Type what you have

Ingredients

• ✓ amaretto liqueur
• heavy cream
• half and half
• white sugar
• vanilla extract

Instructions

1. 1 Stir heavy cream, half-and-half, and sugar together in a large bowl until sugar dissolved. Stir in liqueur and vanilla.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer to an airtight container and freeze about 2 hours before serving.

By ly1310

Ingredients

• ✓ amaretto liqueur
• butter
• white sugar
• almond
• egg
• all-purpose flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Mix in ground almonds, egg, and amaretto until combined. Gradually add flour until until dough comes together. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
3. 3 Bake in the preheated oven until cookies are lightly browned, 5 to 8 minutes. Cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.

By S Baker

Ingredients

• ✓ amaretto liqueur
• cherry
• heavy cream
• milk
• white sugar
• salt
• lemon juice
• cornstarch

Instructions

1. 1 Heat cherries, 1 cup heavy cream, milk, sugar, and salt in a saucepan over medium heat until mixture is steamy, 5 to 7 minutes. Reduce heat to medium-low and continue cooking for 15 minutes more.
2. 2 Pour cherry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer blended mixture to a large bowl and stir in remaining 3/4 cup heavy cream.
3. 3 Chill in the refrigerator until completely cold, about 2 hours; stir in amaretto liqueur, lemon juice, and cornstarch. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.

By Laka kuharica - Easy Cook

Ingredients

• ✓ amaretto liqueur
• sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• macadamia nut
• white chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
2. 2 Beat sugar and butter together in a large bowl until fluffy. Beat in eggs, amaretto, and vanilla. Whisk flour, baking powder, and salt together in a separate bowl; stir into butter mixture. Fold in macadamia nuts and white chocolate chips.
3. 3 Divide dough into 4 equal parts. Place dough parts on the prepared cookie sheet; form each into a log about 14-inches long and 1 1/2-inches wide.
4. 4 Bake in the preheated oven until very lightly brown, about 25 minutes. Cool and cut diagonally into 1/2-inch slices. Arrange slices on the baking sheet; bake until golden brown, about 8 minutes.

By Marietta Higgins-Spillone

Ingredients

• ✓ amaretto liqueur
• cream cheese
• butter
• sour cream
• heavy cream
• white sugar
• cornstarch
• vanilla extract
• egg
• egg yolk

Instructions

1. 1 Bring all ingredients to room temperature. Place oven shelf in the center of oven and preheat to 375 degrees F (190 degrees C). Wrap the outside of a 9 inch springform pan with foil. Generously butter the inside of the pan.
2. 2 In a large bowl, beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into prepared pan.
3. 3 Pour mixture into prepared springform pan. Place pan in another pan at least one inch wider than cake pan and add warm water to the outer pan to create a water bath for the cake (this prevents cracks in your cheesecake). Bake on the center rack of oven for 70 minutes.
4. 4 Turn oven off and allow to cool with oven door open for one hour. Then remove cake from water bath and chill at least 3 hours before removing from springform pan.

By EDO570

Ingredients

• ✓ amaretto liqueur
• all-purpose flour
• baking powder
• brown sugar
• butter
• peach
• pecan
• white sugar
• butter
• egg
• almond extract
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour and baking powder together in a small bowl until well combined; set aside.
3. 3 Combine brown sugar, ¼ cup melted butter, and amaretto liqueur in a 9-inch pie plate until sugar has dissolved. Arrange peach slices in the pie plate; sprinkle with pecans. Set aside.
4. 4 Beat white sugar and ¼ cup butter together in a large bowl with an electric mixer until light and fluffy. Beat first egg into butter mixture. Beat second egg into mixture along with almond extract. Add flour mixture, alternating with milk, mixing until just incorporated. Gently pour batter over peaches and pecans.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean and cake is golden brown, about 25 minutes. Cool in the pie plate for 10 minutes, then run a knife along the edges and invert onto a serving plate to cool.

