Chocolate Amaretto Cookies

Ingredients

3 large egg whites

1/4 tsp. salt

1/2 tsp. vanilla extract

1 tsp. almond extract

2 Tbsp. granulated sugar

255 grams / 9 oz ground blanched almonds (2 cups)

170 grams / 6 oz powdered sugar (1 1/2 cups)

2 Tbsp. cocoa powder

Instructions

Preheat the oven to 350°F / 175°C and line two baking sheets with parchment paper.

Using an electric mixer, whip the egg whites and salt until frothy. Add the vanilla and almond extracts and continue to whip on high. Slowly add the granulated sugar, a little at a time, as the machine runs. Continue beating until the egg whites are stiff.

Using a spatula, fold the ground almonds, powdered sugar and cocoa powder into the egg whites. Transfer the mixture to a pastry bag; use a round tip or cut the tip off if using a disposable bag. Pipe rounds, about the size of a Loonie (or silver dollar) onto the parchment paper. You should be able to get about 30 cookies.

Bake two trays on the middle racks of the oven for 15 minutes, turn the trays, switch their positions and bake another 6-8 minutes, until the cookies are glossy and have cracked a little.

Let cool completely. These can be kept in an air-tight container on the counter for a few days or freeze.

Description

These are kind of crunchy but the centers are chewy.

Servings

20

Notes

I just used a scoop instead of a pastry bag or plastic but that worked very well. They spread very little as they baked.

Source

Pamela Reiss on her website https://pamelareiss.com