The cocoa pizzicotti are delightful little sweets characterized by a tender texture and a rich flavor. Made with almond flour and only egg whites, the whites are used to bind the ingredients and to give a structure that remains soft and moist inside even after baking. On the outside a delicate crust forms thanks to rolling the cookies in granulated sugar and brown sugar. They are perfect to accompany a coffee or as a decadent snack. These cocoa pizzicotti can be stored in an airtight container or food bag to keep them fresh. They can last several days, but it’s best to eat them within a week to fully enjoy their fragrance and softness. Below are all the ingredients and the simple steps to prepare them at home:
Other recipes using almonds:
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 22 pieces
- Cooking methods: Oven
Ingredients
- 2 3/8 cups almond flour (about 230 g (8.1 oz))
- 1 cup powdered (confectioners') sugar (about 130 g (4.6 oz))
- 2 egg whites (about 70 g (2.5 oz), at room temperature)
- a few drops of almond extract (optional, but recommended for a more intense flavor)
- 1/4 cup unsweetened cocoa powder (about 20 g (0.7 oz; equals 4 tbsp))
- 1 1/4 tbsp honey (about 25 g (0.9 oz))
- a pinch of salt
- as needed granulated sugar + brown sugar (for coating)
Steps
Mix, using a spoon or a whisk, the almond flour, powdered sugar, cocoa powder and a pinch of salt.
Add the egg whites and the honey to the mixture. For a more intense flavor, also add the almond extract. Begin to mix with a spoon or a spatula until all ingredients are evenly combined.
Once formed, the dough should be soft but not too sticky. If it seems too dry, add a little more egg white, one teaspoon at a time, until you reach the desired consistency.
Take small portions of dough and form walnut-sized balls. Alternatively, use a piping bag with a wide tip for more elaborate shapes.
Roll each ball in a bowl with a mixture of granulated sugar and brown sugar. Line a baking tray with parchment paper and place the balls, leaving some space between them.
Pinch the surface of each cookie and let them dry in the refrigerator for 7–8 hours (or overnight). Then preheat the oven to 320°F (160°C) on the conventional bake setting.
Bake for about 12–15 minutes, taking care not to overbake them or they will become dry. They should be slightly darker at the edges but still soft in the center.
Remove them from the oven and let them cool completely. The cocoa pizzicotti are ready to be enjoyed.
Bon appétit and.. see you next recipe!
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