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Amaretto-Almond Bliss Cookies Recipe
Amaretto-Almond Bliss Cookies Recipe photo by Taste of Home

Amaretto-Almond Bliss Cookies Recipe

Read Reviews (5)
3 5
Publisher Photo
“I lightened these cookies, and now they’re guilt-free and delicious!” Vera Decker - Windsor, New York
TOTAL TIME: Prep: 20 min. Bake: 10 min. /batch
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min. /batch
MAKES: 30 servings

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 1 egg
  • 2 tablespoons Amaretto
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 cup oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup miniature semisweet chocolate chips
  • 2/3 cup sliced almonds, toasted

Nutritional Facts

1 cookie equals 106 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 93 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Directions

  1. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in Amaretto and almond extract.
  2. Combine the flours, baking powder, baking soda and salt; gradually add to butter mixture and mix well. Stir in chocolate chips and almonds.
  3. With lightly floured hands, shape into 1-in. balls. Place 2 in. apart on baking sheets coated with cooking spray. Flatten slightly with a glass coated with cooking spray.
  4. Bake at 350° for 7-9 minutes or until tops are cracked and bottoms are lightly browned. Remove to wire racks. Yield: 2-1/2 dozen.
Editor's Note: As a substitute for 1 cup oat flour, process 1-1/4 cups quick-cooking or old-fashioned oats until finely ground.
Originally published as Amaretto-Almond Bliss Cookies in Healthy Cooking February/March 2010, p18

Nutritional Facts

1 cookie equals 106 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 93 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Amaretto-Almond Bliss Cookies(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (3)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 19, 2011

These cookies came out rather dry and the flavor of amaretto really didn't shine through. It's possible they might be better without the chocolate chips.

MY REVIEW
Reviewed Oct. 10, 2011

I was excited to try this flavor combination. Mine turned out quite dry and very pale. I was afraid to bake them until they had a hint of color because they were so dry! Disappointing!

MY REVIEW
Reviewed Mar. 1, 2010

oat flour is simply rolled oats that are pulverized to flour in a blender or food processor. Talk about cheap!

MY REVIEW
Reviewed Jan. 29, 2010

Couldn't buy Oat flour in this one-horse town so used regular flour. I ADORE anything almond, but I was disappointed in the outcome. They didn't flatten out much when they baked & I did add both baking pwd. & baking soda.

MY REVIEW
Reviewed Jan. 25, 2010

I baked these tonight and it was hard not to eat them all! I made one big substitution - I used almond flour because I didn't have oat flour. I'm sure they would be just as delicious with oat flour (and less expensive). :) I also didn't use the chocolate chips because the person I'm baking them for can't eat chocolate. If anything, I think cinnamon chips would be amazing in them!

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