Nonna’s Italian Amaretto Cookies

Yield: 24 cookies

Baking time:

• Preparation time: 15 minutes
• Baking time: 12-15 minutes
• Total time: 30 minutes

Ingredients

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 egg
• ¼ cup amaretto liqueur
• 1 teaspoon almond extract
• 2 ½ cups whole-wheat flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cupsliced almonds (finely chopped)

Method

Preparing the baking:

• Preheat oven to 350°F (175°C).
• Line a baking sheet with baking paper for easy cleanup.

Cream the wet ingredients together:

• In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
• Beat in the egg, amaretto liqueur, and almond extract until fully incorporated.

Combine the dry ingredients:

• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Form the cookies:

• Roll the dough into 1-inch balls.
• Coat each ball evenly with the finely chopped almonds by rolling them in a shallow dish.
• Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
• Flatten each ball slightly using the bottom of a glass or the palm of your hand.

Bake:

• Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are golden brown.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Serve:

• Enjoy these delicious cookies with a cup of coffee, tea, or a glass of milk for a truly delicious experience.

Tips for success

• Room-temperature ingredients: Make sure the butter and egg are at room temperature for easier mixing and smoother dough.
• Chopped almonds: Use finely chopped almonds for better coverage and even toasting in the oven.
• Amaretto substitute: If you prefer non-alcoholic cookies, replace the amaretto liqueur with almond milk or extra almond extract.
• Storage: Store cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.