Toffee Amaretti
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Rich, buttery amaretti cookies infused with the deep flavor of toffee.
Ella x
Ingredients
- 250all-purpose flour
- 150ground almonds
- 100confectioner's sugar
- 120unsalted butter, softened
- 200toffee bits
- 4large eggs
- 3 gbaking soda
- 6 gsalt
- 1½ mlvanilla extract
- 150granulated sugar
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F).
Tip: Use a rack in the middle of the oven for even baking.
- 2
In a medium bowl, whisk together the flour, ground almonds, confectioner's sugar, baking soda, and salt.
Tip: Sift the dry ingredients to incorporate air and ensure even texture.
- 3
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Tip: Use an electric mixer for a quick and easy process.
- 4
Beat in the large eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually mix in the dry ingredients until a dough forms.
Tip: Don't overmix, as this can lead to tough cookies.
- 6
Fold in the toffee bits.
Tip: Be gentle to avoid crushing the toffee.
- 7
Scoop the dough into balls, about 20g each.
Tip: Use a spoon or cookie scoop for uniformity.
- 8
Place the balls onto a baking sheet lined with parchment paper, leaving about 2cm of space between each cookie.
Tip: Make sure the cookies have enough room to spread during baking.
- 9
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the cookies after 10 minutes, as they can burn quickly.
- 10
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Allow the cookies to set before storing in an airtight container.
- 11
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Tip: The cookies are best served fresh, but they can be stored for longer if needed.
Recipe Variations
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