The Passover sweets we baked with Shelly were so good they were gone a bit too fast... especially when spring keeps hiding and I keep making tea and coffee to keep warm in the cold. I knew I wanted more amaretti, so I decided to make another batch, this time with some additional ingredients:
I started with the same recipe we used with Shelly, but added:
- 1/2 cup of dutch processed cocoa
- 1/4 cup of ground flax seeds
- 1 tablespoon of cinnamon
- 1/4 teaspoon ground cloves
- dash of nutmeg
- dash of cayenne
- 1 more egg white
and,
- instead of almonds, I used black walnuts
- instead of liqueur, I used vanilla extract
This turned out to be a denser dough with cookies that almost tasted like a brownie, but still very satisfying. Also, I kept them in the oven until crisp, so they were a bit more crunchy than the original batch, but this is something I enjoy a lot, you can certainly take them out after 25 minutes and keep them softer. Because I love spicy cookies, next time I am thinking about adding even more cinnamon, cloves, and cayenne, but obviously it's all a personal preference. And I am also thinking about adding some coffee liquor just to see what happens. The possibilities are limitless!
Bon appetit!
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