amaretti

Crumbly almond-flavored amaretti cookies absorb sweet peach juice and guarantee a crisp crust in this gorgeously delicious summer pie. 

Peach and Amaretti Cookie Pie

2CUPS all-purpose flour

unsalted butter

amaretti cookies

apple cider vinegar

peaches

egg,

sugar

brown sugar

2TBSP. honey

salt

Chop the cold butter into cubes and combine in a large bowl with the flour, a pinch of salt, and 1 Tbsp. sugar until mixture resembles coarse meal.

In a pitcher, mix 1/2 cup cold water with 1 oz. of ice and the apple cider vinegar. Drizzle over the flour mixture a little at a time. Knead dough in the bowl until it starts to come together. Turn dough out onto a work surface dusted with a bit of flour and knead it briefly. Form it into a ball and place it in a bowl. Cover with plastic wrap and let rest for 1 hour.&nbsp;

Roll out the dough until it is around 1/8" thick; transfer to an oval baking dish. Trim the excess dough and pinch along the perimeter of the pan to create a decorative effect.

Preheat the oven to 350°F. &nbsp;

For the filling: Crumble the amaretti cookies and sprinkle them into the baking dish (they will add sweetness and absorb the peach juice).

Cut the peaches in half, remove the pits, and place them flat on a cutting board. With a sharp knife, cut them into very thin slices, keeping the slices close together. Use a spatula to transfer the peaches into the baking dish. Press them down gently, so that they slant a bit without losing their shape. Arrange them in alternating directions and fill up any empty areas with single slices. Brush the edges of the pie with the beaten egg, then sprinkle brown sugar on top.

Bake the pie on the lower rack of the oven for around 50 minutes. Remove from the oven; melt 2 Tbsp. honey on the stove and brush it immediately over the peaches.

You really must try these delicious, gluten-free Chewy Amaretti Cookies. They’re quickly and easily made and are absolutely delicious, with versatile, delicately flavoured almond, the star of the show.

Chewy Amaretti Cookies - Gluten Free

almond meal * (120 g)

caster sugar (220 g superfine)

egg whites (from large eggs)

vanilla essence

almond essence *

38 g blanched almonds *

Preheat your oven to 180 Degrees C (350 F)

Place blanched almonds on a baking tray, bake for approximately 6 minutes, turning them occasionally, until they are a light golden shade.*Remove from the oven and leave them to cool while you prepare the cookies.

Prepare two baking trays by lining them with non-stick baking paper.

Add almond meal, sugar, egg whites and essences to a bowl.Using a stand mixer, or hand-held electric beaters, mix the ingredients together for about 2-3 minutes to ensure they are well blended.Stand the mixture for 5 minutes.

Spoon the mixture into a piping bag fitted with a 1/2'”/1.25 cm plain nozzle.It is easier to fill the bag if you stand it in a coffee mug, or something similar, to provide some support.Firmly twist the top of the bag to keep the mixture in place.

Hold the piping bag at a 90o angle, that is, hold it straight down and slightly above the baking paper. Apply gentle pressure until your mixture reaches the desired diameter. Release the pressure and then quickly sweep the tip sideways. The mixture should spread evenly.Leaving a gap of 2 ½ cm/1” continue to pipe the cookies.You will be left with a small peak in the middle of each cookie.

Dip a fingertip in a small dish of water and gently flatten the peaks.Add a blanched almond to the centre of each cookie.

Bake the cookies for about 12 minutes or until lightly browned.Remove from the oven and leave on the tray to cool.

Using a spatula, carefully transfer the cookies to wire racks.Store the cookies in an airtight container.

These light and very almondy amaretti are crisp on the outside and slightly chewy inside. Whip up a batch for edible presents - you can dust them with icing sugar for a pretty finish.

Amaretti biscuits

eggs, whites only (160 grams/6 ounces)

caster sugar

almonds

milliliters/1fl oz amaretto liqueur

butter,

These divine tortelli from Mantova in Northern Italy are filled with roasted pumpkin, crushed amaretti biscuits, eggs, cheese and nutmeg. They are traditionally served on Christmas Eve dressed in a sage butter but would make a delicious addition to any festive menu.

