Chocolate Amaretti Morbidi

Amaretti cookies are one of the best gluten free cookies. Often, they are called the “Italian cousin” of the French Macaron, but in my humble opinion these babies are way better. These little delicacies come in all kinds of flavors and styles. Amaretti “secchi” or dry amaretti are crisp and perfect for dipping, Amaretti “morbidi” are soft like pillows. Amaretti originated in the city of Saronno, Italy, a city in the Lombardy north of Milan between the 17th & 18th century. Legend has it that a young couple owned a bakery in Saronno and when a cardinal was coming for a visit in 1719 they were low on supplies. With only egg whites, sugar and apricot kernels they were able to make a sweet treat to honor the visit. (People seemed to make a lot of pastries when big wigs came to town)

Amaretti cookies can’t be talked about without mentioning the company, Lazzaroni who have been making amaretti with their original recipe dating back to 1719. These “biscotti de credenza” or cupboard cookies are sold wrapped in tissue paper and in a fancy tin. The tissue paper doubles as a wish paper where if you light it on fire it will float away and make all your wishes come true.

Chocolate Amaretti Morbidi (makes about 15)

200g almond flour (~2 cups)

165g sugar (~3/4 cup)

3 egg whites

2 Tbsp (or so) amaretto or a dash of almond extract

dash salt

30g cocoa powder (~3Tbsp)

zest 1 orange (optional)

powdered sugar for rolling in at the end

whip egg whites until medium peaks then slowly add the sugar. whip until full stiff peaks.

fold in rest of the ingredients just until combined.

scoop and roll in powdered sugar before placing on a lined cookie sheet.

bake at 325* 12-15minutes.