amaretti cookies

Swirled Persimmon Semifreddo

hachiya (heart-shaped) persimmons, the redder the better (see note)

Grand Marnier

sugar

egg whites,

heavy cream

amaretto cookie crumbs

Line a 9-by-5-by-3-inch metal loaf pan with parchment paper across the width, allowing enough overhang to eventually cover top of finished loaf. Cut down around leaves of persimmons (as if removing a tomato core). Quarter persimmons, cut away any additional core and scoop flesh from skin, removing any black spots. Place in food processor and pur&eacute;e. Transfer to a bowl and stir in half the Grand Marnier. Chill.

In a small saucepan, dissolve sugar in 3 tablespoons water. Place over high heat. While sugar heats, place egg whites in electric mixer and beat until very softly peaked. Cook sugar to 239 degrees on a candy thermometer. With mixer running, drizzle in sugar syrup and continue beating until egg whites are stiff and glossy. Refrigerate.

In a bowl, beat cream until peaked but not stiff. Fold in remaining Grand Marnier. Whisk 1/2 cup egg whites into persimmon pur&eacute;e. Fold in 1/3 of the whipped cream. Fold remaining whipped cream into remaining egg whites.

Spread a thin layer of plain mixture in bottom of pan. Then drop generous spoonfuls of each mixture, alternating persimmon and plain, into pan. Rap pan on a counter to eliminate any air pockets. Use a dinner knife to cut down and up through the mixture, in a swirling motion, for a marbled effect. Smooth top, cover with overhanging paper and freeze at least 6 hours, until firm.

To serve, run a knife down ends of pan, where there is no paper. Uncover top and invert pan onto a chilled platter. If necessary, place a towel soaked in hot water and wrung out, over pan to release semifreddo. Using a hair dryer works, too. Peel off paper. Dust top with amaretto crumbs and serve.

Here's what you need: sweet potatoes, olive oil, wild  mushroom, butter, fresh sage, chicken stock, cooked penne, sherry wine vinegar, grated parmesan cheese, salt, pepper, amaretti cookies, fresh chives

Sweet Potato Mushroom Penne Recipe by Tasty

potatoes

olive oil, divided

oz wild mushroom,

butter, divided

sage

chicken stock

¾ lb cooked penne, al dente

sherry wine vinegar

cheese,

salt,

pepper,

amaretti cookies, crushed, to serve

chives,

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Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for 10-12 minutes, until fork-tender.

Peel and dice the other sweet potato into 1-centimeter (½ inch) cubes.

Carefully scoop the pulp of the cooked sweet potato into a food processor or blender. Add about 1 teaspoon each of salt and pepper and blend under smooth. Add a splash of water if the puree is too thick.

In a pan over medium heat, add 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms start to crisp, about 3 minutes.

Add 1 teaspoon each salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.

Add 6 tablespoons of the butter and sage to the pan and cook until brown bits start to form on the bottom, being very careful to not burn the butter.

Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook about 5 minutes, until the potato becomes tender.

Stir in the reserved purée and chicken stock. Simmer for two minutes, until the sauce thickens slightly and the mixture comes together smoothly.

Add the penne and mushrooms and coat evenly in the sauce.

Finish the pasta with 1 tablespoon butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.

Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.

https://vid.tasty.co/output/65437/landscape_480/1512178088

Spumoni is a frozen Italian-American dessert made by layering pistachio, cherry and chocolate (or sometimes vanilla) gelati. This showstopper ice cream cake version looks difficult, but it’s made with store-bought ingredients, so it mostly involves shopping and assembly. The layers can be stacked ahead, and you also don’t have to worry too much about its melting rapidly: The cake’s sheer volume and store-bought ice creams' stabilizers help it stay cold. For a Neapolitan-style cake, you could swap strawberry ice cream for the cherry and vanilla for the pistachio. The only true challenge here is making sure there’s room in your freezer, since this cake is about 4 inches tall.

