Amaretto Almond Bars Recipes

ALMOND AMARETTO TART SHELLS

Almond Amaretto Tart Shells image

This delicious dessert recipe is courtesy of Matt Lewis. Use the tart shells for his Lemon-Almond Meringue Tart.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes eight 4-inch tart shells

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1/3 cup finely ground blanched almonds
2 tablespoons finely ground amaretti cookies
12 tablespoons unsalted butter, cut into 1-inch cubes, softened but still cold
1/3 cup plus 1 tablespoon confectioners' sugar
1 large egg yolk
1 tablespoon heavy cream
1 tablespoon amaretto liqueur

Steps:

In a small bowl, whisk together flour, almonds, and ground cookies; set aside.
Place butter in the bowl of an electric mixer. Sprinkle over confectioners' sugar and toss, using your hands, until butter is fully coated. Attach bowl to mixer fitted with paddle attachment and beat on medium speed until butter and sugar are well combined.
Scrape down sides of bowl, add egg yolk, and continue beating until combined. Reduce speed to medium-low and slowly add the flour mixture; beat until well combined. Scrape down sides of bowl and add heavy cream and amaretto; beat until well combined. Form dough into a large ball using your hands. Wrap with plastic wrap and refrigerate 3 hours.
Lightly flour a work surface. Turn dough out onto floured work surface and cut into 8 pieces. Gently knead each piece of dough into a smooth disc, using a spatula to turn dough, as it will be sticky. Add more flour to work surface if necessary. Cover each piece with plastic wrap and refrigerate dough until chilled, about 10 minutes.
Using a rolling pin, roll each piece of dough into a 6-inch round, about 1/8-inch thick. Transfer each round to a 4-inch tart pan with a removable bottom and gently press into tart pan. Roll a rolling pin over each tart shell, pressing lightly to trim any excess dough; discard.
Place tart pans on a baking sheet and gently prick the bottom of each tart pan with a fork; transfer baking sheet to refrigerator and chill 30 minutes.
Meanwhile, preheat oven to 375 degrees. Transfer baking sheet to oven and bake tart shells until golden brown, about 15 minutes, rotating baking sheet halfway through baking. Remove from oven and let cook completely.

ALMOND-AMARETTO TARTS

Almond-Amaretto Tarts image

Bite-sized sweets are bursting with almond flavor! Whipped cream and raspberries provide refreshing taste.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 48

Number Of Ingredients 13

Ingredients

1 cup butter or margarine, softened
1/2 cup granulated sugar
1 egg
1 teaspoon almond extract
2 1/2 cups Gold Medal™ all-purpose flour
2 1/4 cups blanched whole almonds
3 eggs
3/4 cup granulated sugar
3 tablespoons amaretto (or 2 teaspoons almond extract plus 2 tablespoons water)
2 tablespoons whipping cream
1/2 cup whipping cream
1 tablespoon powdered or granulated sugar
48 fresh raspberries (about 1 cup)

Steps:

In large bowl, beat butter, 1/2 cup sugar, 1 egg and 1 teaspoon almond extract with electric mixer on medium speed 1 minute. Gradually add flour, beating 1 to 2 minutes just until blended. Cover and refrigerate at least 1 hour until thoroughly chilled.
Heat oven to 350°F. Divide pastry into 48 pieces. Gently press pastry onto bottom and side of 48 ungreased mini muffin cups.
Place almonds in food processor or blender; cover and process until almonds are finely ground. In medium bowl, mix almonds and remaining filling ingredients with spoon. Spoon about 2 heaping tablespoons filling into each tart crust. Bake 20 to 25 minutes or until golden brown and centers spring back when touched lightly. Cool 5 minutes; gently remove tarts from pan to wire rack. Cool 30 minutes.
In chilled small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with on high speed until soft peaks form.
Place 1 teaspoon whipped cream and 1 raspberry on each tart.

Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Mini Tart, Sodium 35 mg, Sugar 6 g, TransFat 0 g

AMARETTO ALMOND LIQUEUR (HOMEMADE)

Amaretto Almond Liqueur (Homemade) image

This is from Emeril Lagasse's website. I needed some for a recipe and didn't have any so I tried this. Very quick and easy. Even had some left over for a sour. It was great and much cheaper.

Provided by Marlitt

Categories Beverages

Time 3m

Yield 48 ounces

Number Of Ingredients 4

Ingredients

1 cup sugar
1/2 cup water
3 cups vodka
3/4 teaspoon almond extract

Steps:

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.

Nutrition Facts : Calories 48.4, Sodium 0.3, Carbohydrate 4.2, Sugar 4.2

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