Amaretto Stinger Recipes

AMARETTO PIZZELLES WITH CHERRY JAM

Steps:

• Bring the cherry jam to a simmer in a small saucepan over medium-high heat. Whisk the cornstarch and water in a small bowl to make a paste, then stir into the jam. Bring to a boil and cook, stirring, until slightly thickened, 1 to 2 minutes. Transfer to a bowl and let cool to room temperature.
• Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the eggs and granulated sugar in a large bowl, then add the vegetable oil, amaretto and almond extract and whisk until combined. Add half of the flour mixture to the egg mixture and whisk to combine. Add the remaining flour mixture and whisk until smooth; the mixture should look like thick pancake batter.
• Heat a pizzelle iron to medium high and lightly brush with vegetable oil. Working one at a time, add 1 tablespoon batter to the center of the iron, then press and cook until golden brown, 45 seconds to 1 minute. Remove the cookie and immediately roll it around a chopstick to form a thin cylinder. Place seam-side down on a rack, then remove the chopstick. Repeat with the remaining batter. Let the cookies sit at room temperature until crisp, about 2 hours.
• Transfer the jam to a piping bag or resealable plastic bag; snip off a corner. Pipe the jam into both ends of the cookies to fill the center. Dust with confectioners' sugar.

AMARETTO STINGER

Steps:

• Fill a cocktail shaker half full of ice cubes. Pour all ingredients into shaker and shake well. Strain drink into a martini glass and garnish with whole almonds.
• Cook's Tip: Place a folded paper towel on a dessert plate and add 2 tablespoons of Amaretto. On another dessert plate, put 1 tablespoon crushed almonds. Rim the top of the martini glass with the Amaretto and crushed almonds, then pour the drink into the glass and serve.

AMARETTO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, liqueur, and almond and vanilla extracts until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Fold in the raw and chocolate-covered almonds.
• Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart. Bake until puffed and set, about 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a cutting board.
• Reduce the oven temperature to 250 degrees F. Slice the logs crosswise into 1-inch-thick pieces; arrange cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry and golden, about 45 minutes. Let cool completely on the baking sheet.
• Place the white chocolate and semisweet chocolate in 2 small microwave-safe bowls; microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti; let set 30 minutes.

AMARETTO FLOAT

Steps:

• Place 2 scoops of gelato or ice cream in each of 6 fountain glasses. Pour 1/4 cup of espresso and 2 tablespoons of amaretto over each. Fill the glasses with the cream soda, and serve immediately with a straw and long fountain spoons.

AMARETTO STINGER

Steps:

• Fill a cocktail shaker half full of ice cubes.
• Pour all ingredients into shaker and shake well.
• Strain drink into a martini glass and garnish with whole almonds.
• Cook's Tip:
• Place a folded paper towel on a dessert plate and add 2 Tbsp of Amaretto.
• On another dessert plate, put 1 Tbsp crushed almonds.
• Rim the top of the martini glass with the Amaretto and crushed almonds, then pour the drink into the glass and serve.