Amaretti Cookie
Ingredients
Method- 200g Dark Roasted Almond Flour
- 180g sugar (caster)
- 12g Terra Rossa Cocoa Powder
- 60g Egg whites
- ¼ teaspoon of Bitter Almond extract
Coating Suggestions:
- Confectioner’s sugar for coating For Extra Cocoa Amaretti Cookie: 10g Crimson Red Cocoa Powder
- Roasted Almond and Grounded Toasted Cocoa nibs Coating.
- 50g Confectioner’s sugar
- 50g Roasted Almond Flour
- 10g Toasted Cocoa Nibs
- Preheat oven to 155ºC. Prepare sheet tray with double layer of baking paper (to prevent from burning bottom of cookie)
- Sift flour, cocoa powder, and sugar into a bowl. Mix until combined. Set aside until ready to use.
- In a mixing bowl, Add egg whites and mix to soft/medium peaks.
- Add whipped egg whites and bitter almond extract to dry ingredients. Mix until fully incorporated. Dough must be smooth and sticky. Place in a container dusted lightly with confectioner’s sugar and reserve in the refrigerator for 1 hour. (Note these can be baked immediately, refrigeration allows easier rolling of dough)
- In a large bowl add confectioner’s sugar for rolling.
- With a small spoon, scoop to portion about 2cm balls. (about 15g of dough)
- Dust hands with confectioner’s sugar to allow for easier rolling. Roll balls into smooth dough.
- Then toss in bowl with confectioner’s sugar to give an even coating.
- Place cookie dough onto sheet tray with 3cm between each cookie.
- Bake at 155ºC for approximately 25-30 minutes or until tops start to crack.
- Once baked, remove from oven and let cool for about 5 minutes, transfer to another sheet tray or wire racks to cool completely.
- For extra cocoa cookie, dust cookies with cocoa powder when completely cooled.
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