#CreativeCookieExchange is back again this month with a host of creative cookies all having a not-so-secret ingredient of various types of alcohol. The theme this month is Drunken Cookies! Cookies made with boozy drinks and/or inspired by such drinks, we have them all! If you are a blogger and want to join in the fun, contact Laura at email@example.com and she will get you added to our Facebook group, where we discuss our cookies and share links. If you don’t bake with alcohol try to use an extract like rum, almond or vanilla extract to mimic the flavor that an alcohol might lend to your baked goods.
I turned to an liqueur that I had in the back of the pantry, one that my mother-in-law purchased on a visit some time ago when she made a simply delicious dessert of baked peaches topped with amaretti biscuits. The biscuits make a streusel-like topping and are first soaked in a liquor called Disaronno. Its label calls it “Italian’s Favorite Liqueur” and I can see why Italians seek this almond flavored drink out. By the way, for others like me who wondered about the difference between liquor and liqueur check out this simple explanation that has to do with alcohol content and relative sweetness. I thought I’d try making the little amaretti biscuits at home since they can be hard to find in local stores. I think my mother-in-law brought some with her from England, although I’ve also found them at Whole Foods and World Market since then. My biscuits were not the cute little domes that came out of the purchased package but I liked them just the same. Serve with coffee and for a special treat sandwich a bit of nutella between two amaretti biscuits.
Recipe source: BBC Food website Ingredients changed slightly and instructions are my own version.
- 12 ounces almond flour or almond meal
- 12 ounces superfine sugar
- 4 egg whites
- pinch of salt
- pinch of cream of tartar
- 1 fluid ounce amaretto liqueur (I used Disaronno)
- Preheat oven to 350 degrees F.
- In a stand mixer begin to slowly whip the egg whites with the whisk attachment. As the whites get bubbly add a pinch of salt and a pinch of cream of tartar. Increase speed and whip on medium until soft peaks form. Slowly add the sugar then increase speed to high and whip until stiff peaks form.
- Remove the bowl from the mixer and add the almond meal in two stages, folding each time until just incorporated. Try not to take all of the air out of the whites.
- Next stir in the amaretto liqueur. The mixture will deflate (that's ok!) and will become a thick, paste-like consistency.
- Put the mixture in a pastry bag or in a zip-loc bag. Snip off the end and pipe small tablespoons of the mixture onto parchment lined baking trays.
- Bake at 350 degrees F for about 12-14 minutes or until the bottom just starts to brown.
- Cool completely on the tray (this makes the cookies easier to remove) then store in an airtight container.
Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Rosemary Bourbon Chocolate Chunk Cookies with Smoked Sea Salt from The Spiced Life
- Tipsy Chocolate Cherry Cookies from Our Good Life
- Cherry Blossom Tea Cookies from NinjaBaker
- Cinnamon Raisin Blondies from What Smells So Good?
- Chocolate Macarons with Bourbon Praline Buttercream from Sweet Cinnamon & Honey
- Amaretto Tricolor Cookies from Karen’s Kitchen Stories
- Whiskey Raisin Oatmeal Bars from Food Lust People Love
- Frosted Orange Cookies from Magnolia Days
- Coffee and Irish Cream Sandwich Cookies from Spiceroots
- Chocolate Chip Guinness Cookies from Upstate Ramblings
- Amaretti Biscuits from A Baker’s House
- Bourbon Creams from Baking in Pyjamas
- Chocolate Rum Balls from Noshing With The Nolands
- White Chocolate Chip & Frangelico Hazelnut Cookies from Made With Love
You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!