Ruby-Dipped Amaretti

Yield: 22 cookies

Ingredients

Amaretti:

• 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

Ruby Ganache:

• ¾ cup + 1 Tbsp (134g) Callebaut Ruby Chocolate Callets
• 1 Tbsp + 1 tsp (17g) extra-virgin olive oil

Directions

1. Heat oven to 300°F. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, sift together almond flour, sugar, and salt.
3. 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.
4. Place egg whites in bowl and whip at low speed, gradually increasing speed to medium. Keep beating at medium speed until soft peaks form.
5. Add almond extract and amaretto. Beat on medium-high until stiff, glossy peaks form, taking care not to overbeat the egg whites.
6. Using a silicone spatula, fold half of dry ingredients into egg whites.
7. 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.
8. Pour confectioners’ sugar into a small bowl. Dust your hands with a wee bit of confectioners’ sugar.
9. 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.
10. Dunk into confectioners’ sugar, completely coating the cookie. Then place on baking sheet.
11. Repeat with remaining dough.
12. 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.
13. Transfer cookies to a wire rack to cool.
14. 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.
15. Remove from heat and pour ganache into a mug or other slim, heatproof vessel. Allow ganache to cool slightly.
16. Line a baking sheet with wax paper.
17. Dip cookies halfway into ruby ganache, then place on prepared baking sheet.
18. Pop baking sheet into fridge to allow the ganache to set, at least 30 minutes.

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Source: Rose Wilde for Washington Post