Almond Cocoa Cookies
Christmas Recipes Quick Recipes Lacto-Ovo Vegetarian Recipes Desserts Gluten-Free Recipes
"After Christmas" cookies. I guess it's never too late for a cookie recipe. Especially when they are gluten-free, have an intense chocolate flavor and a very short list of ingredients.
Ingredients
200g almond flour (or sliced almonds; or whole almonds without skins)
150g powdered sugar
50g quality cocoa powder
1/4 teaspoon ground cinnamon
2 egg whites
50g hazelnuts
Pieces: 20
How to prepare almond cocoa cookies
- If using almond flour, just mix it with the powdered sugar, cocoa and cinnamon until the color is uniform. If using sliced or whole almonds, grind them finely in a food processor until they look like flour.
Powdered sugar can also be made at home, just grind granulated sugar in a food processor or coffee grinder until it becomes powder. - With a fork, beat the egg whites well until they become foamy. You don't need to get stiff peaks, just a light foam.
- Pour the egg whites over the dry ingredients and mix, at first with a spoon, but towards the end it's easier by hand. You will get a dough like a dense paste that is not sticky.
- Crush the hazelnuts in a mortar until you have both powder and larger pieces. You can also give them a few pulses in a food processor, but be careful not to pulverize them completely.
- Form 20 balls from this dough. Roll them through the hazelnuts. Place them on a baking tray lined with parchment paper.
- Bake in a preheated oven at 180C for 12-14 minutes. Until they look somewhat dry on top, slightly cracked in places, but if you touch them you will feel they are still soft inside.
- Remove the tray from the oven and, if desired, dust the cookies with a little powdered sugar. Let them cool. They are good immediately, but if left they become slightly chewy in the center and more "chocolatey". They are great with coffee.
