Amaretto Chocolate Chip Cookies

Almond lovers, this recipe is for you! A perfectly chewy and gooey chocolate chip cookie infused with a double dose of almond flavor, with puddles of melted dark chocolate and a sprinkle of flake sea salt to finish it off right. As if a classic chocolate chip cookie wasn’t good enough, we take it up […]

The post Amaretto Chocolate Chip Cookies first appeared on Love and Olive Oil.

Almond lovers, this recipe is for you! A perfectly chewy and gooey chocolate chip cookie infused with a double dose of almond flavor, with puddles of melted dark chocolate and a sprinkle of flake sea salt to finish it off right.

As if a classic chocolate chip cookie wasn’t good enough, we take it up a notch with almond paste and a healthy glug of amretto liqueur for a wonderfully unique flavor. These aren’t your average chocolate chip cookies, that’s for sure!

Overhead, baking sheet with randomly arranged Amaretto Chocolate Chip Cookies, with visible flakes of sea salt and melted chocolate puddles.

In this episode of boozy baking… we’ll infuse a classic chocolate chip cookie with almond paste and a generous glug of amaretto.

What’s not to love?

These are larger and thicker than my pistachio dark chocolate chunk cookies, though they might seem similar. I used a large cookie scoop for these babies, a whopping 60g of dough per cookie, which results in a palm-sized treat of epic proportions.

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Thanksgiving Recipes

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more! Pecan Pie with Bourbon and Ginger What’s more traditional than pecan…

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more!

Pecan Pie with Bourbon and Ginger

What’s more traditional than pecan pie for the holidays? (That wasn’t really a question, because most of us already know the answer.) I love this zippy variation, with a triple dose of ginger and a belt of bourbon to boot. It’s especially good with a scoop of white chocolate-fresh ginger ice cream.

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German Apple-Almond Cake

German baking, I don’t think, gets its due. It’s partially because the names of the pastries and baked goods don’t exactly roll right off most of our tongues. Kartoffel-Käse Dinnede, Zitronenbiskuitrolle, Aachener Poschweck, Schwäbischer Prasselkuchen, and, well…I’ll quit now, because it’s taking me too long to hunt down all those keys on my keyboard. And I’d rather be wrapping my tongue around German cakes and cookies, rather than trying to…

A delicious cake loaded with apples and almond paste, which makes this cake extra-moist. A recipe from Classic German Baking for the fall, and the holidays!

German Apple Almond Cake recipe

German baking, I don’t think, gets its due. It’s partially because the names of the pastries and baked goods don’t exactly roll right off most of our tongues. Kartoffel-Käse Dinnede, Zitronenbiskuitrolle, Aachener PoschweckSchwäbischer Prasselkuchen, and, well…I’ll quit now, because it’s taking me too long to hunt down all those keys on my keyboard. And I’d rather be wrapping my tongue around German cakes and cookies, rather than trying to wrap it around their names.

Fortunately Luisa Weiss, who writes one of my favorite blogs, Wednesday Chef, has published them in a very accessible collection of recipes, Classic German Baking. This beautifully written cookbook features traditional German favorites, adapted for kitchens everywhere. (And yes, there’s a guide at the end of the book for how to pronounce everything.) It’s one of those cookbooks that you’ll bookmark several recipes in on your first glance, like I did. Then during the next few weeks, you’ll spend your way baking through them.

Luisa was born in Berlin. Her mother is Italian, and she’s lived in Germany, France, and the United States. So you’ll be happy to hear that all the cakes, cookies, tortes and kuchens are completely do-able in any kitchen, using ingredients that are easy to get. And for the few that might pose a challenge, like spiced plum butter and quark, she gives recipes on how to make them yourself.

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Almond Bundt Cake with Amaretto Ganache

Almond lovers, this one’s for you! With a tender, almond-scented cake and a sultry amaretto-infused ganache glaze, this almond bundt cake is stunning inside and out. Bundt cakes are always a fan favorite, both easy and impressive and no finicky layers or frosting to deal with. This almond-flavored masterpiece is finished with a simple dark […]

The post Almond Bundt Cake with Amaretto Ganache first appeared on Love and Olive Oil.

Almond lovers, this one’s for you! With a tender, almond-scented cake and a sultry amaretto-infused ganache glaze, this almond bundt cake is stunning inside and out.

Bundt cakes are always a fan favorite, both easy and impressive and no finicky layers or frosting to deal with. This almond-flavored masterpiece is finished with a simple dark chocolate ganache spiked with amaretto (because almond and chocolate are a delectable combination).

Almond Bundt Cake with Amaretto Ganache on a gold and marble cake stand with tile background

Cakes are some of the hardest recipes to develop, in my opinion. It’s usually a battle (that I don’t always win… there are more cake recipes in my ‘scrap’ pile than I care to admit).

The texture of a cake, moreso than flavor, is really hard to get right. Especially with yellow cakes like this one (for whatever reason chocolate cakes don’t have this same problem). While oil-based cakes may have a better texture, there’s no denying butter-based cakes win on flavor. And without any chocolate in there, flavor is everything.

The thing is, this cake tastes amazing. If you’re a fan of anything almond you’ll love this cake. The sweet notes of almond are enhanced by fragrant amaretto, and complemented by a bit of citrus zest (I used Meyer lemon, but orange would be lovely here too). The dark chocolate glaze provides a rich and slightly bitter contrast that makes for a beautifully well-rounded flavor.

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Bostock

One of the lesser-known French pastries is Bostock. Perhaps it’s the funny name that doesn’t sound very French, as pain au chocolat or chausson aux pommes do, that’s been keeping it out of the spotlight. True, the name does sound like a Swiss bouillon mix and although I’ve read it’s from Normandy, I haven’t found any conclusive evidence of that. But wherever it’s from, the…

One of the lesser-known French pastries is Bostock. Perhaps it’s the funny name that doesn’t sound very French, as pain au chocolat or chausson aux pommes do, that’s been keeping it out of the spotlight. True, the name does sound like a Swiss bouillon mix and although I’ve read it’s from Normandy, I haven’t found any conclusive evidence of that. But wherever it’s from, the good thing about Bostock is that it’s one of the easiest desserts to make and doesn’t require rolling out any pastry, spending a day making brioche, or rely on any fancy techniques. It’s one of my very favorite things to eat.

Bostock was likely invented to use up leftover brioche that bakeries had on hand after they closed their doors. Bakers everywhere are naturally thrifty and this is a clever way to use up leftover bread, whether it be brioche, challah, or any firm-textured white bread, such as pain de mie.

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