Homemade Amaretto Food

AMARETTO ALMOND LIQUEUR (HOMEMADE)

Steps:

• In a small sauce pan over medium heat bring 1 cup of sugar and 1/2 cup water to boil.
• Let boil for 2 minutes to make a syrup.
• Set aside to cool slightly.
• When cooled mix 3 cups vodka, almond extract and 1 cup of the syrup mixture.
• It's ready to bottle.

AMARETTO

Steps:

• Combine water and sugars in a very large saucepan over medium heat.
• Heat until the mixture is boiling and all sugar is dissolved.
• Reduce heat to low and continue to simmer for approximately 2 hours until mixture is thickened and syrupy and lightly coats a spoon.
• Remove pan from heat and allow to cool for 10 minutes.
• Add vodka and extracts and stir well.
• Pour into a bottle and seal.

AMARETTO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, liqueur, and almond and vanilla extracts until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Fold in the raw and chocolate-covered almonds.
• Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart. Bake until puffed and set, about 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a cutting board.
• Reduce the oven temperature to 250 degrees F. Slice the logs crosswise into 1-inch-thick pieces; arrange cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry and golden, about 45 minutes. Let cool completely on the baking sheet.
• Place the white chocolate and semisweet chocolate in 2 small microwave-safe bowls; microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti; let set 30 minutes.

HOMEMADE AMARETTO LIQUEUR

Steps:

• Gather the ingredients.
• In a medium saucepan, bring the water to a boil and add the sugars. Reduce the heat, simmer, and stir constantly until the sugar is dissolved.
• Remove the syrup from the heat and allow it to cool completely.
• Add the vodka and flavoring extracts and stir until it's well mixed.
• Pour the amaretto liqueur through a funnel into a bottle and seal.
• Serve the amaretto on its own over ice or mix it into your favorite cocktails and enjoy.

HOMEMADE AMARETTO RECIPE

Steps:

• Combine the water & sugars in a medium saucepan & bring to a boil.
• Continue cooking until the sugars are completely dissolved.
• Remove from the heat & allow to cool for at least 15 minutes.
• Once cooled, stir in the vodka & extracts.
• Pour into desired gift bottles or mason jars & label with the date.
• Store in a cool dry place.

AMARETTO CUSTARD

Steps:

• Warm Half& Half.
• Place sugar, egg yolks, salt, Amaretto, vanilla flavor, almond flavor, and almond paste in another bowl, mix well.
• Mix the Half& Half with egg yolk mixture.
• Pour mixture through a sieve.
• Pour mixture into well-buttered and sugared ceramic molds.
• Bake at 350 degrees in water bath for about 45 minutes or until set.
• Cool, unmold, and serve with fresh sliced fruit, fruit sauce, caramel sauce, or whipped cream.
• Yield: four servings.

HOMEMADE AMARETTO

Steps:

• Bring to boil water and sugars.
• lower to a simmer and simmer 20 minutes.
• cool to room temprature, then add extracts and stir.
• add vodka stir again.
• bottle and store in cool dark place.
• let age 2 weeks, longer if you can wait.

AMARETTO SOUR

Steps:

• Put the amaretto, lemon juice, egg white and 4 tsp of the cherry syrup into a blender (you can also do this in a large cocktail shaker, you will just need to shake it very hard without adding any ice). Whizz up the mixture a few times at a high speed until it is pale and starting to increase in volume. If your blender is suitable for use with ice, add a few handfuls and pulse just twice more to chill the mixture. Alternatively, just stir in the ice until the outside of the jug feels cold. Pour into glasses and garnish with cherries to serve.

AMARETTO COFFEE

Steps:

• Pour in Amaretto in a clear glass mug and add coffee. Garnish with whipped cream, cinnamon, nutmeg and cinnamon stick.

AMARETTO

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

ITALIAN MARGARITA RECIPE WITH AMARETTO

Steps:

• Run a lime wedge around the rim of a cocktail glass to moisten the rim. Dip the rim of the glass into the sugar to coat the edge.
• In a cocktail shaker, add the Amaretto, Tequila, ice, lime juice, and orange juice. Cover the shaker with a lid and shake well.
• Pour into the prepared glass. Serve the margarita with orange and lime slices.

HOMEMADE AMARETTO CAKE

Steps:

• Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir until smooth. Mix in grated orange peel and walnuts and pour into buttered 9" tube pan. Bake 50 minutes at 350 degrees. Mix remaining sugar with orange juice and Amaretto and spoon over cake as soon as it comes out of oven. Cool before removing from pan.