Chocolate amaretti are Italian chocolate almond cookies that are naturally gluten-free, made with just 4 ingredients, and ready in 20 minutes!
These gluten-free chocolate almond cookies are one of my favorite Italian cookies, and they’re basically a chocolate version of the popular amaretti cookies.
Delightfully crispy on the outside and irresistibly soft and chewy within, I promise these are the BEST chocolate almond cookies you’ll ever try.
Made with just 4 ingredients and naturally gluten-free, they’re so unbelievably easy to make you can even ask your kids to help out, my 5-year-old loves making them.
All the good reasons to make a batch or two during the holidays!
Speaking of holidays, if you’re looking for a last-minute Christmas dessert, then look no further.
These chocolate amaretti cookies, together with this Christmas Tiramisu’ and this Pandoro Christmas cake, are fantastic options for a quick holiday dessert and always get rave reviews!
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Chocolate amaretti cookies ingredients
These gluten-free amaretti cookies are made with 4 simple ingredients you most probably have in your kitchen already.
- Almonds: You can use store-bought almond flour (also called almond meal), or make your own homemade almond flour with blanched almonds.
- Cocoa powder: I like to use Dutch-processed cocoa powder for this recipe, but you can also use natural cocoa.
- Egg white: you’ll need two large egg whites, each should weigh around 45 g.
- Sugar: I like to use powdered sugar, as it gives the amaretti a smoother texture, but you can also use regular sugar and blend it until is very finely ground.
Additional ingredients
You can use this recipe as a base and customize your chocolate amaretti with your favorite ingredients.
Here are a few suggestions:
- Coffee: add half a teaspoon of instant coffee to add an extra layer of flavor.
- Almond extract: for a deeper almond flavor, add ¼ teaspoon of almond extract to the cookie dough.
- Orange: Add ½ teaspoon of orange zest for a refreshing citrusy aroma.
How to make chocolate almond cookies
This chocolate almond cookie recipe is very straightforward and easy to make.
Here’s a quick recipe overview with step-by-step pictures.
For the full recipe, scroll down to the easy-to-print recipe card.
STEP 1. In a large bowl mix almond flour, sugar, and cocoa powder in a bowl.
STEP 2. In another bowl, whisk the egg whites until slightly foamy. Then slowly incorporate it into the almond mixture.
STEP 3. Use your hands or an ice cream scoop to form small even balls.
STEP 4. Roll the cookie dough balls in powdered sugar and flatten them slightly with the palm of your hand.
Bake for 15 minutes. The cookies should still feel quite soft when removed from the oven. Let them cool then serve.
Baking tips
- You can form the chocolate amaretti with a small ice cream scoop. This will help you make evenly-sized cookies.
- If the dough is very sticky, dust your hands in powdered sugar, then form the cookie dough balls.
- You can roll the dough balls into fine sugar or powdered sugar.
- Let the almond cookies cool completely on a cooling rack, this will help them achieve the perfect crunchy and chewy texture.
Storage tips
Store your chocolate amaretti cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to a week
More Italian Cookie Recipes To Try
Looking for more traditional Italian cookie recipes to try? Here below are my favorites!
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Recipe
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Chocolate amaretti are Italian chocolate almond cookies that are naturally gluten-free, made with just 4 ingredients and ready in 20 minutes!
Serving: 20
Calories: 97kcal
Ingredients
- 180 g almond flour
- 220 g powdered sugar, plus extra for dusting the cookies
- 4 tablespoons cocoa powder
- 60 g egg whites, approx the egg whites from 2 large eggs
Instructions
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Preheat oven to 180°C/360°F and arrange the baking tray onto the middle shelf of the oven.
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In a large bowl, mix together almond flour, powdered sugar and cocoa powder, until combined.
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In another bowl, whisk together the egg whites until foamy, then slowly incorporate them into the almond flour mixture.
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Use your hands or an ice cream scoop to form small even balls. The mixture should be sticky but fairly firm, and the dough balls should hold their shape when placed on the baking tray. If the dough is very sticky, dust your hands in powdered sugar, then form the cookie dough balls.
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Roll the cookie dough balls in powdered sugar (or fine cane sugar) then gently flatten using the back of a spoon or the palm of your hand, and return them onto the baking tray.
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Place the almond chocolate cookies in the oven and bake them for 15 minutes. The cookies should have a slightly crispy surface, and should still feel quite soft when removed from the oven.
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Transfer the chocolate amaretti cookies on a cooling rack and allow them to cool completely, then serve.
Notes
US Cups amounts are provided, or click on the button “US Customary” for fluid/ ounce amounts. Please note that I use grams for all my baking recipes because they’re accurate and offer consistent results.#
You can substitute almond flour with blanched almonds. Simply place them in a powerful food processor and blitz until very finely ground.
You can form the chocolate amaretti with a small ice cream scoop. This will help you make evenly-sized cookies.
If the dough is very sticky, dust your hands in powdered sugar, then form the cookie dough balls.
You can roll the dough balls into fine sugar or powdered sugar.
Let the chocolate almond cookies cool completely on a cooling rack, this will help them achieve the perfect crunchy and chewy texture.
Nutrition
Serving: 1cookie | Calories: 97kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.05g | Sodium: 5mg | Potassium: 20mg | Fiber: 1g | Sugar: 11g | Calcium: 21mg | Iron: 0.5mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
