Italian Chocolate Amaretti Cookies are a delicious twist on a classic Italian Christmas Cookie! Chewy and sweet, with a center similar to marzipan…soft and so full of almond flavor! The addition of dark chocolate will make these a favorite at your Holiday gathering!
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Rumored to originate in Sarrano during the Renaissance, these little cookies are similar to macaroons. Created with ground almonds, fine sugar, and meringue they are chewy with cracked surface. Traditionally made with bitter almond or almond liquorer, however almond extract works perfectly!
Dark chocolate added to this recipe will make it an original treat on your holiday cookie platter this year! The chocolate combined with the sweet almond flavors is mouth-wateringly delicious!!
Easy preparation, gourmet results!
Don’t be intimidated by this recipe, it is super easy to prepare and the crinkle effect on the surface of cookies makes presentation easy, peasy!
Whipped egg whites create a meringue. I like to add a small amount of lemon juice to my egg whites to help stabilize the egg white. You can also use cream of tartar as well.
In a stand mixer or hand mixer with a whisk attachment, combine the egg whites and lemon juice. Whisk until stiff peaks form…this may sound difficult to accomplishment however, I just set the mixer and let the egg whites whisk while I combine the dry ingredients.
Tips for Success
While these cookies are easy to make, a few tips to ensure success!
- Mix the dry ingredients together in a bowl to ensure they are well blended.
- Sift the dry ingredients together prior to folding into the egg whites for a smooth, chewy cookie.
- Fold in a small amount of the dry ingredients into the egg whites, then add in the vanilla and almond extracts.
- Refrigerate the cookie balls for about 15 minutes prior to baking. This will promote the crinkle and cracks.
- Prior to baking, cover prepared cookie balls with a piece of parchment paper and using another cookie sheet, slightly press down on the cookies to flatten them a bit and ensure nice cracking while baking.
- I prefer Hershey’s Special Dark Cocoa for this recipe…it adds a rich chocolatey flavor.
- With no butter or egg yolks, it is permissible to eat more than one!!
Love Italian Cookies? You will love this recipe for traditional Ricciarelli here!
Elevate your cookie game this year with a delicious selection of amazing cookies! Italian Chocolate Amaretti is a rich twist on a classic favorite and will be a new tradition for your family!
Italian Chocolate Amaretti Cookies
Ingredients
- 3 Egg Whites
- ¼ TSP Lemon Juice
- 2¾ Cups Almond Flour
- ½ Cup Cocoa Powder Unsweetened, Dark
- 1½ Cups Caster Sugar
- ½ TSP Vanilla Extract
- 2 TBSP Almond Extract or Amaretto Liqueur
- 3 TBSP Powdered Sugar For Dusting
- 3 TBSP Caster Sugar For Dusting
Instructions
- Using a whisk attachment, whisk egg whites and lemon in a stand mixer or with a hand mixer until stiff peaks form.
- In a large bowl mix together the almond flour, cocoa powder, and caster sugar. Using a fine mesh sieve, sift the mixture to remove any lumps into another large bowl. This will ensure the ingredients are well incorporated.
- Fold in one cup of the dry ingredients into the whipped egg whites. Add the vanilla extract and more dry ingredients. Continue to add dry ingredients, slowly adding in the almond extract/amaretto liqueur until all ingredients are added. A sticky dough will form.
- Preheat the oven to 325°F. Prepare two cookie sheets with parchment paper or a silicone baking mat.
- In a small bowl, combine remaining caster sugar and powdered sugar and mix.
- Using a small cookie scoop, roll scant tablespoon sized balls of cookie dough. Coat these by rolling in the prepared sugar until completely covered.
- Place dough balls about one inch apart on the prepared cookie sheet, these cookies do not spread while baking.
- Place prepared cookies into the refrigerator for about 15 minutes. Once removed from the fridge, cover the cookies with a piece of parchment paper and using another cookie sheet, gently press down on the surface of the cookies to slightly flatten. This will improve the cookies crinkling and cracking while baking.
- Bake in the oven for 15 minutes. Remove and allow to cool for 5 minutes prior to moving to a cooling rack to cool completely.
- Store in an airtight container for up to a week.
Eat well. Live fully. Bake cookies.
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