White Chocolate, Cardamom & Amaretto Cookies

Name: How to cook White Chocolate, Cardamom & Amaretto Cookies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 cookies
Cuisine: Us

Introduce

Chef :

Jodie Mann

White Chocolate, Cardamom & Amaretto Cookies

Probably the only sweet treat my mum felt 100% confident baking was her white chocolate and cardamom cookies. I remember the overwhelmingly delicious aroma that filled the kitchen as I came home from school. Years later and now living away from home, I decided to make my own versions, with an added marzipan twist! I highly recommend making these at least a day ahead, the longer you leave the dough in the fridge, the better developed the flavour will be. It will become more toffee, like and the power of each ingredient will come through beautifully. #mycookbook #cookies #whitechocolatecookies

Ingredient

Food ration :

16 cookies

Cooking time :

8 - 10 minutes

150 g

butter, melted & cooled

125 g

light muscavado sugar

2 tBSP

Amaretto Liquer

egg (Fridge cold)

egg yolk (fridge cold)

300 g

plain flour

1/2 tsp

Bicarbonate of soda

325 g

white chocolate, chopped into chunks

cardamom pods, seeds removed and crushed

Cooking instructions

* Step 1

Beat the sugars and melted butter together until smooth with no lumps.

* Step 2

Beat in the amaretto, egg, egg yolk and cardamom until thick and creamy.

* Step 3

Slowly fold in the flour and bicarb until just mixed, then fold in the chocolate.

* Step 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!

* Step 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.