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Dezaan Cocoa Amaretti Cookies Hero Wide
Amaretti Cookie
  • 200g Dark Roasted Almond Flour
  • 180g sugar (caster)
  • 12g Terra Rossa Cocoa Powder
  • 60g Egg whites
  • ¼ teaspoon of Bitter Almond extract

Coating Suggestions:

  • Confectioner’s sugar for coating For Extra Cocoa Amaretti Cookie: 10g Crimson Red Cocoa Powder
  • Roasted Almond and Grounded Toasted Cocoa nibs Coating.
    • 50g Confectioner’s sugar
    • 50g Roasted Almond Flour
    • 10g Toasted Cocoa Nibs
  1. Preheat oven to 155ºC. Prepare sheet tray with double layer of baking paper (to prevent from burning bottom of cookie)
  2. Sift flour, cocoa powder, and sugar into a bowl. Mix until combined. Set aside until ready to use.
  3. In a mixing bowl, Add egg whites and mix to soft/medium peaks.
  4. Add whipped egg whites and bitter almond extract to dry ingredients. Mix until fully incorporated. Dough must be smooth and sticky. Place in a container dusted lightly with confectioner’s sugar and reserve in the refrigerator for 1 hour. (Note these can be baked immediately, refrigeration allows easier rolling of dough)
  5. In a large bowl add confectioner’s sugar for rolling.
  6. With a small spoon, scoop to portion about 2cm balls. (about 15g of dough)
  7. Dust hands with confectioner’s sugar to allow for easier rolling. Roll balls into smooth dough.
  8. Then toss in bowl with confectioner’s sugar to give an even coating.
  9. Place cookie dough onto sheet tray with 3cm between each cookie.
  10. Bake at 155ºC for approximately 25-30 minutes or until tops start to crack.
  11. Once baked, remove from oven and let cool for about 5 minutes, transfer to another sheet tray or wire racks to cool completely.
  12. For extra cocoa cookie, dust cookies with cocoa powder when completely cooled.
Dezaan Cocoa Amaretti Cookies Macro

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