Best 6 Italian Chocolate Almond Cookies Recipes

ITALIAN CHOCOLATE-DIPPED ALMOND HORNS

Steps:

• Preheat oven to 375°F. Line your baking sheet with parchment paper or silicone baking mat.
• In bowl of stand mixer fitted with paddle attachment (or use a hand mixer), mix marzipan, almonds, and sugar on low speed until combined (mixture may appear dry).
• Mix in egg white and almond extract until well combined.
• Place sliced almonds in shallow dish and lightly crush with hands.
• Divide dough into 12 equal portions (about 1 rounded tablespoon each). Roll each ball into crushed almonds as you shape it into approximately 4½-inch ropes with blunt ends.
• Shape rope into U-shape and place on prepared baking sheet. Continue with remaining balls of dough, evenly spacing them apart on baking sheet.
• Bake cookies until just beginning to turn golden, about 15 minutes.
• Let cool on pan about 10 minutes, then transfer to cooling rack to cool completely.
• In microwave or using the double broiler method, melt half of chocolate, then add remaining chocolate and stir to melt.
• Immediately dip ends of almond horns in chocolate and place back on parchment paper lined baking sheet.
• Chill cookies in fridge until set. Serve cookies at room temperature. Enjoy!

ITALIAN ALMOND COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

ITALIAN CHOCOLATE ALMOND COOKIES

Steps:

• Preheat the oven to 350°F Prepare the small muffin tins with small cupcake liners.
• Melt the shortening. Once melted, add the chopped chocolate and stir until the chocolate has melted. Set aside and the let chocolate mixture cool.
• Beat the eggs slightly, then add the sugar, almonds. lemon rind and cooled chocolate, then continue beating the mixture for 5 minutes. Blend in the baking powder, then add the flour, one cup at a time, mixing well.
• Using a small cookie scoop, fill the paper cups about half way. I find that a level scoop of dough is the perfect amount.
• Bake the cookies for 6 to 8 minutes, rotating the trays half way through the baking, or until a cake tester comes out clean.
• Cool on rack. Sprinkle with icing sugar when cool.

CHOCOLATE AMARETTI COOKIES

Steps:

• Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
• Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

CHOCOLATE AMARETTI

Steps:

• Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

ALMOND CHOCOLATE COOKIES

Steps:

• In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour and baking soda; gradually add to sugar mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are firm.
• Remove to wire racks to cool.