Chocolate Amaretti with Amaretto
Cookies don’t always have to be alcohol-free: Here’s a recipe for the slightly larger ones made from chocolate and amaretto!
Our chocolate amaretti can do more than the classic amaretti, because the recipe is rounded off with amaretto liqueur. This unusual Christmas pastry should therefore be brought to safety from the children.
Ingredients for 30 pieces:
- 125g dark chocolate
- 200g almonds (finely ground)
- 2 egg whites (KL.M)
- Salt
- 100g sugar
- 6 drops of bitter almond baking flavor
- 50g butter (soft)
- 1 tbsp powdered sugar
- 1-2 tsp cocoa powder
- 2cl amaretto
Preparation of the chocolate amaretti:
1. Finely grate 50g chocolate, mix with the almonds.
Beat 1 egg white and 1 pinch of salt until stiff, add the sugar and continue beating for 3 minutes. Briefly stir in the baking flavor. Fold in the almond mixture well. Finally stir in the amaretto.
2. Fill the mixture into a piping bag with a medium-sized nozzle and pipe approx. 60 sticks (4 cm long, 1.5 cm wide) onto baking trays lined with baking paper. Leave to dry at room temperature for 1 hour.
3. Then bake in the preheated oven at 175 degrees (gas 2, circulating air 10 minutes at 150 degrees) on the 2nd shelf from the bottom for 9 minutes. Leave the amaretti to cool on the trays.
4. Chop 75g chocolate. Melt over a hot water bath, allow to cool. Cream together the butter and sugar with a hand mixer. Stir in the chocolate. Fill the mixture into a piping bag with a small star nozzle.
5. Carefully remove the amaretti from the baking paper, sprinkle half of the underside with chocolate mixture, place the remaining amaretti on top and press down lightly. Dust with cocoa. Chill for 1 hour. Store in a tightly closed tin between layers of parchment paper in the refrigerator.