Chocolate Amaretti biscuits

Chocolate Amaretti biscuits

Crisp on the outside, chewy on the inside. Simple and gluten free!
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Course Dessert
Cuisine Italian
Servings 16 biscuits


  • 280 g ground almonds
  • 30 g cocoa powder
  • 280 g caster sugar 140g +140g
  • 60 g chocolate chips
  • 3 egg whites
  • 30 ml Amaretto liqueur or almond extract – optional
  • 2 tbsp icing sugar


  • Preheat the oven to 170C/325F. Line two baking trays with a greaseproof paper.
  • In a large bowl, combine the ground almonds, cocoa powder, half of caster sugar and the chocolate chips.
  • In a second bowl, whisk the egg whites until soft peak stage, then slowly beat in the remaining caster sugar until glossy.
  • Combine the meringue with the almond mixture and slowly stir in the amaretto. Add just enough so that the mixture is a little sticky but still workable with your hands.
  • Place some icing sugar in a bowl.
  • Using a spoon, scoop out walnut size pieces of the chocolate mixture and roll into a ball in the icing sugar. Place on the baking tray then using the back of a dessertspoon, flatten slightly.
  • Place in the oven to cook for 15 minutes.
  • Remove from the oven, set aside to cool for 5 minutes then remove from the baking tray.
  • Enjoy within a few days.
Keyword afternoon tea, biscuit, chocolate, dinner party, gluten free

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