Amaretti Cookies Recipe Giada Recipes

CHOCOLATE AMARETTI CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
• Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
• Transfer the cake to a platter. Sift the cocoa powder over and serve.

APRICOT AND NUT COOKIES WITH AMARETTO ICING

Steps:

• For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
• Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
• Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
• For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
• Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

PEACHES STUFFED WITH AMARETTI COOKIES

Steps:

• Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.
• Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.
• Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.

AMARETTI TORTA

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.
• Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.
• Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.
• In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.
• Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.

AMARETTI COOKIE

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
• Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
• Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

LEMON MERINGUE WITH AMARETTI COOKIE TOPPING

Steps:

• For the custard: In a small saucepan, bring the milk and lemon zest to a boil over medium heat. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
• In a medium bowl, whisk together the sugar, flour and egg yolks (the mixture will be thick). Pour the milk mixture into the bowl, whisking until smooth. Return the mixture to the saucepan and whisk slowly and constantly over medium-low heat until smooth and thick, 6 to 7 minutes. Remove the pan from the heat and stir in the butter. Whisk in the lemon juice and vanilla until smooth. Transfer the custard to a clean bowl and lay a piece of plastic wrap directly onto the surface. Refrigerate for 2 hours.
• For the meringue: In a small saucepan, combine the sugar and 1/4 cup water over medium-high heat. Stir until the sugar has dissolved. Boil, without stirring, until a candy thermometer registers 240 degrees F, 3 to 4 minutes. Let the syrup cool for 1 minute. While the sugar mixture is cooking, in a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until frothy. Increase the speed to high and beat until the egg whites hold soft peaks. Reduce the speed to low and carefully drizzle the hot syrup down the side of the mixing bowl. Beat at high speed until the egg whites hold stiff, glossy peaks, about 2 minutes. Gradually beat in the lemon juice.
• Fold the custard into the meringue, then spoon into serving bowls or cups. Refrigerate for at least 1 hour before serving.
• For the topping: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a small baking sheet with parchment paper. In a food processor, blend together the flour, brown sugar and butter until the mixture begins to form into clumps, about 20 seconds. Add the cookies and pulse until the cookies are crushed into 1/4-to-1/2-inch pieces. Pulse in the almonds until combined. Arrange the mixture in a single layer on the prepared baking sheet. Bake until the almonds begin to brown, 13 to 15 minutes. Cool for 15 minutes.
• Sprinkle the topping over the meringue custard and serve.
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

CHOCOLATE AMARETTI COOKIES

Steps:

• Place two racks in the upper and lower thirds of the oven and preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
• Break the almond paste into small pieces and place in the bowl of a food processor. Add the sugar, cocoa powder, and salt, and process until the almond paste is very finely chopped and incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. Using a small scoop or spoon, dollop 1 tablespoon of the batter for each cookie onto the baking sheet, leaving 2 inches between each cookie. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
• Bake the cookies for 13 to 14 minutes, rotating the baking sheets halfway through baking, until the cookies have risen and cracked slightly but are still soft in the center. Allow the cookies to cool completely on the baking sheets. Store the cookies in an airtight container.