Let’s prepare a Halloween version of this reinterpreted amaretti recipe together, but without the almonds. Once again, it’s still as easy as 1-2-3 but with 1 part egg white + 2 parts sugar + 3 parts ground peanut (not almond) powder and a few extras like cocoa powder, mini-chocolate chips and chopped roasted & salted peanuts.
I’ve used the almost exact weights and ratios as the extremely popular almond & citrus amaretti cookies posted 6 months ago (see recipe here) so you could compare them. The mixture is denser with the added cocoa and you get extra moistness from the chocolate chips and some crunch too with the addition of the chopped peanuts.
Like I said last time, the secret is to make a meringue mixture first with the egg whites and sugar and then adding the extract before combining it with the peanut powder, that you already mixed with the cocoa powder, mini chocolate chips and chopped peanuts.
You’ll end up with a firmer more uniform dough that you’ll chill and then roll into balls, coat with icing sugar, chill again and then slightly flatten and bake for 15 minutes in a not-too-hot oven and then let the outer crust slightly crisp up in a turned-off oven for another 15 minutes, as they gently cool, before removing them from the oven, to cool off completely.
By the way, I still call these "AMARETTI" even though they don’t have any almond powder nor flavor, but maybe they could be called “ARACHIDI” ? Just an idea.
Happy Halloween … :)