AMARETTI TORTA
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
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.
CHOCOLATE AMARETTI COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
- Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.
RASPBERRY-CHOCOLATE PARFAITS
Steps:
- Toss 1/2 cup raspberries with 1 tablespoon chocolate liqueur; layer with crumbled brownies and chocolate ice cream in 2 glasses. Top with whipped cream and more raspberries.
YOGURT PARFAITS WITH CRUSHED STRAWBERRIES & AMARETTI
Get the taste of summer with this sophisticated dessert that is low fat and easy to make
Provided by Jennifer Joyce
Categories Dessert, Dinner
Time 10m
Yield Serves 6
Number Of Ingredients 4
Steps:
- In a small bowl, mix the strawberries with half the sugar, then roughly mash them with a fork so they are juicy. Mix the remaining sugar into the yogurt, then layer up 6 glasses with amaretti biscuits, yogurt and strawberries.
Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.31 milligram of sodium
BUTTERSCOTCH AMARETTI PARFAITS
Make and share this Butterscotch Amaretti Parfaits recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring frequently, and cook until thick and bubbly (about 2 minutes).
- Remove from heat; stir in the butter and vanilla. Pour into a bowl; cover surface of pudding with plastic wrap, and chill. Remove plastic wrap, and fold in 1 cup whipped topping.
- Split ladyfingers in half lengthwise. Line each of 8 parfait glasses with 4 ladyfinger halves, standing the halves upright.
- Spoon 2 tablespoons pudding into the center of each glass, and top each portion with 2 teaspoons cookie crumbs. Spoon 1/4 cup pudding on top of crumbs.
- Top each parfait with 1 tablespoon whipped topping, and sprinkle each serving with 1 teaspoon crumbs.
Nutrition Facts : Calories 261.6, Fat 8.8, SaturatedFat 5.2, Cholesterol 144.3, Sodium 128.4, Carbohydrate 40.8, Fiber 0.2, Sugar 31.2, Protein 5
CHERRY AND AMARETTI PARFAITS
The familiarity of cherry cheesecake is reimagined in this surprisingly simple dessert. In each parfait, a quick, creamy ricotta filling is layered over sweetened poached cherries and topped with crumbled almond cookies from the market.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Combine cherries, water, granulated sugar, and 1/8 teaspoon salt in a small saucepan over medium heat. Bring to a simmer, and cook, stirring occasionally, for 20 minutes. Let cool.
- Meanwhile, blend cream cheese, ricotta, vanilla, confectioners' sugar, and remaining 1/8 teaspoon salt in a food processor until smooth. Divide cherries among 4 glasses, then top each with ricotta mixture. Sprinkle tops with crumbled amaretti cookies, and serve immediately.
CHOCOLATE AMARETTI PUDDINGS
A dream pudding that words can't explain. Make it for yourself and share it if you can!
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Dinner, Treat
Time 50m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/fan 180C/gas 6 and put on a full kettle. Have a large roasting tin ready. Butter 10 squares of foil, each about 15 x 15cm. Butter 10 x 200ml mini pudding tins, dust with flour, then tap out the excess. Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
- Melt the butter and chocolate together in a pan, heating gently and stirring every so often. Set aside to cool. Meanwhile, put the eggs and sugar into a large bowl and whisk with electric beaters for 10 mins, or until the mix is thick and foamy and holds a trail for a few seconds.
- Mix the ground almonds, flour and baking powder together. Splash 1 tbsp amaretto over the biscuits. Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon. Follow with the flour mix, then work in the amaretto.
- Fill the tins one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 1cm gap between the top of the mix and the edge of the tins. Loosely scrunch a foil square over the top of each tin. Put the tins in the roasting pan and pour hot water around - it should come about halfway up the sides of the puddings. Bake for 30 mins, then insert a skewer into one; a few damp crumbs should stick to the skewer - you don't want the puds to be totally dry.
- Meanwhile, make the fudgy sauce. Melt all of the ingredients together in a heavy-based pan, stirring until the sugar dissolves. Set aside. Keep in the fridge for up to 2 days,then reheat on the hob or in the microwave on High for 1 min. To serve the puddings, turn onto plates and spoon over some of the sauce, allowing it to ooze over the edges. Sprinkle with shards of Salted almond brittle and serve straight away.
Nutrition Facts : Calories 805 calories, Fat 54 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 57 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.07 milligram of sodium
CHOCOLATE AMARETTI
These classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 92 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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