Pinched cocoa cookies are simple yet irresistible cookies, born from a pastry tradition that celebrates a few genuine ingredients. With egg whites, almond flour, sugar, and cocoa, you get a soft and fragrant dough that, once pinched between the fingers, takes shape in tender and flavorful treats. Perfect to enjoy with a coffee or as an afternoon treat, these cookies encapsulate all the magic of simplicity: without butter or refined flour but with a texture that wins you over at the first bite. If you love almond desserts, try the almond tart, the cream jam and almond cake, the flourless almond cake or the ricotta and almond cake.
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OTHER COCOA RECIPES
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 14 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Pinched Cocoa Cookies
- 1 1/3 cups almond flour
- 2 egg whites egg whites
- 2/3 cup sugar
- 2 tbsp unsweetened cocoa powder
- 1 pinch salt
- as needed powdered sugar
Tools
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- Bowl
- Baking Tray
- Sieve
Steps for Preparing Pinched Cocoa Cookies
In a bowl, pour the egg white. Add the sifted cocoa and mix well. Add the sugar and mix again.
Incorporate the almond flour in two parts, a pinch of salt, and work with a spoon until you get a homogeneous mixture. Cover and let rest for 30 minutes.
Using a teaspoon, place a walnut-sized amount of dough on the powdered sugar. Roll the dough with your hands, pinching the top part. Place on the baking tray lined with parchment paper. Continue until the dough is used up.
Sprinkle a bit more powdered sugar and bake in a pre-heated static oven, in the middle section, at 356°F for 15-20 minutes. Let cool and serve.
Storage
Keep for two or three days under a glass dome.
