Side Pannel
Chocolate Cranberry Amaretti Cookies
Chocolate Cranberry Amaretti Cookies
- Recipe Submitted by maryjosh on 06/18/2018
Ingredients List
- 3 eggs whites from large eggs
- 280 g store-bought* ground almonds (or almond flour I think it's called if you're in the US. It's made from skinless ground almonds and has a slightly grainy texture)
- 4 tbsp cocoa powder sifted (make sure it's a gluten-free variety if required)
- 280 g caster sugar
- 100 g dried cranberries
- ΒΌ tsp vanilla extract
- 35 ml Amaretto liquor
- For rolling:
- 4 heaped tbsp caster sugar
- 4 heaped tbsp icing confectioners' sugar
Directions
Preheat the oven to 170C/325F. Line two baking trays with a silicone mat or baking parchment.
Using a hand whisk or mixer, whisk the egg whites to stiff peaks. Fold in the ground almonds, cocoa powder, caster sugar, dried cranberries and vanilla extract. Slowly stir in the amaretto. Add just enough so that the mixture is a thick paste that can be formed into a ball in your hand (it should be sticky, but should hold its shape).
Place the caster sugar and icing sugar for rolling on two separate plates. Using a teaspoon, scoop out a chunk of the cookie mixture and roll it into a ball in your hands (about the size of a walnut). Roll it in the caster sugar, then roll it in the icing sugar and place on the baking tray.
Repeat with the remaining dough until you've used it all up. Leave a bit of space between the cookie balls as they will expand slightly during cooking.
Use your finger to squash the cookie balls a little, then place in the oven to cook for 15 minutes.
Take out of the oven, and leave to cool on the baking tray before serving.
Using a hand whisk or mixer, whisk the egg whites to stiff peaks. Fold in the ground almonds, cocoa powder, caster sugar, dried cranberries and vanilla extract. Slowly stir in the amaretto. Add just enough so that the mixture is a thick paste that can be formed into a ball in your hand (it should be sticky, but should hold its shape).
Place the caster sugar and icing sugar for rolling on two separate plates. Using a teaspoon, scoop out a chunk of the cookie mixture and roll it into a ball in your hands (about the size of a walnut). Roll it in the caster sugar, then roll it in the icing sugar and place on the baking tray.
Repeat with the remaining dough until you've used it all up. Leave a bit of space between the cookie balls as they will expand slightly during cooking.
Use your finger to squash the cookie balls a little, then place in the oven to cook for 15 minutes.
Take out of the oven, and leave to cool on the baking tray before serving.
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