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Nutella Amaretto Icebox Cookies with Almonds Recipe

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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.

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
  • 2 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
Servings36
Calories Per Serving187
Total Fat9g14%
Sugar11gN/A
Saturated4g22%
Cholesterol24mg8%
Protein3g6%
Carbs23g8%
Vitamin A48µg5%
Vitamin D0.2µgN/A
Vitamin E2mg8%
Vitamin K0.6µg0.7%
Calcium37mg4%
Fiber1g6%
Folate (food)8µgN/A
Folate equivalent (total)35µg9%
Folic acid16µgN/A
Iron1mg6%
Magnesium24mg6%
Monounsaturated3gN/A
Niacin (B3)0.9mg4.4%
Phosphorus69mg10%
Polyunsaturated1gN/A
Potassium88mg3%
Riboflavin (B2)0.1mg8%
Sodium69mg3%
Sugars, added10gN/A
Trans0.2gN/A
Zinc0.4mg2.5%
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