Spumoni Ice Cream Cake

(1.5-quart) carton cherry ice cream

(1.5-quart) carton pistachio ice cream

(1.5-quart) carton chocolate ice cream, preferably with chocolate chips

amaretti cookies, meringues or chocolate wafers (10 1/2 ounces)

maraschino cherries (from one 14-ounce jar), drained and stemmed if needed

heavy cream (see Tip)

confectioners’ sugar

kosher salt

Multicolored sprinkles,

Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes. Remove the lids from the pistachio and chocolate ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes.

While the ice creams soften, cover the bottom of a 9-inch springform pan with one layer of whole amaretti cookies, flat sides down. Put the remaining amaretti in a resealable plastic bag and crush with a heavy pan. Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set aside until Step 4.

On top of the whole cookies in the springform pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake. Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week. (If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoonable consistency.)

Immediately after placing the cherry and pistachio layers in the freezer, prepare the chocolate layer: Shake to distribute the cookie crumbs evenly in the cake pan. Spread the softened chocolate ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.

Run a knife around the cake in the springform pan, then unmold the springform and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the chocolate ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap). Freeze until set, about 4 hours or overnight.

When you’re ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake. Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries. Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)

Homemade amaretti cookies, delicious Italian treats containing almonds, egg whites, sugar and amaretto liquor...

Amaretti Cookies

oz almond meal ((200 g))

oz caster sugar ((200 g))

tbsp amaretto (or bourbon)

almond extract

tbsp plain flour ((optional))

salt

Add the almond meal, caster sugar and plain flour (if using) to the blender. Season with a little salt.

Blend the ingredients until well combined. Pour the egg whites in a high cup and beat them for a minute or so until firm but not too stiff.

Pour the dry almond mixture from the blender in a large mixing bowl and add the beaten egg whites.

Stir well until you get a wet crumbly cookie dough. Add the amaretto (or bourbon) and the almond extract.

Give the cookie dough one last firm stir. Now make little even balls from the sticky dough and place the balls on a baking tray lined with baking paper. Do this in batches if necessary.

Then bake the cookies in a preheated oven at 300°F (150°C) for 25 to 30 minutes until glossy and firm. Remove the baked cookies from the oven and let them cool down fully at room temperature.

Here’s a cake that comes together with the push of a button — butter, sugar, eggs and cocoa as well as dark chocolate, almonds and amaretti cookies are blended in a food processor. Although it looks like a brownie, the cake tilts toward a nut torte. It’s low and sleek, simple, sophisticated and packed with flavor. The original recipe appeared in my debut cookbook, “Sweet Times,” in 1991, and when I made it for Julia Child that year, I got her thumbs up. Over time, I haven’t fiddled much with the recipe’s basics, but these days I finish the cake with a glaze and a sprinkling of crushed amaretti for style and crunch. I prefer amaretti di Saronno by Lazzaroni for the cake, but other amaretti work well too. And don’t be distressed if the cake develops a mound during baking (it happens now and then). Press it down with a spatula — it doesn’t diminish this cake’s deliciousness.

Bittersweet Chocolate-Almond Cake With Amaretti Cookie Crumbs

unsweetened cocoa powder,

(75 grams) sliced or slivered almonds

amaretti cookies (about 72 grams),

(67 grams) sugar

fine sea salt

eggs,

(113 grams) bittersweet chocolate, melted (it can still be warm)

(57 grams) bittersweet chocolate, finely chopped

(60 ml) heavy cream

water

amaretti cookies (about 24 grams), crushed

Center a rack in the oven, and preheat to 350. Butter an 8-inch cake pan, line the bottom with parchment paper, butter the paper and dust the interior with cocoa powder; tap out the excess.

To make the cake: Put the almonds, amaretti, sugar, cocoa and salt into a food processor, and process in short spurts, until the almonds and cookies are finely ground. Add the butter and eggs, and process, scraping the bowl occasionally, for about 2 minutes, until the mixture is homogeneous. Add the melted chocolate a little at a time, pulsing after each addition. Scrape the bowl, and then pour the batter into the pan. Standing back (to avoid being showered by cocoa powder), rap the pan against the counter a few times, to break the largest bubbles in the batter.

