White Chocolate, Cardamom & Amaretto Cookies
White Chocolate, Cardamom & Amaretto Cookies

Hi everyone, I hope you are having an incredible day. Today, we’re going to prepare a special dish, white chocolate, cardamom & amaretto cookies. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

White Chocolate, Cardamom & Amaretto Cookies is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. White Chocolate, Cardamom & Amaretto Cookies is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have white chocolate, cardamom & amaretto cookies using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make White Chocolate, Cardamom & Amaretto Cookies:
  1. 150 g butter, melted & cooled
  2. 125 g light muscavado sugar
  3. 2 tBSP Amaretto Liquer
  4. 1 egg (Fridge cold)
  5. 1 egg yolk (fridge cold)
  6. 300 g plain flour
  7. 1/2 tsp Bicarbonate of soda
  8. 325 g white chocolate, chopped into chunks
  9. 8 cardamom pods, seeds removed and crushed
Steps to make White Chocolate, Cardamom & Amaretto Cookies:
  1. Beat the sugars and melted butter together until smooth with no lumps.
  2. Beat in the amaretto, egg, egg yolk and cardamom until thick and creamy.
  3. Slowly fold in the flour and bicarb until just mixed, then fold in the chocolate.
  4. Wrap the dough in cling film and chill in the fridge overnight. The longer you leave in the fridge before baking (max 3 days), the better developed the flavour will be!
  5. When you're ready to bake the cookies, Preheat the oven to 170 degrees C. Put the dough into ice cream scoop balls and place on a baking tray lined with baking parchment. Be sure to leave plenty of space in-between each one to allow for spreading.
  6. Bake for 8-10 minutes or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes, then move onto a wire rack to cool fully.

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