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Amaretto Cookies | TheBlondeInTheApron.com

Where has the time gone?  Seriously?  I know I keep saying that, but I’m going to say it one more time:  this year is flying by!  I feel like someone pressed fast forward on the time machine.  I don’t really have a time machine, but I sure wish I did.  The first thing I’d do is go back to first grade and see who stole my Popples lip gloss out of my back pack.  I’m clearly still scarred by that travesty.

Back to the present.  These chocolaty, nutty, cakey, crack-like little devils are amazing.  And when I say crack-like, I mean they’re highly addictive.  Extremely.  I think I may need to sign up for a 12-step program if I can’t go cold turkey.  

Not only do they have almonds on top, but they also have almond flavor in the dough.  I used almond oil from LorAnn Oils.  They make highly concentrated flavored oils and emulsions in a wide variety of flavors.  You can purchase some here or they can be found at various stores, such as Michael’s, Hobby Lobby & Walmart.

This is what you need for these bad boys:

Amaretto Cookies

 

Start out by preheating your oven to 350° and throwing in some almonds for a few minutes… 5 max.  We want to toast them up reeeeal nice like.

When they’re done, take ’em out and let ’em cool.

Amaretto Cookies

 

Next, toss some flour into a mixing bowl, along with some baking powder…

Amaretto Cookies

 

And some salt.

Amaretto Cookies

 

Sift or whisk everything together and then set the bowl aside.

Amaretto Cookies

 

Now, in the bowl of a stand mixer (or in a mixing bowl with a hand mixer), cream together the softened butter and sugar.  It takes about 4-5 minutes to get good and creamy.

Amaretto Cookies

 

Then add in the eggs one at a time, mixing after each one until it’s just combined.

Amaretto Cookies

 

This is where you add in the almond oil or almond extract.  Which I totally forgot to take a picture of.  SpAcE CaDeT??  Whoopsie!

If you’re using the LorAnn almond oil, you just need ¼ teaspoon; this stuff is potent.  It’s actually 3-4 times stronger than traditional extracts, so make sure you err on the cautious side.  If you’re using regular almond extract, you need 2 teaspoons.

So, after you add in the almond oil or extract, mix again until just incorporated.

Next, add in ⅓ of the flour mixture and mix until it’s just combined.

Amaretto Cookies

 

Then add in ½ of the almond milk, and again, mix until just combined.

Amaretto Cookies

 

The dough will be a little softer than traditional cookie dough; so no worries, you didn’t mess it up.

Amaretto Cookies

 

Use a cookie scoop or drop the dough by rounded tablespoons on to a cookie sheet, and bake at 350° for 10-12 minutes.  Mine were perfect after 11 minutes.

Amaretto Cookies

 

See?  Perfect, cakey little mounds.  Let them cool for a few minutes after taking them out of the oven.

Amaretto Cookies

 

While the cookies are cooling, let’s make the ganache.  Bring some heavy cream to a boil over medium heat.  We’re not talking full rolling boil though.  Just bubbles-at-the-edges boiling.  When it gets to that point, take the cream off the heat and toss in your chocolate chips.  

Let them sit and get acquainted for a few minutes, then get to whisking.  When you first start whisking, it may seem like they aren’t going to get along and come together, but just be patient and keep whisking.  They’ll realize that they’re meant for each other and everything will be right in the world.  Isn’t match making fun?!

Amaretto Cookies

 

While the cream and chocolate are getting to know each other, go ahead and chop up the almonds.

Amaretto Cookies

 

Now, let’s get to dressing these things.  First, take them for a dip in the ganache (that’s the chocolate we just made).

Amaretto Cookies

 

Oh momma.

Amaretto Cookies

 

Then sprinkle on some of the chopped almonds.

Amaretto Cookies

 

If you’re going to store them or give them out, make sure to let them hang out so that the chocolate can set up.  

Amaretto Cookies

 

Get in my mouth!!

Amaretto Cookies

 

Yup, I’m definitely going to need to attend a few meetings.

Amaretto Cookies

 

Here’s the recipe:

Amaretto Cookies
Yields 36
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Prep Time
30 min
Cook Time
12 min
Total Time
42 min
Prep Time
30 min
Cook Time
12 min
Total Time
42 min
Ingredients
  1. 3 cups flour
  2. 1 tablespoon baking powder
  3. ½ teaspoon salt
  4. 1 stick butter, softened to room temperature
  5. ¾ cup sugar
  6. 3 eggs
  7. ¼ teaspoon LorAnn Almond Oil OR 2 teaspoons almond extract
  8. ¼ cup almond milk
  9. 1 ½ cup semi-sweet chocolate chips
  10. 1 cup heavy cream
  11. 1 cup almonds, toasted & chopped
Instructions
  1. Preheat oven to 350°.
  2. Place almonds on a cooking sheet and toast in 350° oven for 4-5 minutes. Set aside to cool.
  3. In the meantime, sift or whisk together the flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer (or in a mixing bowl with a hand mixer), cream together the softened butter and sugar, about 4-5 minutes. Add the eggs one at a times, mixing until just incorporated. Add in the almond oil OR almond extract.
  5. Add ⅓ of the flour mixture to the butter and sugar, mixing until just combined.
  6. Add ½ of the almond milk, again, mixing until just combined.
  7. Continue with ⅓ flour mixture, remaining almond milk and the final ⅓ flour mixture, mixing after each addition. Dough will be softer than traditional cookie dough.
  8. Drop dough by rounded tablespoons onto parchment lined cookie sheets.
  9. Bake at 350° for 10-12 minutes (I did them for 11).
The Blonde In The Apron http://www.theblondeintheapron.com/
This post sponsored by LorAnn Oils.

 

Here are some other ideas for using LorAnn Oils:

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Pumpkin Spice Brownie Cookies from Flippin’ Delicious

Pumpkin Spice Latte Cake from The Frugal Foodie Mama

Sink Freshening Tabs in a Snap from Christina, Plain and Simple

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Toasted Coconut Hot Chocolate from Delightful E Made

Pumpkin Spice Protein Smoothie from Nel’s Nook

Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks

Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen

Soft Pumpkin Spice Cookies from Love Bakes Good Cakes

Princess Sand Tarts from Diary of a Recipe Collector

Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled

Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva

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