Chocolate Amaretto 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 oven to 350°F Place almonds on a sml baking sheet & bake 10-12 minutes, turning occ till golden brown. Allow almonds to cool to room temperature Reduce oven temp to 325°F.
• Line a lrg baking sheet w/baking parchment. In a food processor, process the toasted almonds w/half the sugar till the almonds are finely ground but not oily.
• Transfer the ground almonds to a bowl & stir in cocoa powder & confectioner's sugar. Set aside.
• In a med mixing bowl, beat egg whites & cream of tartar w/a hand-held mixer till stiff peaks form.
• Sprinkle in the remaining sugar 1 tbsp at a time, beating well after ea addition & cont beating till the whites are glossy & stiff. Beat in the almond extract.
• Add the almond sugar mixture & gently fold into the beaten egg whites till just blended.
• Spoon the mixture into a lrg piping bag filled w/a plain 1/2 in nozzle. Pipe 1 1/2 in rounds about 1 in apart on the prepared baking sheet. Press a slivered almond into the center of ea cookie.
• Bake cookies for 12-15 minutes or till they are crisp. Cool on the baking sheet for 10 minutes.
• W/a metal spatula, transfer cookies to wire racks to cool completely. When cool, store in an airtight jar or cookie tin.

Steps:

• Crush cookies into crumbs. Cream together butter, amaretto, and sugar, sift in cocoa powder. Add amaretti crumbs and mix well. Fold in nuts and roll in parchment or waxed paper as you would a compound butter. Refrigerate overnight. Slice and serve cold.

Steps:

• Preheat oven to 375 degrees. On waxed paper, combine flour, baking soda, baking powder, and salt.
• In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto, and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut, and almonds.
• Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10-12 minutes or until golden around edges. Transfer cookies to wire racks to cool.
• Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

Steps:

• Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Steps:

• 1. Break up the bars of chocolate into a medium size sauce pan. Add in the chopped butter.
• 2. Heat on low heat. Stir ithe chocolate when it begins to melt. Stir until is fully melted and smooth. Remove from heat.
• 3. While chocolate is melting. In a bowl. Sift flour, salt, and baking powder together. Whisk and set aside.
• 4. In another bowl. Whisk sugar, eggs, and Amaretto together. Mix well. Stir in nuts if desired.
• 5. With a wire whisk. Whisk chocolate mixture quickly, a little at a time into egg mixture. Whisk together until fully blended.
• 6. Add flour mixture into chocolate egg mixture. A little at a time. Mix until fully combined. Dough will be very soft
• 7. Place bowl in freezer. Freeze until you can handle it and roll into small one inch balls.( about an hour) You may re-freeze dough in between batches to make handling easier.
• 8. Mix powdered sugar and cocoa together well.
• 9. Make 1 to 1 1/2 inch balls out of dough. Roll balls in cocoa powdered sugar mixture.
• 10. Place balls on parchment lined sheet pan. Bake at 350° for 10-15 minutes. Remove from oven when cookies are cracked. Cookies will be very soft. Do not overbake. Let cookies cool completely on sheet pan. Do not remove cookies until they are fully cooled. Enjoy!