By sueb

Ingredients

• ✓ amaretto liqueur
• vanilla extract
• sugar
• sour cream
• egg
• vanilla extract
• cornstarch
• sour cream
• white sugar
• cream cheese
• sugar
• water
• apricot
• butter
• almond
• brown sugar
• almond flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
2. 2 Combine almond flour, brown sugar, and almonds in a bowl; stir in butter with a fork until mixture resembles wet sand. Spread evenly into the prepared pan. Set aside.
3. 3 Place apricots in a saucepan with enough water to cover; bring to a boil over high heat. Reduce heat to low; simmer until apricots are very soft, about 10 minutes. Drain; mash apricots into a pulp. Stir in amaretto and 1 teaspoon white sugar until well combined.
4. 4 Beat cream cheese, ¾ cup white sugar, ½ cup sour cream, cornstarch, and 1 ½ teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs, one at a time, beating well after each addition. Fold in 2 tablespoons apricot pulp; reserve remaining pulp for topping. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until edges are puffed and surface is firm except for a small spot in center that jiggles when pan is gently shaken, about 45 minutes.
6. 6 Beat 1 ½ cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together in a bowl with an electric mixer until combined. Spoon sour cream topping over cake; continue baking, 8 minutes more.
7. 7 Cool cake to room temperature, about 1 hour, then refrigerate for 6 to 8 hours. Top cake with reserved apricot pulp before serving.

By Linda M Malek

Ingredients

• ✓ amaretto liqueur
• butter
• white sugar
• pear
• heavy cream

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
3. 3 Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
4. 4 Stir cream and amaretto together in a bowl.
5. 5 Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.

By Sherry Lynn

Ingredients

• ✓ amaretto liqueur
• white sugar
• cornstarch
• salt
• milk
• egg

Instructions

1. 1 Combine sugar, cornstarch, and salt in saucepan. In a separate bowl beat eggs and mix together with milk. Stir into dry mixture. Cook over medium heat, stirring constantly, until thick and bubbling. Cook for 2 minutes more. Remove from heat, add almond liqueur and stir well. Cover surface of filling with plastic wrap to prevent film from forming and chill completely before using.

By Carol

Ingredients

• ✓ amaretto liqueur
• ladyfinger
• mascarpone cheese
• coffee
• powdered sugar
• cocoa powder

Instructions

1. 1 Place ladyfingers in a food processor and blitz until they are reduced to powder.
2. 2 Place mascarpone cheese into a bowl and mix in coffee and amaretto liqueur. Add powdered sugar with a spatula until well combined. Next add powdered ladyfingers and stir again to combine.
3. 3 Take about 1 teaspoon of dough and roll into a ball. Roll each ball in cocoa powder and place them on a tray lined with parchment paper.
4. 4 Chill truffles in the refrigerator for at least 2 hours.

By Orsi

Ingredients

• ✓ amaretto liqueur
• ✓ amaretto liqueur
• yellow cake mix
• egg
• vanilla pudding mix
• water
• vegetable oil
• almond extract
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. 2 In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
3. 3 Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
4. 4 To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

By Shawn

Ingredients

• ✓ amaretto liqueur
• butter
• confectioners' sugar
• orange zest
• vanilla extract
• salt
• all-purpose flour
• almond

Instructions

1. 1 Combine butter, sugar, orange zest, amaretto, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. With mixer on low speed, add flour and mix until a dough starts to form. Mix in almonds using a spatula. Form dough into a log and freeze for 40 minutes, then place in the refrigerator for 20 minutes.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Shape dough into small balls and flatten slightly. Place balls 1-inch apart on an ungreased baking sheet. Bake until edges are golden, about 12 minutes.
4. 4 Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

By Ann

Ingredients

• ✓ amaretto liqueur
• orange juice
• apple
• cinnamon
• vanilla ice cream
• orange liqueur
• chocolate wafer cookie

Instructions

1. 1 In a saucepan over medium heat, combine orange juice, apples and cinnamon. Simmer for 5 minutes, or until tender.
2. 2 Scoop ice cream into serving dishes. Spoon apples over ice cream, and drizzle with Grand Marnier and amaretto liqueur. Garnish with a chocolate wafer stuck in the ice cream.

