Description
This Hazelnut Amaretti recipe offers a delightful twist on traditional Italian amaretti cookies by incorporating roasted hazelnut meal and a touch of cocoa powder. These soft, slightly cracked cookies are filled with dark chocolate chips, providing a rich, nutty flavor perfect for pairing with coffee, gelato, or hot chocolate.
Ingredients
Cookie Dough
- 1 egg white, at room temperature
- 75 grams (1/3 cup + 1 tablespoon) sugar, plus extra for sprinkling
- 140 grams (1 cup + 2 tablespoons) hazelnut meal (roasted ground hazelnuts*)
- 1 teaspoon vanilla extract
- 1 scant tablespoon cocoa powder
- 24 dark chocolate chips
Hazelnut Meal Preparation
- Raw shelled hazelnuts (to be toasted and ground as described)
Instructions
- Beat Egg White and Sugar: In a clean, dry bowl, vigorously beat the egg white with the sugar until stiff and shiny peaks form. Using a hand-held electric mixer is recommended for quicker and more efficient results.
- Incorporate Dry Ingredients: Gently fold in the hazelnut meal, followed by the vanilla extract and cocoa powder. Mix carefully until all ingredients are well combined into a soft, sticky batter. Initially, it may look like the egg white won’t bind properly, but it will come together in about one to two minutes.
- Shape Dough Balls: Form the dough into 12 walnut-sized balls. Coat each ball lightly with additional sugar by dusting to add a delicate crust.
- Make Chocolate Crates: Using your index finger, gently press into the center of each ball to create a small indentation or crate. Place two dark chocolate chips inside each crate to fill the cookies with rich chocolate.
- Chill Dough: Place the shaped amaretti cookies on a baking sheet lined with parchment paper. Refrigerate them for 30 minutes to firm up and help the shape hold during baking.
- Preheat Oven: During chilling, preheat your oven to 170°C (340°F) to ensure it reaches the proper temperature for baking.
- Bake: Bake the cookies for 25 to 30 minutes, or until the tops are slightly cracked but still soft inside. The base should be firm and golden brown, indicating doneness without overbaking.
- Cool and Serve: Remove the cookies from the oven and let them cool completely at room temperature to maintain their soft texture. Serve alongside coffee, gelato, hot chocolate, or a glass of warming grappa if you desire.
Notes
- To prepare hazelnut meal: Toast hazelnuts in a hot oven for 10-15 minutes until fragrant. Immediately rub them vigorously with a towel to remove their skins, then grind them finely in a food processor fitted with a sharp blade.
- Ensure egg whites are at room temperature for better volume when beating.
- The cookies should retain some softness inside; avoid overbaking to prevent a dry texture.
- Chilling the dough before baking helps maintain shape and texture.
- Use dark chocolate chips for a richer flavor contrast against the nutty amaretti.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
