Amaretti Cookie Parfait Food

AMARETTI COOKIE PARFAIT

Steps:

• Divide 1/3 of the crushed amaretti cookies in the bottom of two parfait glasses. Place a scoop of coffee ice cream in each glass. Sprinkle another 1/3 of crushed cookies into glasses. Top each glass with a scoop of vanilla ice cream and remaining 1/3 of crushed cookies, then garnish with a whole cookie.

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.

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.

CHOCOLATE AMARETTI COOKIES

Steps:

• Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
• Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.

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.

AMARETTI COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Line two baking sheets with parchment paper.
• Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar.
• Mix on low speed until very fine.
• Add the egg whites in three additions, mix well after each addition.
• Continue mixing the dough until very smooth, about 3 to 4 minutes.
• Place a tablespoon of dough on the cookie sheet (space them 1 inch apart).
• Lightly press the top of each cookie to smooth out the surface.
• Sprinkle a little sugar on top of each cookie.
• Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.
• Remove from the oven.
• When cool gently peel cookies from parchment.
• Note: If they stick to the parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.

AMARETTI AND ALMOND PARFAIT

Steps:

• For amaretti, preheat oven to 350°F and line a baking tray with parchment paper.
• Sift flour, cornstarch, cinnamon and 1/3 cup of sugar and lemon zest over ground almonds and toss to blend.
• In a separate bowl, whip egg whites until foamy, then gradually add remaining 1/3 cup sugar. Whip until whites hold a stiff peak.
• Stir in almond mixture and add almond extract.
• Shape teaspoonfuls of dough into balls, wetting your hands with cool water to prevent sticking. Sift icing sugar over cookies and bake for 15 to 18 minutes, until lightly browned.
• Allow to cool, then store in an airtight container.
• For almond cream, stir mascarpone, sour cream and brown sugar together to dissolve sugar.
• Stir in extracts.
• Whip cream until a soft peak forms and fold into mascarpone/sour cream mixture.
• Chill until ready to assemble.
• For cherries, toss cherries with Kirsch and sugar and let sit for 5 minutes.
• To assemble, place one amaretti cookie on a plate.
• Add a dollop of almond cream.
• Top with another amaretti cookie.
• Top with another dollop of almond cream, a sprinkle of toasted almonds and then a spoonful of cherries.