- 1-1/4 cups almond paste
- 3/4 cup sugar
- 2 large egg whites
- 1/2 cup confectioners' sugar
- 1/4 cup baking cocoa
- In a large bowl, beat the almond paste, sugar and egg whites until combined. Combine confectioners' sugar and cocoa; gradually add to almond mixture and mix well.
- Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 17-20 minutes or until tops are cracked. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container. Yield: 3 dozen.
Originally published as Chocolate Amaretti in Country Woman Christmas Annual 2010, p63
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