formido/recipes-20k huggingface dataset:
amaretti
preheat oven to 350f lightly grease cookie sheets
using an electric stand mixer , beat eggs and 1 1 / 2 cups of sugar for a couple of minutes until you see a considerable increase in volume
add the lemon rind , espresso , cocoa and almond extract
slowly add the ground almonds until blended
roll the dough into 1" balls
pour remaining 1 / 2 cup of sugar into a small flat dish
roll the formed balls in the sugar and place on cookie sheets about 2" apart
if using the blanched almonds , press one almond per cookie in the center
bake in the preheated oven for 10-12 minutes or until lightly browned
remove and cool on a rack
amaretti cookies
preheat oven to 375 degrees f and line two baking sheets with parchment paper
have ready a pastry bag fitted with a 1 / 2 inch plain
using food processor: break the almond paste into small pieces and place in bowl of food processor , with the sugar
pulse until the mixture is very fine
add the egg whites in three additions , processing well after each addition
then add extract or amaretto
continue processing the dough until very smooth
using electric mixer: break the almond paste into small pieces and place in bowl of electric mixer along with the sugar
mix on low speed until very fine
add the egg whites in three additions , mixing well after each addition
continue mixing the dough until very smooth , about 3 to 4 minutes
fill the pastry bag with the almond mixture
pipe 1 1 / 2 inch mounds onto the parchment paper , spacing about 1 inch apart
after you have filled the baking sheet with cookie mounds , take a damp paper towel and lightly press the top of each cookie to smooth out the surface
lightly sprinkle a little sugar on top of each cookie
bake for 15 minutes , or until the cookies have risen , are a deep golden color and have tiny cracks
remove from the oven and place baking pan on a rack to cool
when cool gently peel cookies from parchment
if they stick to parchment , turn the paper over , take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie
makes 3 1 / 2 dozen
amaretti cookies  no flour and low fat
set oven to 350 degrees f
line a cookie sheet with parchment or waxed paper , then generously grease the paper
process the almonds in 2 batches in a food processor until finely ground
in a bowl combine the almonds with powdered sugar , vanilla and almond extract until blended , then stir in the egg whites
mix to combine
drop from a teaspoon onto greased cookie sheet
bake for abouit 15 minutes , or until lightly browned
amaretti ice cream dessert
crumble 4 amaretti cookies into each of 4 desssert cups and douse them with the liqueur
top with ice cream , whipped cream and almonds
easy peasy lemon squeezy =)
amaretti stuffed peaches
preheat oven to 350, place the peaches cut side up in a 7 by 11 inch baking dish, spoon 1 teaspoon red currant jelly into each hollow, spoon 1 crushed amaretti cookie into each hollow, cover with foil and bake for 25 minutes or until tender
amarettini candy
place the amarettini in a freezer bag and crush the cookies into very fine crumbs
place the crumbs in a bowl and stir in the amaretto
break the chocolate into pieces and melt those using a hot water bath
add the cookie crumbs and mix well
pur the mixture onto a baking sheet and form into a rectangle of about 20x10 cm
refrigerate for 30 minute
cut the hardened mass into small cubes
for garnish: melt the chocolate using a hot water bath , fill it into a freezer bag , cut off a tiny edge and decorate the cubes with the chocolate
for a variation you could also use two different kinds of chocolate
place in a box and store in a cool place
amaretto
combine water and sugars in a very large saucepan over medium heat
heat until the mixture is boiling and all sugar is dissolved
reduce heat to low and continue to simmer for approximately 2 hours until mixture is thickened and syrupy and lightly coats a spoon
remove pan from heat and allow to cool for 10 minutes
add vodka and extracts and stir well
pour into a bottle and seal
amaretto almond cappuccino
in a 12-ounce cup , combine syrups and espresso, fill cup with steamed milk and top with whipped cream, garnish with chopped almonds if desired, serve immediately
amaretto almond cheesecake  1999
spray a 9 inch spring form pan with a cooking spray , the bottom and sides
place cookie crumbs in a large bowl
add the 1 / 8 tsp almond extract and the melted butter
combine well until crumbly
pack onto bottom and up the sides of prepared pan
set aside
preheat oven to 300 degrees f
in a mixer bowl place 24 ounces cream cheese and beat until thick and fluffly
add in the can of sweetened condensed milk and combine well
add in the eggs one at a time , beating well to combine after each egg
add the amaretto liquer and almond extract and vanilla extract
beat well combined
add by stirring in the toasted sliced crushed almond
pour into prepared cookie lined spring form pan
