CHOCOLATE AMARETTI COOKIES
Gluten-free Chocolate Amaretti Cookies are soft, chewy and chocolatey. Made with only a handful of simple ingredients, these soft and chewy cookies are totally gluten-free and a staple in my home. Chocolate Amaretti Cookies are made with almond flour and almond extract and has the perfect amount of almond flavor in every bite.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 Minutes
- Yield: 20 1x
- Category: Cookies
- Method: Bake
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 2 1/2 Cups Finely ground Almond Flour (sifted)
- 1 1/2 Cups Granulated Sugar
- 5 Tablespoons Dutch-process cocoa powder
- pinch of salt
- 4 Large Egg Whites (room temperature)
- 1 Tbsp Almond Extract
- 1/4 Cup Powdered sugar to coat cookies in (you will probably have some left over)
Instructions
- Preheat oven to 300 F.
- Line your baking sheet with parchment paper or a silat mat.
- Sift the 2 1/2 Cups of Almond flour first.
- In a large bowl, whisk together 2 1/2 Cups of finely ground Almond flour with the 1 1/2 Cups of granulated sugar. Also, add the salt and cocoa powder until evenly incorporated.
- In a mixing bowl of a stand mixer, whip your egg whites until they hold soft peaks.
- Add beaten egg whites and almond extract to dry ingredients, and stir until mixture forms a soft and sticky dough.
- Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion the cookies into even sized balls. Roll into a smooth ball, then roll in powdered sugar. Arrange cookies on parchment paper leaving an inch between each cookie.
- Bake for 25-30 minutes depending on your oven. If you do not double up your baking sheets-these cookies should take about 20-25 minutes. Watch your cookies closely.
- Remove form oven and let cool a couple minutes before transferring to a wire rack.
- Cookie will keep at room temperature in an airtight container for up to 5 days but I highly doubt any will be left after a couple of days.
Notes
- Use a small cookie scoop which holds about 2 teaspoons of dough to portion out your balls of dough, ensuring all the cookies are the exact same size.
- Sift your Almond flour. Sifting will ensure that only the finest grains are used.
- Whip your egg whites to medium soft peaks. Over-beating your egg whites could possibly cause to the cookies to spread out more.
- Doubling your baking sheets insulates the bottom of the cookies and lets you bake them slightly longer without burning the bottoms. This results in a chewier exterior.
- Dust your palms with powdered sugar before you start rolling: the cookie dough won’t stick.
- Store your cookies in an airtight container to keep them from drying out.
Keywords: Chocolate Amaretti Cookies, Gluten-Free, Dessert, Holidays, Cookies, Chocolate
Find it online: https://glutenfreefromhome.com/chocolate-amaretti-cookies/