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A chocolate twist on the classic Italian Amaretti biscuits you’ve already come to know and love. Thanks to the addition of cocoa powder, these soft almond biscuits are like little bites of brownie – chewy in the centre, richly scented with almonds, and generously coated in icing sugar. They’d make a wonderful addition to your Christmas biscuit tin!
Makes about 35 biscuits.
Ingredients for chocolate amaretti biscuits:
- 3 large egg whites (110 g)
- 280 g ground almonds (blanched)
- 3 tablespoons cocoa powder
- 250 g caster sugar
- ½ teaspoon vanilla extract
- 30 ml Amaretto liqueur
For coating:
- caster sugar
- icing sugar
All the ingredients should be at room temperature.
Whisk the egg whites until they hold stiff peaks. Add the ground almonds, cocoa powder, caster sugar, vanilla extract and Amaretto, then mix until a thick, sticky almond dough forms.
Line a large baking tray with baking paper. Pinch off pieces of dough about the size of a small walnut and roll them into balls. Roll each ball first in caster sugar, then generously in icing sugar. Arrange them well apart on the prepared baking tray.
Bake at 175°C for about 15 minutes. The biscuits will rise noticeably and develop their characteristic cracks. Leave them to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Store in an airtight container or biscuit tin.
Enjoy!
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