if desired you can scatter a few toasted sliced almond over the top
bake at 300 degrees oven for 60 minutes
until the centre is set
remove to a rack and cool at least two hours
then refrigerate another 8 hours or overnite until serving
bake by your favourite and tried and true method whether it be a water bath or dry heat-- works either way--
i always bake my cakes the same way and can tell when to remove them by the doneness around the edge and a slight jiggle still in centre--
amaretto almond liqueur
combine the water and the sugars in a saucepan, heat until boiling over medium heat and until all the sugar is dissolved, remove from the heat and let mixture cool for about 15 minutes, add the vodka , almond extract and vanilla extract, store in a sealed bottle
amaretto almond liqueur  homemade
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
amaretto amore fudge
over a double boiler , melt and combine chocolates and sweetened condensed milk, stir in vanilla extract and amaretto and combine thoroughly, pour into an 8x8-inch baking dish lined with waxed paper, chill until ready to cut into serving size pieces
amaretto and apricot smoothie  alcoholic
put the first 4 ingredients in a blender & process for 1 minute or until smooth, pour into a glass & top with crumbled amareto cookies
amaretto and bartlett pears upside  down cake
preheat oven to 350 degrees butter six 1 1 / 4 cup ramekins , custard cups or giant muffin tins
melt 4 tbsp butter in a small saucepan add brown sugar and honey cook over low heat for about 2 minutes until mixture no longer separates divide mixture evenly between prepared dishes
cut each pear into 12 wedges and place 4 wedges in the bottom of each dish: set aside in medium bowl , beat remaining 6 tbsp butter until light and fluffy
beat in eggs and vanilla in a separate bowl , combine all dry ingredients
combine milk and amaretto in a bowl
add half the dry ingredients to the butter and sugar mixture , then half the liquid , beating well after each addition
repeat until all ingredients are combined
pour batter into the 6 prepared dishes , smoothing the top
bake 25 to 30 minutes , until cooked through
remove from oven and place on rack for 10 minutes
carefully flip each dish over onto serving plates to remove from dish serve immediately with lightly sweetened cream and toasted almond slices
amaretto and cream
shake well with cracked ice , strain contents into a cocktail glass , and serve
amaretto and raspberry smoothie
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
amaretto apple cake
preheat oven to 350 degrees
grease 4 mini-loaf pans or 1 regular-sized loaf pan
with an electric mixer , beat butter until light and fluffy
add eggs and vanilla , continuing to beat until well mixed
in a separate bowl , combine flour , sugar , baking powder and cinnamon , mix well
add half of the flour mixture to the butter / egg mixture , mix well
add milk and amaretto to the mixture , then the rest of the flour mixture , beating well after each addition
fold in chopped apple , mixing gently but thoroughly
pour mixture into loaf pan , or divide among mini-loaf pans
bake at 350 degrees for 45-50 minutes until toothpick stuck in the middle comes out clean
remove from oven and let cool in pan for 10 minutes
remove from pan and let cool on a rack
amaretto apricot cookies
beat butter at medium speed of an electric mixer until creamy, gradually add the brown sugar and 1 / 2 cup sugar , beating well, add the egg and 1 tbsp of the amaretto , beating well, combine flour and baking soda, add to the butter mixture , beating well, stir in the oats , apricots , and almonds, drop by rounded teaspoonfuls onto ungreased cookie sheets, bake at 375 for 7 to 8 minutes or until lightly browned, cool 1 minute on cookie sheets before removing to wire racks, let cool completely, combine the powdered sugar and 3 to 4 tbsp amaretto , stirring until smooth, drizzle the amaretto glaze over the cookies
amaretto apricots with walnuts teriyaki
line a jelly-roll pan with foil
spread the nuts on the foil lined pan
combine the remaining ingredients for the walnuts , except the kosher salt , in a saucepan and heat until the sugar is dissolved
pour the sauce over the nuts , making sure to coat them well
bake at 350 for 15-20 minutes
place the toasted nuts on lightly oiled foil and sprinkle with the salt if desired
assembly: add the amaretto to the cream cheese and mix well
place a teaspoon of the cheese on each apricot and top with a walnut
amaretto baked pears with mascarpone
to make almond cream - beat butter and sugar together until combined , add flour and egg until combined
beat in almonds , stir in 3 / 4 of crushed biscuits
pack 1 tablespoon of almond cream into the cored out section of each pear half
split the vanilla pod in half , scrape out seeds and mix with sugar
chop vanilla pod into large pieces
place pears into baking dish , sprinkle over vanilla sugar , remaining biscuits , vanilla pod pieces and drizzle with amaretto
