ITALIAN CHOCOLATE ALMOND COOKIES
Make and share this Italian Chocolate Almond Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 16m
Yield 96 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Prepare the small muffin tins with small cupcake liners.
- Melt the shortening. Once melted, add the chopped chocolate and stir until the chocolate has melted. Set aside and the let chocolate mixture cool.
- Beat the eggs slightly, then add the sugar, almonds. lemon rind and cooled chocolate, then continue beating the mixture for 5 minutes. Blend in the baking powder, then add the flour, one cup at a time, mixing well.
- Using a small cookie scoop, fill the paper cups about half way. I find that a level scoop of dough is the perfect amount.
- Bake the cookies for 6 to 8 minutes, rotating the trays half way through the baking, or until a cake tester comes out clean.
- Cool on rack. Sprinkle with icing sugar when cool.
Nutrition Facts : Calories 67.7, Fat 4.2, SaturatedFat 1.2, Cholesterol 15.5, Sodium 26.3, Carbohydrate 6.8, Fiber 0.5, Sugar 3.2, Protein 1.4
CHOCOLATE AMARETTI COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
- Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.
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