoa powder, instant espresso powder, and salt until evenly combined.
  2. Whip Egg Whites: In a separate bowl or using a stand mixer, beat the egg whites on high speed until stiff peaks form, which will take about 5 to 6 minutes. Then gently fold in the almond and vanilla extracts.
  3. Combine Wet and Dry Ingredients: Using a rubber spatula, carefully fold the stiff egg whites into the dry mixture. Continue folding until there are no dry spots and the mixture forms a smooth, sticky dough.
  4. Form and Coat Cookies: Use a 1-tablespoon cookie scoop to portion out 24 dough balls. Because the dough is sticky, roll each ball in powdered sugar until fully coated.
  5. Bake: Place the coated cookie dough balls on a parchment-lined baking sheet and bake in the preheated oven for 18 to 21 minutes, or until the cookies feel firm to the touch.
  6. Cool: Allow the cookies to cool on the baking sheet for about 15 minutes, then transfer to a wire rack to cool completely. These cookies are best enjoyed on their own or dipped in espresso.

Notes

  • Cocoa powder: Dutch processed cocoa powder is preferred for its rich and neutral chocolate flavor. Using natural cocoa powder will slightly change the flavor and produce a lighter color.
  • Instant espresso powder: While optional, it adds a delicious depth to the cookies’ flavor without affecting baking.
  • Storage Instructions: Store cooled cookies in an airtight container at room temperature for up to 2 weeks; they stay moist due to the egg whites.
  • Freezing Instructions: Freeze cooled cookies in a freezer-safe container for up to 3 months. Defrost on a wire rack at room temperature for a few hours before serving. Cookie dough freezing is not tested.

Keywords: Chocolate Amaretti Cookies, almond cookies, gluten free cookies, Italian cookies, espresso cookies, cocoa cookies, chewy cookies, almond flour cookies

Find it online: https://mixitwitjoe.com/chocolate-amaretti-cookies-recipe/