Pumpkin Tortelli with Amaretti biscuits.

flour flour

eggs

pumpkin

g Amaretti biscuits ((3.5 oz) crushed)

lemon (for zest)

tsp nutmeg (freshly grated)

salt (to taste)

butter

sage leaves

grana or parmigiano (as required)

Grind the amaretti biscuits in a food processor or crumble them finely using your hands. If using, chop the mostarda as finely as possible.&nbsp;

Cut the pumpkin into large pieces, remove the seeds and cook it in the oven at 200° for about 20 minutes. Cooking time will vary depending on the size of your pumpkin pieces and your oven. You need it to be soft and slightly browned on the outside.

You can also steam the pumpkin but the original method is ‘baked’and the taste will be slightly less sweet. Remove the peel from the baked pumpkin pieces and place the pulp in a bowl, puree it with a fork or hand held blender. It needs to be a little rough, not too smooth.&nbsp;

Add the grated cheese, the crumbled amaretti, the chopped mostarda (if you have it), the eggs,  a little grated nutmeg, the zest of one lemon and a little salt. Mix the ingredients  well until you have a&nbsp;homogeneous mixture. Cover the bowl and let it rest for 24 hours or overnight in the fridge or a cool place.&nbsp;

Make the filling

Sift the flour into a little mound on a pastry board, make a well in the middle, then add in the eggs. (you can do this first part in a bowl or stand mixer. Then turn the dough out onto a pastry board and finish kneading by hand)

Mix and knead the ingredients by hand until you obtain a soft and non-sticky mixture. If it is too sticky (it may depend on the degree of absorption of the flour) add a little more flour. If, on the other hand, the dough is dry, you can moisten it by adding a little water at room temperature.&nbsp;

However, it’s advisable to respect the egg to flour ratio to obtain a perfect egg pasta.&nbsp;

Roll the dough into a ball and wrap it in transparent film. Let it rest at room temperature in a cool place for at least 30 minutes. Then take the dough and divide it into about 4 parts (as you work it, leave the rest covered with cling film so it won’t dry out). Use a rolling pin or pasta machine to make rectangles that are about 1 mm thick.&nbsp;

Place the ready rolled out dough rectangle on a lightly floured work surface, cut it with a pastry cutter to make a strip about 9-10 cm wide.  Place some teaspoons of filling  along the upper part of the strip (leaving at least 1 cm from the edge) and  2-3 centimeters from each other. Fold the strip of fresh pasta over to cover the filling. If the dough is a bit 'dry, you can brush it slightly with a little water.

Press between the spaces of the small pieces of filling to remove any air and prevent the dough from separating. Then cut out the tortelli with a serrated pastry wheel. The shape and size of the tortelli can vary according to taste and traditions. I made them rectangular and I also made some semi-circular by using a round pastry cutter!&nbsp;

Repeat with the other pieces of dough. As you make the tortelli, place them on a tray lined with lightly floured dry paper or kitchen cloth. Continue until you finish the fresh pasta and the stuffing.

Make the pasta

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

While the water is boiling, melt the butter in a small frying pan or skillet. Add the sage leaves and cook until they start to crisp. Remove from the heat.

Cook the tortelli in the boiling water until they rise to the surface. Should be about 4-5 minutes depending on the size and amount of filling. (remove and try one if they don't seem to rise.

Remove the tortelli from the water with a slotted spoon and add to the pan with the sage butter. Mix a little so the tortelli are coated in the butter and then plate with a sprinkling of grated cheese. Serve immediately.&nbsp;

Finish the dish

Nadiya's chewy, almond and raspberry amaretti have a fresh raspberry hidden in the middle. They make a lovely gift, but are best eaten straight away. 

Raspberry amaretti biscuits

340 grams/11¾oz caster sugar

340 grams/11¾oz ground almonds

grams/¾oz freeze-dried raspberries, blitzed to a powder

almond extract

raspberries

icing sugar

Gli spaghetti cremosi zucca e gorgonzola sono un primo piatto autunnale molto sfizioso. Scopri qui dosi e procedimento per preparare la ricetta.

Spaghetti cremosi zucca e gorgonzola

Spaghetti 320 g

Zucca 800 g

mazzetto

Aglio 3 spicchi

Rosmarino 3 rametti

Sale fino q.b.

Olio extravergine d'oliva q.b.

Gorgonzola dolce 150 g

Latte intero 50 g

Amaretti 4

Fiori eduli q.b.

Timo q.b.

Maggiorana q.b.

