My Sisters Favorite Amaretto Scones Food

AMARETTO SYLLABUB

Steps:

• Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
• Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.
• Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).
• Divide the syllabub between the glasses on top of the crumbled biscuits.
• Crumble another macaroon or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.

HANS'S FAVORITE MEUSLI

Steps:

• Fresh berries and whipped cream for serving (optional)
• Combine all ingredients in a very large bowl or basin and toss until all is evenly moistened. Cover and refrigerate overnight, then serve with fresh berries and whipped cream, if desired, or with the garnish of your choice

HAEFFEKRUNZ (HAY-FA-KRUNS)

Steps:

• Dissolve yeast in 1/2 cup warm water. Sprinkle a dash of sugar on top to feed it. Set aside to proof.
• Meanwhile, in a large bowl, add flour and make a well in the middle. On top of the flour, add sugar, salt, butter pieces and lemon zest.
• After yeast is bubbly, pour into the well and sprinkle a little flour on top. Add beaten eggs to yeast in center. Using a wooden spoon, start stirring in the eggs, adding/pulling in a little bit of flour from the sides. When you can't stir it anymore, begin to add the warm milk and keep stirring and adding milk until it's impossible to stir.
• Now, using your hands, keeping adding milk and blending in the flour until the dough is soft and barely tacky but not wet. You may or may not use all the milk (depends on the weather).
• Turn out the dough onto a very lightly floured surface. Knead for about 10 to 15 minutes to develop the gluten properly. Dough should spring back quickly from touch. Put into a lightly oiled bowl, turn once and cover with plastic wrap (touching the dough) and a towel. Place in a warm area to rise for at least one hour (should double in bulk).
• When fully risen, remove and divide dough in two. Set one aside under a warm towel. With the remaining piece, divide it into three equally-weighted pieces. Set two aside. Using a heavy rolling pin and your hands, begin to roll the dough into a rectangle. (Size doesn't matter, just so long as it isn't longer than a 1/2 sheet pan.) It should be very thin.
• Using a pastry brush, coat the whole piece in melted butter. Liberally sprinkle on the cinnamon/sugar mixture and spread some raisins (if you want) over the whole piece. Carefully roll up the dough lengthwise. Pinch the seam together and place on 1/2 sheet pan that is lined with parchment paper. Cover with a warm towel. Repeat the process with the other two pieces of dough.
• When all three are done, braid the "strands" loosely together. Cover with a clean towel and place in a warm place to rise again for at least 30 minutes.
• Repeat the whole process with the other half of your dough batch.
• Paint the braids with the egg wash and bake in a preheated 350 degree oven for approximately 25 to 35 minutes. Bread should be deep brown and slightly hollow when tapped.
• Slide the bread on the paper off the pan onto a cooling rack and allow to cool to the touch. Remove paper.
• If you want to pack it for a gift, allow it to cool completely. Then wrap tightly in good plastic wrap, then in foil. Cover with pretty cellophane and tie each end with curling ribbon.

APRICOT ALMOND SCONES

Steps:

• Make apricot swirl:
• Simmer apricots and water in a small heavy saucepan, covered, stirring occasionally, until water is absorbed, about 3 minutes, then transfer to a food processor. Add brown sugar and Amaretto and pulse to a coarse purée. Add almonds and pulse once or twice to coarsely chop nuts.
• Transfer purée to a bowl and cool to room temperature.
• Make scones:
• Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with parchment or wax paper.
• Put flour, sugar, baking powder, salt, and butter in cleaned food processor, then crumble almond paste and add to processor. Pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer to a large bowl and stir in 2 tablespoons almonds.
• Whisk together buttermilk, eggs, and almond extract in a 2-cup glass measure, then reserve 2 tablespoons buttermilk mixture for brushing on scones. Make a well in center of flour mixture and pour in remaining buttermilk mixture, stirring with a wooden spoon until just combined. Add apricot purée and stir once or twice to distribute without incorporating fully. (Dough will be wet.)
• Transfer dough with floured hands to a well-floured surface, then turn dough to coat with flour and pat into a round about 6 inches in diameter and 2 inches thick. Carefully transfer dough to lined baking sheet and cut into 8 equal wedges with a floured knife, leaving wedges together. (If dough is too soft to cut, chill until firm, about 30 minutes, before cutting.)
• Brush top and sides with reserved buttermilk mixture and sprinkle with remaining 2 tablespoons almonds. Bake until golden and a wooden pick or skewer inserted in center of a scone comes out clean, 40 to 45 minutes. Cool on a rack 15 minutes and cut wedges to separate. Serve warm or at room temperature.