Piedmontese No Bake Chocolate Amaretto Cookies Recipes

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.

Steps:

• Bring the heavy cream, butter, brown sugar, corn syrup and salt to a simmer in a small saucepan over medium heat, whisking occasionally, until the butter melts and the sugar dissolves, about 3 minutes. Whisk in the chocolate and cocoa powder until smooth. Remove from the heat and whisk in the liqueur and vanilla.
• Transfer the sauce to a small bowl. Serve warm or at room temperature with cookies for dipping.

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:

• 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!

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:

• Mix the first six ingredients together until well blended.
• Form dough into 1/2" balls and roll in colored granulated sugar.
• Place in a metal cookie tin on either parchment or waxed paper to ferment for about 3 days. (Most of my cookies were eaten the same day I made them). Enjoy!