Amaretto Glaze Recipes

AMARETTO GLAZE RECIPE - (4.1/5)

Steps:

• Add the brown sugar and amaretto to a small pan. Heat under a low to medium heat on the stovetop until the sugar has dissolved. Reduce heat to low. Slowly add the powdered sugar. Mix until completely combined. Remove from heat and drizzle over pastry, bread, or cake immediately.

CARROTS AMARETTO

Steps:

• Parboil sliced carrots (I usually use the baby carrots whole) until al dente, about 10 minutes.
• Drain and rinse under cold water to stop cooking. This can be done a couple of hours ahead of time.
• Heat butter over medium heat until melted. Add carrots, sugar and heat to caramelize sugar.
• Add Amaretto and cook to reduce sauce to a glaze.
• Season to taste with salt and pepper.
• Serve immediately.

ALMOND COFFEE CAKE W/ AMARETTO GLAZE

Steps:

• Preheat oven to 350-degrees.
• Generously grease and flour a tube pan.
• You can also use a 9X5-inch loaf pan, a 9-inch springform pan, bundt or kugelhupf cake mold.
• Cake: In a bowl, cream the almond paste with sugar and butter.
• As the almond paste breaks up, add the vanilla, eggs and milk.
• Blend well and fold in the flour, salt, baking powder and cornstarch to make a thick but fluffy batter.
• If serving cake bottom side up, sprinkle the almonds into the bottom of the pan here.
• Spoon the batter into the prepared pan.
• Sprinkle the almonds on top, otherwise.
• Bake 50-55 minutes.
• The cake should be evenly golden brown and slightly cracked.
• When completely cool, dust with the confectioners' sugar, if using.
• Or, alternatively, poke holes into the top of the cake and drizzle on the Amaretto glaze.
• (I used the glaze, and then dusted confectioners' sugar on top.).
• Glaze: Stir together the water and sugar in a small saucepan.
• Set on low heat to dissolve the sugar.
• Stir in the liqueur, heat for 2-3 minutes more.
• Cool slightly.
• NOTE: You can replace the liqueur with an additional 1/4 cup water combined with 1/2 teaspoon almond extract.

AMARETTO GLAZE

Steps:

• 1. In a saucepan, stir together brown sugar, honey and orange juice.
• 2. Simmer, stir frequently until sugar dissolves and glaze thickens.
• 3. Remove from heat, stir in Amaretto.
• 4. Place breads or cake on a rack which is placed over a rimmed pan to catch drips. You will use the glaze again.
• 5. Pour glaze over breads or cake. Whatever drips off, pour over bread or cake again.