If you are craving chocolate and love the flavor of almond, these Italian cookies will hit the spot. They are savory and sweet with a fudgy middle.
Yield 12 cookies
6½ oz. almonds paste
1 cup sugar
½ cup unsweetened cocoa powder
1¼ tsp salt
1 tsp. instant espresso granules
2 large egg white
⅔ cup 1:1 gluten-free flour
In a food processor, pulse the almond paste until it is in small pieces. Add the sugar, cocoa powder, salt, and espresso granules and pulse. Scrape the sides of the bowl and continue pulsing until the mixture is fully incorporated.
Next, add the eqq whites and continue processing until smooth. Lastly, add the flour and pulse until combined.
Transfer the dough into a bowl and fold in any dry spots with a spoon. Cover the dough and chill for at least an hour.
Preheat oven to 350℉
Place some powdered sugar on a plate. Scoop about 2 Tbsp of the dough and form it into a ball. Roll the ball into the powder sugar to coat. Place the sugared balls onto a parchment paper-lined baking sheet, spacing them 3-inches apart.
Bake the cookies until they are puffed, and begin to crack. The edges will be set, and the cookies will look slightly undercooked between the cracks. Let the cookies cool on the baking sheet.
Just Salt It, and enjoy!
Thank you Bon Appétit 2021 Holiday Issue for the recipe inspiration. I chose to change it up a bit and make them gluten-free.