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Torta Caprese Cookies
Category
Dessert
Prep Time
1 hour
Cook Time
12 minutes
Ingredients
- 3/4 cup 63% bittersweet chocolate chips
- 1 stick (8 tablespoons) unsalted butter
- 2 large eggs, separated
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
1 1/4 cup superfine almond flour
- 1/3 cup confectioners’ sugar
Instructions
Place the chocolate chips and the butter in the top of a double boiler and melt until smooth. Cool slightly until just warm to the touch. (This can also be done on low in the microwave. Just be sure to do it in short increments and keep an eye on it).
- Place the egg whites in a large bowl with the salt. Place the yolks in a separate large bowl along with the sugar and vanilla extract. Using a large whisk or a handheld mixer, beat the whites until stiff peaks form. Move to the bowl with the yolks and whisk until pale and light. Fold the almond flour and chocolate mixture into the yolks until smooth and no streaks remain. Working quickly and with a light hand, fold the whites in the chocolate mixture until just combined. Refrigerate at least 45 minutes or up to overnight.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Using a 1 1/2 tablespoons ice cream scooper, scoop mounds of cookie dough 2 inches apart on the prepared baking sheet. This can be divided among 2 trays if needed. Dust generously with confectioners’ sugar. Bake until set around the edges and soft in the center, about 12 minutes. Cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
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