Step-by-Step Guide to Make Quick White Chocolate, Cardamom & Amaretto Cookies

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, white chocolate, cardamom & amaretto cookies. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

White Chocolate, Cardamom & Amaretto Cookies is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. White Chocolate, Cardamom & Amaretto Cookies is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have white chocolate, cardamom & amaretto cookies using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make White Chocolate, Cardamom & Amaretto Cookies:

1. Make ready 150 g butter, melted & cooled
2. Take 125 g light muscavado sugar
3. Make ready 2 tBSP Amaretto Liquer
4. Prepare 1 egg (Fridge cold)
5. Prepare 1 egg yolk (fridge cold)
6. Prepare 300 g plain flour
7. Get 1/2 tsp Bicarbonate of soda
8. Take 325 g white chocolate, chopped into chunks
9. Take 8 cardamom pods, seeds removed and crushed

Instructions to make White Chocolate, Cardamom & Amaretto Cookies:

1. Beat the sugars and melted butter together until smooth with no lumps.
2. Beat in the amaretto, egg, egg yolk and cardamom until thick and creamy.
3. Slowly fold in the flour and bicarb until just mixed, then fold in the chocolate.
4. Wrap the dough in cling film and chill in the fridge overnight. The longer you leave in the fridge before baking (max 3 days), the better developed the flavour will be!
5. When you're ready to bake the cookies, Preheat the oven to 170 degrees C. Put the dough into ice cream scoop balls and place on a baking tray lined with baking parchment. Be sure to leave plenty of space in-between each one to allow for spreading.
6. Bake for 8-10 minutes or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes, then move onto a wire rack to cool fully.

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