
Ruby Chocolate Amaretti
Prep
15 mins
Cook
20 mins
Servings
8
Difficulty
Easy
Ingredients
- 200 gruby chocolate
- 150 gground almonds
- 100 galmond flour
- 100 gsugar
- 4 egg whitesegg whites
- 1 mLvanilla extract
- 5 gsalt
- 50 gruby chocolate chips
- 20 gconfectioner's sugar
- 30 gunsalted butter
- 5 gespresso powder
Instructions
- 1
Preheat the oven to 150°C (300°F). Line a baking sheet with parchment paper.
Tip: Use a parchment-lined baking sheet for easy cleanup.
- 2
In a medium bowl, whisk together the almond flour, sugar, and espresso powder.
Tip: This dry mixture will help the cookies retain their shape.
- 3
In a large bowl, beat the butter and egg whites until light and fluffy.
Tip: Add a pinch of salt to balance the sweetness.
- 4
Gradually add the dry mixture to the butter mixture, beating until combined.
Tip: Be careful not to overmix.
- 5
Melt the ruby chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir in the vanilla extract for added flavor.
- 6
Pour the melted chocolate into the dough and mix until combined.
Tip: This will help distribute the chocolate evenly.
- 7
Scoop the dough into balls, about 1 tablespoon each.
Tip: Leave enough space between each cookie for even baking.
- 8
Bake for 12-15 minutes or until the edges are lightly golden.
Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- 9
Roll the cooled cookies in confectioner's sugar to coat.
Tip: This will add a sweet and elegant finish to the amaretti.
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