Chocolate Amarettini

Ingredients for 1 servings:

• 2 egg whites
• 100 g sugar, brown
• 1 tsp flavoring (bitter almond flavor)
• 80 g powdered sugar
• 20 g cocoa powder, unsweetened
• 200 g almond(s), ground
• 1 cup cake icing, dark chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

soft amarettini, my variation of the Italian classic

Beat the egg whites until stiff and gradually add the brown sugar, a little at a time. Continue beating. Add the bitter almond essence. Sift in the powdered sugar and cocoa powder. Finally, carefully fold the ground almonds into the mixture using a spatula. Preheat the oven to 150-160°C (top/bottom heat). Fill a piping bag with the mixture and place heaps of cookies about 3-4 cm in diameter on a baking sheet lined with baking paper. Bake for about 10-15 minutes, depending on the oven. The amaretti cookies should be slightly firm on the outside, but still give when gently pressed. They should still be soft on the inside. Let them rest on the hot baking sheet for another 5 minutes and then place them on a wire rack to cool. Unlike classic amaretti cookies, these amaretti cookies will be crispy and hard, but will still be a little soft on the inside. Once completely cool, melt the glaze and dip the cookies in the cookies. The glaze can, of course, also be made at home (see recipes in the database). Tip: It also tastes great if you briefly toast the ground almonds before adding them to the egg white mixture. This gives the amaretti an even more intense flavor.