Albicocchealfornobakedapricotswithamaretti Recipes

AMARETTI

Amaretti image

This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.

Provided by Kevin Ryan

Categories World Cuisine Recipes European Italian

Yield 12

Number Of Ingredients 4

Ingredients

3 cups blanched slivered almonds
1 ½ cups white sugar
3 egg whites
1 teaspoon almond extract

Steps:

Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

Nutrition Facts : Calories 265.7 calories, Carbohydrate 30.3 g, Fat 13.8 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 1 g, Sodium 16.8 mg, Sugar 26.1 g

AMBROSIA

Ambrosia image

Try Alton Brown's take on the Southern classic ambrosia, a holiday fruit salad with clementines, pineapples, maraschino cherries and even marshmallows.

Provided by Alton Brown

Categories dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup heavy cream
1 tablespoon sugar
4 ounces sour cream
6 ounces homemade mini marshmallows, approximately 3 cups
1 cup clementine orange segments, approximately 6 clementines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, chopped pecans
1/2 cup drained maraschino cherries

Steps:

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

AMARETTO

Amaretto image

This is really right on for Amaretto!! It's hard to tell it from the real thing!

Provided by Marjory

Categories Drinks Recipes Liqueur Recipes

Time 1h

Yield 12

Number Of Ingredients 6

Ingredients

1 cup water
1 cup white sugar
½ cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla extract

Steps:

Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.7 mg, Sugar 25.6 g

ALBICOCCHE AL FORNO (BAKED APRICOTS WITH AMARETTI)

Albicocche Al Forno (Baked Apricots With Amaretti) image

A delicious Italian classic often also made with peaches, but I prefer it with apricots. The apricots are filled with amaretti cookies, amaretto, sugar and egg yolk and baked in the oven with white wine. They can be served warm or at room temperature and are delicious paired with vanilla ice cream or white chocolate mousse. However, I also love them on their own. They were a big hit at a party I catered for. However, at the party I had far too much filling for the apricots. Maybe I've made a mistake when multiplying the recipe. I will try it out again and make changes to the recipe if necessary.

Provided by tigerduck

Categories Dessert

Time 35m

Yield 12 stuffed apricot halves, 4 serving(s)

Number Of Ingredients 8

Ingredients

6 -8 apricots (but have some extra ones ready)
80 g amaretti cookies (2 7/8 ounces)
80 g sugar (2 7/8 ounces)
1 egg yolk
1/4 cup Amaretto
1/3 cup white wine
butter, for greasing
12 blanched almonds

Steps:

Please note: I will have to check the amount of filling and the amount of apricots again, which I will do soon. If you decide to make it, please have some extra apricots ready.
Preheat oven to 180°C (355°F).
Put amaretti cookies into a small bowl and pour the amaretto over it.
Wash apricots and cut them in halves. Discard the stone.
Using a spoon, take out some of the fruit flesh without hurting the skin. Roughly chop the fruit flesh.
Add sugar, egg yolk and chopped apricot flesh to the amaretti cookies and mix. While mixing, crush the cookies with a spoon. Do not mix for too long; it's nice to have some cookie chunks.
Fill the apricots with the mixture, ca 1 tablespoon per half.
Put into a well buttered oven-proof baking dish.
Pour white wine over apricots.
Bake for ca 25 minutes or until done.

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