Sometimes you need that extra somethin’ in your baking. Usually, I reach for Bourbon (god bless you, Kentucky), but lately I’ve been reaching for Amaretto. You may remember this lovely almond-infused liqueur from this california almond fudge pie or this incredible amaretto almond bunt cake.
Well, I’ve used it in cakes, pies, and even hot chocolate but his time around I put some in these amaretto meltaways. Meltaways are kinda like shortbread but with cornstarch added to make the cookie light and fluffy.
I think that’s what I like best about these cookies. They are airy and lightly sweetened…but then they’re covered in powdered sugar to up the sweetness a little more.
They’re perfect with a hot cup of coffee, tea, or even an Amaretto-spiced hot chocolate. I’ll be having mine with the latter.
Recipe for Amaretto Meltaways
Recipe for Amaretto Meltaways from Martha Stewart
- ¾ cup plus 3 tablespoons flour
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1¼ teaspoons nutmeg (reduce to 1 teaspoon if using freshly grated)
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- ⅔ cup powdered sugar, separated
- 6 tablespoons butter, room temperature
- 2 tablespoons Amaretto
- ½ teaspoon almond extract35
- In a small bowl, combine flour, spices and salt.
- In a mixing bowl, place butter and ⅓ cup of powdered sugar. Beat until pale and fluffy, 2-3 minutes.
- Stir in amaretto and almond extract.
- Place dough in refrigerator for 15 minutes or until it becomes malleable.
- Once dough is malleable, place it on a piece of parchment and roll into a log, 1½ inches in diameter.
- Wrap in parchment and twist the ends.
- Chill in the freezer for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- Line two sheet pans with parchment or silpats.
- Slice log into ¼ inch cookies.
- Place cookies on sheet pans about 1 inch apart.
- Bake for 15 minutes or until golden.
- Let cool for 10 minutes.
- Gently toss cookies with remaining powdered sugar. (You may have some leftover.
- Store in airtight container for one week.