CHOCOLATE AMARETTI

By cuznvin

Ingredients

• 150 g peeled almonds
• 180 g milk chocolate
• 100 g white sugar
• 10 g (1 1/2 TBspoons) cocoa
• 2 egg whites (lightly beaten)
• powdered sugar

Preparation

Step 1

Preheat the oven to 170°C. Toast the almonds for 7 minutes. Let them cool and then grind them finely in the food processor.
Melt 90 g of chocolate in a double boiler (or in the microwave).
In a bowl, mix together the ground almonds, the sugar and the cocoa.
Stir in the melted chocolate.

Start adding the egg whites, you may not need them all, add enough to form soft, but not sticky dough (ok, well, it is just tiny little bit sticky).



Leave the dough in the fridge for 30 minutes.
Line a baking sheet with baking or wax paper. Drop teaspoonfuls of dough on the baking sheet (or form balls with your hands),
flatten them a little, brush with water and dust with powdered sugar.

Bake at 170°C, for 10-12 minutes on the middle rack because the bottoms burn easily.

Let them cool a little on the baking sheet, then move to a cooling rack (or simply remove them together with the baking paper onto the cooling rack and then let cool).
Melt the rest of the chocolate (90 g) and dip half of the cookie. I have a little confession here. I melted the milk chocolate but it was rather dense and not shiny, so I added some ready chocolate glaze (I always have a bag on hand, the one that you just heat putting it in the microwave), just a tiny bit of it made the chocolate look and taste better.
Let the cookies dry on a piece of baking paper and then store in an airtight contai