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Sopranos Style Tiramisu
Dessert Italian

Sopranos Style Tiramisu

5.0

Prep
30 min
Cook
Total
150 min

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

Classic Italian Tiramisu
Dessert Italian

Classic Italian Tiramisu

5.0

Prep
30 min
Cook
Total
270 min

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

Cannoli with Chocolate Chips
Dessert Italian

Cannoli with Chocolate Chips

4.3

Prep
Cook
Total

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

Almond and Pear Cake
Dessert Italian

Almond and Pear Cake

4.7

Prep
15 min
Cook
25 min
Total
55 min

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

Cherry Almond Biscotti
Dessert Italian

Cherry Almond Biscotti

4.4

Prep
30 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
  3. 3 Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  4. 4 Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  5. 5 Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
  6. 6 Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
  7. 7 Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

By PJ's kitchen

Amaretto Eggnog
Drink American

Amaretto Eggnog

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour eggnog into a microwave-safe mug. Heat in the microwave until warmed through, 30 seconds to 1 minute. Stir in amaretto liqueur.

By Kellie

Flaming Doctor Pepper
Drink American

Flaming Doctor Pepper

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a pint glass half full with beer.
  2. 2 Pour amaretto into a standard shot glass; pour rum on top so that it floats.
  3. 3 Light the shot on fire; carefully drop the lit shot into the half-full glass of beer and drink.

By Sarah

Amaretto Sauce for Carrots
Side Dish American

Amaretto Sauce for Carrots

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Stir sugar and amaretto into butter; cook, stirring until sugar dissolves and mixture comes to a boil, about 10 minutes.

By BOJIBLUE

Sour Cherry Amaretto Jam

Sour Cherry Amaretto Jam

4.0

Prep
20 min
Cook
5 min
Total
1465 min

Instructions

  1. 1 Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Wash and pit the cherries. Chop them finely. You should have about 5 cups. Place cherries in a large saucepan and slowly bring to a boil over low-medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  3. 3 Remove from heat and stir in amaretto liqueur.
  4. 4 Ladle sour cherry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By mixerlisl

Pears Baked in Amaretto Cream
Dessert

Pears Baked in Amaretto Cream

4.8

Prep
10 min
Cook
25 min
Total
35 min

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

Peach Jam with Amaretto Liqueur

Peach Jam with Amaretto Liqueur

4.3

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Mix peaches with lemon juice in a large pot immediately after chopping to prevent peaches from turning brown. Place pot over medium heat.
  3. 3 Mix 1/4 cup of the sugar with pectin and add it to the pot with the peaches. Stir well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping the bottom of the pot, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
  4. 4 Remove from heat and stir in amaretto liqueur.
  5. 5 Ladle peach jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By gutefee

Almond Filling
Dessert

Almond Filling

3.8

Prep
20 min
Cook
5 min
Total
25 min

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

Gingerbread Cocktail
Drink

Gingerbread Cocktail

4.0

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine amaretto, molasses, allspice, and pumpkin pie spice in a small saucepan over medium heat and cook until molasses is melted. Remove from heat and allow to cool briefly, 5 to 10 minutes
  2. 2 Fill a cocktail shaker with ice and add vodka, Irish cream liqueur, and amaretto mixture. Shake well to blend and strain into a cocktail glass. Serve with gingersnap cookies.

By Sandra Garth

Tiramisu Truffles
Dessert

Tiramisu Truffles

3.3

Prep
15 min
Cook
Total
135 min

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