Amarettochunkcookies Recipes

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ITALIAN AMARETTI COOKIES



Italian Amaretti Cookies image

Beaten egg whites add structure to these light, flourless cookies. Almonds and amaretto give them rich flavor.

Provided by BHG Test Kitchen

Time 43m

Number Of Ingredients 8

1 cup whole blanched or unblanched almonds
0.5 cup powdered sugar
2 egg whites
1 tablespoon amaretto or 1/2 teaspoon almond extract
0.125 teaspoon cream of tartar
0.5 cup granulated sugar
Whole blanched or unblanched almonds
Coarse or regular granulated sugar

Steps:

  • Preheat oven to 325 degrees F. Line large cookie sheets with parchment paper or foil. Lightly grease foil, if using. In a food processor combine 1 cup almonds and the powdered sugar. Cover and process until finely ground. Set aside.
  • In a large bowl, beat the egg whites, amaretto, and cream of tartar with an electric mixer on high speed until soft peaks form (tips curl). Gradually beat in 1/2 cup granulated sugar, about 1 tablespoon at a time, until stiff peaks form (tips stand straight). Fold half of the almond mixture into the egg egg white mixture. Fold in remaining almond mixture.
  • Spoon almond mixture into 1-inch diameter mounds, 2 inches apart on the prepared cookie sheets. Place a whole almond atop each cookie. Sprinkle lightly with coarse sugar.
  • Bake for 13 to 15 minutes or until tops are set and lightly browned. Cool completely on cookie sheets on wire racks. Peel cookies off parchment paper or foil when cool. Makes about 48 cookies.

Nutrition Facts : Calories 32 kcal, Carbohydrate 4 g, Protein 1 g, Sodium 3 mg, Fat 2 g, UnsaturatedFat 0 g

AMARETTI - ITALIAN CHEWY ALMOND COOKIES



Amaretti - Italian Chewy Almond Cookies image

Amaretti cookies are probably the world's most famous Italian cookies.And for a good reason! Slightly crunchy on the outside they're perfectly chewy inside.

Provided by Italian Recipe Book

Categories     Cookies

Time 30m

Number Of Ingredients 6

20 oz peeled almonds (OR 20 oz almond flour)
1 ⅔ cups sugar (OR 12 oz confectioners sugar)
1 tsp almond extract (OR 5 oz bitter apricot kernels)
5 egg whites
1 pinch salt
1 cup confectioners sugar

Steps:

  • If you're using whole peeled almonds, toast them in the oven until lightly brown. This will give a darker color and more bright flavor to amaretti.
  • Once almonds reach desired color, cool them completely.
  • Pulse almonds and bitter apricot kernels (if you opt to use those as in traditional Italian recipe) with sugar in a food processor as finely as you can.
  • NOTE: if you are using almond flour, use confectioners sugar instead of regular sugar. This way you don't need to use a food processor. Simply mix everything in the bowl.
  • Add almond extract.
  • Beat egg white with a pinch of salt until completely white and fluffy.
  • Start to fold egg white into sugar and almond mix. Add a couple of table spoons at a time. You should reach silky and stiff consistency of the cookie dough. NOTE: You may not need to use all egg whites, just enough to get the dough together.
  • Sprinkle work surface with some powdered/confectioners sugar.
  • Pinch off some dough and roll it into ⅔ of an inch rope.Using a dough scraper cut the rope into ⅔ of an inch pieces.
  • Roll each "pillow" giving it a ball shape (size of a walnut) and roll it in generous amount of confectioners sugar.
  • Place each cookie on a baking sheet lined with parchment paper.Decorate with an almond nut (optional).
  • Bake in preheated to 350F oven for 12-15 minutes, just until inside the crinkles amaretti become lightly brown.

AMARETTO CHUNK COOKIES



Amaretto Chunk Cookies image

Make and share this Amaretto Chunk Cookies recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 40m

Yield 48 cookies

Number Of Ingredients 13

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon amaretto liqueur
2 teaspoons almond extract
2 cups semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup sliced almonds

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.

