I had just baked a large tin of little brittle amaretti when I started to think about my variation on the salam de biscuiti cookie from Romania. These small almond cookies seemed perfect to use for my version of the simple Romanian chocolate cookie. I stirred little pieces of my freshly baked amaretti into the chocolate mixture and used almonds instead of walnuts. For a hint of tartness I cut dried apricots into small pieces, stirred them into the mixture and poured everything into my old faithful brownie tin. After a night of waiting I cut the mixture into little squares and popped a piece in my mouth. The chocolate is firm and sweet, the cookies slightly bitter-sweet, the almonds give some crunch, and apricots make for a tart chewy bite. So yes: they are tasty … very tasty! Of course you can make this chocolate amaretti-almond cookie with ready made amaretti, but you can easily bake them yourself using my recipe for amaretti cookies from Italy.
Chocolate amaretti-almond cookie
for about 30 cookies
250 grams (2½ cups) amaretti
50 grams (½ cup) almonds
75 grams (¾ cups) apricots
150 grams (⅔ cup) sugar
70 grams (⅔ cup) unsweetened cocoa powder
70 grams (½ cup) dark chocolate chips
100 grams (⅔ cup) unsalted butter
pinch of salt
30 milliliters (2 tbs) milk
extra: brownie tin 23 x 23 cm / 9 x 9 inches
Break the cookies into small pieces. Chop the almonds and apricots roughly.
Put the sugar, cocoa powder, chocolate, butter, saltvand milk in a saucepan and heat over low heat, stirring until a homogeneous mass is formed.
Pour ¾ of the chocolate mass on the cookie mixture.
Carefully mix the chocolate into the cookie mixture making sure that every piece is coated.
Line the tin with cling film and tip the mixture in. Press down firmly and spread over the rest of the chocolate.
Leave in the fridge to become firm for about 3 hours, or preferably one night. Cut into squares.
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