AMARETTO SWEET RECIPES

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AMARETTO COCKTAIL RECIPES - BBC GOOD FOOD



Amaretto cocktail recipes - BBC Good Food image

Try lip-smacking cocktails using the sweet Italian liqueur, amaretto. Choos from a classic amaretto sour, bakewell-inspired shots or a fruity fizz.

Provided by Good Food team

Number Of Ingredients 1

DISARONNO AMARETTO RECIPE | HOW TO MAKE DISARONNO



DiSaronno Amaretto Recipe | How to Make DiSaronno image

For several months artist Bernardino Luini worked closely with a model to help him paint a fresco of the Madonna in Saronno, Italy. As the months passed, the girl, whose name has since been forgotten, fell in love with Bernardino. To show her feelings for him, the girl gave Bernardino a gift of sweet almond-flavored liqueur she made from the trees growing in her garden. The year was 1525, and that bottle is said to have been the first Disaronno Amaretto. The recipe was passed down through the ages, until late in the eighteenth century when the liqueur went into commercial production. Reenact the legend by giving someone a bottle of your own version of the famous liqueur, whether they paint you on a wall or not, with this much-improved version of the recipe that's been on this site since the beginning. You can make other liqueurs at home using my copycat drink recipes, including Bailey's, Kahlua, and Grand Marnier. Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 10 minutes0S

Prep Time 5 minutes0S

Cook Time 5 minutes0S

Number Of Ingredients 7

Nutrition Facts : Calories 110 calories

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This is one of those dark, squidgy-bellied chocolate cakes that I turn to gratefully when I have friends over to supper; a gratitude that is always reciprocated. The mixture of ground almonds and amaretto gives a marzipan kick, balancing the bitterness of the chocolate. The amaretti cream alongside brings both smoothness and a fine honeycomb crunch to the velvetiness of the cake. Equipment: You will need a 20cm/8in springform cake tin.
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  • Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it’s thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top.
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This is one of those dark, squidgy-bellied chocolate cakes that I turn to gratefully when I have friends over to supper; a gratitude that is always reciprocated. The mixture of ground almonds and amaretto gives a marzipan kick, balancing the bitterness of the chocolate. The amaretti cream alongside brings both smoothness and a fine honeycomb crunch to the velvetiness of the cake. Equipment: You will need a 20cm/8in springform cake tin.
From bbc.co.uk
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