In a bowl, cream the butter with the sugars until light. Add the eggs and mix until smooth. In another bowl, sift together the flour, baking soda, salt, baking powder, and vanilla extract and stir into the creamed mixture. Divide the dough into 2 equal-sized balls.
Take 1 of the balls and blend in the amaretto mixture until incorporated. Take the other ball and do the same with the Nutella mixture. (If the Nutella dough is too dry, you can add 1-2 tablespoons milk.) Form each dough into a disk and freeze for 15-30 minutes.
Put each dough between 2 pieces of plastic wrap and roll out to ¼-inch-thick rectangles. (If the dough becomes too soft, it can be chilled in the freezer again.) Stack them up and roll into a log to make pinwheel cookies or cut the stacked up dough into 2 halves and stack them again; then cut into 2-inch-wide slabs to make striped cookies.
Wrap in waxed paper or plastic wrap. Tie the ends and freeze for a few hours or up to a month until ready to bake.
When ready to bake, preheat the oven to 350 degrees. Slice the rolls about ¼-inch-thick with a clean knife. Place in the oven and bake for 8-10 minutes. Remove from the oven and serve.
- 120 g unsalted butter
- 65 g confectioner’s sugar
- ½ vanilla bean
- 1½ tsp amaretto
- 165 g flour
- bowl (large)
- hand mixer with beaters
Add butter and some confectioner's sugar to a bowl and use a hand mixer to beat together until light and creamy. Then add some of the seeds from a vanilla bean, some salt, amaretto, and ground almonds, and stir to combine. Add flour and whisk until smooth.
Bittersweet Chocolate-Almond Cake With Amaretti Cookie Crumbs
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
Here’s a cake that comes together with the push of a button — butter, sugar, eggs and cocoa as well as dark chocolate, almonds and amaretti cookies are blended in a food processor. Although it looks like a brownie, the cake tilts toward a nut torte. It’s low and sleek, simple, sophisticated and packed with flavor. The original recipe appeared in my debut cookbook, “Sweet Times,” in 1991, and when I made it for Julia Child that year, I got her thumbs up. Over time, I haven’t fiddled much with the recipe’s basics, but these days I finish the cake with a glaze and a sprinkling of crushed amaretti for style and crunch. I prefer amaretti di Saronno by Lazzaroni for the cake, but other amaretti work well too. And don’t be distressed if the cake develops a mound during baking (it happens now and then). Press it down with a spatula — it doesn’t diminish this cake’s deliciousness.
Chocolate Peanut Butter Baileys Vegan Icebox Cookies
Oh hello Friday, so happy to see you, finally! Some weeks you just need a cookie, or fries, or nachos (I don’t even want to tell you how many times I’ve had nachos for lunch the past few weeks) to make it through. I know, emotional eating isn’t always the best way to deal, but sometimes you just have to. Have you ever had a “I-can’t-stop-thinking-about-[insert guilty food pleasure here]”, day? Like, I can’t go on until I have a steaming bag of salty crinkle cut fries feeling? Please say yes.
Last weekend, these vegan icebox cookies were my can’t-stop-thinking-about-it food, I had to get that chocolate, peanut butter, irish creme combo into cookie form, stat.
I had this idea for these cookies because I needed something to send to my dear friend Sarah. She was gracious enough to design that gorgeous logo up there at the top of the page and I needed to pay a girl back! When in doubt, send cookies (and coffee!). The moisture of the cookies makes them packable and portable, lending themselves to as much in-transit roughing up as the postal service may give, while still withstanding dissolving into crumbles on the way.
While I used my homemade Baileys in this recipe, feel free to sub in your choice of milk instead, we’re looking for the creamy component and moisture here (apologies for using moist in all its variations, I really love that word ,<–not).
Rolling the dough log in sugar gives a little extra texture to the edges and makes the dough a little sparkle, oh yeah!
I find it best to chill the dough overnight, or you will run the risk of the dough still being too warm to cut into slices for baking. Also, feel free to play with the shapes of the cookies if they come out to smooshed for your liking after cutting. The chocolate chips sometimes prove to be more of a hinderance when slicing the dough, but they are worth keeping in there.
Amaretto Shortbread Cookies
Yesterday, I kicked off a two-part series on the potential first ladies’ favorite cookie recipes with Cindy McCain’s Butterscotch Oatmeal Cookies. The recipes are part of a Good Housekeeping tradition that asks readers to vote for their favorite cookie recipe every election year. With McCain’s cookies out of the way, it’s time to take a look at Michelle Obama’s recipe: Amaretto Shortbread Cookies.
These shortbread cookies are a little different than your typical shortbread because they have a lot of sugar in them and most shortbread tend not to. In addition to making them quite a bit sweeter than some similar cookies, this is something that could actually make the shortbread a bit dense and take away from its overall flakiness, as sugar caramelizes in the oven. Fortunately, this isn’t really the case here. The cookies are sweet, but because the recipe calls for cake flour instead of all purpose, they don’t become heavy as a result of the extra sugar. They’re not crumbly shortbread cookies, but they do still tend to melt in your mouth (thanks to all that butter!).
