These are very sweet buttery almondy caramelly cookies. Yet they still look refined AF 🙌 The amaretti provide sugar and an almond taste that is enhanced by adding almond essence and the butter / salt combo makes for a ✨salty ✨ caramel ✨ finish.
For one crapload of cookies:
- 200g sugar
- 150g soft butter
- 130g mixed amaretti
- 1 egg
- 1t almond essence
- 130g flour
- 1/2t bakind powder
- Pinch of salt
I used a standing mixer and the paddle attachment. Mix sugar and butter until creamy and fluffy (about 5 minutes). Add egg and almond essence and mix again until combined. In a food processor, mix the amaretti biscuits to a fine crumb (these cookies are very flat so you don’t want any large crumbs sticking out).
Combine flour, baking powder and salt and add this mixture gradually (one half, then the other) to the butter until well combined.
Preheat the oven to 180 °C. Place small heaps (a little less than a tablespoon) on a baking sheet, leave enough space in between because these babies will melt and spread (butter, I wuv u). Press them down to very thin circles that are around 7cm in diameter. This is easiest tapping them with flat clean fingers. These cookies rise a bit thanks to the baking powder, so flattening them makes them cook evenly and remain flat.
Bake for about 6 to 7 minutes (until golden around the edges). Now go and treat those ladyfriends, manpals and genderless mermaids to refined lookig butterrrrr.
P.S: Listened the crap out of Floating Points‘ Reflections – Mojave Deserts album this weekend. Butter for your ears: