Chocolate Amaretti Parfaits Recipes

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CHOCOLATE AMARETTI



Chocolate Amaretti image

These classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 5

1-1/4 cups almond paste
3/4 cup sugar
2 large egg whites, room temperature
1/2 cup confectioners' sugar
1/4 cup baking cocoa

Steps:

  • Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 92 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE AMARETTI COOKIES



Chocolate Amaretti Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 24 cookies

Number Of Ingredients 8

One 7-ounce package almond paste
1 cup sugar
1/3 cup unsweetened cocoa powder
1/8 teaspoon fine salt
2 large egg whites
1/2 teaspoon pure vanilla extract
1 cup slivered almonds, for decorating
1/4 cup white sanding sugar, for decorating

Steps:

  • Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
  • Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

TRIPLE CHOCOLATE PARFAITS



Triple Chocolate Parfaits image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 6m

Yield 4 servings

Number Of Ingredients 6

1 cup hot fudge sauce, any brand
4 shots chocolate liqueur
1 pint chocolate ice cream
Canister of spray whipped cream
Ground cinnamon or cocoa powder, to garnish
Maraschino cherries

Steps:

  • Heat hot fudge sauce in microwave -- remove metal lid.
  • In tall glasses or cocktail glasses, layer chocolate liqueur with chocolate ice cream and top with hot fudge, whipped cream, cinnamon or cocoa powder and cherries on top.

CHOCOLATE AMARETTI CAKE



Chocolate Amaretti Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Butter-flavored nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies (about 2 ounces)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Unsweetened cocoa powder, for sifting

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
  • Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
  • Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
  • Transfer the cake to a platter. Sift the cocoa powder over and serve.

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.

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