Makes 22-24
These Italian cookies are a delight for the ones who love strong almond-flavoured desserts. They have a chewy soft texture and also a strong brownie flavour just by adding some Dutch-processed cocoa powder. I love making them all year around as they are ready in no time and could rescue you when you have people over and no time to bake anything laborious. Paring these amaretti with a good espresso, coffee or tea is a wonderful treat that I always love to indulge every so often.
180 g almond flour
15 g Dutch-processed cocoa powder, sifted if lumpy
180 g granulated sugar
1/4 tsp fine sea salt
1 tsp espresso powder
2 large egg whites, at room temperature
1/4 tsp cream of tartar or 1/2 tsp lemon juice (optional)
1 tsp pure vanilla extract
1/2 tsp pure almond extract
icing sugar, sifted, for dusting
Preheat oven to 325°F /162°C with a rack in the middle.
Line a large baking sheet with parchment paper.
In a large bowl, whisk together almond flour, cocoa powder, sugar, salt, and espresso powder until well combined. Set aside.
Place some icing sugar in a separate small bowl. Set aside.
In a medium bowl, whip egg whites and cream of tartar or lemon juice using an electric mixer until soft peaks. Add vanilla and almond extracts and whisk until just combined.
Using a spatula, fold egg whites into the dry ingredients until well combined. You may wish to use your hands towards the end. The dough should be stiff, moist and sticky.
Using a small cookie scoop, portion small balls (about 20 g each) and toss each ball in icing sugar. Place on the prepared baking sheet, about an inch apart. The cookies will not spread much.
Bake for about 25 minutes or until cookies are lightly puffed and the tops are cracked and firm. Cool completely on a wire rack before serving.
Make-ahead: Freeze the unbaked dough balls before tossing in icing sugar. Place the dough balls in a single layer on a cookie sheet and freeze uncovered until firm, then transfer to a Ziplock bag or airtight container. Bring to room temperature, then toss in icing sugar before baking.
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