Cinnamon Amaretti Recipes

CHOCOLATE-AMARETTI TORTES

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.

AMARETTI

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.

GINGERBREAD AMARETTI COOKIES

Steps:

• Preheat oven to 375°. Crumble almond paste into a food processor; add sugar, baking cocoa and spices. Pulse until combined. Add egg whites and molasses; process until smooth., Drop by tablespoonfuls into pearl sugar; roll to coat. Place 2 in. apart on parchment-lined baking sheets. Bake until set, 10-12 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

CINNAMON AND AMARETTO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.
• Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes.
• To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.

SPICED AMARETTI

Steps:

• Preheat the oven to 300 degrees.
• Line a cookie sheet with baking parchment.
• In a medium-size bowl, beat the egg whites until they form stiff peaks. Gently fold in the almonds, sugar, almond extract and spices, if using, until blended.
• Drop the dough by teaspoonfuls onto the prepared cookie sheet. Bake for 15 to 20 minutes, or until lightly golden. Let cool and remove from parchment.

CINNAMON AMARETTI

Steps:

• Beat egg white and salt slightly with a hand held mixer. Add caster sugar and beat until creamy and semi-stiff.
• Add cinnamon, Amaretto liqueur and finely grounded almonds and mix using the dough hook. The dough will be firm and sticky.
• Line baking tray with parchment paper.
• Fill the dough into an icing back and pipe little spots of about 1 inch in diameter and about 1 inch in height onto the baking paper at intervals of about 1.5 inches.
• Let the little dough spots dry at room temperature for at least 1 hour (but no longer than 2 hours). The dough should be dry outside and not sticky anymore when you touch it.
• Meanwhile preheat oven (300 F, 150 C).
• Bake the Amaretti in lower third of the oven for 25 to 30 minutes. They should be lightly browned.
• Let them cool completely on a cooling rack.
• Meanwhile melt semisweet chocolate. Put chocolate into a small bowl and let the chocolate melt over hot water.
• Dip the bottom of the Amaretti into the melted chocolate and strip off excess chocolate at the rim of bowl.
• Place Amaretti bottom up on a cooling rack until chocolate is dry.
• Store the cinnamon amaretti between layers of parchment papers in air tight container. You can store them dry at room temperature for about 4 weeks (if they get that old).
• NOTE: Time to make includes 2 hours to dry the cookies at room temperature. Cooking time is given for one baking tray.