Amaretti Cookie Parfait Recipes

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AMARETTI



Amaretti image

This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.

Provided by Kevin Ryan

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 4

3 cups blanched slivered almonds
1 ½ cups white sugar
3 egg whites
1 teaspoon almond extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
  • In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
  • Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

Nutrition Facts : Calories 265.7 calories, Carbohydrate 30.3 g, Fat 13.8 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 16.8 mg, Sugar 26.1 g

AMARETTI - ITALIAN CHEWY ALMOND COOKIES



Amaretti - Italian Chewy Almond Cookies image

Amaretti cookies are probably the world's most famous Italian cookies.And for a good reason! Slightly crunchy on the outside they're perfectly chewy inside.

Provided by Italian Recipe Book

Categories     Cookies

Time 30m

Number Of Ingredients 6

20 oz peeled almonds (OR 20 oz almond flour)
1 ⅔ cups sugar (OR 12 oz confectioners sugar)
1 tsp almond extract (OR 5 oz bitter apricot kernels)
5 egg whites
1 pinch salt
1 cup confectioners sugar

Steps:

  • If you're using whole peeled almonds, toast them in the oven until lightly brown. This will give a darker color and more bright flavor to amaretti.
  • Once almonds reach desired color, cool them completely.
  • Pulse almonds and bitter apricot kernels (if you opt to use those as in traditional Italian recipe) with sugar in a food processor as finely as you can.
  • NOTE: if you are using almond flour, use confectioners sugar instead of regular sugar. This way you don't need to use a food processor. Simply mix everything in the bowl.
  • Add almond extract.
  • Beat egg white with a pinch of salt until completely white and fluffy.
  • Start to fold egg white into sugar and almond mix. Add a couple of table spoons at a time. You should reach silky and stiff consistency of the cookie dough. NOTE: You may not need to use all egg whites, just enough to get the dough together.
  • Sprinkle work surface with some powdered/confectioners sugar.
  • Pinch off some dough and roll it into ⅔ of an inch rope.Using a dough scraper cut the rope into ⅔ of an inch pieces.
  • Roll each "pillow" giving it a ball shape (size of a walnut) and roll it in generous amount of confectioners sugar.
  • Place each cookie on a baking sheet lined with parchment paper.Decorate with an almond nut (optional).
  • Bake in preheated to 350F oven for 12-15 minutes, just until inside the crinkles amaretti become lightly brown.

CHOCOLATE-AMARETTI PARFAITS



Chocolate-Amaretti Parfaits image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Melt 1 1/2 ounces finely chopped bittersweet chocolate in the microwave; let cool. Mix with 1 1/2 cups mascarpone cheese and 1/3 cup sugar. Layer in glasses with raspberries and crumbled amaretti cookies.

AMARETTI COOKIE PARFAIT



Amaretti Cookie Parfait image

Provided by Martha Stewart

Number Of Ingredients 3

1/2 cup crushed amaretti cookies, plus 2 whole cookies for garnish
2 scoops coffee ice cream
2 scoops vanilla bean ice cream

Steps:

  • Divide 1/3 of the crushed amaretti cookies in the bottom of two parfait glasses. Place a scoop of coffee ice cream in each glass. Sprinkle another 1/3 of crushed cookies into glasses. Top each glass with a scoop of vanilla ice cream and remaining 1/3 of crushed cookies, then garnish with a whole cookie.

CHERRY AND AMARETTI PARFAITS



Cherry and Amaretti Parfaits image

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

6 ounces (1 cup) dried cherries
1 cup water
1/2 cup granulated sugar
1/4 teaspoon coarse salt
6 ounces cream cheese, softened
3/4 cup part-skim ricotta
1/2 teaspoon pure vanilla extract
1/4 cup confectioners' sugar
8 amaretti cookies, coarsely crumbled

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.

AMARETTI COOKIE PARFAIT



AMARETTI COOKIE PARFAIT image

Categories     Dessert

Yield 2 servings

Number Of Ingredients 3

1/2 cup crushed amaretti cookies, plus 2 whole cookies for garnish
2 scoops coffee ice cream
2 scoops vanilla bean ice cream

Steps:

  • Divide 1/3 of the crushed amaretti cookies in the bottom of two parfait glasses. Place a scoop of coffee ice cream in each glass. Sprinkle another 1/3 of crushed cookies into glasses. Top each glass with a scoop of vanilla ice cream and remaining 1/3 of crushed cookies, then garnish with a whole cookie.

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