chocolate & peanut chewy amaretti cookieschocolate & peanut chewy amaretti cookieschocolate & peanut chewy amaretti cookieschocolate & peanut chewy amaretti cookieschocolate & peanut chewy amaretti cookieschocolate & peanut chewy amaretti cookieschocolate & peanut chewy amaretti cookieschocolate & peanut chewy amaretti cookieschocolate & peanut chewy amaretti cookies

Let’s prepare a Halloween version of this reinterpreted amaretti recipe together, but without the almonds. Once again, it’s still as easy as 1-2-3 but with 1 part egg white + 2 parts sugar + 3 parts ground peanut (not almond) powder and a few extras like cocoa powder, mini-chocolate chips and chopped roasted & salted peanuts. 

I’ve used the almost exact weights and ratios as the extremely popular almond & citrus amaretti cookies posted 6 months ago (see recipe here) so you could compare them. The mixture is denser with the added cocoa and you get extra moistness from the chocolate chips and some crunch too with the addition of the chopped peanuts.

Like I said last time, the secret is to make a meringue mixture first with the egg whites and sugar and then adding the extract before combining it with the peanut powder, that you already mixed with the cocoa powder, mini chocolate chips and chopped peanuts. 

You’ll end up with a firmer more uniform dough that you’ll chill and then roll into balls, coat with icing sugar, chill again and then slightly flatten and bake for 15 minutes in a not-too-hot oven and then let the outer crust slightly crisp up in a turned-off oven for another 15 minutes, as they gently cool, before removing them from the oven, to cool off completely.

By the way, I still call these "AMARETTI" even though they don’t have any almond powder nor flavor, but maybe they could be called “ARACHIDI” ? Just an idea.

Happy Halloween … :)

chocolate & peanut chewy amaretti cookies

23.10.2021

30 pieces x 25 grams each

ingredients

  • 300 grams (3 cups) ground peanut powder
  • 200 grams (1 cup) extra fine sugar (or use regular and pulse several times)
  • 100 grams (¼ cup + 3 tbsp) egg whites (from 3 large or extra large room temperature eggs)
  • 0,5 gram (1/16 tsp or 1 pinch) fine sea salt
  • 0,5 ml (1/16 tsp or 3 drops) white vinegar or lemon juice
  • 5 ml (1 tsp) vanilla extract
  • 28 grams (4 tbsp) cocoa powder
  • 50 grams (4 tbsp) mini chocolate chips (dark or milk chocolate)
  • 35 grams (4 tbsp) salted & roasted peanuts, chopped (or add 1/8 tsp salt if peanuts are unsalted)
  • 75 grams (½ cup) icing sugar

instructions

  • weigh all your room temperature ingredients and keep everything in separate bowls 
  • *note : if using regular granulated sugar, pulse it several times in a small food processor until finer (the result should be something in between regular granulated sugar and icing sugar)
  • beat the egg whites for several minutes with a small pinch of salt and a few drops of lemon juice or white vinegar, until peaks form, then add the fine sugar and keep whipping until stiffer and glossy, then add the vanilla extract and beat again for several seconds and set aside the meringue mixture
  • add the cocoa powder to the peanut powder and mix well, then add the chopped peanuts and the mini chocolate chips and combine well, then add the meringue mixture and mix until well combined, cover with plastic film in small bowl and refrigerate for several hours (or until the next day) until firmer
  • remove the chilled and firmer mixture from the refrigerator, wet your hands and separate the dough into smaller clumps of 2 tbsp each (around 25 grams each) and roll into balls with slightly wet hands and set aside
  • place the icing sugar in a rounded bowl, drop each ball of dough inside and roll around until completely covered in icing sugar and place each ball on a baking sheet covered with baking paper
  • refrigerate the baking sheet with all the sugar-coated balls of dough for a minimum of 30 minutes (or up to several hours)
  • preheat the oven to 165°C
  • remove the baking sheet from the refrigerator, use a flat-bottomed glass or other tool to slightly flatten out the balls until the sides very slightly crack and bake for 15-16 minutes, then turn off the oven, leave the oven door slightly ajar and let cool down for an additional 15-16 minutes still inside the oven, then remove, let cool down completely for another 30-40 minutes and store in an airtight container for approximately up to 1 week.

recette suivante

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