How to make amaretti cookie sandwiches filled with homemade lemon buttercream. ?
Some of you may remember my recent post about homemade amaretti cookies… well, I came up with a really dangerous version… so dangerously delicious (and caloric ?) and guys, the result was incredible!
I made the buttercream with fresh lemon juice as well as a lot of zest and it went so well with the amaretti flavour, such a perfect flavour combination. Of course feel free to experiment – I have a bunch of flavours that I’m looking forward to testing – but this is a must try! ?
If you missed my amaretti biscuits post and want to know how to make them from scratch, you can find it {here} along with the instructions and some fail-proof tips to make meringue. The only differences is that I doubled up the recipe this time, added a bit less ground almonds for a slightly softer texture and I flattened the cookies a little straight after cooking to make them more suitable for cookie sandwiches. ?
Amaretti Cookie Sandwiches Recipe:
- 160g ground almonds
- 2 egg whites (60g)
- 150g caster sugar
- 2 tsp almond extract
- 1 tsp vanilla extract (optional)
- A few Tbsp icing sugar (to roll the cookies in)
- 75g unsalted butter
- 170g icing sugar
- A few Tbsp freshly squeezed lemon juice
- Lemon zest
COOKING TIME: 15-20mins
*Use soft room temperature butter for the buttercream.
Directions
Make the amaretti cookies
- Preprare and bake the cookies {INSTRUCTIONS HERE}.
- As soon as you take them out of the oven, slightly flatten them with a fork just to make them more suitable for cookie sandwiches.
- Let them cool down fully before carrying on with the next steps.
Prepare the Buttercream:
- For the best results, leave the butter sitting out at room temperature for a few hours or overnight until it’s soft. Otherwise you can also soften it up in the microwave (in 5-10 seconds increments), but in my experience it’s harder to get the right consistency this way (it can easily end up too soft/slightly melted). If it does happen, put it in the fridge for 5-10 minutes. Starting with the right butter consistency is the key to a perfect buttercream.
- With a handheld or stand mixer, mix the butter on medium speed for a few minutes until smooth, creamy and lighter in colour. Note: use a spatula to scrape the sides from time to time.
- Sift the icing sugar to get rid of any lumps and add it to the whipped butter, little by little, and mix on low/medium speed for a few minutes.
- Add the lemon juice and a generous amount of zest, little by little, until you reach your desired flavour (still mixing on low speed).
Make the Amaretti Cookie Sandwiches:
- Spoon the buttercream into a piping bag with a large nozzle and pipe it on the bottom of the cookies in a circular motion.
Enjoy!
