Butterscotch Amaretti Parfaits Recipes

AMARETTI TORTA

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.
• Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.
• Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 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 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.
• In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.
• Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.

BUTTERSCOTCH PARFAITS

Steps:

• In a mixing bowl, beat milk and pudding mix for 2 minutes or until thickened. In six parfait glasses, alternate layers of pudding, wafer crumbs and whipped topping. Garnish with cherry if desired. Refrigerate until serving.

CHOCOLATE-AMARETTI PARFAITS

Steps:

• Melt 1 1/2 ounces finely chopped bittersweet chocolate in the microwave; let cool. Mix with 1 1/2 cups mascarpone cheese and 1/3 cup sugar. Layer in glasses with raspberries and crumbled amaretti cookies.

BUTTERSCOTCH AMARETTI PARFAITS

Steps:

• Combine the first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, stirring frequently, and cook until thick and bubbly (about 2 minutes).
• Remove from heat; stir in the butter and vanilla. Pour into a bowl; cover surface of pudding with plastic wrap, and chill. Remove plastic wrap, and fold in 1 cup whipped topping.
• Split ladyfingers in half lengthwise. Line each of 8 parfait glasses with 4 ladyfinger halves, standing the halves upright.
• Spoon 2 tablespoons pudding into the center of each glass, and top each portion with 2 teaspoons cookie crumbs. Spoon 1/4 cup pudding on top of crumbs.
• Top each parfait with 1 tablespoon whipped topping, and sprinkle each serving with 1 teaspoon crumbs.

MARIETTA'S BUTTERSCOTCH BOURBON BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk sugar and 3 eggs together in a large bowl until light and fluffy. Mix in butter, bourbon, and vanilla extract.
• Sift flour and baking powder together in a small bowl; add to egg mixture and stir until smooth dough forms. Fold in butterscotch chips and pecans.
• Turn dough out onto a lightly floured work surface; divide into 4 equal pieces. Roll each piece into 2-inch wide by 9-inch long log; place on baking sheet. Brush logs with beaten egg.
• Bake in preheated oven until pale golden, about 25 minutes. Cool until firm, about 15 minutes.
• Cut each log diagonally into 1-inch thick slices on a work surface; place slices, cut-side down, on baking sheet.
• Bake in oven until tops are golden, about 10 minutes. Invert slices and bake until tops are golden, about 10 minutes more.

BUTTERSCOTCH MARTINIS

Steps:

• Fill a shaker three-fourths full with ice. Add the creme de cacao, vodka and schnapps., Cover and shake until condensation forms on outside of shaker, 10-15 seconds. Divide chocolate chips between 2 chilled cocktail glasses; strain butterscotch mixture over chips. If desired, garnish with butterscotch candies.

YOGURT PARFAITS WITH CRUSHED STRAWBERRIES & AMARETTI

Steps:

• In a small bowl, mix the strawberries with half the sugar, then roughly mash them with a fork so they are juicy. Mix the remaining sugar into the yogurt, then layer up 6 glasses with amaretti biscuits, yogurt and strawberries.

INCREDIBLE BUTTERSCOTCH PARFAIT!

Steps:

• Boil the sugar& water for 5 minutes.
• Beat the egg yolks& in seperate dish,beat whites until stiff.
• Remove sugar from heat,adding in the butter.
• Stir until butter has melted.
• Slowly pour over beaten yolks,beat until cool.
• Add in the egg whites,vanilla extract and nuts.
• Combining mixture,add whipped cream.
• Freeze until firm,then serve and enjoy!