bake in over at 200c gor 10 minutes or until pears are cooked
mix together mascapone and icing sugar
remove pears from oven and transfere to serving plates
drizzle a little extra amaretto into baking dish and stir pan juices
serve pan with sweetened mascopone and the amaretto pan juices - enjoy
amaretto balls
crush pecans and wafers separately using a food processor to equal 2 cups of each
combine food processor with sugar
slowly pour in liqueur until mixture forms a ball
you might not need the whole amount
if mixture gets too wet , put it in the refrigerator overnight without a cover
shape into small balls
roll in additional finely chopped pecans
store in tightly sealed container
in the refrigerator is best
amaretto bananas foster
melt butter in pan then add bananas
stir over medium high heat until blended
stir in brown sugar , cinnamon , vanilla , and salt and continue to cook , stirring constantly
add amaretto , reduce heat , and stir until mixed through then remove from heat
serve immediately over vanilla ice cream or vanilla pudding
amaretto biscotti with almonds
preheat oven to 350f
cream together butter and sugar with an electric mixer
add eggs , vanilla , and amaretto liqueur
mix well
add flour , baking powder , and salt
mix on low speed until just blended
add almonds and stir
divide dough into two equal pieces
roll each piece into a loaf about 12 inches long on a well floured surface , and place on a large baking sheet about 3 inches apart
bake for about 20- 25 minutes , until golden
remove from oven and place each loaf on a cooling rack
allow loaves to cool for about 15 minutes
place loaves on a cutting board
using a bread knife , slice into 1 / 2-inch wide slices
place slices in a single layer on baking sheet
return to oven for about 10-12 minutes , or until lightly golden brown
remove from oven and place cookies on a cooling rack
cool completely and store in an airtight container
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amaretto blueberry pancakes
sauce melt ice cream in fridge , stir in amaretto liquier or grand marnia , reserve almonds for garnish
pancakes combine eggs , milk and butter
in seperate bowl add flour , baking powder , sugar and salt
stir flour mixture into egg mixture
do not overbeat
gently stir in blueberries
heat griddle , add a little butter and cook pancakes
serve with sauce and garnish with almonds
amaretto bon bon balls
blend all the ingredients together and shape into 30 one-inch balls
if the mixture turns out too wet / dry , balance it out by adding more powdered sugar to dry it out or more liquor to moisten it up
roll the balls in extra powdered sugar , cocoa powder or chocolate milk powder
store in an airtight container for at least one week before sampling
i have also successfully stored them in the refrigerator and in the freezer
amaretto bread pudding
place bread cubes , half and half , sugar , eggs , almond extract and almonds in large mixing bowl
mix until well combined
pour mixture into a buttered 9 x 13 inch pan
bake at 350 degrees f
for 35 minutes or until set
when pudding is almost finished baking , place butter in a saucepan and melt slowly
add powdered sugar and beaten egg
mix quickly so that the egg doesn't cook before it is incorporated
cook until smooth and incorporated
add almond liqueur
cut pudding into 12 squares and serve warm with warmed sauce and whipping cream
amaretto brunch omelet
toss the fruit with one tablespoon amaretto and set aside
this is the topping
beat together the cream cheese and 2 tablespoons of the amaretto until smooth
set aside
this is the filling
whisk the eggs , milk and remaining 2 tablespoons amaretto in a small bowl until frothy
melt 1 tablespoon butter in a medium saute or omelet pan over high heat
coat the pan with butter
when the foam subsides , pour half the egg mixture into the pan
swirl to distribute to eggs
when set , spoon half the filing onto one side of the omelet
jerk the pan , tilting , to roll the omelet onto itself , then turn onto a serving plate
repeat with the remaining butter , egg mixture and filling
spoon the amaretto fruit mixture over the omelet and garnish with sour cream and brown sugar
amaretto butterscotch sauce
in a medium-sized saucepan , melt butter over medium heat and add almonds to pan
cook , stirring constantly , until almonds turn golden
reduce heat to medium-low and add sugar , corn syrup and cream to pan
let bubble for about 3 minutes , stirring almost constantly , then remove from heat and stir in liqueur
serve warm over dishes of vanilla ice cream
amaretto cake
bake cake as directed on package
in a deep glass bowl , break up 1 / 3 of the cake and put in bottom of bowl
pour 1 / 3 cup of amaretto on top of cake
spread 1 / 3 of the container of cool whip on top of cake mix and amaretto
sprinkle heath bits on cool whip
repeat layers ending with heath bits on top
this makes a pretty dessert when when placed in a glass bowl as the layers look real nice !
