Almond Amaretto Coffee Food

AMARETTO COFFEE

Steps:

• Stir 1 to 2 tablespoons amaretto liqueur into a cup of strong coffee.
• Top with whipped cream and garnish with the toasted almond.

ALMOND COFFEE CAKE W/ AMARETTO GLAZE

Steps:

• Preheat oven to 350-degrees.
• Generously grease and flour a tube pan.
• You can also use a 9X5-inch loaf pan, a 9-inch springform pan, bundt or kugelhupf cake mold.
• Cake: In a bowl, cream the almond paste with sugar and butter.
• As the almond paste breaks up, add the vanilla, eggs and milk.
• Blend well and fold in the flour, salt, baking powder and cornstarch to make a thick but fluffy batter.
• If serving cake bottom side up, sprinkle the almonds into the bottom of the pan here.
• Spoon the batter into the prepared pan.
• Sprinkle the almonds on top, otherwise.
• Bake 50-55 minutes.
• The cake should be evenly golden brown and slightly cracked.
• When completely cool, dust with the confectioners' sugar, if using.
• Or, alternatively, poke holes into the top of the cake and drizzle on the Amaretto glaze.
• (I used the glaze, and then dusted confectioners' sugar on top.).
• Glaze: Stir together the water and sugar in a small saucepan.
• Set on low heat to dissolve the sugar.
• Stir in the liqueur, heat for 2-3 minutes more.
• Cool slightly.
• NOTE: You can replace the liqueur with an additional 1/4 cup water combined with 1/2 teaspoon almond extract.

ALMOND AMARETTO COFFEE

Steps:

• In a coffee cup, stir together the coffee, amaretto, and brown sugar. Stir to dissolve sugar. Top with a dollop of whipped cream and sprinkle with almonds, if desired.

AMARETTO COFFEE

Steps:

• Pour amaretto into mug.
• Add coffee.
• Top with whipped cream if desired.

TOASTED ALMOND MOCHA ICE-CREAM TART

Steps:

• Make the crust:
• In a bowl stir together with a fork the wafer crumbs, the almonds, and the butter until the mixture is combined well, pat the mixture onto the bottom and side of an oiled 10-inch fluted tart pan with a removable rim, and freeze the crust for 30 minutes, or until it is firm.
• Make the filling:
• In a food processor blend the almonds, scraping down the sides occasionally, for 5 minutes, or until they form a nut butter, and with the motor running add the Amaretto. Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combine well.
• Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.

AMARETTO COFFEE

Steps:

• In a 2-cup measure stir together water and instant coffee crystals.
• Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot.
• Stir in Amaretto.
• Serve in mugs.
• Top each mug of coffee mixture with some dessert topping.