Amaretto Glaze Recipe 415 Food

ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350 . Grease and flour a 10-inch Bundt Pan.
• Combine cake mix, pudding mix, eggs, water, oil and almond extract in large bowl. Beat at low speed with electric mixer until moistened.
• Beat at medium speed for 2 minutes.
• Pour into pan.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Cool to room temperature.
• Make glaze by whisking together butter, powdered sugar and Amaretto. Thin if needed with some heavy cream.
• Drizzle over top of cake, then sprinkle almonds on top of cake if desired.

AMARETTO GLAZE RECIPE - (4.1/5)

Steps:

• Add the brown sugar and amaretto to a small pan. Heat under a low to medium heat on the stovetop until the sugar has dissolved. Reduce heat to low. Slowly add the powdered sugar. Mix until completely combined. Remove from heat and drizzle over pastry, bread, or cake immediately.

AMARETTO GLAZE

Steps:

• 1. In a saucepan, stir together brown sugar, honey and orange juice.
• 2. Simmer, stir frequently until sugar dissolves and glaze thickens.
• 3. Remove from heat, stir in Amaretto.
• 4. Place breads or cake on a rack which is placed over a rimmed pan to catch drips. You will use the glaze again.
• 5. Pour glaze over breads or cake. Whatever drips off, pour over bread or cake again.

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.

CANDIED BRUSSELS SPROUTS AND ALMONDS WITH AMARETTO GLAZE

Steps:

• Steam Brussels sprouts in champagne till tender-crisp about 5 minutes. Remove brussels sprouts leaving the champange in the pot.
• Add honey, Amaretto, and pepper flakes reduce by half.
• Whisk in butter and cornstarch slurry.
• Toss in nuts.
• Toss the cooked Brussels sprouts in the candied nut mixture.
• Season with salt.

AMARETTO CHEESECAKE WITH APRICOT GLAZE

Steps:

• Crust: Combine ingredients.
• Press onto bottom of a 9-inch springform pan; set aside.
• Filling: Combine cream cheese, sugar, and flour, mixing until well blended.
• Add eggs, one at a time, mixing just until combined.
• Blend in sour cream and liqueur; pour over crust.
• Bake in 450 degree F oven 10 minutes.
• Reduce oven temperature to 250 degrees F; continue baking for 1 hour.
• Run knife around rim of pan; cool on wire rack.
• Chill.
• Glaze: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth.
• Strain mixture and pour over cheesecake before removing sides of pan.
• Garnish if desired.