Food Network UK

Amaretto chocolate chip cookie sandwiches

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Recipe by Giada De Laurentiis

Ingredients

  • 40g old-fashioned oats
  • 230g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 226g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , room temperature
  • 220g golden brown sugar
  • 200g caster sugar
  • 2 large eggs, room temperature
  • 3/4 tsp pure almond extract
  • 85g milk chocolate chips
  • 145g whole almonds, toasted and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1.8L vanilla ice cream, softened slightly
  • 75 ml amaretto liqueur

Use imperial measurements

Method

How to make Amaretto chocolate chip cookie sandwiches

For the cookies:

1) Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 160°C/ gas mark 3.

2) Finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.

3) Using an electric mixer, beat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped almonds.

4) For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature.

To make the ice cream sandwiches:

1) Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.

2) Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.