Nutella Amaretto Icebox Cookies with Almonds Recipe

Nutella Amaretto Icebox Cookies with Almonds Recipe
By
Staff Writer
Nutella Amaretto Icebox Cookies with Almonds 2
Yukiko Ito
Nutella Amaretto Icebox Cookies with Almonds 2

Two delicious cookie doughs combine to create striped and swirly patterns in this easy recipe. And who can resist the nutty sweetness of Nutella?

Click here to see the Fun Holiday Cookie Recipes story.

36
Servings
185
Calories Per Serving
Deliver Ingredients

Ingredients

For the amaretto mixture

  • 1  cup  almonds, chopped finely
  • 1/2  cup  sugar
  • 1/2  cup  flour
  • 1/2  cup  amaretto liqueur

For the Nutella mixture

  • 1/3  cup  Nutella
  • 1/3  cup  cocoa powder
  • 1/4  cup  sugar
  • 1/3  cup  almonds, chopped finely
  • 1 1/2  teaspoon  vanilla extract

For the cookies

  • 1  cup  unsalted butter
  • 1  cup  light brown sugar
  • large eggs
  • 3  cups  all-purpose flour
  • 1  teaspoon  baking soda
  • 1/4  teaspoon  salt (omit if salted butter is used)
  • 1  teaspoon  baking powder
  • 1 1/2  teaspoon  vanilla extract
  • 1-2 tablespoons milk

Directions

For the amaretto mixture

In a bowl, combine all of the ingredients and mix until well blended. Set aside.

For the Nutella mixture

Place the Nutella in a bowl; check to see if it has a honey-like consistency (this will depend on the ambient temperature). If needed, warm it in the microwave for 10-15 seconds to soften it up. Add in the remaining ingredients and mix until smooth. Set aside.

For the cookies

In a bowl, cream the butter with the sugars until light. Add the eggs and mix until smooth. In another bowl, sift together the flour, baking soda, salt, baking powder, and vanilla extract and stir into the creamed mixture. Divide the dough into 2 equal-sized balls.

Take 1 of the balls and blend in the amaretto mixture until incorporated. Take the other ball and do the same with the Nutella mixture. (If the Nutella dough is too dry, you can add 1-2 tablespoons milk.) Form each dough into a disk and freeze for 15-30 minutes.

Put each dough between 2 pieces of plastic wrap and roll out to ¼-inch-thick rectangles. (If the dough becomes too soft, it can be chilled in the freezer again.) Stack them up and roll into a log to make pinwheel cookies or cut the stacked up dough into 2 halves and stack them again; then cut into 2-inch-wide slabs to make striped cookies.

Wrap in waxed paper or plastic wrap. Tie the ends and freeze for a few hours or up to a month until ready to bake.

When ready to bake, preheat the oven to 350 degrees. Slice the rolls about ¼-inch-thick with a clean knife. Place in the oven and bake for 8-10 minutes. Remove from the oven and serve.

Nutritional Facts

Total Fat
6g
9%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
29g
22%
Protein
4g
9%
Vitamin A, RAE
35µg
5%
Calcium, Ca
43mg
4%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
44µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
8mg
3%
Niacin
2mg
14%
Phosphorus, P
50mg
7%
Selenium, Se
6µg
11%
Sodium, Na
107mg
7%
Water
7g
0%

Nutella Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Nutella Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutella Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.