Chocolate Dipped Amaretti Cookies
These gluten free Chocolate Dipped Amaretti cookies are wildly flavorful and somewhat decadent. The dark chocolate is a nice complement to the almond and amaretto flavor that runs throughout. While any chocolate can be used, the darker the chocolate, the better in my opinion. Made with almond flour, they are gluten free. They are also dairy free, so they are a wonderful option for those with these dietary restrictions.
I like to make the smaller version of these amaretti cookies as they pack a powerful almond punch. They are a perfect bite with a cup of coffee or as an after dinner treat. This also allows for more cookies per batch (36 cookies instead of 18), which is important when making these as gifts for friends and family. These make a wonderful addition to any Holiday cookie tray!
Chocolate Dipped Almond Flour Amaretti Cookies
Ingredients
For the Cookies
- 2 ½ cups almond meal/flour
- 1 ½ cups granulated sugar
- 2 large egg whites
- 2 tsp kosher salt (or 1½ tsp regular salt)
- 1 tsp almond extract
- 1 Tbsp amaretto
- ½ cup confectioners' sugar, for rolling
For the Ganache
- 4 ½ oz dark chocolate (chips, chunks, etc.)
- 1 Tbs plus 1 tsp extra virgin olive oil
Instructions
Cookies
- Preheat oven to 300° F and line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the almond meal/flour, granulated sugar and salt. Make sure you break up any clumps.
- Place the egg whites in a large bowl. Using a mixer with whisk attachment, start on low speed and gradually increase to medium-high, beating until soft peaks form. Pull out the whisk attachment and see how the egg whites look in the bowl and on the whisk. For soft peaks, they should flop over a bit.
- Add the almond extract and amaretto, then whip on medium-high until stiff, glossy peaks form. This time, the whites should hold a stiff peak that doesn’t bend when the whisk is pulled out.
- Using a flexible spatula, gently fold in half of the almond mixture. Lift the egg whites from the bottom of the bowl over the top of the almond mixture, rotating the bowl as you work. Add the remaining almond mixture and keep folding until a sticky dough forms. It’s okay if you lose some of the volume of the egg whites; they will still puff during baking.
- Place the 1/2 cup of confectioners' sugar in a small bowl and lightly dust your hands with some more. Roll the dough with your hands to form a smooth ball and then flatten a bit. You can make these large or small. Use approximately 2 Tbsp portions for large or 1 Tbsp portions for small cookies.
- Roll the cookies in the confectioners' sugar and coat completely. Place cookies on baking sheets, spacing them an inch apart or so (they won't spread much).
- Bake larger cookies for 25 to 30 minutes until the cookies are cracked and a light golden color. Bake smaller cookies for 18-20 minutes. Transfer to a wire rack to cool completely.
Ganache
- Fill a small saucepan with about 2 inches of water. Bring to a boil, then reduce the heat so the water is barely simmering. Place the chocolate and oil in a heatproof bowl that fits over the pan without touching the water, and melt the chocolate, stirring until smooth. Remove from the heat and let cool slightly. I also find you can melt chocolate in the microwave quite successfully if you work in 30 second increments, stopping and stirring along the way.
- Dip the cooled cookies into the ganache and return to the lined baking sheets. These can set up on the counter or in the fridge for 20-30 minutes.