Raspberry Amaretto Latte Recipes

AMARETTO AND RASPBERRY SMOOTHIE

Amaretto and Raspberry Smoothie image

Provided by Giada De Laurentiis

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

12 ounces fresh raspberries (or 12-ounces frozen raspberries, thawed), divided
1 quart vanilla gelato (or ice cream), lightly softened, divided
2 tablespoons almond liqueur (recommended: Amaretto), divided
2 teaspoons orange zest, divided
Ice
4 Italian macaroon cookies (recommended: Amaretti), divided

Steps:

Place half the raspberries in a blender with half the ice cream, 1 tablespoon almond liqueur, and 1 teaspoon orange zest. Pulse the blender until the mixture is combined. Add about half a tray of ice and blend until smooth.
Divide the smoothie between 2 highball glasses and continue making the other 2 smoothies with the remaining ingredients. Crumble the macaroon cookies over the top of the smoothies. Serve with long spoons and a straw.

RASPBERRY AMARETTO LATTE

Raspberry Amaretto Latte image

Imagine relaxing by the fireside sipping this delicious hot latte. The perfect blend of raspberry and almond. Enjoy!

Provided by Bev I Am

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1/2 ounce raspberry flavored syrup
1/4 ounce amaretto syrup
1 fluid ounce espresso
steamed milk

Steps:

Combine ingredients in a 12 oz cup.
Mix well.

Nutrition Facts : Calories 0.6, Fat 0.1, Sodium 4.2

RASPBERRY AMARETTO BUNDT CAKE

Raspberry Amaretto Bundt Cake image

A dense, delectable Bundt cake loaded with raspberries and infused with Amaretto, almond extract and Fiiori de Sicilia!

Provided by Liz Berg

Categories 250+ Best Cake Recipes

Time 1h55m

Number Of Ingredients 14

Ingredients

1 1/4 cups butter, at room temperature
3 ounces cream cheese, at room temperature
2 1/2 cups sugar
3 tablespoons Amaretto
1 tablespoon vanilla
1 1/2 teaspoons almond extract
1/2 teaspoon Fiori Di Sicilia flavoring (optional)
2 1/2 cups flour
6 eggs
2 cups fresh raspberries
1/2 cup sugar
3 tablespoons butter
3 tablespoons Amaretto liqueur
1 tablespoon water

Steps:

Preheat oven to 325º. Spray a 12 cup Bundt pan with Baker's Joy (or butter and flour) and set aside.
In a large bowl, combine the butter and cream cheese. Beat at medium speed until creamy, scraping down the bowl once if needed.
Gradually add the sugar, beating at medium speed until light and fluffy. Add the Amaretto and the extracts, beating well afterward. Gradually add the flour to the mixture, keeping the speed at low speed so you don't end up looking like Casper The Ghost. Beat just until blended.
Add the eggs, one at a time, beating just until blended after each one. GENTLY fold in the raspberries. You can't avoid crushing some, but you can minimize the damage. Gently spoon batter into the prepared pan. When you have it in the pan, firmly bang the pan on a countertop to help remove any air bubbles.
Bake at 325º for 65 to 95 minutes or until a skewer inserted in the middle comes out clean.
When the cake is almost done, make the glaze- in a small pot, combine the glaze ingredients. Bring to a boil over medium heat and set aside until the cake is finished.
Set the cake on a rack. Spoon the glaze over the top, a little at a time, letting it soak in each time. Use about half the glaze. Let the cake cool completely on the rack, then turn out onto a serving dish. Reheat the glaze and spoon the rest of it over the cake, again letting it soak in each time before adding more.

Nutrition Facts : Calories 586 calories, Carbohydrate 76 grams carbohydrates, Cholesterol 159 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 slice, Sodium 235 grams sodium, Sugar 54 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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