OK, so let's talk about the awesomeness that are these Chocolate Amaretti Cookies! Since we're talking, I want to share that I inhaled the first half dozen of these magical melt-in-your-mouth cookies all in the name of quality control. The rest are all yours! Or feel free to package them up as last minute edible gifts.
I absolutely adore baked goods made with almonds. Pair said almonds with chocolate and my knees automatically sink to where my feet once were. Before I started baking, I would frequent (some might say stalk) a little Italian bakery that made the most gorgeously, addictive treats. Among them were Amaretti Cookies.
I now make my own, which limits any stalking to my kitchen. They are so easy to whip up and only require a handful of pantry staple ingredients - ground almonds, cocoa powder, icing sugar, salt, cornstarch, plus egg whites and almond or vanilla flavouring.
On the topic of baking ingredients - I recently received this package of baking goodies from Ten Thousand Villages, a non-profit, fair trade organization whose mission is to 'create opportunities for artisans in developing countries to earn income by bringing their products and stories to our markets through long-term, fair trading relationships.' The beautiful holiday card that arrived with my package was hand-made by vision-impaired artisans in India.
The very first thing I made was hot cocoa, using the organic cocoa powder and cinnamon quills (packaged in hand-made banana leaf fibre boxes). The cinnamon provided a deliciously, intense flavour that filled my home with an appetizingly, earthy aroma. To keep my cinnamon quills, well... cinnamon-y, I store them in the 'Happy' canister made from cinnamon bark. How cool is that!
If you are looking to give differently this holiday season, check out the Ten Thousand Villages link above. I love how each product has a story and introduces us to the artisans behind the beautiful works of art.
So, by way of the organic, fair trade cocoa used in this recipe, these Chocolate Amaretti Cookies now have a story!
Holiday Cookie Love:
Raspberry Coconut Meringue Cookies
Ingredients
- 300 g icing sugar 2 ⅓ cups
- 25 g unsweetened cocoa powder 4 tbsps
- 20 g cornstarch 2 tbsps
- 300 g ground almonds 3 ½ cups
- 3 g salt ½ tsp
- 135 g egg whites approximately 4 large eggs, or use liquid egg whites
- 5 g amaretto 1 tsp, or almond emulsion
- icing sugar for decorating
Instructions
- Preheat oven to 350ºF.
- Line baking tray with silpat or parchment.
- Use a sieve to sift icing sugar, cocoa powder and cornstarch together into a large bowl.
- Add the ground almond and salt.
- Stir in most of the egg whites and amaretto until a thick, firm batter is formed. If the batter is too dry add the remaining egg whites.
- Dip a small ice cream scoop into the bowl of icing sugar reserved for decorating and then scoop the batter onto the lined baking sheet. This will cover the dough in the sugar to create that snow-capped finish to your cookies. It also helps prevent the batter from sticking to the ice cream scoop!
- Bake for 7-9 minutes.
- Remove and allow to cool completely.
Deb|EastofEdenCooking says
One can never have too many Christmas cookies! These chocolate almond treats are outstanding!
I Sugar Coat It! says
Thank you, Deb!
Kelly - Life Made Sweeter says
I love chocolate and almond treats! I adore amaretti cookies and yours look perfect! Ten Thousand Villages sound awesome too, can't wait to check out their products!
Jacqueline says
They have some great spices and artisan-type gifts. I admire what they are doing. Amaretti cookies are such a treat!
Regina @ Leelalicious says
Oh I LOVE ten thousand villages! And your cookies made with almonds are just as intriguing 🙂
Jacqueline says
Cool that you have heard of them! Not too many people I have spoken to had. Love their spices!
karen says
how many egg whites?
jacquee | i sugar coat it! says
one egg white is approximately 30 grams. I was able to get 135 grams egg whites from four large eggs.
Christine says
When I took them out after 7 -9 minutes they were barely cooked and mushy. Is that how they are supposed to be?
jacquee | i sugar coat it! says
Thanks for your note, Christine. Apologies for the delay in responding. They are a softer cookie, but should hold together once cooled. Try adding the egg whites a little at a time (you may find you don't always need to use all depending on the almond flour) and stop when you feel the batter is sticky enough, but not runny. Hope that is helpful.