Chewy Almond Chocolate Cookies (Amaretti)

These chocolate cookies I like to call Italy's flourless chocolate cookie. They are know as Amaretti and this style of Amaretti is Amaretti Morbidi, or the soft amaretti cookies. There are crunchy versions as well.

This delicious gluten free chocolate cookie tastes like a brownie with a hint of almond. They need no decorating since the powdered sugar that bakes on them creates a beautiful design and they are so easy.

Aside from that, the main reason I make these often is because they are a healthier cookie option since there is no oil or butter in the recipe. Even without those ingredients, they somehow taste amazing. They are like magic chocolate cookies 🙂

What You Will Need

• Almond meal:  If you cannot find this, you can grind your own almonds (like I do with my Italian crescent cookies) in a food processor to make it. Just grind it until it is the consistency of flour.
• Granulated sugar
• Powdered sugar
• Cocoa powder
• Large eggs
• Vanilla extract
• Kosher salt
• Baking powder: Though not traditional in amaretti, a little helps ensure the cookies rise.
• Almond extract: You can use Amaretto liquor in place of this at a 1:1 ratio.

How To Make Chewy Chocolate Almond Cookies

• Mix dry ingredients: In a large bowl, mix together the almond meal, cocoa powder, salt and baking powder.
• Separate Eggs: In two medium bowls, separate the eggs and add the egg whites to one bowl and the egg yolks to the other bowl. Whisk in vanilla and almond extract with the egg yolks then whip the egg whites until frothy.
• Combine: Now add the egg yolks and frothy egg whites to your dry ingredients and mix until well combines.
• Roll: Grab about a heaping tablespoon of the dough and roll into balls in your hand. Now roll them in a plate of powdered sugar until coated on all sides.
• Bake: For about 14 minutes or until the cookie starts to flatten down and the powdered sugar top cracks and hardens.

Baking tips

• Whipping the egg whites: You only need to whip the egg whites until they turn from clear to white and become foamy. This is an uncomplicated recipe and there is no need for whipping them until stiff peaks form 🙂
• Knowing when they are done: All ovens vary and these come out of the oven pretty soft then set up after that. To know when they are done, the balls of dough should melt down a bit in the oven and cracking will form. When you gently touch the top of the powdered sugar layer, it should feel set. The cookie itself will look undone below the powdered sugar layer.
• Skip the Baking powder: If you do not have baking powder, you can skip this ingredient and whip the egg whites until they form stiff peaks and fold that into the cookie dough. This will give the cookies enough rise when baking.

Storage Tips

These cookies are soft and delicate and because of that, I like to store them on a plate side by side or in a small stacking like in the picture below. You can store them on the counter covered in plastic wrap on a plate for up to one week.

Because of the egg whites in the recipe, I do not recommend freezing them.