Bake the cake for 25 to 30 minutes, or until a tester comes out streaky; the top of the cake will look dry and perhaps cracked. If the top has erupted in a couple of places — it happens — use a spatula to press down the bumps as best as you can. Let the cake rest on a rack for 15 minutes.

Run a blunt knife between the cake and the sides of the pan. Invert the cake onto the rack, peel off the paper and turn right side up; cool to room temperature.

When you’re ready to glaze the cake, place the rack over a baking sheet lined with parchment or foil — the drip-catcher.

To make the glaze: Put the chocolate in a heatproof measuring cup with a spout or in a bowl. Bring the cream, sugar and water to a boil in a saucepan (or do this in the microwave). Pour the cream over the chocolate, and stir gently until you have a smooth glaze.

Pour the glaze over the cake, and use an offset spatula or knife to spread it over the top. Sprinkle over the crushed amaretti. Refrigerate for at least 30 minutes to set the glaze (which will always be soft). Serve the cake slightly chilled or at room temperature (my preference).

It may be Thanksgiving, but to make pumpkin pie is a relatively thankless task. Always invited but often ignored, most pumpkin pies are too heavy to enjoy after a large dinner. Yet the meal is somehow incomplete without it.

Sometimes it's kinder to break up the union of pumpkin and pie. An ethereal custard covered with crunchy cookie crumbs and spicy-sweet ginger plays the pumpkin role with more grace. Traditional pumpkin-pie spices like cinnamon and nutmeg can be used or not, according to the impeccable taste of the cook.

Pumpkin Pots de Crème with Amaretti-Ginger Crunch

pumpkin puree

vanilla bean, split lengthwise

cinnamon,

nutmeg,

ginger

In a heavy saucepan over medium heat, bring pumpkin puree cream and vanilla bean halves to a boil; set aside for 15 minutes, and then remove vanilla bean halves. In a medium metal bowl or the top of a double boiler, combine egg yolks and sugar. Place bowl over a pot of barely simmering water (make sure bottom of bowl doesn't touch water). Whisk constantly until mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to overheat, or egg mixture could curdle.

Whisk in hot pumpkin mixture, and cook over medium heat, whisking often, until mixture has consistency of thick cream, 40 to 50 minutes. Mixture should gently steam; be careful not to overheat. Add cinnamon and nutmeg, if using, and mix well. Strain into a pitcher or a bowl with a pouring lip.

Divide mixture among 10 to 12 teacups, ramekins or custard cups. Refrigerate at least 4 hours or up to 2 days. Just before serving combine amaretti crumbs and ginger, and sprinkle on top of each dessert.

There are infinite variations of this classic Italian cookie. I'd like to share this simple, gluten free recipe for Soft Amaretti Cookies with all of you.

Soft Amaretti Cookies

almond flour (scant 2 1/2 cups)

sugar (approx 1 cup)

lemon zest of one medium lemon

bitter almond extract

Preheat oven to 325° F. Position rack in the center.

Line large baking sheet with parchment paper.

In a large bowl, whisk almond flour and sugar together.

Add grated lemon zest and whisk a few more times. Set aside.

In a separate bowl, whisk egg whites to a soft peak stage.&nbsp;

Whisk in the bitter almond extract.

Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.

Use the smallest ice cream scooper to portion the dough (about 1 tablespoon).&nbsp;

With slightly damp hands, press your palms into the plate of sugar.

Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate.&nbsp;

Place on the paper lined baking sheet.

Bake for about 25 minutes or until bottoms are golden brown in color.

Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1536585814/u1i31inwbvgednhgrutk.mp4

Amaretti cookies are a moist and chewy classic Italian cookie. This is the best ever gluten free recipe, you are going to LOVE them!

A chewy Italian cookie made with simple ingredients that you probably already have at home.

eggs

almond flour

tsp vanilla extract

almond extract (I prefer 2 tsp)

separate 5 egg whites into a bowl then add a pinch of salt.

using an electric mixer beat the egg whites until stiff peaks form.

Set that aside and sift 5 cups of almond flour with 1 1/2 cups of granulated sugar into a bowl.