By TIME2SING

Ingredients

• ✓ amaretto liqueur
• vanilla pudding mix
• milk
• sweetened condensed milk
• lemon juice
• vanilla extract
• whipped topping
• banana
• vanilla wafer cookie

Instructions

1. 1 In a large bowl, stir together pudding mix, milk and condensed milk until blended. Stir in lemon juice, amaretto and vanilla until well combined. Fold in whipped topping.
2. 2 In a large glass serving bowl, layer pudding mixture, bananas and cookies. Chill until serving.

By Linda Page

Ingredients

• ✓ amaretto liqueur
• raspberry
• white sugar
• water
• lemon juice
• heavy cream
• mascarpone cheese
• amaretti
• amaretti cookie

Instructions

1. 1 Reserve 6 raspberries for garnish. Place remaining raspberries in a saucepan and add 2 tablespoons sugar, water, and lemon juice. Bring to a simmer over low heat and cook, stirring occasionally, until raspberries break down, 5 to 7 minutes. Drain through a fine mesh sieve set over a bowl to remove seeds and reserve raspberry sauce.
2. 2 Combine amaretto liqueur, heavy cream, and remaining sugar in a mixing bowl. Whip until soft peaks form. Add mascarpone cheese and blend thoroughly.
3. 3 Place 1 or 2 tablespoons crushed amaretti in the bottom of a serving glass. Add whipped mascarpone mixture and a layer of raspberry sauce. Repeat layers and top with 1 reserved raspberry and 1 whole amaretti cookie. Repeat with remaining ingredients.

By thedailygourmet

Ingredients

• ✓ amaretto liqueur
• speculoos cookie
• coconut oil
• salt
• cream cheese
• sour cream
• sugar
• almond extract
• vanilla extract
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Crush cookies and mix in coconut oil and salt. Press over the bottom of a 9-inch pan to make a crust.
3. 3 Bake in the preheated oven until firm, about 10 minutes. Let cool.
4. 4 Beat cream cheese, sour cream, sugar, amaretto liqueur, almond extract, and vanilla extract with an electric mixer until blended. Add eggs one at a time, mixing on low speed just until each one is blended in. Pour over crust.
5. 5 Place cheesecake inside a larger baking pan. Add enough hot water to come halfway up the cheesecake.
6. 6 Bake cheesecake in the water bath until surface appears mostly set, about 1 hour 5 minutes. Turn oven off but keep cheesecake inside for 30 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Let cool completely. Refrigerate until thoroughly chilled, about 4 hours.

By Kimberly Bailey

Ingredients

• ✓ amaretto liqueur
• graham cracker crumb
• sugar
• butter
• cream cheese
• sugar
• cornstarch
• sour cream
• vanilla extract
• salt
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together graham cracker crumbs and 3 tablespoons white sugar. Add melted butter and mix well. Press into the bottom of a 9-inch springform pan. Bake in preheated oven for 10 minutes, set aside.
3. 3 In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
4. 4 Bake in the preheated oven for 1 hour. Remove from oven. Loosen around edges with a knife and cool on a wire rack while still in pan. Refrigerate for at least 4 hours; remove from pan when completely chilled.

By Elaine Thompson

Ingredients

• ✓ amaretto liqueur
• ✓ amaretto liqueur
• graham cracker crumb
• sugar
• butter
• cream cheese
• white sugar
• almond extract
• salt
• egg
• sour cream
• sugar
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and 3 tablespoons sugar. Mix well and press into the bottom of a 9 inch springform pan.
2. 2 In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in almond extract and salt. Blend in the eggs, one at a time, on low speed. Stir in 3 tablespoons amaretto liqueur. Pour batter into crust.
3. 3 Bake in the preheated oven for 40 to 45 minutes, or until golden brown and filling is set. Allow to cool completely.
4. 4 Make the topping: In a small bowl, combine sour cream, 1 tablespoon sugar, 1 teaspoon almond extract and 1 tablespoon amaretto liqueur. Mix well and spread over top of cooled cake. Refrigerate 4 to 6 hours before removing from pan.

