Ingredients
- 3 eggs whites from large eggs
- 280 g (3 1/2 cups) store-bought* ground almonds (or almond flour I think it’s called if you’re in the US. It’s made from skinless ground almonds and has a slightly grainy texture)
- 4 tbsp cocoa powder sifted (make sure it’s a gluten-free variety if required)
- 280 g (1 1/2 cups minus 2 tbsp) caster sugar
- 100 g (1/2 cup) dried cranberries
- ¼ tsp vanilla extract
- 35 ml (2 1/4 tbsp) Amaretto liquor
For rolling:
- 4 heaped tbsp caster sugar
- 4 heaped tbsp icing sugar confectioners’ sugar
Instructions
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Preheat the oven to 170C/325F (fan). Line two baking trays with a silicone mat or baking parchment.
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Using a hand whisk or mixer, whisk the egg whites to stiff peaks.3 eggs whites from large eggs
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Fold in the ground almonds, cocoa powder, caster sugar, dried cranberries, and vanilla extract.280 g (3 1/2 cups) store-bought* ground almonds,4 tbsp cocoa powder,280 g (1 1/2 cups minus 2 tbsp) caster sugar,100 g (1/2 cup) dried cranberries,¼ tsp vanilla extract
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Slowly stir in the amaretto. Add just enough so that the mixture is a thick paste that can be formed into a ball in your hand (it should be sticky, but should hold its shape).35 ml (2 1/4 tbsp) Amaretto liquor
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Place the caster sugar and icing sugar for rolling on two separate plates. Using a teaspoon, scoop out a chunk of the cookie mixture and roll it into a ball in your hands (about the size of a walnut). Roll it in the caster sugar, then roll it in the icing sugar and place on the baking tray.4 heaped tbsp caster sugar,4 heaped tbsp icing sugar
- Repeat with the remaining dough until you’ve used it all up. Leave a bit of space between the cookie balls as they will expand slightly during cooking.
- Use your finger to squash the cookie balls a little, then place in the oven to cook for 15 minutes.
- Take out of the oven, and leave to cool on the baking tray before serving.
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Notes
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