Yield: 22 cookies
- 3 cups + 2 Tbsp (300g) almond flour
- 1 ½ cups (300g) granulated sugar
- 1 ½ tsp kosher salt
- 2 large egg whites
- 1 tsp almond extract
- 1 Tbsp amaretto
- ½ cup (60g) confectioners’ sugar, sifted
- ¾ cup + 1 Tbsp (134g) Callebaut Ruby Chocolate Callets
- 1 Tbsp + 1 tsp (17g) extra-virgin olive oil
- Heat oven to 300°F. Line two baking sheets with parchment paper; set aside.
- In a medium bowl, sift together almond flour, sugar, and salt.
- Use a little bit of lemon juice or white vinegar to wipe down a large glass, metal, or glazed ceramic bowl, as well as the attachments for your hand.
- Place egg whites in bowl and whip at low speed, gradually increasing speed to medium. Keep beating at medium speed until soft peaks form.
- Add almond extract and amaretto. Beat on medium-high until stiff, glossy peaks form, taking care not to overbeat the egg whites.
- Using a silicone spatula, fold half of dry ingredients into egg whites.
- Add remaining dry ingredients, mixing until a smooth, sticky dough forms.
NOTE: To bring all the dough together, you may need to ditch the spatula and get in there with your hands.
- Pour confectioners’ sugar into a small bowl. Dust your hands with a wee bit of confectioners’ sugar.
- Scoop out about 1 ½ tablespoons of cookie dough. (A #40 disher works perfectly here.) Roll dough into a ball, then flatten into a ¼-inch thick patty.
- Dunk into confectioners’ sugar, completely coating the cookie. Then place on baking sheet.
- Repeat with remaining dough.
- Bake 25–30 minutes, rotating the baking sheet halfway through the bake time. Cookies are done when they’re lightly golden and the edges are set.
- Transfer cookies to a wire rack to cool.
- Once your cookies are totally cool, make the ruby ganache. Create a double boiler by setting a heatproof bowl over a pot of simmering water. (Don’t let the bottom of the bowl touch the water.) Add ruby callets and olive oil, stirring as they melt.
- Remove from heat and pour ganache into a mug or other slim, heatproof vessel. Allow ganache to cool slightly.
- Line a baking sheet with wax paper.
- Dip cookies halfway into ruby ganache, then place on prepared baking sheet.
- Pop baking sheet into fridge to allow the ganache to set, at least 30 minutes.