Mint Chocolate Amaretti
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
These delightful mint chocolate amaretti cookies have become my go to treat whenever I want something special without spending hours in the kitchen. The whole recipe comes together in just about an hour from start to finish, making it perfect for unexpected guests or a simple weeknight indulgence. Almonds are packed with heart healthy monounsaturated fats and protein, so you can feel good about enjoying these beauties. The peppermint and dark chocolate combination is absolutely divine, and honestly, the preparation is so straightforward that even novice bakers will have success. Fresh mint leaves and crushed pistachios add that fancy touch that makes people think you spent all day baking when really you've got this wrapped up lickety split.
Ella x
Ingredients
- 400almond flour
- 150confectioner's sugar
- 100unsalted butter
- 150granulated sugar
- 4large eggs
- 2 mLpeppermint extract(adjust to taste)
- 120dark chocolate(high-quality, at least 70% cocoa)
- 5 mLfood coloring(optional, for color)
- 100powdered sugar(for dusting)
- 100unsalted pistachios
- 10mint leaves
- 1 gsalt(optional, for flavor)
- 10 gcocoa powder(optional, for added flavor)
Detail level
Instructions
- 1
Preheat the oven to 150\u00b0C (300\u00b0F). Line a baking sheet with parchment paper.
Tip: Use a fan-assisted oven for even baking.
- 2
In a medium bowl, sift together the almond flour and confectioner's sugar.
Tip: Make sure to sift to eliminate lumps.
- 3
In a large bowl, beat the butter and granulated sugar until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in the large eggs one at a time, followed by the peppermint extract.
Tip: Adjust the extract to your liking.
- 5
Gradually mix in the sifted almond flour mixture until just combined.
Tip: Be careful not to overmix.
- 6
Transfer the mixture to a piping bag fitted with a large round tip.
Tip: Pipe small, round circles onto the prepared baking sheet.
- 7
Tap the baking sheet gently to remove any air bubbles.
Tip: This will help the macarons retain their shape.
- 8
Allow the macarons to sit at room temperature for 30 minutes to an hour to form a skin.
Tip: This is called 'feathering'.
- 9
Bake for 15-20 minutes, or until the tops are firm to the touch.
Tip: Check the macarons after 15 minutes.
- 10
Allow the macarons to cool completely on the baking sheet.
Tip: This is an important step for even baking.
- 11
Once cool, sandwich a small amount of dark chocolate between two macarons.
Tip: Use a spatula to spread the chocolate evenly.
- 12
Dust the tops with powdered sugar and garnish with a sprinkle of pistachios.
Tip: Optional, but adds a nice textural element.
- 13
Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.
Tip: Let the macarons come to room temperature before serving.
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