Butterscotch Amaretti
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These butterscotch amaretti cookies are an absolute dream to make and honestly, they've become my go to treat when I want something special without spending hours in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have a batch of buttery, nutty cookies that taste like you've slaved away all day. The almond flour base is packed with protein and healthy fats, so you can feel a little less guilty indulging in these beauties. What I love most is how simple the ingredient list is and how forgiving the recipe turns out to be, even if you're new to baking. The butterscotch sauce swirled through adds this incredible caramel depth that keeps people coming back for more.
Ella x
Ingredients
- 250butter
- 200 gcaster sugar
- 100 gbrown sugar
- 2egg whites
- 250 galmond flour
- 50 gamaretti powder
- 5 gsalt
- 100 gbutterscotch sauce
- 1 mLvanilla extract
- 50 gicing sugar
Detail level
Instructions
- 1
Preheat the oven to 160°C (325°F). Line a baking tray with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
In a large mixing bowl, cream the butter and caster sugar until light and fluffy.
Tip: Use an electric mixer for best results.
- 3
In a separate bowl, whisk together the egg whites, almond flour, amaretti powder, and salt.
Tip: Make sure to sift the flour to avoid lumps.
- 4
Gradually add the dry ingredients to the butter mixture and mix until a dough forms.
Tip: Use a rubber spatula for smooth mixing.
- 5
Spoon the dough into balls, about 1cm in diameter. Place on the prepared baking tray.
Tip: Leave 1.5cm of space between each cookie.
- 6
Bake for 15-20 minutes or until lightly golden.
Tip: Rotate the tray halfway through baking.
- 7
Remove from the oven and let cool on the tray for 5 minutes.
Tip: Transfer to a wire rack to cool completely.
- 8
Drizzle with butterscotch sauce and sprinkle with icing sugar.
Tip: Optional: Add a pinch of sea salt for extra flavor.
- 9
Serve and enjoy!
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