Add about 1/3 of the almond flour mixture into the egg whites and fold it in gently with a spatula.

Now go ahead and add 1/2 tsp vanilla extract and 2 tsps of almond extract. Then quickly fold it in.

Add the second third of the almond flour mixture to the egg whites and gently fold it in again.

Sift in the remaining third of the almond flour mixture and fold it in one last time. at this point, the cookie dough should have a thick paste like texture.

Scoop out mounds of the cookie dough and place them into a plate of granulated sugar. Roll the scoop of cookie dough into the sugar, then take it into your hands and round it out to a ball.

Drop the ball into a bowl of powdered sugar and evenly coat it.

10. Place the cookies onto a baking sheet lined with parchment paper and lightly press each cookie with your hand. Bake at 325 degrees Fahrenheit for 20-25 minutes.

https://www.youtube.com/watch?v=bf_A0jWkzOw

The BEST amaretti cookies EVER! They’re crisp on the outside and chewy-soft on the inside. 
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For the 🖨 PRINTABLE RECIPE 🖨 visit my blog HERE: 
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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰
5 eggs whites
Pinch of salt
4 1/2-5 cups almond flour (depending on the size of eggs) 
1 1/2 cup granulated sugar 
1/2 tsp vanilla extract 
1-2 tsp almond extract (I prefer 2 tsp)

For coating:
1/2 cup granulated sugar
1/2 powdered sugar

📃📄📃📄📃INSTRUCTIONS 📃📄📃📄📃📄
1. separate 5 egg whites into a bowl then add a pinch of salt. Using an electric mixer, beat the egg whites until stiff peaks form.

2. Set that aside and sift 5 cups of almond flour with 1 1/2 cups of granulated sugar into a bowl. 

3. Add about 1/3 of the almond flour mixture into the egg whites and fold it in gently with a spatula. 

4. Now go ahead and add 1/2 tsp vanilla extract and 2 tsp of almond extract. Then quickly fold it in. 

5. Add the second third of the almond flour mixture to the egg whites and gently fold it in again. 

6. Sift in the remaining third of the almond flour mixture and fold it in one last time. at this point, the cookie dough should have a thick paste like texture. 

7. Scoop out mounds of the cookie dough and place them into a plate of granulated sugar. Roll the scoop of cookie dough into the sugar, then take it into your hands and round it out to a ball. 

8. Drop the ball into a bowl of powdered sugar and evenly coat it. 

9. Place the cookies onto a baking sheet lined with parchment paper and bake at 325 degrees Fahrenheit for 25 minutes. As always baking time may vary depending on your oven.

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#simplyhomecooked #cookies #amaretti

These cookies boast a crunchy exterior and a soft, chewy inside, while being easy to make. They&#039;re both gluten-free and dairy-free, free from yolks, milk, butter, or traditional flour, making them a cleaner, more inclusive choice.

4 Ingredient Amaretti cookies

almond flour ((250 g) blanched)

sugar ((100 g))

egg-whites ((120 ml) I separated 4 large eggs)

pure almond extract (or vanilla

Preheat the oven to 350F. In a bowl, mix the almond flour and sugar and set aside. In a separate bowl, whisk the egg-whites until they are white and foamy for about 1-2 minutes.

Now add in the almond extract (or Amaretto) and whisk for a few seconds. Add the egg-white mixture into your dry ingredients. Incorporate with a spatula or switch to using your hands if you have a hard time.

If the dough sticks to your hands you can wet your hands a bit and roll.

Incorporate everything until you have a nice sticky dough. Once you have a sticky dough you can roll each cookie into balls — take a measuring spoon or small ice-cream scoop and scoop the dough into your hands and roll them.

Dip each cookie ball into powdered sugar and place them on your baking sheet lined with parchment paper. Flatten each cookie gently with your fingers or the back of a spoon.

You can also roll them into a ball and then roll into a thick short rope and make a half-moon shape and then dip it crushed almond slices, and then add powdered sugar on top. You can also make half-moons and leave them plain as well.

