Biscuits, Bars And Cookies Recipes - Chocolate Amaretti

Ingredients

• 150g/scant 1 cup blanched, toasted whole almonds

• 115g/1/2 cup caster sugar

• 15ml/1 tbsp unsweetened cocoa powder

• 30ml/2 tbsp icing sugar

• 2 egg whites

• pinch of cream of tartar

• 5ml/1 tsp almond essence

• flaked almonds, to decorate

---

Method:

1. Preheat the oven to 160'C/325'F/Gas3. 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 not oily. Transfer to a bowl and sift in the cocoa and icing sugar; stir to blend. Set aside.

2. Beat the egg whites and cream of tartar until stiff peaks form. Sprinkle in the remaining sugar 15ml/1 tbsp at a time, beating well after each addition, and continue beating until the whites are glossy and stiff. Beat in the almond essence.

3. 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/1/2in nozzle. Pipe 4cm/1 1/2in rounds, 2.5cm/1in apart, on the baking sheet. Press a flaked almond into the centre of each.

4. 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.