ITALIAN ALMOND COOKIES CRACKED
ITALIAN ALMOND COOKIES TRIAL

Here's a look at the ingredients you will need to make these Chocolate Amaretti Cookies. Unlike Giada's Chocolate Amaretti Cookies which are made with almond paste, these Chocolate Amaretti Cookies are made with almond flour and contain about half of the amount of sugar as her cookies do. I adapted this Italian Amaretti Cookie recipe to make this chocolate variety. Perfect for holiday baking, these Italian chocolate almond flour cookies come together quickly and easily. They are not overly sweet and combine the terrific flavors of both chocolate and almond. Keep several days in an airtight container or freeze for longer storage.These chocolate almond cookies are soft, tender and chewy. Remove from oven and cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely. Do not over-bake (they will become very hard and chewy if you do).

ITALIAN ALMOND COOKIES CRACKED

Bake until cookies start to develop a cracked exterior, about 8-10 minutes, rotating pan halfway through cooking time. Roll balls in powdered sugar until evenly coated and place balls 1 inch apart on prepared baking sheet. Using a half ounce (#60) cookie scoop, form dough into balls. Then use your hands to fully mix all ingredients until dough holds together.įill a shallow bowl with about a half cup of powdered sugar. With a wooden spoon, stir beaten egg white, honey, almond and vanilla extracts into the almond flour mixture. In a medium bowl, beat egg white until soft peaks form. In a large bowl, whisk together the almond flour, granulated sugar, and lemon zest.

Line a large baking sheet with parchment paper. Zest of one large lemon (preferably organic) Slightly tweaked from William Teresa’s Star-Tribune prize-winning recipe

If you have the Trader Joe’s brand, try whirring it in your food processor for a bit to get a finer grind and you should be good.Īfter bringing a plate of these gems to work, I can guarantee they will impress, and for a change, your friends who eat gluten-free will be able to partake. The finely ground stuff results in a much better texture and color. I should also mention I used Trader Joe’s Almond Meal in the first batch and Bob’s Red Mill Finely Ground Almond Meal/Flour in subsequent batches. My egg shapes ended up looking pretty sad, so then I tried rounds, which were better, and finally, in the last batch, I decided to make balls, using a cookie scoop, which resulted in by far the prettiest cookie. Also, the recipe says to roll the dough into a 1” in diameter log and cut into ½” slices, then form into egg-shaped cookies. I’ve made several batches, in several different shapes, and found the 15-20 minute baking time in the original recipe to be too long, with 8-9 minutes being just right in my oven on the convection bake setting. That’s it, that’s all.Ī super simple recipe, the cookies come together quickly and the only real difficulty is to not over-bake them. Without the characteristic butter, flour and whole eggs that typify quality cookies, these are made with almond meal/flour, sugar, lots of fragrant lemon zest, almond and vanilla extracts, a kiss of honey, and a beaten-to-soft-peaks egg white. The perfected version makes light lemony almondy morsels that are unlike any cookie I’ve ever had.

ITALIAN ALMOND COOKIES TRIAL

After returning to the states from a year of school abroad, the winner/author worked by trial and error to recreate a cookie his Italian girlfriend’s family made from a recipe they declined to share. Reading the Star Tribune’s Taste section a couple weeks ago, I came across this recipe, which was the winner of their annual holiday cookie contest. This year, however, I’ve added a delicious and unique cookie to the line-up. Of course, there’s the annual Lukken-making Extravaganza, and I sometimes make a batch of these incredibly yummy Peanut Sitting Pretties, but that’s usually about it. Most years I don’t do a ton of Christmas baking (mainly due to my lack of restraint when it comes to sweets).

Italian almond cookies