CHOCOLATE AMARETTI
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
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
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 8
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
Provided by Rachael Ray : Food Network
Categories dessert
Time 6m
Yield 4 servings
Number Of Ingredients 6
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
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
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
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
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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