Chocolate Espresso Amaretti cookies

Name: Chocolate Espresso Amaretti cookies
Total time: 1800 s
Yield: 10 cookies
Cuisine: British
Ingredients: 250 g ground almond flour; 3 tbsp unsweetened cocoa powder; 30 ml room temperature espresso coffee (45ml or 60ml for strong coffee flavor but you might need 10g extra of ground almond flour); 130 g caster sugar; 2 tbsp icing sugar; 1 egg; 1 tsp amaretto (extract) or 1 tsp of almond extract

Fabio @fsan

Sao Paulo / Bristol

Chocolate Espresso Amaretti cookies

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Ingredients

30 min

10 cookies

250 gground almond flour
3 tbspunsweetened cocoa powder
30 mlroom temperature espresso coffee (45ml or 60ml for strong coffee flavor but you might need 10g extra of ground almond flour)
130 gcaster sugar
2 tbspicing sugar
1egg
1 tspamaretto (extract) or 1 tsp of almond extract

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Steps

30 min

1

Preheat the oven to 160C. Cover a tray with parchment paper.
2

In a medium bowl mix the egg, caster sugar and almond/amaretto extract and espresso coffee and whisk it well
3

In a larger bowl mix the cocoa powder and the ground almond
4

Give one more mix to the liquid mixture to have it uniform and mix it into the large bowl. Use a fork to combine well the ingredients until you have a slightly sticky dough. Do not press it or compact it.
5

Put caster sugar in a bowl or plate and icing sugar in the other. Wet your hands and grab 50g of the dough and roll it into a ball. Roll that ball into the caster sugar then over the icing sugar and place it on the parchment paper. With this recipe you should get about 10 units. Distribute it well
6

After rolling all the cookies, place them in the oven for 18-20 minutes.
7

When the time is over take them out of the oven and transfer from the tray to a cooling rack and wait them to cool.
8

The cookies can be stored in hermetic containers.