Amaretto Petite Cookies Recipes

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.

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:

• 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.

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:

• Cream together the butter, sugar, and egg. Beat until light and fluffy. Stir in the liqueur and almonds.
• Mix the flour and salt and gradually add these to the creamed mixture. Form the dough into (2) 10-inch logs. Cover and refrigerate for 2 to 3 hours.
• Cut the logs into 1/4" slices and bake in a 350° oven until lightly browned, about 10 minutes. (The alcohol dissipates but leaves that wonderful amaretto flavor.).
• Makes 6 to 7 dozen petite cookies.