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Pear and Fig Oatmeal Cookies

Thursday, August 31st, 2017
Pear and Fig Oatmeal Cookies

Impress your guests with this simple and delicious recipe!

Agave Nectar, Extracts

Key ingredients to make these delicious cookies!

Ingredients

Directions

    1. Cream the brown sugar, butter, and Amoretti Blue Agave Nectar.
    2. Add the egg and mix, scraping the bowl once or twice.
    3. Add the Amoretti Madagascar Bourbon Vanilla Extract and the Amoretti Pear Extract.
    4. Mix to combine.
    5. Whisk the dry ingredients together and add them, mixing on a low speed to combine.
    6. Add the dried figs and then the oats. Mix these just until they are combined. Do not over mix. Scrape the bowl.
    7. If you are mixing the cookies right away, scoop each cookie onto a sheet pan, top with a thin slice of fresh fig and flatten with your hand.
    8. Chill for 10 minutes before baking in a 300° F oven for 20 minutes, rotating the sheet pan at the 10 minutes interval.
    9. If you are not making the cookies right away, place scoops on a sheet pan, touching each other until all the mix is gone. Cover and either freeze or chill until ready to use. The unbaked cookies will keep for 7 days in the refrigerator.
    10. Before baking, slice fresh figs, place one slice on top of each cookie and flatten with your hand before baking.

Oatmeal Cookies

Monday, July 31st, 2017
Oatmeal Cookies

Heat up the oven and make our Oatmeal Cookies for a special treat this weekend!

The house smells delicious. It’s that warm, cinnamon combined with homey oats. Possibly even raisins. It’s our old favorite, oatmeal cookies, just like grandma used to make! They’re perfectly crispy on the outside with just enough softness in the middle. Are you ready to make these yet?

Get started now! Watch our video and grab our recipe!

Yield: 24-36 cookies

Vanilla Extracts, Oatmeal Cookie Artisan

Looking to capture the perfect taste of oatmeal cookies? Try adding our Oatmeal Cookie Artisan to your desserts, drinks, and more! And for all your baking needs, don’t forget our Madagascar Bourbon Vanilla!

Ingredients

Directions

    1. Cream the butter and sugars, on low or medium speed. Do not whip.
    2. Add the vanilla and eggs one at a time, mixing thoroughly and scraping the bowl.
    3. Add flour, baking soda, salt, and cinnamon.
    4. Add oats and mix just until combined, scraping the bowl.
    5. Using a medium-sized ice cream scoop, place scooped mix onto a parchment-lined sheet pan.
    6. Chill for a few minutes before baking in a 375 °F oven for 12-14 minutes, turning the sheet pan for even baking.
        • If making ice cream sandwiches using cookie cutters, adding raisins will make the cutting more difficult.
        • Once cooled, the cookies can be cut into shapes for making ice cream sandwiches.