Nutrition Facts : Calories 138.5, Fat 7.9, SaturatedFat 4.4, Cholesterol 19, Sodium 96, Carbohydrate 16.8, Fiber 0.9, Sugar 11.3, Protein 1.7

AMARETTO CHOCOLATE CHIP COOKIES



Amaretto Chocolate Chip Cookies image

These amaretto chocolate chip cookies are packed full of chocolate chips and almond extract for a delicious flavor!

Provided by Ellen

Categories     Cookies

Time 25m

Number Of Ingredients 12

1/2 cup softened butter
1/2 cup butter flavored crisco stick
1/4 cup grated almond paste
1 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
2 tsp almond/amaretto flavoring
2 large eggs
2 tsp baking soda
1 tsp salt
3 cups flour
2 cups chocolate chips

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 CHOCOLATE CHIP COOKIE SANDWICHES



Amaretto Chocolate Chip Cookie Sandwiches image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h15m

Yield : 4 dozen individual cookies or 2 dozen ice cream sandwiches

Number Of Ingredients 14

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 cup granulated sugar
2 large eggs, room temperature
3/4 teaspoon pure almond extract
1 (12-ounce) bag semisweet chocolate chips
1 cup whole almonds, toasted and chopped
3 pints vanilla ice cream, softened slightly
1/3 cup amaretto liqueur

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.

AMARETTO CHUNK COOKIES



Amaretto Chunk Cookies image

Make and share this Amaretto Chunk Cookies recipe from Food.com.

Provided by Rebecca

Categories     Drop Cookies

Time 40m

Yield 48 cookies

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks)
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon amaretto liqueur
2 teaspoons almond extract
2 cups semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup sliced almonds

Steps:

  • Preheat oven to 375 degrees. On waxed paper, combine flour, baking soda, baking powder, and salt.
  • In 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 tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10-12 minutes or until golden around edges. Transfer cookies to wire racks to cool.
  • Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

Nutrition Facts : Calories 140.9, Fat 7.9, SaturatedFat 4.4, Cholesterol 19, Sodium 96, Carbohydrate 17.3, Fiber 0.9, Sugar 11.3, Protein 1.7

SOFT AMARETTI COOKIES



Soft Amaretti Cookies image

There are infinite variations of this classic Italian cookie. I'd like to share this simple, gluten free recipe for Soft Amaretti Cookies with all of you.

Provided by Maria Vannelli RD

Categories     Dessert

Time 50m

Number Of Ingredients 6

250 grams almond flour (scant 2 1/2 cups)
200 grams sugar (approx 1 cup)
lemon zest of one medium lemon
3 egg whites
1 teaspoon bitter almond extract
extra granulated sugar for rolling (sprinkle 1/3 cup in a large dinner plate, set aside)

Steps:

  • Preheat oven to 325° F. Position rack in the center.
  • Line large baking sheet with parchment paper.
  • In a large bowl, whisk almond flour and sugar together.
  • Add grated lemon zest and whisk a few more times. Set aside.
  • In a separate bowl, whisk egg whites to a soft peak stage.
  • Whisk in the bitter almond extract.
  • Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.
  • Use the smallest ice cream scooper to portion the dough (about 1 tablespoon).
  • With slightly damp hands, press your palms into the plate of sugar.
  • Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate.
  • Place on the paper lined baking sheet.
  • Bake for about 25 minutes or until bottoms are golden brown in color.
  • Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.

Nutrition Facts : ServingSize 1 serving, Calories 62 kcal, Carbohydrate 7 g, Protein 1 g, Fat 3 g, Sodium 4 mg, Sugar 5 g

AMARETTO CHUNK COOKIES



AMARETTO CHUNK COOKIES image

Categories     Chocolate

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks)
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon amaretto liqueur
2 teaspoons almond extract
2 cups semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup sliced almonds

Steps:

  • 1. Preheat oven to 375. On waxed paper combine flour, baking soda, baking powder & salt. 2. In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Bat in eggs, amaretto and extract. Reduce speed to low; beat in flour mixture until blended, stir in chocolate chips, coconut & almonds. 3. Drop dough by heaping table spoons 2 inches apart on un greased cookie sheet. Bake 10-12 mins (8mins) until golden around edges. Transfer to wire racks to cool.

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