CHOCOLATE ALMOND MACAROONS

AMARETTI DI CIOCCOLATA

These are a chocolate lover’s version of the almond macaroon. To check for doneness, bake them alongside the pine nut cookies. When the latter are golden brown, the chocolate macaroons will be ready. Because this dough is a variation of the pine nut cookie, it is best to use the technique described in the previous recipe, dipping your hands in water while rolling.

11/2 POUNDS ALMOND PASTE (BROKEN INTO PEBBLE-SIZE PIECES)
11/2 CUPS SUGAR
1 CUP CONFECTIONERS’ SUGAR
1/2 CUP COCOA
4 EGG WHITES
2 CUPS ALMONDS, SLICED

1. Preheat oven to 350°F.

2. In an electric mixer, combine almond paste, sugar, confectioners’ sugar, cocoa, and egg whites on low speed until blended. Mix for 2 minutes on medium speed. This will make a sticky dough.

3. Roll dough into 1-inch balls. Roll balls in a bowl filled with almonds. Place cookies on a parchment-lined cookie sheet, spacing them 2 inches apart. Using your fingers, slightly flatten the tops of the cookies.

4. Bake for 15 to 20 minutes. Remove cookie sheet from the oven. Cool on parchment for easiest removal. When cookies are completely cool, use a metal spatula to loosen them from the parchment paper. Store in an airtight container.