Today I offer you a new gluten-free cookie recipe - Italian Amaretti cookies, a new variety with cocoa. They are made from almond flour and egg whites, somewhat like macarons, but much easier to prepare. Very soft and melt-in-your-mouth, they have a rich chocolate flavor that will surely delight both young and old.
In a bowl, combine the almond powder, powdered sugar, and sifted cacao.
Separately, whip the egg whites until very stiff peaks form.
Gently fold them in, in several additions, to the dry mixture.
Refrigerate for 30 minutes.
Preheat the oven to 180°C, static heat.
Prepare a bowl with powdered sugar.
Take a ball of dough the size of a walnut, form it into a ball, then roll it in powdered sugar.
Flatten slightly and place on a baking sheet lined with parchment paper, spacing the cookies apart, as they will spread during baking.
To finish, place in the oven and bake for 12 minutes.
0 servings
7
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EN