Want to make a great cookie? Today’s recipe is not only delicious and easy, but it makes a big batch, perfect for sharing with all of your family and friends. It’s a “jamaretti” cookie, an amaretti cookie with a jam center with a sugar glaze. These cookies are every bit as delightful as jam-filled thumbprints but take about half the time to make because they are sliced after baking. And since this dough can be made ahead and frozen up to a week in advance (just thaw it in the refrigerator overnight), you can plan ahead for your next cookie swap! Happy holidays!
2-1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/2 cup almond paste
3/4 cup granulated sugar
1 stick unsalted butter, room temperature
2 large eggs
1/2 cup jam (apricot, blackberry, or raspberry)
1 cup confectioners’ sugar
4 teaspoons whole milk
*** For directions watch the video.
With 12 ounces of chocolate in about two dozen cookies, these dark, rich, almost gooey bittersweet rounds (named for their dramatic surface cracks) pack a powerful chocolate punch. I've seen numerous versions similar to this recipe circulating-it's no wonder they're popular!
Yield: Makes about twenty-five 2 1/2-inch cookies
12 ounces 60 to 70 percent cacao semisweet or bittersweet chocolate, divided
3 Tablespoons unsalted butter
2 large eggs, at room temperature
1/2 cup plus 1 tablespoon granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon salt
1 Tablespoon Grand Marnier, cognac, or cooled brewed coffee
1/4 cup unbleached all-purpose white flour
Baking Preliminaries: Position a rack in the middle of the oven; preheat to 350°F. Line two large baking sheets with baking parchment.
Coarsely chop 7 ounces of chocolate. In a small heavy saucepan over lowest heat, stir together the chopped chocolate and the butter. Stirring constantly, warm until the chocolate is partly melted. Immediately remove from the heat. Stir occasionally until the chocolate completely melts and the mixture cools to warm.
With a mixer on low, then medium, speed (and using a whisk-shaped beater if available), beat together the eggs, sugar, vanilla, baking powder, and salt. Raise speed to high and beat for 8 to 12 minutes, until the mixture is as thick as sour cream, airy, and lightened in color. Reduce the mixer speed to low; slowly beat in the warm butter-chocolate mixture and Grand Marnier until evenly incorporated. Add the flour, beating just until evenly incorporated; scrape down the bowl as needed. Chop the remaining 5 ounces chocolate into chocolate morsel-size pieces, then stir them into the batter just until evenly distributed.
Drop the dough by rounded measuring tablespoonfuls, spacing 2 inches apart on the sheets.
Bake (middle rack) one sheet at a time, rotating the sheets from front to back halfway through, for 9 to 13 minutes or until almost firm when pressed on top; don't overbake. Slide the paper and cookies onto a wire rack. Let stand until they cool, then peel them from the parchment.
Storage: These are best when very fresh but will keep, airtight and at room temperature, for 2 days. They can be frozen, airtight, for up to 1 month; thaw completely before serving.
Tip: This recipe calls for baking parchment because it keeps the cookies from sticking and scorching. Don't try to bake them without it.
Simply Sensational Cookies
Hardcover: 352 pages
Publisher: Houghton Mifflin Harcourt; 1 edition (October 16, 2012)
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