Chocolate Amaretti Cookies Recipes

Steps:

• Preheat oven to 350°F Place almonds on a sml baking sheet & bake 10-12 minutes, turning occ till golden brown. Allow almonds to cool to room temperature Reduce oven temp to 325°F.
• Line a lrg baking sheet w/baking parchment. In a food processor, process the toasted almonds w/half the sugar till the almonds are finely ground but not oily.
• Transfer the ground almonds to a bowl & stir in cocoa powder & confectioner's sugar. Set aside.
• In a med mixing bowl, beat egg whites & cream of tartar w/a hand-held mixer till stiff peaks form.
• Sprinkle in the remaining sugar 1 tbsp at a time, beating well after ea addition & cont beating till the whites are glossy & stiff. Beat in the almond extract.
• Add the almond sugar mixture & gently fold into the beaten egg whites till just blended.
• Spoon the mixture into a lrg piping bag filled w/a plain 1/2 in nozzle. Pipe 1 1/2 in rounds about 1 in apart on the prepared baking sheet. Press a slivered almond into the center of ea cookie.
• Bake cookies for 12-15 minutes or till they are crisp. Cool on the baking sheet for 10 minutes.
• W/a metal spatula, transfer cookies to wire racks to cool completely. When cool, store in an airtight jar or cookie tin.

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
• Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
• Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix chopped almonds, 2 cups white sugar, and cocoa powder together in a bowl; add eggs and almond extract and stir until batter is well mixed. Form teaspoonfuls of batter into small balls.
• Place 1/4 cup sugar in a bowl and roll balls in the sugar. Press a finger into the center of each ball, making an indentation. Place 1 almond in each indentation. Arrange cookies 2 inches apart on the baking sheets.
• Bake in the preheated oven until edges begin to crisp, about 15 minutes.

Steps:

• Cover baking sheet with waxed paper. Pour coffee into shallow dish. Dip flat sides of cookies, 1 at a time, in coffee; place, dipped sides up, in single layer on prepared baking sheet. Drizzle with any leftover coffee.
• Mix cream cheese and chocolate-hazelnut spread until blended; spread onto flat sides of 36 cookies, adding about 1 tsp. cream cheese mixture to each. Cover with remaining cookies, flat sides down, to make 36 cookie sandwiches.
• Place nuts in shallow dish. Roll edges of cookie sandwiches in nuts. Return to baking sheet. Refrigerate 1 hour.

Steps:

• Preheat oven to 375°F.
• Combine crushed Amaretti cookies, chocolate, orange zest, honey & cinnamon in a bowl. Add the beaten egg white & mix to bind the mixture.
• Halve & pit the peaches & fill the cavities w/sml mounds of the chocolate mixture.
• Arrange the stuffed peaches in a lightly buttered, shallow ovenproof dish which will just hold the peaches comfortably.
• Mix the wine & sugar in a measuring cup & stir to dissolve the sugar. Pour the wine mixture around the peaches.
• Bake for 30-40 min till the peaches are tender when tested w/a skewer & the filling is golden. Serve immediately w/a little of the cooking juices spooned over the top & whipped cream in a separate bowl as an optional garnish.

Steps:

• For tortes:
• Position rack in center of oven and preheat to 350°F. Butter four 3/4-cup custard cups or soufflé dishes. Dust with flour; tap out excess. Line bottom of cups with parchment paper rounds. Place on rimmed baking sheet.
• Stir chocolate in top of double boiler set over simmering water until melted and smooth. Using on/off turns, blend almonds, amaretti, cinnamon, and salt in processor until finely ground. Transfer to medium bowl. Add butter, sugar, and eggs to processor; mix until blended and smooth, occasionally scraping down sides of bowl, about 3 minutes. Add cookie mixture and melted chocolate. Using on/off turns, process just until blended. Divide batter among custard cups. Bake until tops of tortes are dry and puffed and tester inserted into centers comes out with moist crumbs attached, about 30 minutes. Transfer cups to rack; cool 15 minutes. Run small knife around edges of cups to release tortes. Turn tortes out onto rack and turn right side up; cool. (Can be made 3 days ahead. Wrap in plastic and store at room temperature.)
• For topping:
• Beat together cream, sugar, and almond extract in medium bowl until cream holds peaks. (Can be made 4 hours ahead; refrigerate.)
• Place 1 torte on each of 4 plates. Top with dollop of whipped cream, sprinkle with crumbled amaretti, and serve.

Steps:

• Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.