Italian Almond Chocolate Cookie are a slightly sweet and moist cookie that's naturally gluten free. Great for holidays or with a cup of espresso or coffee.
Preheat oven to 325 degrees. Line a baking sheet with parchement or a baking mat; set aside.
Place almonds in a food processor fitted with the chopping/mixing blade. Process until the almonds are very finely ground; almost to a flour-like consistency.
In a large bowl, whisk together ground almonds, sugar, cocoa powder, and baking powder. Stir in eggs, vanilla extract, and almond extract until mixture is combined.
Place the powdered sugar in a small bowl. Use a small cookie scoop to scoop out 1 inch balls of the dough. Use your hands to roll the dough into a ball shape. Then roll the ball in powdered sugar just to coat. Place the cookie on the baking sheet leaving about an inch and a half between each cookie.
Bake for 12-14 minutes or until the cookies are just set. Cool in the pan for 5 minutes before moving to a wire rack to cool competely.
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Notes
These delicious cookies can be made ahead and kept in an airtight container at room temperature for four days. You can freeze in an airtight container for up to a month.