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2023/10/uzra93/uzra93.mp4

With a soft and chewy marzipan-like texture, infused with molasses and gingerbread spices, these gingerbread amaretti would make a fabulous addition to your holiday cookie boxes. Even better, they're made with almond flour so they are naturally gluten-free!

Gingerbread Amaretti

almond flour almonds (sifted)

ginger

cinnamon

cloves

nutmeg

fine sea salt

lemon juice

mild/light molasses

confectioners’ sugar (as needed)

Preheat oven to 300 degrees F. Stack two matching, heavyweight, light to medium colored cookie sheets one inside the other (stacking two cookie sheets together keeps the bottoms of the cookies from getting too brown). Line with parchment paper or a silicone baking mat.

In a large bowl, whisk together almond flour, sugar, spices and salt until evenly incorporated.

In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and lemon juice until they hold soft peaks.

Add beaten egg whites and molasses to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary.

Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on parchment or silicon-lined baking sheets, leaving 1 inch of space between cookies.

Bake for about 25 to 30 minutes until tops are cracked and bottoms are just barely starting to brown (if you are not using doubled cookie sheets the bottoms will brown much quicker, so watch them closely). Remove from oven; let cool a few minutes, then transfer to wire racks to cool completely.

Cookies will keep at room temperature in an airtight container for up to 5 days.

The perfect homemade cookies for Christmas! These irresistible vegan, gluten-free chocolate amaretti are super easy to make and taste delicious! 

Vegan Chocolate Amaretti

almond flour ((note 1))

coconut sugar ((note 3))

cocoa powder

baking powder

icing sugar (for coating)

ground flax seeds ((note 5 and 6))

water

Preheat the oven to 320F (160C) and line a baking tray with greaseproof paper.

Make the flax eggs: add the ground flax seeds and water to a small bowl and stir. Let it rest for 5-10 minutes to thicken (see notes 5 and 6).

In a bowl, mix all the dry ingredients: ground almond flour, baking powder, sugar, and cocoa powder, then add the flax eggs.

Stir together until combined. It might look like you need to add more water but keep mixing, and if necessary, use your hands. The mixture needs to become like a thick paste that you can roll into sticky balls in your hands.

Using a tablespoon, scoop out a bit of a mixture and roll into a ball. Toss each ball into the icing sugar, coating entirely.

Place each ball onto the baking tray and gently press it with the palm of your hand to squash it down slightly. Repeat with the remaining dough (you should be able to make 15 cookies).

Bake for 10 minutes.  Remove from the oven (note 4) and let them cool down before serving.

A lovely light gluten-free cheesecake with a creamy lemon filling, an amaretti biscuit base and a hefty dose of amaretto liqueur. 
With only a handful of ingredients, it's a fuss-free gluten-free dessert that everyone can enjoy. 

Gluten-free cheesecake

grams/½oz softened butter, for greasing

grams/1½oz gluten-free crunchy amaretti biscuits

ricotta

150 grams/5½oz caster sugar

free-range eggs

100 milliliters/3½fl oz double cream

lemon, zest only

tbsp amaretto liqueur

This is one of those dark, squidgy-bellied chocolate cakes that I turn to gratefully when I have friends over to supper; a gratitude that is always reciprocated. The mixture of ground almonds and amaretto gives a marzipan kick, balancing the bitterness of the chocolate. The amaretti cream alongside brings both smoothness and a fine honeycomb crunch to the velvetiness of the cake. 

Equipment: You will need a 20cm/8in springform cake tin.

Top 10 amaretti recipes from across the web

The most viewed amaretti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Peach and Amaretti Cookie Pie

Chewy Amaretti Cookies - Gluten Fre...

Amaretti biscuits

Pumpkin Tortelli with Amaretti bisc...

Raspberry amaretti biscuits

Spaghetti cremosi zucca e gorgonzol...

Gingerbread Amaretti

Vegan Chocolate Amaretti

Gluten-free cheesecake

Sunken chocolate amaretto cake

Top 10 amaretti recipes from across the web

The most viewed amaretti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peach and Amaretti Cookie Pie

Chewy Amaretti Cookies - Gluten Fre...

Amaretti biscuits

Pumpkin Tortelli with Amaretti bisc...

Raspberry amaretti biscuits

Spaghetti cremosi zucca e gorgonzol...

Gingerbread Amaretti

Vegan Chocolate Amaretti

Gluten-free cheesecake

Sunken chocolate amaretto cake

The most viewed amaretti recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine