Crispy brandy snaps filled with rich Amaretto whipped cream make a standout dessert for holidays, dinner parties, or special occasions. This easy homemade recipe features golden syrup, brown sugar, and ginger for a perfectly caramelized snap, paired with a smooth liqueur cream filling. Includes tips for rolling, shaping, and serving.

Delicate, lacy caramel shells filled with whipped Amaretto cream—these Brandy Snaps are crisp, elegant, and perfect for entertaining.

Table of Contents

Ingredients

For the Brandy Snaps

½ stick (56 g) unsalted butter
¼ cup light brown sugar (golden sugar)
2 ½ tablespoons golden syrup (or light corn syrup)
⅓ cup all-purpose flour
½ teaspoon ground ginger
¼ teaspoon salt

For the Amaretto Cream

1 cup whipping cream
¼ teaspoon cream of tartar
3 tablespoons icing sugar
4 tablespoons Amaretto liqueur

Optional

50 g dark chocolate, melted (for dipping)

Instructions

Make the Brandy Snaps

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a small saucepan over low heat, combine the butter, brown sugar, and golden syrup. Stir gently until the sugar is completely dissolved and the mixture looks glossy—this will take 10–15 minutes.
Remove from the heat and let cool for 1–2 minutes. Stir in the flour, ground ginger, and salt until smooth.
Drop heaping teaspoons of batter onto the baking sheet, spacing them well apart. Only bake 3–4 at a time to allow for easy rolling.
Bake for 8–9 minutes, or until the snaps have spread and turned deep golden brown.
Let rest on the tray for about 30 seconds, then quickly shape them around a handle or mold while still pliable. Let cool and harden.
Once fully cooled, optionally dip the ends in tempered chocolate. Let set before filling.

Make the Amaretto Cream

Whip the cream and cream of tartar on high speed until soft peaks form.
Add icing sugar and Amaretto. Continue whipping until stiff peaks form.
Transfer the cream to a piping bag and fill the cooled brandy snaps just before serving.

Tips

Roll the snaps while they’re still warm—if they harden too fast, return them to the oven for 10 seconds to soften.
Use a wooden spoon handle or cannoli tube to shape the snaps.
For easier filling, let the cream chill for 10 minutes in the fridge after whipping.

Variations and Substitutions

No Amaretto? Substitute with Frangelico, rum, or leave it out for a kid-friendly version.
Spices: Try adding a pinch of cinnamon or cardamom to the batter.
Chocolate Twist: Drizzle instead of dipping the ends for a lighter chocolate touch.

FAQs

Can I make the brandy snaps in advance?
Yes. Store them unfilled in an airtight container for up to 3 days. Fill just before serving.

Why are my snaps too soft or chewy?
They may be underbaked or not cooled completely. Make sure they reach a deep golden color before removing from the oven.

Can I freeze them?
The cream can be made ahead and frozen separately, but filled brandy snaps do not freeze well—they’ll lose their crispness.

Serving Suggestions

Serve with espresso or dessert wine after dinner.
Plate with fresh berries for a colorful finish.
Dust with icing sugar for an elegant presentation.

Why You’ll Love This Recipe

Light, crisp shells contrast beautifully with the rich, boozy cream.
Easy to customize with different flavors or fillings.
A show-stopping dessert that’s surprisingly simple to make.