Cinnamon Amaretti Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

Steps:

• For tortes:
• Position rack in center of oven and preheat to 350°F. Butter four 3/4-cup custard cups or soufflé dishes. Dust with flour; tap out excess. Line bottom of cups with parchment paper rounds. Place on rimmed baking sheet.
• Stir chocolate in top of double boiler set over simmering water until melted and smooth. Using on/off turns, blend almonds, amaretti, cinnamon, and salt in processor until finely ground. Transfer to medium bowl. Add butter, sugar, and eggs to processor; mix until blended and smooth, occasionally scraping down sides of bowl, about 3 minutes. Add cookie mixture and melted chocolate. Using on/off turns, process just until blended. Divide batter among custard cups. Bake until tops of tortes are dry and puffed and tester inserted into centers comes out with moist crumbs attached, about 30 minutes. Transfer cups to rack; cool 15 minutes. Run small knife around edges of cups to release tortes. Turn tortes out onto rack and turn right side up; cool. (Can be made 3 days ahead. Wrap in plastic and store at room temperature.)
• For topping:
• Beat together cream, sugar, and almond extract in medium bowl until cream holds peaks. (Can be made 4 hours ahead; refrigerate.)
• Place 1 torte on each of 4 plates. Top with dollop of whipped cream, sprinkle with crumbled amaretti, and serve.

Steps:

• In a large frying pan over medium heat, sauté garlic and onion in oil until tender.
• Add Amaretto, simmer till reduced by half.
• Add chicken stock, simmer till reduced by half.
• Add whipping cream, simmer till reduced by half or till desired thickness is reached.
• Serve over chicken cutlets, pasta, etc, or put into a small pitcher on the table for guests to self-serve. Garnish each serving with fresh chives if desired.

Steps:

• Preheat oven to 350°F.
• Cream together butter and sugar with an electric mixer.
• Add eggs, vanilla, and Amaretto liqueur; mix well.
• Add flour, baking powder, and salt.
• Mix on low speed until just blended.
• Add almonds and stir.
• Divide dough into two equal pieces.
• Roll each piece into a loaf about 12 inches long on a well floured surface, and place on a large baking sheet about 3 inches apart.
• Bake for about 20- 25 minutes, until golden.
• Remove from oven and place each loaf on a cooling rack.
• Allow loaves to cool for about 15 minutes.
• Place loaves on a cutting board.
• Using a bread knife, slice into 1/2-inch wide slices.
• Place slices in a single layer on baking sheet.
• Return to oven for about 10-12 minutes, or until lightly golden brown.
• Remove from oven and place cookies on a cooling rack.
• Cool completely and store in an airtight container.
• ~NOTE~You may freeze cookies in plastic freezer bags.