Chocolate Amaretti Cookies
Seriously, this is not a Passover recipe, I’m just so glad it works for Passover too! The almond paste is so decadent, sweet and adds an Italian twist to these cookies.
Recipe type: desserts
Serves: 42 cookies
  • One 7-ounce package pure almond paste, broken up
  • 1 cup sugar
  • ¼ cup plus 2 tablespoons unsweetened cocoa powder
  • Pinch of salt
  • 3 large egg whites
  • ½ cup mini chocolate chips
  • Coarse sugar or pinenuts, for decorating, optional
  1. Preheat the oven to 375° and line 2 baking sheets with parchment paper. Arrange racks in the upper and lower thirds of the oven.
  2. In a food processor, combine the almond paste, sugar, cocoa powder and salt and process until the almond paste is very finely chopped. Add the egg whites and process until smooth. Add the chocolate chips and pulse just until incorporated.
  3. Use a spoon to dollop the batter in slightly rounded teaspoons (about 1 inch in diameter, about 2 – inches apart. Generously sprinkle the cookies with sugar or pinenuts.
  4. Bake the cookies for 13 to 14 minutes, until risen and lightly cracked but still soft, shifting the pans from top to bottom and front to back halfway through. Cool completely on the paper. Repeat with the remaining batter.
Recipe by Gourmet Passover Cooking at