
Milk Chocolate Amaretti
Prep
20 mins
Cook
30 mins
Servings
12
Difficulty
Easy
Ingredients
- 200almonds
- 250 ggranulated sugar
- 4 eggegg whites
- 300 gmilk chocolate chips
- 100 gconfectioner's sugar
- 2 galmond extract
- 50 gunsalted butter
- 150 gall-purpose flour
- 5 gsalt
- 20 gcocoa powder
- 10 gmilk powder
- 50 gpeanut butter
- 20 gvegetable oil
- 2 gbaking soda
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Tip: For even baking, use a baking mat if available.
- 2
In a food processor, grind the almonds into a fine crumb. Add the granulated sugar and pulse until combined.
Tip: This will help prevent the almonds from clumping during baking.
- 3
Add the egg whites to the processor and pulse until the mixture forms a sticky dough.
Tip: Be careful not to overprocess, as this can result in a tough amaretti.
- 4
Squeeze the dough into small balls, about 1 cm in diameter. Flatten each ball slightly into a disk shape.
Tip: This will help the amaretti bake evenly and prevent them from becoming too thick.
- 5
Place the amaretti disks on the prepared baking sheet, leaving about 1 cm of space between each cookie.
Tip: Make sure to leave enough space for the cookies to spread slightly during baking.
- 6
Bake for 15-20 minutes, or until the edges are lightly golden brown.
Tip: Keep an eye on the amaretti after 10 minutes, as the baking time may vary depending on your oven.
- 7
Remove the amaretti from the oven and let them cool on the baking sheet for 5 minutes.
Tip: This will help the cookies set and make them easier to handle.
- 8
Transfer the amaretti to a wire rack to cool completely.
Tip: This is an important step, as it will help the cookies retain their shape and texture.
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