Italian Chocolate Almond Cookies Recipes

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ITALIAN CHOCOLATE ALMOND COOKIES



Italian Chocolate Almond Cookies image

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

8 large eggs, room temperature
1 1/2 cups granulated sugar
1 cup almonds, ground (if you use roasted almonds, the flavour will be intensified)
1/2 lb shortening
4 ounces semi-sweet bakers chocolate, chopped
1 lemon, rind of
4 teaspoons baking powder
3 cups all-purpose flour
96 small cupcake liners

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



Chocolate Amaretti Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 8

One 7-ounce package almond paste
1 cup sugar
1/3 cup unsweetened cocoa powder
1/8 teaspoon fine salt
2 large egg whites
1/2 teaspoon pure vanilla extract
1 cup slivered almonds, for decorating
1/4 cup white sanding sugar, for decorating

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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