MY MOTHER'S AMARETTI
- 1-1/2 pounds almonds, finely ground (plus extra whole almonds to garnish cookies)
- 2 cups granulated sugar (plus 1 cup extra sugar to roll the cookies in)
- 1-1/2 tbsp. cocoa
- 4 eggs
- 3 tbsp. almond extract
Preheat your oven to 350 degrees F.
Position your oven racks so that one rack is at the bottom of the oven and the other rack is in the middle of the oven; line 2 baking sheets with parchment paper and set aside.
In a large bowl, combine ground almonds, sugar and cocoa.
Add eggs and almond extract and mix until well combined.
Using a tablespoon or your hands, scoop out enough of the almond mixture to form a ball that is roughly 1-1/2 to 2 inches in size.
Roll each ball in the 1 cup of extra granulated sugar and place on cookie sheet.
Use extra whole almonds as garnish by placing one almond in the centre of each cookie.
Bake cookies on lower rack for 10 minutes and then move to middle rack for an additional five minutes.
Remove cookies from oven and allow to cool in pan for 5 minutes. Transfer cookies to a wire rack to cool completely.
Once cool, store cookies at room temperature in an airtight container. Cookies will keep for up 10 days.