Chocolate Amaretti Cookies

Chocolate Amaretti Cookies

Giada De Laurentiis

Who better to trust with these Italian desserts than Giada? She shares with us her recipe for these traditional cookies. Serve them at your next holiday party or for your family! The slivered almonds on top add great texture and décor. 

24
Servings
101
Calories Per Serving
Deliver Ingredients

Ingredients

  • 7  Ounces  package almond paste
  • 1  Cup  sugar
  • 1/3  Cup  unsweetened cocoa powder
  • 1/8  Teaspoon  fine salt
  • large egg whites
  • 1/2  Teaspoon  pure vanilla extract
  • 1  Cup  almond slivers, for decorating
  • 1/4  Cup  white sanding sugar, for decorating

Directions

Place 2 racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper

Break the almond paste into small pieces and place in the bowl of a food processer. Add the sugar, cocoa powder, and salt and process until the almond paste is very finely chopped and incorporated with the salt and sugar. Add the egg white and vanilla and process until a smooth dough forms, about 30 seconds. Using a small scoop or spoon, dollop 1 tablespoon of the batter for each cookie onto the baking sheet, leaving 2 inches between each cookie.  Top each cookie with a few almond slivers and sprinkle with sanding sugar.

Bake the cookies for 13 to 14 minutes, rotating the baking sheets halfway through baking, until the cookies have risen and cracked slightly but are still soft in the center. Allow the cookies to cool completely on the baking sheets.  Store the cookies in an airtight container.

Nutritional Facts

Total Fat
5g
7%
Sugar
5g
6%
Saturated Fat
1g
4%
Carbohydrate, by difference
14g
11%
Protein
2g
4%
Vitamin A, RAE
5µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
19mg
2%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Phosphorus, P
28mg
4%
Sodium, Na
9mg
1%
Water
9g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.