amaretto cake with chocolate ganache
grease and flour your pans
set the oven to 350 degrees
mix the cake mix with the next five ingredients
pour the batter in your pan and bake for 27 minutes for layers or 45+ minutes for a bundt pan
check the cake with a toothpick to see if it is done
let the cake cool in the pan for 10 minutes and then remove to finish cooling on a cooling rack
for the ganache:
unwrap the squares of chocolate and place them in a bowl
pour the whipping cream in a pan and bring to a boil
pour the hot cream on the chocolate and stir it until it is smooth and glossy
spoon the ganache over the cake on the rack making sure to cover it evenly
when the chocolate ganache is almost set , top with almonds and place it on your serving plate
amaretto caramel sauce
in medium saucepan , combine all ingredients except the amaretto, bring to a boil , stirring occasionally, reduce heat , boil gently , 8 to 10 minutes , or until slightly thickened, remove from the heat, stir in amaretto, serve warm
amaretto carrots
place carrots in a medium saucepan
cover with water
add salt
cook over medium heat until fork-tender , about 10 minutes
remove carrots to a warm dish and set aside
ladle a tablespoon or two of cooking liquid into a small dish and set aside to cool
add amaretto , almond extract and butter to saucepan
stir constantly until butter is melted
whisk cornstarch into the small dish of reserved liquid
whisk cornstarch mixture into saucepan and continue cooking until sauce is thickened
stir in honey
return carrots to pan and heat through
amaretto cheesecake
combine the crust ingredients, press onto bottom of a greased 9-inch springform pan, set aside, in a large bowl , beat cream cheese , sugar , and flour, mixing well until blended, add eggs , one at a time , beating until well blended, blend in sour cream , liquer , and extract, pour over crust, bake at 450 for 10 minutes, reduce heat to 250, continue baking for 55 minutes, combine topping ingredients except almonds and spread over cheesecake, evenly sprinkle on almonds, continue baking 5 more minutes, cool on wire rack, chill in refrigerator several hours before serving
amaretto cheesecake bars
in a large mixing bowl , combine flour and brown sugar, cut in butter until mixture forms fine crumbs, reserve 1 cup crumb mixture for topping, press remainder over bottom of ungreased 8 inch square baking pan, bake for 12-15 minutes at 350 or until lightly browned, in mixer bowl , thoroughly cream together cream cheese and granulated sugar, add egg , amaretto , and vanilla, beat well, spread batter over partially baked crust, combine almonds with reserved crumb mixture, sprinkle over batter, bake for 20-25 minutes, cool and cut into squares
amaretto cheesecake cookies
in a large mixing bowl , combine flour and brown sugar, cut in butter until mixture forms fine crumbs, reserve 1 cup crumb mixture for topping, press remainder over bottom of ungreased 8 inch square baking pan, bake for 12-15 minutes at 350 or until lightly browned, in mixer bowl , thoroughly cream together cream cheese and granulated sugar, add egg , amaretto , and vanilla, beat well, spread batter over partially baked crust, combine almonds with reserved crumb mixture, sprinkle over batter, bake for 20-25 minutes, cool and cut into squares, enjoy !
amaretto cheesecake squares
preheat oven to 350 degrees f, combine 1 1 / 2 cups flour , brown sugar , and melted butter, press firmly in bottom of a 13x9x2-inch baking pan, bake for 6 to 8 minutes, in a large bowl , combine cream cheese , sugar , and 1 / 4 cup flour, beat at medium speed with an electric mixer until well combined, add eggs , one at a time , beating well after each addition, add amaretto and almond extract , beating to combine, spread filling evenly over prepared crust, sprinkle with sliced almonds, bake 25 minutes , or until set, cool completely in pan on wire rack, cover and refrigerate for 2 hours or overnight, cut into squares to serve
amaretto cheesecake with apricot glaze
crust: combine ingredients, press onto bottom of a 9-inch springform pan, set aside, filling: combine cream cheese , sugar , and flour , mixing until well blended, add eggs , one at a time , mixing just until combined, blend in sour cream and liqueur, pour over crust, bake in 450 degree f oven 10 minutes, reduce oven temperature to 250 degrees f, continue baking for 1 hour, run knife around rim of pan, cool on wire rack, chill, glaze: to glaze cake , combine jam and liqueur in a saucepan, heat until warm and smooth, strain mixture and pour over cheesecake before removing sides of pan, garnish if desired
amaretto cherries
soak the cherries in the amaretto overnight ,, drain the cherries and dry them with paper towels, melt the chocolate in a micorwave for about 15 seconds and then mix, may need another 15 seconds, dip the cherries into the chocolate and enjoy !
