4 Amaretto Infused Desserts – Video And Recipes

National Amaretto Day is approaching this Sunday and we wanted to get you well on your way with four desserts that we think are DELICIOUS! And by delicious we mean, “Why does this taste like this, I never want this taste to end.” They are THAT good. The best part about getting to blog about desserts is actually trying them out. We only want to bring you recipes that we know you will LOVE. Thanks to our friends at Food Network, Epicurious, Carte D’Or and My Recipes for the inspiration with these four beauties.  Have fun making your tummy smile!

Photo Source FoodNetwork.co.uk

Photo Source FoodNetwork.co.uk

Panettone Bread Pudding With Amaretto Sauce


For the Sauce

1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornflour

For the Bread Pudding

1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes
8 large eggs
1 1/2 cups whipping cream
2 1/2 cups whole milk
1 1/4 cups sugar

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To make the sauce

Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)

To make the bread pudding

Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend . Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.)

Preheat the oven to 175°C. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.

Photo and Recipe Source Food Network

Grilled Peaches With Amaretto and Vanilla

Perfect served with a generous scoop of Carte D’Or Amaretto and Vanilla Ice Cream, this easy recipe can be served as a light dessert or even on the BBQ.

Source Carte D’Or … Video Source YouTube

Photo Sourced by Epicurious.com

Photo Sourced by Epicurious.com

Amaretto Olive Oil Cake


1 cup (4 1/2 ounces) blanched slivered almonds
1/4 cup matzoh cake meal
1/4 cup potato starch
3/4 cup plus 2 tablespoons sugar, divided
1/4 teaspoon salt plus more for beating whites
5 large egg yolks
1/2 cup extra-virgin olive oil plus more for pan
3 tablespoons Amaretto liqueur
4 large egg whites at room temperature
Fresh raspberries for serving
Special equipment:
A 9-inch round cake pan (2 inches deep) or 9-inch springform pan; parchment paper

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Heat oven to 325°F with rack in middle. Grease pan with some oil, then line bottom with a round of parchment.

Toast almonds in a rimmed baking sheet until fragrantly toasty and a shade darker, 10 to 12 minutes. Cool completely.

Combine toasted almonds, matzoh meal, potato starch, 1/4 cup sugar, and salt in a food processor. Pulse until almonds are very finely ground.

Whisk together egg yolks, olive oil, Amaretto, and half of almond mixture in a large bowl until combined (mixture will be slightly grainy from almonds).

Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add 1/2 cup sugar in a slow steady stream, beating, and continue to beat meringue until it holds stiff glossy peaks.

Fold one third of meringue into yolk mixture to lighten, then fold in remaining meringue gently but thoroughly.

Sprinkle remaining almond mixture evenly over the batter and fold in gently but thoroughly. Pour batter into prepared pan, and smooth the top. Sprinkle the top evenly with remaining 2 tablespoons sugar.

Bake until cake is golden, the top has formed a crust, and a tester comes out clean, 40 to 45 minutes. Transfer pan to a wire rack and run a sharp knife along edge of pan. Cool cake in pan 30 minutes.

If using a springform pan, remove sides of springform. Then, whether you are using the springform or a round cake pan, invert cake onto the rack. Remove bottom (if using springform) and parchment. Set another cooling rack over bottom of cake, then reinvert cake onto second rack, and cool completely.

Serve cake in wedges with berries on the side.

*Cake can be made 1 day ahead and kept room temperature, well wrapped in foil, up to 3 days.

Recipe and Photo Source Epicurious

Photo Sourced by My Recipes

Photo Sourced by My Recipes

Amaretto Apple Streusel Cupcakes


Cooking spray
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
2 tablespoons amaretto (almond-flavored liqueur)
1 teaspoon vanilla extract
1 large egg
1/2 cup reduced-fat sour cream
1/4 cup 2% reduced-fat milk
3/4 cup finely chopped Gala apple
1 tablespoon all-purpose flour

2 tablespoons all-purpose flour $
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled $
2 tablespoons sliced almonds

1 cup powdered sugar
4 teaspoons 2% reduced-fat milk $
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Preheat oven to 350°.

Place muffin cup liners in 12 muffin cups; coat with cooking spray.

Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at medium speed until well blended. Combine sour cream and 1/4 cup milk in a small bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a small bowl; toss well.

Add flour mixture and sour cream mixture alternately to sugar mixture, beginning and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide batter evenly among muffin cups.

To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel evenly over cupcakes. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove the cupcakes from pan.

To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl, stirring with a whisk. Drizzle glaze over cupcakes.

Note: If you don’t want to use the amaretto, replace it with 1/2 teaspoon almond extract.

Recipe and Photo Source My Recipes

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