Bake at 350F for 20 minutes or until light golden bottoms. Let them cool and place them in a glass Tupperware as they will be delicious even 2-3 days before Christmas. Enjoy and share with your loved ones!

https://www.youtube.com/watch?v=fcDYpoLLkWU

EASIEST 4 Ingredient Italian Amaretti Cookies — Gluten and Dairy-Free #shorts
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4 Ingredient Amaretti cookies — without the Amaretto but just as good. Possibly one of my favourite cookie recipe in the world. I love it more than a chocolate chip, more than oatmeal cookies, more than gingerbread cookies and more than sugar cookies. They are crunchy on the outside and soft and chewy on the inside. Not the healthiest cookie as it has sugar but it does not have egg yolks, milk, butter, or traditional flour in it so it is definitely a lot cleaner than the rest. This recipe makes 16 cookies so feel free to double it. You will need:

Ingredients:
2.5 cups blanched almond flour — 250 grams
1/2 cup granulated sugar — 100 grams
1/2 cup egg-whites (200ml) I separated 4 large eggs
1 teaspoons pure almond extract or pure vanilla if you don’t like it

**Please Note- additional ingredients after the cookie is shaped are: powdered sugar for rolling our cookie, whole raw almonds, or crushed almond slices. I have not tried this recipe with coconut flour so please experiment as it should totally work. I have not tried using egg-whites from a carton I always separate my egg-white from whole eggs

Directions:
Pre-heat oven to 350F. In a bowl, mix the almond flour and sugar and set aside. 
In a separate bowl, whisk the egg-whites until they are white and foamy for about 1-2 minutes. Now add in your almond extract ( or Amaretto ) and whisk for a few seconds. 
Add your egg-white mixture into your dry ingredients. 
Incorporate with a spatula or switch to using your hands if you have a hard time. 
Incorporate everything until you have a nice sticky dough. 
Once you have a sticky dough you can roll each cookie into balls — take a measuring spoon or small ice-cream scoop and scoop the dough into your hands and roll them. 
Dip each cookie ball into powdered sugar and place them on your baking sheet lined with parchment paper. 
Flatten each cookie gently with your fingers or the back of a spoon. 
You can also roll them into a ball and then roll into a thick short rope and make a half moon shape and dip in crushed almond slices and then add powdered sugar on top. 
You can also make half moons and leave them plain as well. Bake at 350F for 20 minutes or until light golden bottoms. 
Let them cool and place them in a glass Tupperware as they will be delicious even 2-3 days before Christmas.
Enjoy and share with your loved ones

-HAPPY EATING-

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EASIEST 4 Ingredient Italian Amaretti Cookies — Gluten and Dairy-Free #shorts

These gingerbread amaretti cookies are naturally gluten-free and dairy-free with their almond flour base. Some molasses, cinnamon, and ginger give these classic Italian cookies a festive flavor! Perfect for Christmas baking.

Gingerbread Amaretti Cookies

cinnamon & ground ginger

nutmeg

⅛ tsp each: ground cloves, allspice, and fine sea salt

molasses

Preheat the oven to 325ºF. In a large bowl, whisk together the almond flour, sugar, spices, and salt. Mix thoroughly until combined.

Pour the molasses into the dry ingredients. Use a spoon or a spatula to stir it throughout. It will clump, but try to break it down and evenly distribute as best you can. Set aside.

In a separate bowl or in a stand mixer, whisk the egg whites on high until they reach stiff peaks, about 5 minutes. Then beat in the vanilla extract.

Use a rubber spatula to gently fold the egg whites into the dry ingredients. Fold until there are no dry spots and you have a smooth dough.

Use a 1 tablespoon cookie scoop to scoop and roll 24 cookie dough balls. The dough will be quite sticky. Roll each dough ball in a small bowl of icing sugar to completely cover the outside. Place the dusted cookies on a parchment-lined baking sheet and bake for 19-21 minutes until firm to the touch.

Allow the cookies to cool on the baking sheet for about 15 minutes, then transfer them to a wire rack to cool completely. Enjoy on their own or dipped in espresso.

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