Chocolate Amaretti Cookies |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 3 |
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Recipe source is my CHOCOLATE cookbook by Christine McFadden & Christine France. Ingredients:
1 cup whole almond (blanched) |
1/2 cup sugar |
1 tablespoon cocoa powder |
2 tablespoons confectioners' sugar |
2 egg whites |
1 teaspoon almond extract |
1 pinch cream of tartar |
slivered almonds, to decorate (optional) |
Directions:
1. Preheat oven to 350°F Place almonds on a sml baking sheet & bake 10-12 minutes, turning occ till golden brown. Allow almonds to cool to room temperature Reduce oven temp to 325°F.
2. Line a lrg baking sheet w/baking parchment. In a food processor, process the toasted almonds w/half the sugar till the almonds are finely ground but not oily.
3. Transfer the ground almonds to a bowl & stir in cocoa powder & confectioner's sugar. Set aside.
4. In a med mixing bowl, beat egg whites & cream of tartar w/a hand-held mixer till stiff peaks form.
5. Sprinkle in the remaining sugar 1 tbsp at a time, beating well after ea addition & cont beating till the whites are glossy & stiff. Beat in the almond extract.
6. Add the almond sugar mixture & gently fold into the beaten egg whites till just blended.
7. Spoon the mixture into a lrg piping bag filled w/a plain 1/2 in nozzle. Pipe 1 1/2 in rounds about 1 in apart on the prepared baking sheet. Press a slivered almond into the center of ea cookie.
8. Bake cookies for 12-15 minutes or till they are crisp. Cool on the baking sheet for 10 minutes.
9. W/a metal spatula, transfer cookies to wire racks to cool completely. When cool, store in an airtight jar or cookie tin.
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