Drunk Almond Cookies (Gluten-Free & Dairy-Free Recipe)
Updated: May 3
Got too much Amaretto in the house and don't know what to do with it? Why not bake some cookies? For this recipe, it kind of has to be Amaretto so unfortunately, I can't recommend any substitutions for this ingredient.
I'm not going to call my little cookies amaretti because the recipe is a bit different. These cookies will be way flatter and definitely more alcoholic than the usual amaretti. You can probably say I've drowned the traditional recipe and I'm ok with that.
If you're reading this before 9 pm, start by making yourself a cup of coffee (or tea) because you deserve one. I know you do. If you already had two by now, please ignore this, you might deserve it, but you probably don't need it.
Next, heat the oven to 180C/gas4 so it's nice and ready and line a couple of trays with baking parchment.
45 ml Amaretto
165g ground almonds
3 egg whites
(optional 1 tablespoon gluten-free flour)
In a bowl, whisk the egg whites until firm then slowly mix in the sugar, almonds, followed by the liqueur. If you want them less chewy in the middle feel free to add the gluten-free flour, if not, expect them to be crunchy on the outside, chewy in the middle.
The mixture will have the consistency of porridge and that's ok. Don't panic. Take about half a tablespoon of it for each cookie and place it on the trays. Leave about 2-3cm in between each cookie as they will expand a bit (might be all the alcohol they had). Bake them for 12-15 minutes until golden on the edges. Leave them to cool on the tray for about 5 minutes then transfer to a cooling rack.
Leave them to cool for a while then enjoy with what's left of your coffee. I know you forgot about it, so did I.
If you don't have a plan for the 3 egg yolks you got left with, why not try this recipe?
If you give this a try, please let me know in the comments how it went.
I hope life is treating you well.