Best Amaretto Cookies No Bake Recipes

AMARETTO COOKIES (NO BAKE)

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!

AMARETTI COOKIE

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.

AMARETTO COOKIES

Steps:

• Combine almonds, oil, sugars, and lightly beaten egg whites in medium bowl.
• Knead mixture until dough is firm.
• Moisten hands and form dough into 1" balls.
• Place balls on parchment covered baking sheet and bake at 250* for about 60 minutes, on bottom rack in oven.
• Place cookies on cooling rack and dust with powdered sugar while still warm.

NO-BAKE CHOCOLATE AMARETTO CHEESECAKE

Steps:

• If you cannot find the waffle cookies already pre-dipped in chocolate, then melt 2 squares of semi-sweet or bittersweet chocolate with 2 T of butter. Pour the chocolate mixture into a tall thin glass and dip the rolled waffle cookies in the chocolate. Place on a waxed paper-lined pan. Chill until set.
• Beat the cream cheese and brown sugar together until smooth.
• Sprinkle the gelatin over the Amaretto, in a small saucepan, and let stand for 5 minutes. Stir over low heat until the gelatine dissolves.
• Blend the warm gelatin into the cheese mixture.
• Beat the whipping cream until soft peaks form. Fold into the gelatin and cheese mixture. Reserve 1 cup of this mixture.
• Melt the 6 squares of chocolate and let cool. Fold the chocolate into the remaining cheese mixture. Reserve 1/2 cup of this mixture.
• Use small dabs of the chocolate cheese mixture to aid in standing the prepared waffle cookies, dipped ends up, in a ring around the rim of a 8 1/2 inch springform pan.
• Spread the remaining chocolate cheese mixture into the prepared pan. Spread reserved plain cheese mixture evenly on top. Top with dabs of the reserved 1/2 cup of the chocolate cheese mixture. Swirl with a knife to create marbled effect.
• Chill for at least 4 hours.
• Garnish, if desired, with chocolate curls or whole blanched almonds. Let your imagination take you away!

AMARETTO SHORTBREAD COOKIE

Steps:

• Combine butter, sugar, orange zest, amaretto, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. With mixer on low speed, add flour and mix until a dough starts to form. Mix in almonds using a spatula. Form dough into a log and freeze for 40 minutes, then place in the refrigerator for 20 minutes.
• Preheat the oven to 325 degrees F (165 degrees C).
• Shape dough into small balls and flatten slightly. Place balls 1-inch apart on an ungreased baking sheet. Bake until edges are golden, about 12 minutes.
• Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.