Amaretto is the dominant flavor, but the lemon zest and orange zest do come into play and make for an interesting overall flavor combination. The one and only complaint I have about the recipe is that the original calls for optional “chopped nuts or dried fruit” to be added on top of the cookie before baking. Since fruit and nuts can so dramatically change the flavor of the recipe, this seems a little open-ended. The GH photo seems to show the shortbread topped with pistachios, dried cranberries and candied ginger. In combination with the flavors in the shortbread, this seemed a little over-the-top to me and I ended up opting for only dried cherries on mine.
In the end, I can’t come up with a winner in the GH cookie bake-off. I like them both. And fortunately, with cookies, you can have more than one winner.
Amaretto Shortbread Cookies
1 1/2 cups butter, softened
1 1/2 cups sugar
2 large egg yolks
2 tbsp Amaretto (or 1 tsp almond extract)
1 tsp orange zest
1 tsp lemon zest
3 cups cake flour
1/4 teaspoon salt
1 large egg white, lightly beaten
1/3 cup dried sweet cherries
additional sugar, for topping
Preheat oven to 325F and line a 17 x 12-in baking pan with foil and lightly grease(Note: a half-recipe can be made in an 8-inch pan with about the same baking time, if you don’t have this size).
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolks, followed by amaretto and zests.
Sift the flour and salt over the butter mixture and stir to combine. Turn dough into prepared pan and press down into an even layer. Press cherries onto dough.
Brush shortbread with beaten egg white and sprinkle with 1-2 tbsp additional sugar.
Bake for 25-30 minutes, or until shortbread is light brown all over. Let cool in the pan for 15 minutes, then run a knife through to cut while still soft. Let shortbread cool completely before reslicing and removing from pan.
Makes about 36 cookies.
Vegan Linzer Cookies with Nutella
Cookie baking season is upon us! Although I’ve had some flops over the last few weeks (I’m buying coconut oil in bulk at this point), I’ve had these vegan linzer cookies with nutella on my mind for quite some time now. I don’t usually go for normal linzer cookies, dismissing them since they don’t usually have chocolate, but normally a jam filling. Don’t get me wrong, a cookie is a cookie, but if chocolate isn’t present, I’m probably a little more hesitant to jump on board.
I do have to confess, getting these delicate little cookies just right took a few (like 5) tries, but I think the end result is exactly what your holiday cookie baking rotation needs! For the cookie base, I used both Bob’s Red Mill Almond Meal and their always versatile All Purpose Flour, both providing the perfect base for these tender, flaky vegan linzer cookies. This kitchen staple is incredibly versatile and perfect for all of your baking needs.
As you already know, Bob’s Red Mill is in heavy rotation in my house, mainly because their products are always top notch and I know I can find them just about anywhere, a plus for those last minute grocery runs. Bob’s Red Mill Almond Meal is ground from whole, blanched sweet almonds. Overall, I think having a high quality almond flour is important, especially when you are trying to blend it into a tender dough for cookies. The dough for these holiday cookies gets its tender quality from a combo of coconut oil and olive oil, making sure the dough is perfect for rolling out and cutting.
The other crucial part to these linzer cookies is the homemade nutella, which is not only devoid of any weird things, but is also SO easy to whip up in the blender. As long as you have hazelnuts, cocoa powder, and a sweetener, nutella bliss is just a few minutes away! The homemade nutella lasts in the fridge for a couple weeks, but I’m not sure I know anyone who has enough self control to keep it around that long. Also, this recipe can be done in stages spread over a few days, with the dough prepared on one day, cut out another and then baked on a separate day. Basically, anything we can do to make the holiday baking stress easier is a win in my book!
If you want to get a leg up on holiday baking, here’s a coupon for $1 off any Bob’s Red Mill product!
Stuffed Hazelnut Amaretti Cookies
Swapping hazelnut flour for almond flour in my soft amaretti cookie recipe results in a chewy, nutty cookie that’s downright delightful and naturally gluten free. The nugget of molten hazelnut spread in the middle makes it over the top delicious!
I’ve thoroughly explored the options for flavored amaretti, from chocolate to raspberry to colorful confetti sprinkles, but this is the first time I’ve attempted stuffing them.
I’d actually tested a hazelnut amaretti some time ago, but shelved the idea, planning to revisit it during the holidays. And in an attempt to do something a bit different with it instead of just swapping out the nut flour (otherwise this recipe is virtually identical to all my other amaretti), I decided to combine my love of amaretti with my obsession with stuffing stuff inside cookies.
The hazelnut flour has a much stronger flavor than almond, nutty and toasty and robust, with just a hint of almond serving as a fragrant foundation that rounds out the flavor profile quite nicely.
The texture is similar to that of the almond amaretti, although depending on the coarseness of your hazelnut flour you may end up with a softer, more open crumb which I found quite lovely.
The bottoms bake up slightly crispy (be sure to use a double layer of cookie sheets which helps insulate the bottoms and prevents them from getting too dark), with a chewy outside and a marzipan-like inside, and a core of molten Nutella hidden inside.
