Hazelnut Amaretto Loaf Food

LITTLE AMARETTO LOAF CAKES

Steps:

• Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans., In a large bowl, beat eggs, sugar, water, amaretto, oil and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into egg mixture. Stir in almonds., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. , Meanwhile, for glaze, combine sugar, water and butter in a small saucepan; bring to a boil. Cook and stir 3 minutes. Remove from heat; stir in amaretto., Remove cakes from oven; cool in pans on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered, in refrigerator.

AMARETTO HAZELNUT BREAD

Steps:

• BREAD DIRECTIONS: Add milk, the nuts, egg, sugar, margarine or butter, liqueur, salt, flour, and yeast to the bread machine according to the manufacturer' s directions.
• Bake and cool as directed. When bread is cool, drizzle with Amaretto Glaze. Makes a 1 pound loaf.
• AMARETTO GLAZE: In a small mixing bowl combine sugar, amaretto or hazelnut liqueur or almond extract. If needed, add 1 to 2 teaspoons milk to make of drizzling consistency.

HAZELNUT AMARETTO MOUSSE

Steps:

• Mix hazelnut spread with melted chocolate or cocoa powder. Taste and adjust flavors and texture. Fold whipped cream into hazelnut mixture. Either layer mousse with alternating layer of crushed amaretto cookies or spoon mousse in a glass and just garnish with crushed amaretto cookies.

HAZELNUT-AMARETTO LOAF (BREAD MACHINE)

Steps:

• According to the manufacturer's directions add the flour, milk, nuts, egg, sugar, margarine or butter, liqueur, yeast, and salt to a bread machine pan, .
• Bake and cool as directed.
• Drizzle cooled bread with Amaretto Glaze. If desired, top with additional nuts. Makes 1 - 1-1/2 pound loaf (24 servings).
• Amaretto Glaze: In a small bowl stir together 1/2 cup sifted powdered sugar, 1 tablespoon amaretto or hazelnut liqueur or 1/2 teaspoon almond extract, and enough milk (1 to 2 teaspoons) to make a glaze consistency.