amaretto chicken
mix the can of frozen orange juice with a half can of water, preheat oven to 350 degrees, combine flour , salt , pepper , paprika and garlic salt, coat chicken with this mixture, heat oil and butter in skillet and saute chicken until brown, remove and put in casserole, to skillet , add mustard , orange juice and amaretto, increase heat and boil , stirring constantly , until thick, pour sauce over chicken and bake , covered , for 45 minutes, this can be frozen and reheated later
amaretto chicken breast holiday style
mix all of stuffing ingredients together and pour into greased baking dish, lay chicken breasts on top of mixture , heat oven at 350, baste from time to time with glaze sauce, bake for one hour or until chicken breasts are tender, glaze sauce: combine and heat ingredients slowly in small saucepan
amaretto chicken soup
cut chicken in half-inch cubes
dredge in seasoned flour
saute in clarified butter on high heat
deglaze with 1 / 2 cup amaretto and put to the side
make mirepoix: saute onion in olive oil until translucent
add carrot and celery
saute until soft and season to taste with salt and pepper
heat chicken stock and add the mirepoix
add the milk or cream
cook until is has reduced by 25% and then add sugar , 1 / 2 cup amaretto and the chicken cubes
simmer 20 minutes , then add red pepper and serve , garnished with toasted almonds and chopped parsley if desired
amaretto chicken with creamed noodles
preheat oven to 350 degrees
brown chicken in 1 tablespoon hot oil
drain on paper towel
mix the soups together
add the amaretto , water and milk
mix well
place peas , mushrooms , onions , celery , pimiento , green peppers and almonds in a large casserole dish and mix to combine
place browned chicken breasts on top and cover casserole with half the soup mixture
bake uncovered for 30-35 minutes
while casserole is baking , cook the noodles according to package directions , adding 2 tablespoons cooking oil and bay leaf to the cooking water
when the noodles are done , rinse well
in small sauce pan , warm remining amaretto soup mixture
place in a bowl with the warmed remaining amaretto soup mixture
keep hot until ready to serve with chicken
amaretto chip cookies
preheat oven to 375
in a medium bowl cream butter and sugars until smooth
add eggs , vanilla , and amaretto then cream again
in a separate bowl mix flours , salt , and baking soda
add to wet mixture little by little
fold in chocolate chips and craisins
drop by level tablespoons onto greased cookie sheets and bake 9 minutes or until golden brown
amaretto chocolate cream tarts
bake your tart shells per instructions on package
cool
in large bowl combine: condensed milk , pudding mix , cocoa , liqueur and beat with mixer until combined
refrigerate for 5 minute then fold in the thawed cool-whip
fill your prepared tart crust and refrigerate until serving time
for alcohol free version use 4 t water and 1-1 / 2 teaspoons almond extract in place of amaretto
to reduce the calories you may also use fat-free condensed milk and cool-whip free , as well as sugar-free instant pudding !
amaretto chocolate pudding
cook pudding mix , chocolate , milk , and amaretto until the mixture thickens, pour into pudding cups and chill until set, top with whipped cream, as an alternative , use kahlua instead of amaretto
amaretto chunk cookies
preheat oven to 375 degrees f
combine four , baking soda , baking powder and salt
set aside
in a large bowl , with mixer at medium speed , beat butter and sugars until creamy
beat in eggs , amaretto and extract
reduce speed to low
beat in flour mixture just until blended
stir in chocolate chips , coconut and almonds
drop dough by heaping measuring spoons on large , ungreased cookie sheets
bake 10-12 minutes or until golden around edges
amaretto cocktails
in a pitcher , combine amaretto and rum, add club soda to taste, serve over ice garnished with a cherry