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Amaretto Cookies |

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
  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
  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
This post sponsored by LorAnn Oils.


Here are some other ideas for using LorAnn Oils:


 Strawberry Fudge from The Stylish Nest

Pumpkin Spice Latte French Macarons from Rickabamboo

Amaretto Cookies from The Blonde in the Apron

No Soda Root Beer Cupcakes and Frosting from Juggling Act Mama

Coffee Donuts from the First Year

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

Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper

White Chocolate Key Lime Shortbread from It Bakes Me Happy

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

Purple People Eater Popcorn Balls from Seven Alive

Green Apple High Hat Cupcakes from Pint Sized Baker

Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas

Mango Butter Cake from Clark’s Condensed

‎Pistachio Lemon cake from Self Proclaimed Foodie

Apple Crumb Coffee Cake from Healthy Delicious

Chocolate Chip Horchata Zucchini Bread from Gate to Plate

Key Lime Cookies from Cooking with Curls

Key Lime Margarita Cookies from Lori’s Culinary Adventures

Chocolate Irish Cream Bundt Cake from Lynsey Lou’s

Earl Grey Shortbread Cookies from Never Skip Dessert

‎Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from The Paisley Barn

Pumpkin Cinnamon Cream Puffs from That’s my Home

Citrus Body Scrub from Melissa’s Cuisine

Pumpkin Spiced Tres Leches Cake from Flavor Mosaic

Salted Caramel Meringue Cookies from The Bitter Side of Sweet

Pumpkin Toffee from Eazy Peazy Meals

Movie Theater Chocolate from KC Bakes

Lactose Free Bacarian Cream Pudding from Travel Parent

Red Velvert Muffins from I Love my Disorganized Life

Maple Bacon Fruit Dip from Renee’s Kitchen Adventures

Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day

Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch

Cranberry Cheesecake Bites from Lady Behind the Curtain

Pumpkin French Macarons from Sweet and Savory by Shinee

Caramelized Apple Spice Cake from The Freshman Cook