Fudgey, chewy, and almond-y. Make these to snack on, or as building block to bigger and even more indulgent dessert.
CHOCOLATE AMARETTI COOKIES2 cups almond flour1 cup granulated sugar3 Tablespoons dutch cocoa (regular cocoa is fine, but dutch is better)2 large egg whites1/2 teaspoon vanilla extrract1/2 teaspoon almond extractconfectioner´s sugar In a medium to large bowl, whisk together the almond flour, sugar, and cocoa.
In a separate bowl, whip the egg whites to medium-stiff peaks. Add the beaten egg whites to the dry ingredients, and combine until dough comes together as a soft sticky mass. At first, it may appear as though there aren´t enough egg whites to moisten the dry ingredients, but just keep at it. It will come together. Love it when my baking/cooking instructions serve as life instructions (o: Once the dough comes together, I like to roll 3/4-1oz balls (use a standard size cookie scoop) with powdered sugar dusted hands. I then wrap the rolled cookie dough balls in plastic wrap, and put them in the refrigerator. You can leave them in the fridge up to 48 hours, or just until the oven is heated. When you’re ready, preheat your oven to 300 degrees Farenheit. Stack 2 cookie sheets together and line the top one with parchment paper, or a silicone mat. Stacking prevents burnt or over-browned bottoms.
Bake for 25-28 minutes. Although, begin checking on them right around the 20 minute point.
Cookies will keep up to 4 days in sealed container.
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