AMARETTO BUTTER COOKIES
These cookies are decorated with sliced almonds and flavored with orange peel and almond-flavor liqueur. Makes a wonderful holiday cookie. Delightful! From Sunset.
Provided by Bev I Am
Categories Dessert
Time 1h45m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth.
- Add egg yolk, liqueur, and orange peel and beat until well blended.
- In another bowl, mix 2 cups flour, baking powder, and salt.
- Add to butter mixture; stir to mix, then beat until well blended.
- Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
- Unwrap dough.
- On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick.
- With a floured, 2-inch round cutter, cut out cookies.
- Place about 2 inches apart on buttered 12- by 15-inch baking sheets.
- Gather excess dough into a ball, reroll, and cut out remaining cookies.
- In a small bowl, beat egg white with 1 teaspoon water to blend.
- Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
- Bake cookies in a 325° regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking.
- Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Nutrition Facts : Calories 112.6, Fat 6.9, SaturatedFat 3.4, Cholesterol 19.4, Sodium 59.6, Carbohydrate 11.5, Fiber 0.6, Sugar 5.7, Protein 1.6
AMARETTO CHOCOLATE CHIP COOKIE SANDWICHES
Provided by Giada De Laurentiis
Categories dessert
Time 5h15m
Yield : 4 dozen individual cookies or 2 dozen ice cream sandwiches
Number Of Ingredients 14
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.
AMARETTI COOKIE
These traditional Italian cookies are crisp on the outside, chewy on the inside and bursting with almond flavor. Enjoy the bite-sized cookies with a cup of coffee or a bowl of ice cream, day or night!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 32 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
- Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
- Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
- Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
AMARETTI
This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
- In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
- Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.
Nutrition Facts : Calories 265.7 calories, Carbohydrate 30.3 g, Fat 13.8 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 16.8 mg, Sugar 26.1 g
AMARETTO-ALMOND BLISS COOKIES
"I lightened these cookies, and now they're guilt-free and delicious!" Vera Decker - Windsor, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in Amaretto and almond extract. , Combine the flours, baking powder, baking soda and salt; gradually add to butter mixture and mix well. Stir in chocolate chips and almonds. , With lightly floured hands, shape into 1-in. balls. Place 2 in. apart on baking sheets coated with cooking spray. Flatten slightly with a glass coated with cooking spray. , Bake at 350° for 7-9 minutes or until tops are cracked and bottoms are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 106 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
ROSEMARY BUTTER COOKIES
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 9
Steps:
- Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
- Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
- Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.
AMARETTO SHORTBREAD COOKIE
This is a classic Christmas almond shortbread cookie with amaretto.
Provided by Ann
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h55m
Yield 24
Number Of Ingredients 8
Steps:
- Combine butter, sugar, orange zest, amaretto, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. With mixer on low speed, add flour and mix until a dough starts to form. Mix in almonds using a spatula. Form dough into a log and freeze for 40 minutes, then place in the refrigerator for 20 minutes.
- Preheat the oven to 325 degrees F (165 degrees C).
- Shape dough into small balls and flatten slightly. Place balls 1-inch apart on an ungreased baking sheet. Bake until edges are golden, about 12 minutes.
- Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 145.3 calories, Carbohydrate 13.9 g, Cholesterol 20.3 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 25.6 mg, Sugar 5.3 g
AMARETTO BUTTER FROSTING
Put the crowning touch on cupcakes with this rich and buttery Amaretto topper. -Anette Stevens, Olds, Alberta
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/4 cups.
Number Of Ingredients 4
Steps:
- In a small bowl, beat confectioners' sugar and butter. Add 3 tablespoons cream and 2 tablespoons Amaretto; beat until smooth. Add remaining cream and Amaretto if needed to achieve spreading consistency.
Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 20mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
AMARETTO APRICOT COOKIES
This makes a very healthy tasting, chewy cookie....it isn't a crisp cookie. I had it on a Christmas Cookie Exchange this year, and really enjoyed it! Originally authored by Brenda Bragg from Ohio. Cook time is actually 8 minutes per cookie sheet, I just increased the cooking time to accomodate multiple cookie sheetfuls!
Provided by breezermom
Categories Drop Cookies
Time 50m
Yield 7 dozen
Number Of Ingredients 12
Steps:
- Beat butter at medium speed of an electric mixer until creamy. Gradually add the brown sugar and 1/2 cup sugar, beating well. Add the egg and 1 tbsp of the amaretto, beating well.
- Combine flour and baking soda; add to the butter mixture, beating well. Stir in the oats, apricots, and almonds.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 for 7 to 8 minutes or until lightly browned. Cool 1 minute on cookie sheets before removing to wire racks. Let cool completely.
- Combine the powdered sugar and 3 to 4 tbsp amaretto, stirring until smooth. Drizzle the amaretto glaze over the cookies.
AMARETTO BROWNIES
Looking for a dessert using Gold Medal® all-purpose flour? Then check out these almond flavored chocolate brownies - an Italian delight!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 32
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In food processor, place 1/3 cup of the almonds. Cover and process, using quick on-and-off motions, until almonds are ground. Chop remaining almonds; set aside.
- In 3-quart saucepan, melt chocolate and 1/3 cup butter over low heat, stirring frequently, until smooth; remove from heat. Stir in ground almonds, flour, granulated sugar, baking powder, salt, 2 tablespoons amaretto and the eggs. In pan, spread batter evenly.
- Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely.
- In medium bowl, mix all frosting ingredients until smooth and spreadable. Spread frosting over brownies. Sprinkle with chopped almonds. For brownies, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie, Sodium 80 mg, Sugar 18 g, TransFat 0 g
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AMARETTO BUTTER COOKIES RECIPE -SUNSET MAGAZINE
From sunset.com
2/5 (20)Estimated Reading Time 2 minsServings 36Calories 119 per serving
- In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended.
- In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir to mix, then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
- Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies. Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
- In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
AMARETTO BUTTER COOKIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 119 per servingServings 36
- In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended.
- In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir to mix, then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
- Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies. Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
- In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
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