5 from 12 votes
Almond Chocolate Cookies
Almond Chocolate Cookies are made with almond flour, powdered sugar, cocoa powder, and egg whites, forming a slightly sticky dough rolled in powdered sugar and flattened before baking. The cookies bake to a crunchy exterior with a tender, chewy interior. The almond flour and cocoa create a rich chocolate flavor with nutty undertones.
Prep Time
5 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
20 mins
Servings:
20
Calories:
97 kcal
Course:
Dessert
Cuisine:
Italian
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.
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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
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%)
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 97
% 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.