Amaretto Almond Cappuccino Recipes

Steps:

• Mix sweetened condensed milk, nonfat milk, almond extract, and cinnamon together in a glass Mason jar. Shake before pouring, as the condensed milk will settle to the bottom.

Steps:

• Stir 1 to 2 tablespoons amaretto liqueur into a cup of strong coffee.
• Top with whipped cream and garnish with the toasted almond.

Steps:

• In a coffee cup, stir together the coffee, amaretto, and brown sugar. Stir to dissolve sugar. Top with a dollop of whipped cream and sprinkle with almonds, if desired.

Steps:

• In a 12-ounce cup, combine syrups and espresso.
• Fill cup with steamed milk and top with whipped cream.
• Garnish with chopped almonds if desired.
• Serve immediately.

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.

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.