Amaretto Florentine Cookies Recipes

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.

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.

Steps:

• In a large mixing bowl, combine flour and brown sugar.
• Cut in butter until mixture forms fine crumbs.
• Reserve 1 cup crumb mixture for topping.
• Press remainder over bottom of ungreased 8 inch square baking pan.
• Bake for 12-15 minutes at 350 or until lightly browned.
• In mixer bowl, thoroughly cream together cream cheese and granulated sugar.
• Add egg, amaretto, and vanilla; beat well.
• Spread batter over partially baked crust.
• Combine almonds with reserved crumb mixture; sprinkle over batter.
• Bake for 20-25 minutes.
• Cool and cut into squares.
• ENJOY!

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.

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.