Chocolate Crinkle Cookies
with Almond & Cocoa
THE RECIPE
INGREDIENTS:
- For cookies:
- 2 cups Almond Flour
- 1/8 cup Cocoa Powder
- 1 cup Granulated Sugar
- 1/2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1 cup Confectioner's Sugar
- From your pantry:
- 2 Eggs
ABOUT THE RECIPE:
A crunchy shell and chewy interior makes these Italian almond cookies irresistible. Naturally gluten-free, these cocoa bite-sized treats pair perfectly with coffee or tea.
BAKING ADVICE:
Since we aren’t making French macarons, it’s okay to completely deflate the air in the whipped egg whites.
Did you know? The name for amaretti cookies comes from the Italian word “amaro,” meaning “bitter”. This is in reference to the bitter flavor of almonds or apricot kernels, which are traditionally used as the base of the cookies.
YOUR INGREDIENTS
STEP 1
In a small bowl and medium bowl, separate eggs into yolks and whites respectively; save the yolks for another culinary adventure! Using an electric mixer or whisk, whip the egg whites with the almond extract until you have soft peaks.
STEP 2
In a small bowl and medium bowl, separate eggs into yolks and whites respectively; save the yolks for another culinary adventure! Using an electric mixer or whisk, whip the egg whites with the almond extract until you have soft peaks.
STEP 3
Add whipped egg whites to dry ingredients and stir well with a spatula until mixture forms a soft, sticky dough.
STEP 4
Place confectioner’s sugar in a small bowl. To prevent sticking, lightly dust your hands with confectioner’s sugar. Portion dough into 1-inch balls using the palm of your hands or a small cookie scoop. Pro tip: if the cookies are too big, they will start to spread so it’s important to keep them small.
STEP 5
Roll dough into a smooth ball, then roll in confectioner’s sugar for a heavy coating. Arrange cookies on a baking sheet (or two) with parchment paper provided. Leave 1 inch of space between cookies (they won’t expand much as they bake).
STEP 6
Bake for 25 to 30 minutes until tops are cracked and bottoms are just starting to darken. Remove from oven; let cool a few minutes, then transfer to a wire rack to cool completely. Enjoy with a cup of tea or coffee!
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