This recipe for Italian Chocolate Amaretti Cookies combines almond flour with a few simple ingredients for delicious dairy and gluten-free chocolate cookies.
These chocolate almond cookies are soft, tender and chewy. They are not overly sweet and combine the terrific flavors of both chocolate and almond.
Perfect for holiday baking, these Italian chocolate almond flour cookies come together quickly and easily.
I adapted this Italian Amaretti Cookie recipe to make this chocolate variety for chocolate lovers.
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.
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How to Make
Here's a look at the ingredients you will need to make these Chocolate Amaretti Cookies. Ingredient amounts are listed in the recipe card below.
Ingredients Overview
- Almond flour: I used a finely ground almond flour made with blanched (skins removed) almonds.
- Granulated sugar
- Unsweetened Cocoa powder: I used Dutch processed cocoa powder, it has a more intense dark chocolate flavor than regular cocoa powder. Either can be used in this recipe.
- Salt: Enhances all the flavors
- Egg whites: I used the eggs whites of large eggs.
- Almond extract: Brings out the almond flavor.
- Icing sugar: Also known as powdered or confectioner's sugar.
Steps Overview
- Place a rack in the centre of your oven and preheat oven to 325ºF. Line two baking sheets with parchment paper.
- In a large bowl, combine the almond flour, granulated sugar, cocoa and salt. Whisk the dry ingredients until blended and set aside.
- In the bowl of your electric mixer, beat the egg whites on low until frothy and then on medium-high speed until medium firm peaks form. Add almond extract and gently combine.
- Fold the beaten egg whites into the almond flour mixture until the mixture is uniform and becomes a sticky dough.
- Using a small cookie scoop (size 60 cookie scoop) scoop dough. Dust your palms with a bit of powdered sugar and roll the dough in your hands until you have a smooth ball.
- Roll the ball of cookie in powdered sugar and place onto the prepared baking sheet spacing them about an inch and a half apart. Repeat until your sheet is full.
- Bake cookies in the oven for approximately 15 minutes or until tops are firm to the touch. Let cool a few minutes on baking pan and move to a wire rack to cool.
Tips for Success
- For optimal results, I recommend using a food scale to weigh the ingredients for these cookies. Without a scale, you may use more almond flour than you should. If you don't own a food scale, make sure to fluff the flour with a fork or small whisk before measuring. Lightly spoon the flour into the measuring cup and avoid taping the cup on the counter. Use a straight-edged utensil to level off the cup.
- Egg whites whip up better at room temperature. After separating the eggs, let the egg whites sit on the counter a bit before whipping them to medium firm peaks.
- For even-sized cookies, I like to use a size 60 cookie scoop. A size 60 scoop will hold just about 1 tablespoon of liquid.
Serving Suggestions
These chocolate amaretti biscuits make a perfect little treat and are delicious served with an espresso, coffee or tea. I love to have one in the morning with my espresso. And kids love to dip these little cookies in milk!
Storage Instructions
Chocolate amaretti cookies stored in an airtight container will stay chewy for up to 7 days.
Baked Amaretti Cookies freeze wonderfully for up to three months. Place them in a freezer safe container with wax paper in-between layers of cookies and store in the freezer. Alternatively, freeze the cookies on a baking sheet until solid and then transfer to a ziplock bag.
Thaw cookies overnight in the refrigerator or leave on the counter for a couple of hours to thaw.
I like to keep a stash of already baked cookies in the freezer for last minute get togethers. This is especially convenient during the holiday season when we're entertaining more guests or when we need a host or hostess gift.
If nut allergies are a concern and you're looking for a crinkled cookie recipe, these Chocolate Crinkle Cookies are a favorite!
Enjoy!
More Holiday Favorites
- Hazelnut Chocolate Biscotti
- Chocolate Walnut Cookies
- Chewy Ginger Cookies
- Espresso Cardamom Shortbread Cookies
- Matcha Sugar Cookies
- Vanilla Sugar Cookies
Chocolate Amaretti Cookies Recipe
Ingredients
- 215 grams almond flour 2 and 1/4 cups of almond flour (fluff almond flour and lightly spoon into measuring cup).
- 230 grams granulated sugar 1 cup, plus two tablespoons.
- 15 grams Dutch processed cocoa powder 3 level tablespoons
- ⅛ teaspoon salt pinch
- 3 egg whites from 3 large eggs
- 1 teaspoon almond extract
- ⅓ cup icing (powdered) sugar (for rolling cookies in) or granulated sugar or a combination of both
Instructions
- Place a rack in the centre of your oven and preheat the oven to 325ºF. Line two baking sheets with silpat or parchment paper.
- In a large bowl, combine the almond flour, granulated sugar, cocoa powder and salt. Whisk until blended. Set aside.
- In the bowl of your stand mixer, beat the egg whites on low until frothy and then on medium-high speed until medium to firm peaks form. Add almond extract and gently combine.
- Fold the beaten egg whites into the almond flour mixture until the mixture is a uniform sticky dough.
- Using a small cookie scoop (size 60) to scoop dough. Dust your palms with a bit of icing sugar before rolling cookie dough into smooth ball. The balls of cookie dough should be just a bit over 1 inch wide in size.
- Place the cookie balls onto the baking sheet, spacing them about an inch and a half apart. Repeat until your sheet is full.
- Bake in the oven for approximately 15 minutes or until tops are firm to the touch.
Notes
- I like to use a cookie scoop that's about 1.25 to 1.5 inch wide, or a size 60 scoop. A size 60 scoop will hold just about 1 tablespoon of liquid. So if you don't own a cookie scoop, you can use a tablespoon to portion the dough.
- For best results, I recommend using a food scale for this recipe. Without a scale, you could end up using a bit more almond flour then you should. If you must use cups to measure, fluff the flour with a fork or small whisk before measuring. Then lightly spoon the flour into the measuring cup. Make sure that you're not packing it in and don't tap the cup on the counter. Use a straight-edged utensil to level off the cup.
- Almond flour. I used a finely ground almond flour made with blanched (skins removed) almonds.
- Unsweetened Cocoa powder. I used Dutch processed cocoa powder, it has a more intense chocolate flavour than regular cocoa powder. Either can be used in this recipe.
- Amaretti can be frozen for up to three months. Place them in a freezer safe container or freezer bag and store in the freezer. Thaw cookies overnight in the refrigerator.
Nutrition
This recipe was originally published November 22, 2021. The recipe remains unchanged.
Christine Molinari
Monday 12th of December 2022
OMG!!!!! Just made these yummy little gems and as I was savoring the flavor I was doing my happy dance. These are a definate keeper recipe. Thank you sooooo much for the great recipe
Fida | Sweet and Savoury Pursuits
Monday 12th of December 2022
Oh Christine I'm so happy that you loved this chocolate amaretti recipe! Thanks so much for taking the time to comment and rate them. I don't know if you happened to notice, but I do have a non-chocolate amaretti recipe that you should check out, I add a bit of lemon zest to them and they're really fabulous!
Connie Wheeler
Friday 2nd of December 2022
These are fabulous!
Fida | Sweet and Savoury Pursuits
Sunday 4th of December 2022
I'm so glad you enjoyed them!
Tessa
Wednesday 25th of May 2022
These are so TASTY! I find them to be a massive step up from amaretti cookies without cocoa powder. Love it!
Fida | Sweet and Savoury Pursuits
Friday 27th of May 2022
That's great! Thanks so much for trying the recipe and letting me know what you thought of them .