The process of getting the Nutella inside the cookies is actually quite similar to my other stuffed cookie recipes, splitting the ball of dough in half and pressing the filling in the center, then shaping and sealing the dough around it.
Before you make your cookies, you need to first freeze balls of Nutella until firm, at least 30 minutes or longer if possible. You can drop small spoonfuls on a parchment-lined baking sheet (about 1/2 teaspoon each), but I found it easier to pipe dollops with a piping bag or a plastic bag with the corner cut.
Even thoroughly frozen, the Nutella will thaw rather quickly, and once it’s softened it’s virtually impossible to stuff inside the sticky cookie dough, so you’ll need to work quickly. I find it helpful to stuff in small batches (put the Nutella back in the freezer if it starts to get too soft). Assuming I had the dough scooped and split and ready to go, I found I could reasonably do about 8 cookies at once before the Nutella started to go soft on me.
A note about hazelnut flour: the flour I used (from nuts.com) was quite coarse, with some larger pieces of nut and bits of skin mixed in. This will likely vary quite a bit from brand to brand.
I tested versions of this cookie with the coarse flour straight out of the bag as well as a version with sifted flour (sifting removes most of the larger bits resulting in a finer texture and lighter color). I also tested mixing part hazelnut with part almond flour (since hazelnut flour isn’t cheap you can use some almond flour—up to 50%—to make it go a bit further without sacrificing flavor).
The coarser flour works well as is, but does produce a slightly looser, more open texture than the original almond amaretti. It’s also a bit crumblier in dough form, but still sticky enough you should be able to shape it just fine. Just keep this in mind if you’re used to the firmer, denser texture of the almond-flour based dough.
In the end I used all hazelnut flour, and sifted about half of it, which gave me a nice balance and texture.
The cookies can certainly be made without the Nutella filling, but let me just reiterate what a wonderful surprise that molten pocket of creamy milk chocolate and hazelnut.
You could also stuff these with chocolate kisses (does Hershey’s even make a Nutella flavor?), or even whole hazelnuts like a Ferrero Rocher.
Soft Amaretti Cookies
Cook Time: 35 minutes
Total Time: 1 hour
Soft amaretti (amaretti morbidi) cookies are a treat for almond lovers everywhere, with a chewy exterior and a soft, marzipan-like middle.
- 2 1/4 cups (200g) almond flour or very finely ground almonds, sifted
- 1 cup (200g) granulated sugar
- pinch salt
- 2 large egg whites (about 60 grams)
- 1/4 teaspoon lemon juice
- 1/2 teaspoon almond extract
- confectioners’ sugar, as needed
- Preheat oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.
- In a large bowl, whisk together almond flour, sugar and salt until evenly incorporated.
- In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.
- Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary. No need to be gentle here, we’re not making macarons. )
- Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.
- Bake for 30 to 35 minutes until tops are cracked and bottoms are just barely golden (if you are NOT using doubled cookie sheets your cookies will brown much quicker, and will likely only need 25 minutes, so watch them closely). If you prefer crunchier cookies you can give them an extra 5 minutes or so or until the tops begin to brown too. Remove from oven let cool a few minutes, then transfer to wire racks to cool completely.
- Cookies will keep at room temperature in an airtight bag or container, for up to 5 days.
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- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 1 cup slivered almonds, toasted
Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Amaretti Cookies Recipe & Video
Amaretti (pronounced "am-ah-REHT-tee") is the Italian name for macaroons, which means little bitter things. These domed-shaped cookies are crisp and crunchy on the outside and soft and chewy inside. They originated in Venice Italy during the Renaissance period. These Amaretti cookies are made with almond paste, along with sugar and egg whites, and can be flavored with chocolate or liqueurs. Traditionally these cookies were served with a sweet dessert wine or liqueur, but they are also a wonderful accompaniment to a bowl of ice cream, sherbets, or mousses. Oftentimes, two baked cookies are sandwiched together with ganache, buttercream or jam. Another favorite way to use these cookies is to finely grind them and then add them to desserts (such as trifles) for added texture and flavor.
Amaretti Cookies: Preheat your oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper. To make all the cookies the same size, I like to make a template. Take a piece of parchment paper and draw 20 - 1 1/2 inch (4 cm) circles, spacing the circles about 2 inches (5 cm) apart. Place the template under your parchment paper so you can use it as a guide.
Place the sugar in the bowl of your food processor and process until finely ground (about 30 seconds). Add the almond paste and pulse until the mixture is very fine (the mixture will be grainy). Add the egg whites in two additions, processing well after each addition. Continue processing the batter until it's nice and smooth.
Fill a pastry bag, fitted with 1/2 inch (1.5 cm) plain tip, with the batter. Pipe 1 1/2 inch (4 cm) mounds of batter onto the parchment paper, using the template as a guide. Remove the template and, with a damp fingertip, gently smooth any tips of batter at the top of each cookie. If desired, lightly sprinkle the top of each cookie with a little sugar.
Bake for about 15 minutes , or until the cookies have risen, are a deep golden color and have tiny cracks. Remove from the oven and place the baking pan on a wire rack to cool. When cool, gently peel the cookies from the parchment paper. If the cookies are sticking to the parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookies.