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Chocolate Amaretti Recipe
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Ingredients : Makes 24 |
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150 g
115 g
15 ml
30 ml
2
5 ml |
Blanched, toasted whole almonds
Caster sugar
Unsweetened cocoa powder
Icing sugar
Egg whites
Pinch of cream of tartar
Almond essence
Flaked almonds, to decorate |
Method :
- Preheat the oven to 160oC/325oF/Gas
3. Line a large baking sheet with non-stick baking paper or foil. In a
food processor fitted with a metal blade, process the toasted almonds
with half the sugar until they are finely ground but non oily.
- Transfer to a bowl and sift in the
cocoa and icing sugar, stir to blend. Set aside.
- Beat the egg whites and cream of
tartar until stiff peaks form. Sprinkle in the remaining sugar 15 ml at
a time, beating well after each addition, and continue beating until the
whites are glossy and stiff. Beat in the almond essence.
- Sprinkle over the almond mixture and
gently fold into the egg whites until just blended. Spoon the mixture
into a large piping bag fitted with a plain 1cm nozzle. Pipe 4cm rounds,
2.5cm apart, on the baking sheet. Press a flaked almond in the centre of
each.
- Bake the cookies for 12-15 minutes or
until they appear crisp.
- Remove the baking sheet to a wire rack
to cool for 10 minutes.
- With a metal palette knife, remove the
cookies to the wire rack to cool completely
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