Gingerbread Amaretti Cookies

The classic Italian cookie gets a new gingerbread twist! Don’t overbake—they should be slightly chewy. —Tina Zaccardi, Eastchester, New York

Total Time

Prep: 20 min. Bake: 10 min./batch

Makes

2 dozen

Ingredients

• 1 can (8 ounces) almond paste
• 3/4 cup sugar
• 1 tablespoon baking cocoa
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Dash ground cloves
• 2 large egg whites, room temperature
• 2 tablespoons molasses
• 1 cup pearl or coarse sugar

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Directions

1. Preheat oven to 375°. Crumble almond paste into a food processor; add sugar, baking cocoa and spices. Pulse until combined. Add egg whites and molasses; process until smooth.
2. Drop by tablespoonfuls into pearl sugar; roll to coat. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts

1 cookie: 107 calories, 3g fat (0 saturated fat), 0 cholesterol, 6mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 1g protein.

source https://www.tasteofhome.com/recipes/gingerbread-amaretti-cookies/

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