Cinnamon Amaretti Recipes
CINNAMON AND AMARETTO POUND CAKE
This is a great cake to serve at a brunch, alongside a nice hot cup of coffee!
Provided by Kim
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 2h
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.
- Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes.
- To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.
Nutrition Facts : Calories 562 calories, Carbohydrate 72.2 g, Cholesterol 136.1 mg, Fat 26 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 15.4 g, Sodium 434.1 mg, Sugar 46.7 g
EASIEST AMARETTI COOKIES EVER
These crisp cookies are naturally gluten and dairy free. Preparation takes only 10 minutes and is very easy. If you press in an Amarena cherry before baking, cookies will be more chewy than crisp. When I was out of cherries I used pecans for decorating. Either way they are addictive ;-) Double or triple recipe if needed.
Provided by Suzy mom to 2
Categories Dessert
Time 40m
Yield 25 small cookies
Number Of Ingredients 5
Steps:
- Stir sugar and egg white until sugar has dissolved.
- Stir in amond flour and almond essence, but be careful: this mixture is too tough for a handmixer! I just dump everything in my bread machine and run the 'dough' program for a while until the dough is mixed evenly. A good food processor might do the job too ;-) Or just mix it thoroughly with a rubber spatula.
- Spoon the mixture into a cookie press to shape small round cookies or use a small ice cream scoop to form little balls.
- Place cookies 1/2 inch apart on greased cookie sheet or silpat.
- Bake for approximately 30 minutes at 300, place on lowest rack setting in your oven for the first 10 minutes.
- Cookies are done when they start to turn lightly golden. They will be chewy right after baking but will become very crisp overnight.
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