Chocolate Espresso Amaretti Cookies

Chocolate Espresso Amaretti Cookies, another delicious variation on a classic Italian almond cookie. Only 7 ingredients and 15 minutes to prepare these cookies perfect for the holiday season!

Course Dessert

Cuisine Italian

Keyword chocolate espresso amaretti cookies, amaretti cookie

Prep Time 15

Cook Time 20

Total Time 35

Servings - 18 cookies

Calories 126kcal

Author Nadia Fazio

Ingredients

1 large egg
3/4 cup granulated sugar
2 tbsp brewed espresso coffee cooled
1/2 tsp Amaretto extract
2 cups almond flour
3 tbsp unsweetened cocoa powder
2 tbsp powdered sugar

Instructions

Preheat oven to 325 degrees F and line a baking sheet with parchment paper or a baking silicone mat.
In a medium sized bowl, beat together the egg and sugar. Stir in cooled espresso coffee and amaretto extract.
In a separate bowl combine the almond flour and cocoa powder.
Use a fork to stir the dry ingredients into the egg mixture to form a firm, slightly sticky dough.
Use a 1 tbsp cookie scoop to scoop balls of dough. Drop the dough into a bowl with powdered sugar and coat all sides. Shape into a ball with your hands and place on the prepared baking sheet.
Bake for 18-20 minutes until the tops are crackled and they are lightly browned underneath. Remove from oven and wait 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container (to ensure that they remain chewy) at room temperature for up to 1 week.
These cookies can be frozen for up to 3 months.
If you don't have or don't particularly enjoy espresso substitute with coffee of your choice.
Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.

Nutrition