Almond Chocolate Cookies
Simple almond chocolate cookies made from almond flour, powdered sugar, cocoa powder and egg whites. The dough is rolled in powdered sugar and baked until slightly crispy on the outside and soft inside.
Equipment
- Baking tray
- parchment paper or silicone mat
- Large Bowl
- Spoon or spatula
- Whisk
- Cooling rack
- refrigerator (optional)
Ingredients
Ingredients
- 180 galmond flour
- 220 gpowdered sugar plus extra for dusting the cookies
- 4 tablespoonscocoa powder
- 60 gegg whites approx the egg whites from 2 large eggs
Instructions
Instructions
- Preheat the oven to 180°C / 360°F and place a baking tray on the middle rack. Line the tray with parchment paper or a silicone mat if available.
- In a large bowl, combine 180 g almond flour, 220 g powdered sugar, and 4 tablespoons cocoa powder. Mix until evenly distributed.
- In a separate bowl, whisk 60 g egg whites until foamy.
- Gradually add the whipped egg whites to the dry mixture, folding with a spatula or spoon until a sticky, cohesive dough forms.
- If the dough is very sticky, dust your hands lightly with some of the extra powdered sugar (from the reserved dusting sugar) and continue handling.
- Portion the dough into small, even balls using your hands, a spoon, or an ice-cream scoop. Place the balls on the prepared baking tray with a little space between them.
- Optional: chill the dough balls in the fridge for 30 minutes up to 12 hours if you prefer (this is not required).
- Roll each dough ball in the extra powdered sugar to coat, then return them to the lined tray.
- Gently flatten each sugared ball slightly with the back of a spoon or the palm of your hand.
- Bake on the middle rack for 15 minutes, until the surface is slightly crispy but the cookies remain soft to the touch.
- Transfer the cookies to a cooling rack and allow them to cool completely before serving.
Notes
Notes
US Cups amounts are provided, or click on the button "US Customary" for fluid/ ounce amounts. Please note that I use grams for all my baking recipes because they're accurate and offer consistent results.#
You can
substitute almond flour with blanched almonds
. Simply place them in a powerful food processor and blitz until very finely ground.
You can form the chocolate amaretti with
a
small ice cream scoop
. This will help you make evenly-sized cookies.
If the dough is very sticky,
dust your hands in powdered sugar,
then form the cookie dough balls.
You can roll the dough balls into
fine sugar or powdered sugar.
Let the
chocolate
almond cookies cool completely on a cooling rack
, this will help them achieve the perfect crunchy and chewy texture.
US Cups amounts are provided, or click on the button "US Customary" for fluid/ ounce amounts. Please note that I use grams for all my baking recipes because they're accurate and offer consistent results.#
You can
substitute almond flour with blanched almonds
. Simply place them in a powerful food processor and blitz until very finely ground.
You can form the chocolate amaretti with
a
small ice cream scoop
. This will help you make evenly-sized cookies.
If the dough is very sticky,
dust your hands in powdered sugar,
then form the cookie dough balls.
You can roll the dough balls into
fine sugar or powdered sugar.
Let the
chocolate
almond cookies cool completely on a cooling rack
, this will help them achieve the perfect crunchy and chewy texture.