Gluten Free Italian Almond Cookies with Chocolate Drizzle

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Gluten Free Italian Almond Cookies with Chocolate Drizzle
Prep Time
15 mins
Cook Time
16 mins
Refrigeration time
1 hr
Total Time
31 mins
 
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 75 kcal
Author: Kim Maes
Ingredients
  • 8 ounces almond paste not marzipan or almond cake filling
  • cup granulated sugar
  • 2 large egg whites
  • ¼ cup sliced almonds
  • ½ cup semisweet chocolate chips
Instructions
  1. In the bowl of a food processor, break up the almond paste, pulsing for a few seconds at a time. Scrape the sides as needed until the paste resembles fine sand-like pieces. Add sugar in two stages, processing for a few seconds each time to combine.
  2. In a mixing bowl, beat egg whites until stiff peaks form. Fold almond mixture into egg whites until mixture is well-combined. Refrigerate the dough for at least 1 hour.
  3. Preheat oven to 325°F. Line a large baking sheet with silicone baking mats or parchment paper.
  4. Drop dough by the teaspoon onto the baking sheet. Press 5 sliced almonds on top of each cookie in a starburst design, pressing down slightly to flatten each ball of dough. Bake for 14-15 minutes, until cookies are just barely browned at the edge. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  5. Place chocolate chips in a glass dish and melt in the microwave for 30-60 seconds at a time at 50 percent power. Stir in intervals. Drizzle chocolate over the cookies using the tip of a spoon. Place on a parchment-lined tray and chill until firm.
Nutrition Facts
Gluten Free Italian Almond Cookies with Chocolate Drizzle
Amount Per Serving
Calories 75 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 4mg 0%
Potassium 50mg 1%
Total Carbohydrates 9g 3%
Sugars 8g
Protein 1g 2%
Calcium 1.7%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.
Tags: Almonds Chocolate Cookies Dairy Free Eggs Gluten-Free Gluten-Free Recipes Holiday Italian Magazine
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