Amey’s DiSaronno Cookies

I skipped a couple of days of Vegan MoFo because of a terrible cold. I’m still sneezing and coughing, but it’s already getting much better. Especially sice I have another cookie recipe for you.

Today I want to give a shout-out to my fellow blogger Amey of Vegan Eats & Treats. Her blog is one of my favourites and I am always looking forward to updates on Amey’s site. She travels a lot and shares her experiences. Her blog is full of great recipes, many of them international. She’s also a very nice and generous person. A couple of years ago she sent me one of her beautiful cookbook zines, filled with her favourite recipes and cute drawings.

Amey makes these zines every year and she gives them out for free! In 2009 a very special recipe was added to the collection: Amey’s DiSaronno Cookies. She came up with these to honour her grandfather, who loved to top his Mocha Almond Fudge Ice Cream with DiSaronno, as Amey explains.

I have made these cookies a couple of times and every time they are gone way to quickly because everybody loves them so much. I made them again a couple of days ago for my pantry challenge. I wanted to use up some of the instant coffee I keep on hand mostly for baking purposes. And since I have a huge jar of coffee but the cookies only call for a small amount, I think I have a great reason to make a couple of batches.

Amey was so generous to allow me to reprint the recipe for these cookies here. You should make them!

Amey’s DiSaronno Cookies (makes 16 cookies)

reprinted from Cooking Up A Storm by Amey

Ingredients:

3/4 cup whole almonds (or 1 cup almond meal)
3/4 cup whole grain spelt flour (or 1/2 cup and 2 T all-purpose flour)
1/2 cup turbinado sugar (Sugar In The Raw)
1 tsp baking powder
1/2 tsp baking soda
1 1/2 – 2 tsp instant coffee granules
2 Tbsp chocolate chips (mini are best)
1/4 cup DiSaronno liqueur
1/4 cup canola oil
1 tsp almond extract

To prepare:

Preheat oven to 350°F. Put your almonds in a food processor and grind to a fine meal. Measure out 1 cup of almond meal & put it in a big bowl. Add in the spelt flour, sugar, baking powder, baking soda, the instant coffee granules and chocolate chips. Whisk to combine. In a separate, smaller bowl combine the DiSaronno, oil, and almond extract and whisk it co combine. Pour the wet mix into the dry & stir until fully integrated. Form the dough into golf-ball-sized gobs. The dough might be a little bit crumbly. Place the balls on a cookie sheet lined with parchment paper and press them down to flatten them a little bit. bake for 11 minutes. Transfer to a cooling rack.

Thank you, Amey!

19 thoughts on “Amey’s DiSaronno Cookies

  1. I <3 Amey too! These cookies look really delicious, the amaretto-almond-chocolate-coffee combo sounds amazing. I'm hoping to hold a bake sale soon, will have to keep these in mind!

  2. I love almond-flavored anything, particularly sweets. I just may have to make a batch of them…you know, just to use up that last bit of DiSaronno. ;)

  3. yay! I’m so glad you love these cookies as much as I do. DiSaronno has such a special place in my heart because of my grandpa. :) I made a big double batch of these for our wedding – it was my little way of having him there with us. May the joy of cookies spread far and wide across this land!

  4. Same thing happened to me, Mihl, stupid illness. That zine looks adorable, and the cookies look great. Also as far as desserts go, this recipe is fairly wholesome!

  5. Looks yummy! What’s a good non-alcoholic substitute for DiSaronno? Is the DiSaronno flavor strong or subtle? I’m trying to get an idea of the flavor profile of the cookie. If I get that, then I can better come up with a substitute. Thanks and get well soon!

    1. DiSaronno is amaretto. So it adds almond flavour. The flavour is pretty strong, I don’t think there is a really good substitute. Maybe almond milk and extra almond extract? You might need less liquid, if substituting the alcohol. Alcohol seems to dry out cookie batters.

  6. These cookies look so very good that I would like to make them, but I see a lot of oil in there. Could I use less and substitute for something else, such as apple sauce ? Just asking. thanks, Kerstin

    1. I don’t think 1/4 cup of oil is much for a cookie recipe. This makes 16 cookies. So that’s less than a teaspoon of oil per cookie. Sounds pretty low to me.

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