Drunk Almond Cookies (Gluten-Free & Dairy-Free Recipe)
Updated: Aug 11
Got too much Amaretto or Whisky 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 either Amaretto or Whisky so unfortunately, I can't recommend any substitutions for the alcohol ingredient.
You will need:
45 ml Amaretto/Whisky of your choice
150g ground almonds
3 egg whites
(optional 1 tablespoon gluten-free flour)
Preheat the oven to 180C/gas 4
Line 2 trays with baking parchment
In a bowl, whisk the egg whites until firm
Slowly mix in the sugar, and almonds, followed by the alcohol.
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, and 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 the drunk cookies for 12-15 minutes until golden on the edges, or fully golden, depending on how crunchy you want them.
Leave them to cool on the tray for about 5 minutes then transfer to a cooling rack.
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.
The Whisky Drunk Cookies have a nice golden color while the Amaretto version has always turned out a tiny bit lighter even when I baked the cookies a bit longer.
If you don't have a plan for the 3 egg yolks you still have left, 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.