CHOCOLATE AMARETTI COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar.
- Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container.
AMARETTI TORTA
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.
- Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.
- Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.
- In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.
- Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.
MINI CHOCOLATE AMARETTI CAKES
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield about 30 small cakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Spray mini cupcake pans with the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
- Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange zest and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
- Pour the batter into the prepared pans. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 8 to 10 minutes. Cool in the pans for 10 to 15 minutes.
- Transfer mini cakes to a platter. Sift the cocoa powder over and serve.
AMARETTO CAKE
This cake is awesome! My family loves it.
Provided by Shawn
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
- Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
- To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 61.4 g, Cholesterol 62.9 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 479.2 mg, Sugar 43.6 g
CHOCOLATE AMARETTI
These classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 92 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
BITTERSWEET CHOCOLATE-ALMOND CAKE WITH AMARETTI COOKIE CRUMBS
Here's a cake that comes together with the push of a button - butter, sugar, eggs and cocoa as well as dark chocolate, almonds and amaretti cookies are blended in a food processor. Although it looks like a brownie, the cake tilts toward a nut torte. It's low and sleek, simple, sophisticated and packed with flavor. The original recipe appeared in my debut cookbook, "Sweet Times," in 1991, and when I made it for Julia Child that year, I got her thumbs up. Over time, I haven't fiddled much with the recipe's basics, but these days I finish the cake with a glaze and a sprinkling of crushed amaretti for style and crunch. I prefer amaretti di Saronno by Lazzaroni for the cake, but other amaretti work well too. And don't be distressed if the cake develops a mound during baking (it happens now and then). Press it down with a spatula - it doesn't diminish this cake's deliciousness.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Center a rack in the oven, and preheat to 350. Butter an 8-inch cake pan, line the bottom with parchment paper, butter the paper and dust the interior with cocoa powder; tap out the excess.
- To make the cake: Put the almonds, amaretti, sugar, cocoa and salt into a food processor, and process in short spurts, until the almonds and cookies are finely ground. Add the butter and eggs, and process, scraping the bowl occasionally, for about 2 minutes, until the mixture is homogeneous. Add the melted chocolate a little at a time, pulsing after each addition. Scrape the bowl, and then pour the batter into the pan. Standing back (to avoid being showered by cocoa powder), rap the pan against the counter a few times, to break the largest bubbles in the batter.
- Bake the cake for 25 to 30 minutes, or until a tester comes out streaky; the top of the cake will look dry and perhaps cracked. If the top has erupted in a couple of places - it happens - use a spatula to press down the bumps as best as you can. Let the cake rest on a rack for 15 minutes.
- Run a blunt knife between the cake and the sides of the pan. Invert the cake onto the rack, peel off the paper and turn right side up; cool to room temperature.
- When you're ready to glaze the cake, place the rack over a baking sheet lined with parchment or foil - the drip-catcher.
- To make the glaze: Put the chocolate in a heatproof measuring cup with a spout or in a bowl. Bring the cream, sugar and water to a boil in a saucepan (or do this in the microwave). Pour the cream over the chocolate, and stir gently until you have a smooth glaze.
- Pour the glaze over the cake, and use an offset spatula or knife to spread it over the top. Sprinkle over the crushed amaretti. Refrigerate for at least 30 minutes to set the glaze (which will always be soft). Serve the cake slightly chilled or at room temperature (my preference).
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 155 milligrams, Sugar 25 grams, TransFat 0 grams
CHOCOLATE AMARETTO CAKE
Whomever you serve this to will think you SLAVED but this is so easy and delicious!! This is an incredibly moist, intensely chocolate cake, perfect for chocoholics. Does not taste like a 'box' cake at all! The original recipe is from Bon Apetit magazine but I had read the reviews on epicuirious and made some of the suggested adjustments. Turns out perfect with very little effort!
Provided by CHRISSYG
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Then line the bottoms with parchment paper.
- Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended.
- Toss 1 cup of chocolate chips in with 1 tablespoon flour, then gently fold into batter.
- Divide batter among prepared pans. (the layers will be thin).
- Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes.
- Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
- Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer.
- Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted.
- Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes.
- Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar.
- Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
- Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. (concentrate most of the frosting on the top of the cake)
- Press nuts around the sides of the cake. Chill at leat 2 hours.
- (Can be made 2 days ahead. Cover with cake dome; keep chilled.).
Nutrition Facts : Calories 689.2, Fat 43.2, SaturatedFat 15.2, Cholesterol 66.8, Sodium 387.5, Carbohydrate 77.7, Fiber 5.2, Sugar 54.9, Protein 9.2
CHOCOLATE AMARETTI CAKE (RACHEL ALLEN)
This is a delicious cake, from Rachel's Food For Living. Rachel gives 35 minutes baking time in her book, it takes a bit longer in my oven.
Provided by PetsRus
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F/Gas Mark 4.
- Line the base of a 20cm-diameter springform tin with greaseproof paper and butter the sides.
- Melt the chocolate in a bowl sitting over a saucepan of simmering water.
- Place the amaretti biscuits, almonds, sugar and orange zest in a food processor, then whizz until the biscuits and almonds are almost finely ground .(not too fine).
- Add the butter and eggs, whizz until blended, then add the melted chocolate and briefly whizz again until well combined.
- Pour into the prepared tin and pop straight in the oven.
- Cook for 35-45 minutes until the cake is puffed and slightly cracked around the edges.( test with a skewer after 35 minutes, it should come out clean)
- Remove and leave to sit for 15 minutes before carefully transferring to a plate.
- The top is quite crisp, and cracks easily, dust it with lots of icing sugar or cocoa powder before serving, to hide any imperfections.
Nutrition Facts : Calories 298.4, Fat 22.6, SaturatedFat 10.9, Cholesterol 95.8, Sodium 103.2, Carbohydrate 24.2, Fiber 3.7, Sugar 18.1, Protein 6.6
CHOCOLATE AMARETTI CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch spring-form pan with nonstick spray and refrigerate.
- In a small bowl, microwave the chocolate chips, stirring every 30 seconds, until melted and smooth, about 2 minutes.
- In a food processor, combine the almonds and cookies, and pulse until finely ground. Transfer to a bowl. Add the butter, sugar, and orange zest to the processor and blend until creamy and smooth. With the machine running, add the eggs one at a time. Add the nut mixture and the melted chocolate. Pulse until blended.
- Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes. Transfer to a platter, sift the cocoa powder over, and serve.
CHOCOLATE AMARETTI CAKE
This is very good. This is a cake that is completely different from any other cakes. The texture is really different. I'm never disappointed by the recipes of Giada.
Provided by Boomette
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 9-inch springform pan the nonstick spray.
- Refrigerate.
- Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
- Combine the almonds and cookies in processor.
- Pulse until the almonds and cookies are finely ground.
- Transfer the nut mixture to a medium bowl.
- Add the butter and sugar to the processor and blend until creamy and smooth.
- Add the grated orange peel and pulse briefly, until incorporated.
- Add the eggs 1 at a time.
- Blend until the eggs are incorporated.
- Clean the sides of the mixing bowl and blend again.
- Add the nut mixture and melted chocolate.
- Pulse until blended.
- Clean the sides of the bowl.
- Blend again.
- Pour the batter into the prepared pan.
- Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes.
- Cool the cake in the pan for 15 minutes.
- Transfer the cake to a platter.
- Sift the cocoa powder over and serve.
Nutrition Facts : Calories 614.8, Fat 43, SaturatedFat 17.7, Cholesterol 324.2, Sodium 94.3, Carbohydrate 47.8, Fiber 3.4, Sugar 38.6, Protein 13.8
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