By Karen Goad

Ingredients

• ✓ amaretto liqueur
• ✓ amaretto liqueur
• yellow cake mix
• egg
• white chocolate pudding mix
• water
• vegetable oil
• almond extract
• butter
• water
• sugar
• vanilla frosting
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
2. 2 In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
3. 3 Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
4. 4 Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
5. 5 To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
6. 6 Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

By C Goff

Ingredients

• ✓ amaretto liqueur
• butter
• powdered sugar
• white sugar
• maraschino cherry
• tart cherry juice concentrate
• vanilla extract
• almond extract
• almond
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine butter, 1 cup powdered sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in cherries, amaretto liqueur, cherry juice concentrate, vanilla extract, and almond extract. Beat in ground almonds.
3. 3 Combine flour and salt in a separate bowl; add to butter mixture and blend until well combined. Roll dough into 1 1/2-inch balls and place on the prepared baking sheets with room in between, as cookies will expand with baking.
4. 4 Bake in the preheated oven until edges are golden, about 20 minutes. Cool on the baking sheets for 10 minutes.
5. 5 While cookies are cooling, place remaining 1 cup powdered sugar in a bowl. Coat each cookie in powdered sugar until completely covered. Transfer to a wire rack to cool completely.

By colleen

Ingredients

• ✓ amaretto liqueur
• mascarpone cheese
• sugar
• heavy cream
• espresso
• ladyfinger
• unsweetened chocolate

Instructions

1. 1 Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
2. 2 Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture. Pour espresso into a separate bowl.
3. 3 Dip 12 ladyfingers into espresso; arrange dipped ladyfingers in an 8-inch square baking pan. Spread ½ mascarpone mixture over ladyfingers; grate 1 chocolate square over mascarpone layer. Dip remaining 12 ladyfingers into espresso; arrange dipped ladyfingers on top. Spread remaining ½ mascarpone mixture over ladyfingers; grate remaining 1 chocolate square over mascarpone layer. Refrigerate tiramisu until set, at least 2 hours.

By Meredith

Ingredients

• ✓ amaretto liqueur
• white sugar
• butter
• egg
• vanilla bean paste
• almond extract
• cake flour
• baking soda
• salt
• sour cream
• almond
• bourbon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup tube pan (such as Bundt®).
2. 2 Beat sugar and butter together in a large bowl using an electric mixer on high speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla bean paste and almond extract and mix in.
3. 3 Whisk the sifted cake flour, baking soda, and salt together in a bowl. Add flour mixture to the bowl with the butter mixture in 3 additions, alternating with amaretto and sour cream.
4. 4 Sprinkle sliced almonds into the bottom of the prepared tube pan. Pour batter on top.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Cool cake in pan for 15 minutes; turn it out onto a wire rack to cool another 15 minutes.
6. 6 Use a toothpick or the tines of a fork to poke holes around the top of the cake and spoon bourbon over the cake. Cool another 15 minutes and transfer cake to a serving plate.

By Sandra Garth

Ingredients

• ✓ amaretto liqueur
• challah
• half-and-half
• white sugar
• egg
• butter
• almond extract
• almond
• raisin
• confectioners' sugar
• butter
• egg

Instructions

1. 1 Prepare bread pudding: Put challah pieces in a large bowl; add half-and-half. Cover and let sit for 1 hour.
2. 2 After 1 hour, preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
3. 3 Whisk sugar, eggs, melted butter, and almond extract together. Stir into the challah mixture. Fold in almonds and raisins and pour into the prepared baking dish.
4. 4 Bake in the preheated oven for 50 minutes. Remove from the oven; keep the oven on.
5. 5 Mix together confectioners' sugar, melted butter, amaretto liqueur, and egg for sauce. Pour over bread pudding and bake for 10 to 15 more minutes. Serve warm.

