CHOCOLATE AMARETTI COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
- Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.
THE MOST WONDERFUL GINGERBREAD COOKIES
This is my very favorite gingerbread cookie recipe. The dough is so firm and nice to work with and is so wonderful smelling that it is almost like a stress reliever. These disappear in lightning speed in my house! This recipe is adapted from a recipe in the Joy of Cooking and according to the entry they only have 3 grams of fat per cookie! If you want crisp cookies roll out very thin. Thicker cookies = softer cookies, thinner cookies= crisper cookies. If the dough is too sticky, chilling should help. **I noticed a lot of people have been having some sticky dough issues. You need to make sure you let the dough rest at LEAST two hours. For some reason this helps make the dough more workable. I live in FL and we have terrible humidity, but I have never had a problem with sticky dough in this recipe.
Provided by gingerkitten D
Categories Dessert
Time 2h23m
Yield 24 5inch tall cookies
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Grease or line cookie sheets with parchment paper.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
- I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
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.
GINGERBREAD AMARETTI COOKIES
The classic Italian cookie gets a new gingerbread twist! Don't overbake-they should be slightly chewy. -Tina Zaccardi, Eastchester, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Crumble almond paste into a food processor; add sugar, baking cocoa and spices. Pulse until combined. Add egg whites and molasses; process until smooth., Drop by tablespoonfuls into pearl sugar; roll to coat. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 107 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
GINGERBREAD COOKIES
Gingerbread cookies are a must for the holidays, and these spiced gingerbread men have a festive taste that doesn't disappoint! Originally titled "Eileen's Spicy Gingerbread Men," this gingerbread cookie recipe is easy to make and fun to decorate with kids. Adjust the spices to your liking, and use any shape cookie cutter for a nice variety of holiday cookies.
Provided by Stephanie Schneidewind
Categories Gingerbread Cookies
Time 1h40m
Yield 30
Number Of Ingredients 12
Steps:
- Beat margarine and sugar in a large bowl with an electric mixer on low speed until mostly incorporated, 1 to 2 minutes. Increase speed to medium-high and beat until light and fluffy, another 2 to 3 minutes. Beat in egg yolk, then molasses.
- Whisk sifted flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a separate bowl until well combined. Gradually add flour mixture to the molasses mixture, beating until well blended and smooth.
- Divide dough in half and form each into a 1-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 1 to 3 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Working with one disk at a time, and leaving remaining disk in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Working from the center to the edges, roll dough with a floured rolling pin to a thickness of 1/4 inch.
- Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Fit the cookie cutters as closely together as possible to cut as many cookies as you can. This will minimize the number of times you have to re-roll the dough.
- Transfer gingerbread cookies to ungreased cookie sheets, spacing them 2 inches apart. Gather any dough scraps into a ball, flatten, re-wrap with plastic wrap, and refrigerate to use for later batches.
- Bake each sheet in the preheated oven until firm, 8 to 10 minutes. Transfer cookies to wire racks to cool while you finish rolling, cutting, and baking the remaining cookies.
- Frost or decorate cooled gingerbread cookies as desired.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 14 g, Cholesterol 6.8 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 103.4 mg, Sugar 6.4 g
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