Barilla Pasta-Shaped Almond Amaretto Sugar Cookies

Name: Barilla Pasta-Shaped Almond Amaretto Sugar Cookies
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 48
Ingredients: Ingredients for the Barilla Pasta Sugar Cookies; 2 Sticks unsalted butter, room temperature; 2 Cups granulated sugar; 2 Large eggs; 3 Teaspoons amaretto extract; 3 Teaspoons almond emulsion; 2 Teaspoons vanilla extract; 5 ½ Cups all-purpose flour; 1 Teaspoon baking powder; 1 Teaspoon salt; 1 Teaspoon ground cinnamon; 1 Cup almonds, minced, toasted; Ingredients for the Royal Icing; ½ Cup meringue powder; ¾ Cup water, room temperature; 2 Pounds powdered sugar; ½ Teaspoon amaretto extract; ½ Teaspoon almond emulsion; 1-2 drops Per 1 ½ cups of icing, golden yellow food gel color

1 hours

Weekend Gatherings

Enjoy the delightful taste of Barilla Sugar Cookies, shaped like your favorite pasta! Even though this is not a pasta recipe, this sugar cookie captures the spirit of the holiday with a fun twist: pasta-inspired designs. Perfect for parties, gifts, or a sweet snack, they offer a playful activity for all ages. Ideal for pasta lovers and cookie fans, Barilla Sugar Cookies add a whimsical touch to any dessert table. Recipe Creator: Yanelis Otero (@dulces.confecciones)

Dessert Pasta Recipes

Pasta is not reserved for a first or main course - discover how pasta can pair well with sweet flavors or be used as a dessert.

Ingredients

48 servings

Ingredients for the Barilla Pasta Sugar Cookies

2Sticks unsalted butter, room temperature

2Cups granulated sugar

2Large eggs

3Teaspoons amaretto extract

3Teaspoons almond emulsion

2Teaspoons vanilla extract

5 ½Cups all-purpose flour

1Teaspoon baking powder

1Teaspoon salt

1Teaspoon ground cinnamon

1Cup almonds, minced, toasted

Ingredients for the Royal Icing

½Cup meringue powder

¾Cup water, room temperature

2Pounds powdered sugar

½Teaspoon amaretto extract

½Teaspoon almond emulsion

1-2 dropsPer 1 ½ cups of icing, golden yellow food gel color

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

For the Sugar Cookies: Preheat oven to 350° F.

Step 2

To toast the almonds, spread almonds on a baking sheet lined with parchment paper and bake for 8 minutes or until fragrant and a darker brown color; set aside to cool.

Step 3

In a medium mixing bowl, whisk together flour, baking powder, salt, cinnamon and toasted almonds; set aside.

Step 4

In a large mixing bowl, cream together butter and sugar until well combined; occasionally scrape sides of the bowl to ensure all the ingredients are being incorporated.

Step 5

Add eggs one at a time and beat until well combined.

Step 6

Add amaretto extract, almond emulsion, and vanilla extract; beat until well combined.

Step 7

Gradually add dry ingredients and stir, occasionally scraping sides of the bowl; continue until all the ingredients are well combined.

Step 8

Roll out the dough to your desired thickness and place in the freezer for 10-15 minutes.

Step 9

Remove from freezer and cut your cookies to desired shapes using pasta shaped cookie cutters or if you are feeling confident, free hand cut the shapes into your favorite pasta. Place dough shapes in the freezer once more for 10-15 minutes.

Step 10

Place chilled cut-out cookies on a baking sheet lined with parchment paper, leaving at least 2 inches between each cookie.

Step 11

Bake for 9-10 minutes, or slightly longer if more golden edges are desired; set aside to cool.

Step 12

Once completely cool, decorate as desired with royal icing.

Step 13

For the Royal Icing: In a large mixing bowl, whisk together meringue powder, water, amaretto extract, and almond emulsion until foamy.

Step 14

Sift powdered sugar directly into the foamy mixture.

Step 15

Beat mixture continuously with a spatula or paddle on a stand mixer until the sugar is mostly incorporated; the icing will begin turning a lighter color and become a smooth and fluffy texture and should form stiff peaks.

Step 16

Add about 1-2 drops of food gel color per 1 ½ cups of icing for a muted tone. This golden yellow is best as it is the most similar color to the pre-cooked Barilla pasta.

Step 17

If icing is too thick to flood the cookie, gradually add water a tablespoon at a time to thin the consistency.