Dark Chocolate Amaretti Cookies

In a clean bowl, use an electric hand mixer to whip the egg whites to stiff peaks

Add a teaspoon of vanilla extract and a teaspoon of almond extract to the egg whites and whip until fully incorporated 

In a large bowl, whisk 2 1/2 cups of super fine almond flour with 3/4 cup of granulated sugar, 1/4 cup of cocoa powder, 1 tablespoon of espresso powder, 1/2 teaspoon of baking powder and 1/2 teaspoon of salt 

Use a silicone spatula to gently incorporate the egg whites into the dry ingredients until you no longer see dry areas in the dough 

Add 1/3 cup of demerara or turbinado sugar into a shallow dish and 1/3 cup of confectioners sugar into a separate shallow dish

Use a cookie dough scoop to gather tablespoons of the dough, gently roll them into round balls and then roll them into the caster sugar first and then the confectioners sugar until they are generously coated

Transfer the sugar coated balls of dough onto parchment lined baking sheets about 2 inches apart

Bake in a 325 degree oven for 18-21 minutes

As soon as the cookies feel set to a light touch, transfer the baking sheet onto a cooling rack to allow the cookies to cool for about 5 minutes before transferring the cookies directly onto the cooling rack