Amaretto Chip Cookies Recipes

AMARETTI COOKIES RECIPE

Steps:

• Line a 12 in x 16 in baking sheet with parchment paper, set aside. Preheat the oven to 325F with the baking rack in the middle.
• Whip egg whites and granulated sugar in a bowl of a mixer with a whip attachment for about 15 minutes.
• Add the vanilla extract, Almond extract, and Amaretto liqueur and carefully fold it in. Next, add the almond flour and fold it in until completely incorporated.
• Using a spoon or a medium ice cream scoop about 2 tbsp of almond batter and form balls out of the dough by rolling them between the palms of your hands. Then roll them in granulated sugar and powdered sugar and set on the prepared baking sheet about 1 inch apart.
• Place in the oven and bake for about 15 minutes if you like the Amaretti cookies soft on the inside, or up to 25 minutes if you prefer the biscotti-like texture.
• Add the egg whites to the sugar and whisk until well combined. Add the amaretto, vanilla extract, the almond extract and whisk until smooth. Next, fold in the almond flour.
• Now continue with the instructions from step 3 from the section above.

AMARETTO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees
• Cream together the butter, crisco, and almond paste with the sugars in a large bowl
• Add in both eggs, the vanilla, and the almond/amaretto flavoring; stir in
• In another bowl shift together the flour, baking soda, and salt
• Mix the dry ingredients into the wet ingredients just until all is combined
• Fold the chocolate chips into the batter
• Drop by tablespoons or a cookie scoop the cookie dough onto a parchment paper lined cookie sheet - I usually do 3 across and 4 down
• Bake cookies for 8 to 10 minutes until they are slightly golden brown on the top
• Remove from oven and drop the cookie sheet onto your counter or stove top to give that perfect crinkle
• Leave cookies on the cookie sheet for 2 more minutes
• Remove to cooling rack to cool completely

AMARETTO CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine four, baking soda, baking powder and salt. Set aside.
• In a large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut and almonds.
• Drop dough by heaping measuring spoons on large, ungreased cookie sheets. Bake 10-12 minutes or until golden around edges.

AMARETTO CHIP COOKIES

Steps:

• Preheat oven to 375.
• In a medium bowl cream butter and sugars until smooth. Add eggs, vanilla, and amaretto then cream again.
• In a separate bowl mix flours, salt, and baking soda. Add to wet mixture little by little.
• Fold in chocolate chips and craisins. (At this point I highly recommend chilling the dough! Trust me, it is the key to yummy choco chip cookies!).
• Drop by level tablespoons onto greased cookie sheets and bake 9 minutes or until golden brown.

CHOCOLATE AMARETTI COOKIES

Steps:

• Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
• Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

AMARETTO CHOCOLATE CHIP COOKIE SANDWICHES

Steps:

• Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.
• Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.
• For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature.
• To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.
• Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.