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Author Notes: Every weekend I bake something for my grandson, and his classmate’s snacks. Being an excellent student and a very sweet six-grader boy, he deserves my efforts. He also takes most of the photos for me before everything is gon.
I try not to repeat to often the same cookie, muffin or biscotti.
The base for these Macaroons I took from Lucinda’s Scala Quinn recipe for Jam Macaroons, but instead of only granulated sugar, I used half of each. The brown sugar makes the final product softer.
I also added a tablespoon cocoa powder, Amaretto liqueur, and used chocolate instead of jam because my grandson don’t like’s any kind of preserves.
Thanks’ to Lucinda I now have a new cookie in my repertoire.
Serves makes 20
- •3 cups Almond flour or finely grinded blanched almonds
- •1/3 cup granulated sugar (organic)
- •1/3 cup light brown sugar (organic)
- • 2 tablespoons cocoa powder
- • ¼ teaspoon sea salt
- • 3 large egg whites
- • 1 teaspoon vanilla extract
- 2 tablespoons Amaretto liqueur
- • 1 cup white chocolate melted
- • ¼ cup dark chocolate melted
- Preheat oven to 350 degrees. In a bowl mix egg whites with the sugars and salt.Add cocoa powder, Almond Meal or grinded almonds, vanilla, and Amaretto liqueur; mix well until a ball forms of a very sticky dough.
- With wet hands, shape small balls (about a leveled tablespoon). Place on baking sheets lined with parchment paper. Using the back of a measuring teaspoon make an indentation in the center of each cookie. Bake for 15 to 20 minutes until a little crackly.
- Cool for 10 minutes: transfer to a cooling rack. Meanwhile melt the chocolates, and spoon into each cookie; first the white, and when it sets, the dots of dark chocolate.
- This recipe was entered in the contest for Your Best Holiday Confection
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good