I’ve come to love marzipan after I tried a slice of cake with it at a famous local bakery near my house. I have had it before in desserts however, it was normally overpowered by whatever flavor it was with. This sweet slice of cake had the marzipan as the star and it has since become a favorite of mine. Between my new found love of marzipan and my Italian heritage, this Chocolate Amaretti cookie seemed like the perfect 8th day of Christmas cookie.
This cookie used a food processor and only took 5 ingredients to make! Super fun, easy, and they are delicious! We did make them a little big larger than tablespoonfuls, the cookie scoop used was 1 ½ tablespoons. I preferred these to be larger than the normal cookie and would highly recommend trying it as well.
- 1 ¼ cups almond paste
- ¾ cup sugar
- 2 egg whites, room temperature
- ½ cup confectioners’ sugar
- ¼ cup baking cocoa
Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
In a food processor, combine almond paste, sugar and pulse until evenly combined. Add egg whites and process until incorporated.
Transfer to a bowl and sift in confectioners’ sugar and baking cocoa gradually, mixing well.
Drop by tablespoonfuls 2 inches apart on the prepared baking sheets.
Bake 17-20 minutes until tops are cracked.
Cool 1 minute on the pans before transferring to wire racks to cool completely.
This recipe is courtesy of the Taste of Home Cookie Magazine 2020