Chocolate Amaretti Cookies (Soft, Chewy Italian Cookies)
These chocolate amaretti cookies have a rich cocoa flavor and a classic crackled top. Made with almond flour, they are naturally gluten-free.
Servings 36 servings
Calories 58kcal
Ingredients
- 200 grams almond flour 2 cups
- 200 grams granulated sugar 1 cup
- 18 grams cocoa powder 3½ tablespoons, unsweetened Dutch processed
- ½ teaspoon espresso powder optional
- ⅛ teaspoon salt
- 2 eggs room temperature
- ½ teaspoon almond extract pure
- extra granulated sugar for rolling sprinkle ⅓ cup in a large dinner plate, set aside
- powdered sugar for rolling sift ½ cup in a large dinner plate, set aside
Instructions
- Preheat oven to 325° F (160℃). Position the rack in the center. Line the baking sheets with parchment paper.
- In a large bowl, whisk together the almond flour, granulated sugar, cocoa powder, espresso powder (if using), and salt.
- In a separate bowl, whisk the eggs. Whisk in the almond extract.
- Add the wet mixture to the dry mixture and combine with a rubber spatula until no dry streaks remain.
- Spread granulated sugar on one plate and sifted powdered sugar on another.
- Scoop the dough with a small ice cream scooper.
- With slightly damp hands, press your palms into the granulated sugar on the plate, then roll a ball of dough between your sugar-coated palms.
- Roll the ball in the powdered sugar on the plate, then roll again between your palms.
- Repeat with the rest of the dough balls.
- Place the balls 2 inches apart on the parchment-lined baking sheet.
- Let rest for 20 minutes.
- Pinch the sides of each cookie with your thumb and index finger.
- Bake for 15-18 minutes, until bottoms are lightly golden.
- Rest on the baking sheet briefly, then transfer to a wire rack to cool completely.
Video
Notes
Find helpful step-by-step photos in the post and a short video in the recipe card to guide you through the recipe.
1 serving= 1 cookie
• Scoop a few at a time. Rather than scooping and rolling one cookie at a time, scoop out several balls of dough first, then roll them all through the sugar coatings in sequence. It makes the rolling process much more efficient.
• Why two sugar coats. The granulated sugar adds a bit of crisp chew to the outside and keeps the powdered sugar from melting into the dough as it bakes, which is what gives the crackled look its contrast.
• Why two sugar coats. The granulated sugar adds a bit of crisp chew to the outside and keeps the powdered sugar from melting into the dough as it bakes, which is what gives the crackled look its contrast.
• Check the dough consistency before rolling. It should feel sticky but firm enough to hold its shape as a ball. If it feels loose or slack, mix in an extra 1-2 tablespoons of almond flour, or chill the dough for 10-15 minutes before scooping.
• Don't skip the rest before baking. The 20-minute rest lets the sugar coating set slightly, which is part of what produces the cracks as the cookies bake and expand.
• Watch for doneness by the bottom, not the top. The tops stay pale and crackled even when fully baked, so golden bottoms are the real doneness cue, not color on top.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. • Don't skip the rest before baking. The 20-minute rest lets the sugar coating set slightly, which is part of what produces the cracks as the cookies bake and expand.
• Watch for doneness by the bottom, not the top. The tops stay pale and crackled even when fully baked, so golden bottoms are the real doneness cue, not color on top.
Nutrition
Serving: 1serving | Calories: 58kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 12mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Vitamin A: 13IU | Calcium: 14mg | Iron: 0.3mg