By DLD

Ingredients

• ✓ amaretto liqueur
• chocolate syrup
• all-purpose flour
• sugar
• butter
• egg
• vanilla extract
• salt
• confectioners' sugar
• butter
• almond extract
• chocolate chip
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking pan.
2. 2 Mix chocolate syrup, flour, white sugar, 1/2 cup butter, eggs, vanilla extract, and salt together in a bowl until smooth; spread into prepared baking pan.
3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 30 to 45 minutes. Allow to cool completely.
4. 4 Beat confectioners' sugar, 1/2 cup butter, amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies.
5. 5 Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes. Let cool slightly and drizzle over frosted brownies.

By APLETKA

Ingredients

• ✓ amaretto liqueur
• egg
• sugar
• mascarpone cheese
• espresso
• ladyfinger
• cocoa powder

Instructions

1. 1 Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
3. 3 Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
4. 4 Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
5. 5 Dust with cocoa powder before serving.

By Magda

Ingredients

• ✓ amaretto liqueur
• cream cheese
• white sugar
• cornstarch
• egg
• sour cream
• butter
• vanilla extract
• orange extract
• lemon juice
• almond extract
• macaroon cookie
• butter

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
2. 2 In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
3. 3 To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
4. 4 Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.

By Vicki Monte

Ingredients

• ✓ amaretto liqueur
• coconut
• caramel cookie
• toasted coconut cookie
• cream cheese
• white sugar
• coconut extract
• vanilla extract
• almond extract
• egg
• sour cream
• salt
• whipped cream

Instructions

1. 1 Heat a skillet over medium heat; cook and stir coconut until fragrant and toasted, about 5 minutes. Remove skillet from heat.
2. 2 Preheat oven to 275 degrees F (135 degrees C). Line 12 muffin cups with paper liners. Place 1 cookie into the bottom of each muffin cup.
3. 3 Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Gradually beat sugar, coconut extract, vanilla extract, amaretto liqueur, and almond extract into cream cheese until smooth. Pour eggs into cream cheese mixture, a little at a time, and beat, scraping sides after each addition, until smooth. Beat sour cream and salt into cream cheese mixture; pour into the prepared muffin cups, filling almost to the top.
4. 4 Bake in the preheated oven for 11 minutes; rotate pan and continue cooking until cheesecake is set, 11 to 14 minutes more. Cool cheesecake in pan for 15 minutes on a wire rack. Transfer cheesecakes to a plate and refrigerate until chilled, at least 4 hours.
5. 5 Top each cheesecake with whipped cream and toasted coconut.

By Abby St Claire

Ingredients

• ✓ amaretto liqueur
• all-purpose flour
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg
• brown sugar
• white sugar
• butter-flavored spread
• sour cream
• olive oil
• almond extract
• bourbon
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
2. 2 Cream together brown sugar, white sugar, and vegetable oil spread in a medium bowl. Stir in sour cream, olive oil, almond extract, amaretto and bourbon, blending well after each addition.
3. 3 Gradually stir flour mixture into sugar mixture until well blended. Stir in almonds if desired. Drop by rounded spoonfuls onto prepared cookie sheet.
4. 4 Bake until just crisp around the edges, 12 to 14 minutes.

By Cassie

Ingredients

• ✓ amaretto liqueur
• confectioners' sugar
• ricotta cheese
• almond
• mini semi-sweet chocolate chip
• cannoli shell
• confectioners' sugar
• cocoa powder
• maraschino cherry

Instructions

1. 1 In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
2. 2 Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
3. 3 Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.

By KITTYCATGRL

Ingredients

• ✓ amaretto liqueur
• pear
• almond
• white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.
2. 2 Mix pear slices and amaretto liqueur together in a bowl.
3. 3 Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.
4. 4 Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.
5. 5 Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.
6. 6 Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.
7. 7 Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving.

By eatcookdream