Cinnamon Amaretti Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Heat a grill with a single layer of charcoal. When the coals are hot, brush the grill with a little oil to make sure the peaches don't stick. Place the peaches, cut side down, on the grill and cook for a few minutes, until they're slightly charred.
• Place the peaches in an oven-proof dish, sprinkle each half with a little vanilla sugar. Combine the rum and amaretto and drizzle 1/2 of it on the peaches. Bake the peaches for about 10 minutes, until they're very tender. Serve hot, at room temperature, or cold with crumbled amaretti cookies on top or with the cookies on the side. I like to serve them with a dollop of creme fraiche or vanilla ice cream.
• Vanilla Sugar:
• Find a jar tall enough to hold 2 vanilla beans. Fill the bottle with sugar and cover tightly. Store on a pantry shelf. After about 3 months you will have a wonderful ingredient for cooking and baking. Keep adding vanilla beans and sugar to the jar and you will have it for years.

Steps:

• Beat egg white and salt slightly with a hand held mixer. Add caster sugar and beat until creamy and semi-stiff.
• Add cinnamon, Amaretto liqueur and finely grounded almonds and mix using the dough hook. The dough will be firm and sticky.
• Line baking tray with parchment paper.
• Fill the dough into an icing back and pipe little spots of about 1 inch in diameter and about 1 inch in height onto the baking paper at intervals of about 1.5 inches.
• Let the little dough spots dry at room temperature for at least 1 hour (but no longer than 2 hours). The dough should be dry outside and not sticky anymore when you touch it.
• Meanwhile preheat oven (300 F, 150 C).
• Bake the Amaretti in lower third of the oven for 25 to 30 minutes. They should be lightly browned.
• Let them cool completely on a cooling rack.
• Meanwhile melt semisweet chocolate. Put chocolate into a small bowl and let the chocolate melt over hot water.
• Dip the bottom of the Amaretti into the melted chocolate and strip off excess chocolate at the rim of bowl.
• Place Amaretti bottom up on a cooling rack until chocolate is dry.
• Store the cinnamon amaretti between layers of parchment papers in air tight container. You can store them dry at room temperature for about 4 weeks (if they get that old).
• NOTE: Time to make includes 2 hours to dry the cookies at room temperature. Cooking time is given for one baking tray.

Steps:

• Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
• Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.
• Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes.
• To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.