Strawberries & Cream Amaretti Cookies (gluten free)
It’s the summer of fun! For reasons before mentioned, I am lining up guest posts for this summer. Up next is Izy from Top With Cinnamon. I’ve been enamored with Izy’s photographs for awhile now, and when I found out she was 17 years old, I was even more impressed. I wish I would have had this much ambition (and had been this cool) in high school. This woman is going places.

Hi guys! I’m so happy to be guest posting here on Sarah’s gorgeous blog, which I’ve been a fan of for such a long time. From the beautiful writing and photography to her Instagram feed and inspiring Pinterest boards, Sarah is one of my favourite bloggers around, especially as here on Vanilla Bean there’s no shortage of baked goods!

I am a baker at heart, so it’s always hard for me when the summer hits, full force, with the enveloping heat and humidity. It makes it hard to bear standing around in a kitchen for an hour, whilst an oven blazes by your side. But what is a baker to do? I try to stick to recipes where the baking is a minimal part of the recipe. Cookies tend to do the trick as the baking time is usually only around 10 minutes. Now, we all know gooey chocolate chip cookies will always be amazing, but I don’t really want to be stuffing my face with warm cookies when it’s hot out. I want a cookie that’s best at room temperature, or maybe even cold from the refrigerator. This opens up a whole new level of cookie creation, people.

Here in London, the Tennis Season is upon us. Queen’s first, and soon the well known Wimbledon Tennis will start. Now you may be wondering why I’m talking about tennis when I was just talking about cookies, but stick with me on this one!

During Wimbledon matches, the classic pairing of strawberries and cream is served to the spectators. It’s refreshing, cool and summery-sweet. I took inspiration from this and translated it to cookie form! I piped vanilla whipped cream into a chewy, thumb-printed amaretti cookie, and topped it with a sliced strawberry. I also drizzled some white chocolate onto some of them, kind of overkill, but it looks nice (haha).
Strawberries & Cream Amaretti Cookies (gluten free)
Strawberries & Cream Amaretti Cookies (gluten free)
Strawberries & Cream Amaretti Cookies (gluten free)

Strawberries & Cream Amaretti Cookies (gluten free)

Strawberries & Cream Amaretti Cookies (gluten free)

Notes:
-when blending the almonds and sugar, make sure you don’t over process the mixture as it will start to clump up, and turn into almond butter.
-when whipping the cream, you know you NEED TO STOP whisking if it starts to appear grainy at all (this is a sign you are over whisking it, and you’ll soon have a lump of butter sitting in a puddle of buttermilk! If it does start to become grainy, immediately stir in some un-whisked heavy cream to bring it back together, then stop mixing as soon as it has been incorporated).
-if you’re feeling the extra fancy vibe and want to drizzle on white chocolate to the cookies, go for it! (it doesn’t really translate in flavour, and is more effort, so I haven’t included it in the recipe steps, but for anyone that’s interested here’s what I did…) I melted some white chocolate over a bainmarie, transferred it to a sandwich bag, and cut off the very tip of one corner of the bag. I then used it like a piping bag to drizzle the chocolate over the cookies.

1 1/2 cups blanched almonds
1 cup powdered sugar
1/2 cup granulated sugar
1 tsp almond extract (optional)
3 egg whites
1 cup heavy cream
1 tsp vanilla paste or vanilla extract
10-15 small strawberries, hulled, washed and halved

Preheat your oven to 300 F. Line a cookie sheet with parchment paper.

In a food processor, combine the almonds with the powdered sugar, 1/4 cup of the granulated sugar and the almond extract. Blend until you get a fine almond meal texture (you’ll have to scrape down the sides every now and then).

In a large bowl, whisk the egg whites whilst slowly pouring in the remaining 1/4 cup of granulated sugar. Continue to whisk until you can make stiff peaks in the mixture. Add the ground almond mixture to the whisked egg whites and fold in until fully incorporated (you don’t have to be toogentle, but make sure you don’t knock all the air out of the mixture when doing this).

Transfer the batter to a piping bag with a wide, plain tip and pipe 2″ diameter domes onto the lined cookie sheet (or you can just drop the batter by heaped teaspoons onto the baking sheet). Bake for 10-12 minutes until the edges are just starting to become golden.

When you remove the cookies from the oven, immediately push in the domed centre using the end of a wooden spoon or pen, making an indent about the size of a thumb print. Let the cookies cool on a wire rack.

In a large bowl combine the heavy cream and vanilla paste/extract and whisk until it become just thick enough to hold its shape. Transfer to a piping bag with a medium star tip, and pipe swirls of whipped cream into the indent of each cookie (again, you could also just use a teaspoon to dollop the cream into the cookies). Top each cookie with a halved strawberry and serve immediately, or refrigerate until just before serving.
Strawberries & Cream Amaretti Cookies (gluten free)

34 Responses to strawberries + cream amaretti cookies (gluten free) | guest post from top with cinnamon

  1. Kezia says:

    They look delicious! I also live in London, (and I’m 15!) quite near Wimbledon in fact so I’ll definitely have to try these. I know this is random, but I’ve actually got plate-envy (is that even a thing?) about that blue plate in your pictures, it’s so pretty!

  2. Kathryn says:

    Such a classic combination but so beautifully done! Love these little bites of summer.

  3. Leah says:

    I love this idea, and the photographs are beautiful. I bake in my toaster oven when the summer heat hits. Definitely doable with cookies, and uses way less energy than heating up a whole oven. (And avoids using the energy to cool down your house afterwards! haha).

  4. [...] I was inspired by the classic summer pairing of Strawberries & Cream, which I thought would be perfect atop a chewy amaretti cookie (I was so right. It was delish). They’re pretty simple to put together, and also are gluten free! So click on over for the recipe and more photos [...]

  5. So summery and light! Great combination

  6. Salinya says:

    These look so good. I’m always happy to find gluten free recipes that I can make for my husband. And anything with cinnamon gets my attention.

  7. Love the simplicity of ingredients! I bet the flavors get to shine :)

  8. Linda says:

    Ah, how cute! I love how you tied in the strawberries and cream. They look like the perfect accompaniments to amaretti cookies. I feel like you read my mind as well Izy. I’m really torn about whether or not to even attempt baking anything big this summer because it gets so dang hot out here. I’m pretty sure cookies are the only way to go!

  9. These are so gorgeous! I love the idea of berries and cookies together!

  10. Strawberries and cream are so quintessentially British – I can’t think of anything better to eat while watching the tennis, except one of these which has the added bonus of a beautiful amaretti biscuit too!

  11. Love this post Izy! And I too have serious plate envy, love it :-)

  12. carey says:

    Oh man, summer cookie perfection!! One of my top favorite summer treats is angel food cake + strawberries + cream, and this is kind of that in chewy cookie form, with almond to make it even better! And they are so adorable, especially with the white chocolate drizzled on top. ;)

  13. Carol Weber says:

    Since you call for 10-15 strawberries, halved, is it safe to assume this makes 20-30 cookies? These look delightful, and I’m planning a dinner party around them…. ;-)

  14. [...]  Strawberry+Cream Amaretti Cookies // The Vanilla Bean Blog [...]

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  16. What a beautiful blog you have! So glad to stumble upon it. This dessert is particularly summery and English… makes me miss London already :)

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  19. Is it a good idea to use readymade almond flour for this?

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