AMARETTO FLORENTINE COOKIES
There is nothing better than the flavor of Ameretto for me. I haven't made theese yet but they sure sound good!
Provided by MARIA MAC
Categories Dessert
Time 26m
Yield 30 filled cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Foil-line cookie sheets.
- In medium saucepan, melt butter. Remove from heat. Stir in quick oats, sugar, flour, almonds, corn syrup, ¼ Celsius Amaretto and salt. Drop by rounded teaspoonfuls 3 inches apart onto prepared cookie sheets; spread each to make thin. Bake 8-11 minutes, until golden. Cool completely on cookie sheets. Peel off foil. Spread filling on flat side of ½ the cookies. Top with remaining cookies. Makes 2-1/2 dozen.
- Filling.
- In medium heavy gauge saucepan over low heat, melt butter with ¼ Celsius Amaretto di Amore. Remove from heat. Stir in chocolate chips. Cool to room temperature.
Nutrition Facts : Calories 164.2, Fat 9.3, SaturatedFat 5, Cholesterol 13.9, Sodium 85, Carbohydrate 20.1, Fiber 1.4, Sugar 12.1, Protein 2.1
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.
FLORENTINES - FIORENTINE (FLORENTINE COOKIES)
My husband Mike makes these fabulous flat (no-flour) Italian cookies every year for the holidays, and they're absolutely heavenly! These cookies are an excellent addition to food gifts, as they will keep for a long time. Silpat baking sheets are very helpful when making these little gems.
Provided by Julesong
Categories Drop Cookies
Time 20m
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger.
- Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
- Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
- Remove from heat and mix well with cream and fruit-nut mixture.
- Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.
- Bake at 300 degrees F for 10 minutes or until golden brown.
- Let cool on cookie sheet for 1 minute before carefully removing with spatula.
- Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.
AMARETTO COOKIES
Make and share this Amaretto Cookies recipe from Food.com.
Provided by Wendy W88
Categories Dessert
Time 1h15m
Yield 4 dozen cookies
Number Of Ingredients 5
Steps:
- Combine almonds, oil, sugars, and lightly beaten egg whites in medium bowl.
- Knead mixture until dough is firm.
- Moisten hands and form dough into 1" balls.
- Place balls on parchment covered baking sheet and bake at 250* for about 60 minutes, on bottom rack in oven.
- Place cookies on cooling rack and dust with powdered sugar while still warm.
Nutrition Facts : Calories 492.9, Fat 28.8, SaturatedFat 2.2, Sodium 43.4, Carbohydrate 51, Fiber 5.9, Sugar 42.4, Protein 14.3
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
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