Kitchen Wisdom Gluten Free Chocolate Amaretti are light and delicate cookies. The almonds have incredible flavor when toasted. This recipe calls for toasted almonds combined with sugar and folded into egg foam. Sweet and crispy, these will delight all. I like to serve these with pudding or custard. I use a pinch of cream of tartar in the egg white as a stabilizer. It is an acidic salt which is a by-product of wine making and often used as one of the salts in baking powder.
Yields approximately 16 Amaretti
1 cup + 2 tablespoons Roasted Slivered Almonds
1 cup Sugar
1 tablespoon gluten free Cocoa
2 tablespoons gluten free Powdered Sugar
2 Egg whites
Pinch gluten free Cream of Tartar
Toast the Almonds: Evenly spread 1 cup slivered almonds on a cookie sheet. Bake in a pre-heated 350 degree oven for 9 – 10 minutes. Remove from oven and cool completely.
Process the Toasted Almonds: Process almonds to a fine meal in a food processor. Add ¼ cup of sugar to the meal.
Place the sugar meal in a small bowl, whisk in the cocoa and the confectioner’s sugar, place aside. Pre-heat the oven to 325 degrees. Place parchment paper on a cookie sheet.
Combine the egg whites and pinch of cream of tartar in a mixing bowl. Whip on high until stiff peaks form. Gradually add the remaining sugar, one tablespoon at a time.
Fold the almond meal mixture into the egg foam.
Place the light mixture into a pastry bag fitted with a ½ inch star or round tip.
Gently squeeze mixture onto parchment lined cookie sheet in a quick circle, approximately 1 ½ inches in diameter. Place amaretti at least an inch and half apart. Using the remaining almonds, place one sliver decoratively in the center of each cookie.
Bake for 12-14 minute, do not allow them to brown. Gently remove to a wire rack and cool completely.
“Chocolate Almond Amaretti” by Liz Conforti, Forget What You Know About Wheat(c) 2014
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