Amaretto Almond Bars Recipes

AMARETTO ALMOND BARS

Steps:

• Preheat oven to 350°F.
• Place crushed cookies and butter in bottom of a 8×8 or rectanglar cake pan. Mix well and pat to form a crust.
• Sprinkle with sesame seeds and toffee pieces. Layer nuts, coconut and chopped chocolate on top .
• Mix sweetened condensed milk with almond extract and evenly pour over layered ingredients. Tap pan slightly to settle .
• Bake in oven for 25 to 30 minutes, top should be light brown. Let cool in pan for at least half an hour, cut into bars and serve.

AMARETTO ALMOND LIQUEUR (HOMEMADE)

Steps:

• In a small sauce pan over medium heat bring 1 cup of sugar and 1/2 cup water to boil.
• Let boil for 2 minutes to make a syrup.
• Set aside to cool slightly.
• When cooled mix 3 cups vodka, almond extract and 1 cup of the syrup mixture.
• It's ready to bottle.

ALMOND-AMARETTO TARTS

Steps:

• In large bowl, beat butter, 1/2 cup sugar, 1 egg and 1 teaspoon almond extract with electric mixer on medium speed 1 minute. Gradually add flour, beating 1 to 2 minutes just until blended. Cover and refrigerate at least 1 hour until thoroughly chilled.
• Heat oven to 350°F. Divide pastry into 48 pieces. Gently press pastry onto bottom and side of 48 ungreased mini muffin cups.
• Place almonds in food processor or blender; cover and process until almonds are finely ground. In medium bowl, mix almonds and remaining filling ingredients with spoon. Spoon about 2 heaping tablespoons filling into each tart crust. Bake 20 to 25 minutes or until golden brown and centers spring back when touched lightly. Cool 5 minutes; gently remove tarts from pan to wire rack. Cool 30 minutes.
• In chilled small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with on high speed until soft peaks form.
• Place 1 teaspoon whipped cream and 1 raspberry on each tart.