Chocolate Espresso Amaretti Cookies

5 from 7 votes

Chocolate Espresso Amaretti Cookies

These chocolate amaretti cookies are naturally gluten-free and dairy-free with their almond flour base. Some cocoa powder and instant espresso gives these classic Italian cookies an extra kick of flavour!

Prep Time20

Cook Time18

Total Time38

Course: Dessert

Cuisine: Italian

Diet: Gluten Free

Servings: cookies

Calories: 100kcal

Author: Olivia Parsons

Equipment

Hand mixer or stand mixer

Ingredients

2¼ cups almond flour
1 cup granulated sugar
3 tablespoon dutch processed cocoa powder can use natural cocoa powder, but may change the taste and colour of the cookies
1 tablespoon instant espresso powder ensure it is finely ground, I use Nescafe Gold
¼ teaspoon salt
3 egg whites from 3 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
½ cup powdered sugar

Instructions

Preheat the oven to 325ºF. In a large bowl, whisk together the almond flour, sugar, cocoa powder, instant espresso, and salt. Set aside.
In a separate bowl or in a stand mixer, beat the egg whites on high until they reach stiff peaks, about 5-6 minutes. Then beat in the extracts.
Use a rubber spatula to gently fold the egg whites into the dry ingredients. Fold until there are no dry spots and you have a smooth dough.
Use a 1 tablespoon cookie scoop to scoop and roll 24 cookie dough balls. The dough will be quite sticky. Roll each dough ball in a small bowl of icing sugar to completely cover the outside. Place the dusted cookies on a parchment-lined baking sheet and bake for 18-21 minutes until firm to the touch.
Allow the cookies to cool on the baking sheet for about 15 minutes, then transfer them to a wire rack to cool completely. Enjoy on their own or dipped in espresso.

Notes

Cocoa powder: Dutch processed cocoa powder is my recommendation for this recipe because of its deep and neutral chocolatey flavour. You can substitute natural cocoa powder if that's all you have, but it may change the appearance and taste, as natural cocoa powder is lighter and more acidic than dutch processed.
Instant espresso: If you don't want to include it, it won't affect the bake of the cookies, but I strongly recommend it for a deliciously deep flavour.
Storage Instructions: Cooled cookies will keep well in an air-tight container at room temperature for up to 2 weeks. Yes, they will stay incredibly moist for that long thanks to the egg whites.
Freezing Instructions: Cooled cookies can be frozen in a freezer-safe container for up to 3 months. To defrost, place cookies on a wire rack at room temperature for a few hours. I have not tested freezing this cookie dough before baking.

Nutrition facts are an estimation.

Nutrition