AMARETTI
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
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
CHOCOLATE-AMARETTI TORTES
Categories Cake Milk/Cream Chocolate Dessert Bake Cocktail Party Almond Spring Birthday Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Kosher
Yield Makes 4
Number Of Ingredients 14
Steps:
- For tortes:
- Position rack in center of oven and preheat to 350°F. Butter four 3/4-cup custard cups or soufflé dishes. Dust with flour; tap out excess. Line bottom of cups with parchment paper rounds. Place on rimmed baking sheet.
- Stir chocolate in top of double boiler set over simmering water until melted and smooth. Using on/off turns, blend almonds, amaretti, cinnamon, and salt in processor until finely ground. Transfer to medium bowl. Add butter, sugar, and eggs to processor; mix until blended and smooth, occasionally scraping down sides of bowl, about 3 minutes. Add cookie mixture and melted chocolate. Using on/off turns, process just until blended. Divide batter among custard cups. Bake until tops of tortes are dry and puffed and tester inserted into centers comes out with moist crumbs attached, about 30 minutes. Transfer cups to rack; cool 15 minutes. Run small knife around edges of cups to release tortes. Turn tortes out onto rack and turn right side up; cool. (Can be made 3 days ahead. Wrap in plastic and store at room temperature.)
- For topping:
- Beat together cream, sugar, and almond extract in medium bowl until cream holds peaks. (Can be made 4 hours ahead; refrigerate.)
- Place 1 torte on each of 4 plates. Top with dollop of whipped cream, sprinkle with crumbled amaretti, and serve.
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.
CHOCOLATE AMARETTI CAKE (RACHEL ALLEN)
This is a delicious cake, from Rachel's Food For Living. Rachel gives 35 minutes baking time in her book, it takes a bit longer in my oven.
Provided by PetsRus
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F/Gas Mark 4.
- Line the base of a 20cm-diameter springform tin with greaseproof paper and butter the sides.
- Melt the chocolate in a bowl sitting over a saucepan of simmering water.
- Place the amaretti biscuits, almonds, sugar and orange zest in a food processor, then whizz until the biscuits and almonds are almost finely ground .(not too fine).
- Add the butter and eggs, whizz until blended, then add the melted chocolate and briefly whizz again until well combined.
- Pour into the prepared tin and pop straight in the oven.
- Cook for 35-45 minutes until the cake is puffed and slightly cracked around the edges.( test with a skewer after 35 minutes, it should come out clean)
- Remove and leave to sit for 15 minutes before carefully transferring to a plate.
- The top is quite crisp, and cracks easily, dust it with lots of icing sugar or cocoa powder before serving, to hide any imperfections.
Nutrition Facts : Calories 298.4, Fat 22.6, SaturatedFat 10.9, Cholesterol 95.8, Sodium 103.2, Carbohydrate 24.2, Fiber 3.7, Sugar 18.1, Protein 6.6
AMARETTI TORTA
Make and share this Amaretti Torta recipe from Food.com.
Provided by Starshine Michelle
Categories Dessert
Time 1h10m
Yield 1 Torta, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350*F. Grease a 10-inch cake pan and line the bottom with a circle of parchement paper.
- Combine the 20 amaretti cookies and the chocolate chips in a food processor and process until the mixture is very finely chopped. Set Aside.
- Using an electric mixer and a large bowl, cream together the butter and sugar for 2 minutes.
- Add the egg yolks one at a time, incorporating each yolk before adding the next.
- Once all the eggs are added, continue to cream the mixture together until light and fluffy, about 4 minutes.
- Add the orange liqueur.
- With the machine on low, add the flour and the chocolate amaretti mixture, mixing well after each addition.
- In a medium bowl, whip the egg whites (using an electric mixer and clean beaters) until stiff peaks form, about 3 minutes.
- Add one third of the whipped egg whites to the batter and mix until combined.
- Gently fold the remaining egg whites into the batter until just combined.
- Pour the batter into the prepared cake pan.
- Bake 45-50 minutes.
- Let the cake cool for 10 minutes, then turn the cake out onto a platter and cool to room temperature.
- Spread the orange marmalade over the top of the cake in an even layer and sprinkle the 8 crushed amaretti cookies on top.
- Serve.
Nutrition Facts : Calories 590, Fat 32.9, SaturatedFat 18.8, Cholesterol 333.7, Sodium 110.4, Carbohydrate 67.5, Fiber 1.3, Sugar 46.8, Protein 9.5
CHOCOLATE AMARETTI TORTE
Provided by Marialisa Calta
Time 1h15m
Yield 10 to 14 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Butter an 8-inch round cake pan. Line the bottom with waxed paper and butter the paper. Dust the inside of the pan with flour and tap out the excess.
- Melt the chocolates in the top of a double boiler over hot water or in a bowl in a microwave and set aside.
- Place the amaretti and almonds in a food processor and pulse several times, until the mixture is evenly ground. Turn out onto a sheet of waxed paper and reserve.
- Put the butter, sugar and eggs into the processor bowl and process until the mixture is satiny smooth and no longer grainy, about 3 minutes. Stop to scrape the bowl occasionally.
- Add the amaretti and almond powder and the melted chocolate. Pulse until well combined. Turn the batter into the prepared pan and bake in the oven, on the center rack, for 25 to 30 minutes. The top will look dry and perhaps cracked; the center will be moist. Cool on a cake rack for 30 minutes. Run a blunt knife around the edge of the pan and turn out the torte. Peel off the wax paper, invert and cool on a rack. Dust with confectioners' sugar or cocoa.
- Slice thinly and serve at room temperature with whipped cream or ice cream.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 37 milligrams, Sugar 13 grams, TransFat 0 grams
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