It’s true: we love watching The Food Network just as much as the next foodie. You’re flipping through the channels, and next think you know Tyler Florence is making crab cakes. Omg, they look so good! What kind of spices does he use? Does he bake or fry? We gotta know! Mainly, so when we make them ourselves (which will probably happen that same night), and so we can add our own Duo specialness to them (no offense Tyler–sure yours are bangin’ though). Who doesn’t like watching Paula add a stick of butter to everything? Or see Ina bust out her Kitchen Aid? That’s all well and good, but there’s really only one reason to watch these personalities for us–the food! If you’re not going to cook it, what’s the point? And watching Food Network just gets us so excited to cook whatever it is they’re cookin’ on the TV. It’s only a matter of time before seeing all the fresh, savory, beautiful foods sizzle, pop, and shine before the television is clicked off and the cooking apron is tied on. That’s right. We use aprons, and they’re monogrammed too.
There will always be a special place in our hearts for Giada De Laurentiis. After every episode of Everyday Italian, we’re on the phone figuring out what ingredients there are between us so we can re-create her dish. As luck would have it, we already had all the ingredients for this tasty treat. It would probably be best to make the amaretto-flavored ice cream ahead of time, so it has the fully recommended 3 hours to sit before serving. You want it soft, but be careful not to let it melt completely as it won’t re-freeze as nicely. We quickly discovered that a batch of fresh-out-the-oven cookies does not lend itself well to patience. So the ice cream went right in the freezer for a later date. A quick substitution of softened, store bought vanilla with a splash of amaretto worked was fine and dandy. Or use your favorite ice cream flavor. We think pistachio would have been excellent as well. And apparently there are some Giada haters lurking out there–you know who you are! Everyone’s entitled to his or her opinions, but we’ll just say that Giada has never let’s us down. This definitely won’t either!
Amaretto Chocolate Chip Cookie Sandwiches – Approx. 2 dozen (adapted from Giada De Laurentiis)
1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup light brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1/2 teaspoon pure almond extract
1/2 teaspoon vanilla extract
1 (12-ounce) bag semisweet chocolate chips
1 cup whole almonds, toasted and chopped
3 pints vanilla ice cream, softened slightly
1/3 cup amaretto liqueur
1. Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.
2. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl.
3. Beat in the eggs and extracts.
4. Add the flour mixture in three parts and stir just until blended.
5. Stir in the chocolate chips and chopped almonds.
6. Drop 1 rounded tablespoonful of dough onto parchment paper lined baking sheets, spacing 1-inch apart (do not flatten dough).
7. Slide into a preheated oven at 325 degrees. Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes.
8. Cool the cookies on the baking sheets for about 5 minutes. Transfer to a cooling rack and cool completely.
9. Place the softened ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.
10. Make the sandwiches! Arrange the 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. Enjoy!
You can cover and freeze the sandwiches for at least 3 hours if you want them firmer. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen. The cookies also can be prepared 1 day ahead. Store airtight at room temperature.
Click HERE for the printable recipe.
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