Almond Chocolate Cookies
User Reviews
5
Almond Chocolate Cookies
Description
The cookie dough is prepared by combining almond flour, powdered sugar, and cocoa powder, then folding in foamy egg whites to bind the ingredients. The dough is firm yet sticky, shaped into small balls either by hand or using a scoop. These balls may be chilled before baking to improve texture and spreading control. Rolling the dough balls in powdered sugar lends a delicate outer coating.
Cookies are flattened gently on the baking tray before baking at 180°C (360°F) for about 15 minutes until set. Cooling completely on a rack is important to achieve the desired crunchy outside and chewy inside texture characteristic of these cookies. The use of almond flour offers a gluten-free option yet yields a tender crumb with subtle nuttiness, while cocoa powder provides rich chocolate flavor.
This recipe notes suggest substituting almond flour with finely ground blanched almonds for similar results. Using an ice cream scoop helps produce evenly sized cookies. Optionally, chilling the dough from 30 minutes up to 12 hours enhances workability and final texture. The cookies can be dusted with extra powdered sugar after baking.
Ingredients
- 180 g almond flour
- 220 g powdered sugar plus extra for dusting the cookies
- 4 tablespoons cocoa powder
- 60 g egg approx the egg whites from 2 large eggs, white
Instructions
- Preheat oven to 180°C/360°F and arrange the baking tray onto the middle shelf of the oven.
- In a large bowl, mix together almond flour, powdered sugar and cocoa powder, until combined.
- In another bowl, whisk together the egg whites until foamy, then slowly incorporate them into the almond flour mixture.
- Use your hands or an ice cream scoop to form small even balls. The mixture should be sticky but fairly firm, and the dough balls should hold their shape when placed on the baking tray. If the dough is very sticky, dust your hands in powdered sugar, then form the cookie dough balls.
- Although optional, you can rest the cookie dough balls in the fridge for 30 minutes up to 12 hours before baking them.
- Roll the cookie dough balls in powdered sugar (or fine cane sugar) then gently flatten using the back of a spoon or the palm of your hand, and return them onto the baking tray.
- Place the almond chocolate cookies in the oven and bake them for 15 minutes. The cookies should have a slightly crispy surface, and should still feel quite soft when removed from the oven.
- Transfer the chocolate amaretti cookies on a cooling rack and allow them to cool completely, then serve.
Notes
- Almond flour can be substituted with blanched almonds ground finely in a food processor.
- Using an ice cream scoop ensures evenly sized cookie dough balls for uniform baking.
- If the dough is sticky, dust hands with powdered sugar before shaping the balls.
- Chilling the dough for 30 minutes to 12 hours before baking improves texture and handling.
- Let cookies cool completely on a wire rack to develop their characteristic crunchy exterior and chewy center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 97kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.004g | 0% |
| Monounsaturated Fat | 0.05g | 0% |
| Sodium | 5mg | 0% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Calcium | 21mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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