Tag Archives: amaretti cookies

Sweet Cherry Calzones with Amaretti Crumble

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Sweet Cherry CalzoneThese Sweet Cherry Calzones came about when I was asked for a new dessert featuring dark, sweet cherries.  I find it interesting that there are desserts using the sour cherries but not a lot using the dark sweet cherries.  I make them for the weekends and we consistently sell out the first night.

While sweet cherries are in season, it is important in this recipe to use the frozen sweet dark cherries.  Thaw them completely so they juice out.  Fresh, pitted cherries will not have the same amount of juice.  The filling should be made at least a day ahead and refrigerated to completely set up.  While it will seem quite stiff when used in the calzones, it has a wonderful texture in the baked pastries. Continue reading

White Wine Amaretto Peach Sauce

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

White Wine Amaretto Peach SauceI recently made this White Wine Amaretto Peach Sauce for the restaurant to serve over peach ice cream. As I was peeling the peaches, I thought of all the ways this could be used for a quick summer dessert.

If you have been following the weather across the states (I realize most people don’t particularly care about the weather elsewhere but I have children in other states and like to see if they are as bad off as we are), you will know that St. Louis is experiencing a brief respite from the very hot temperatures. As a result, I have been indulging myself by going back in the kitchen for short sprints.

I’m not sure when I started making this, but it was a while back. The wine and amaretto give the White Wine Amaretto Peach Sauce a depth of flavor that sugared peaches can’t match. I have used both Chardonnay and Pinot Grigio white wines with excellent results. Continue reading

Roasted Peaches with Amaretti Crisp

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Roasted Peaches with Amaretti CrispThe original recipe for the Roasted Peaches with Amaretti Crisp came from “Bon Appetit” and, of course, I had to dink with it a bit. This topping is so versatile it can be used over other fruit, ice cream or anywhere you want a bit of sweet crunch.

The cookies are readily available in Italian stores (think The Hill in St. Louis) and are great on there own. Low in calories too!  If you are a purist, see my recipe for Amaretti Cookies.

Peeling the peaches for the Roasted Peaches with Amaretti Crisp can be a chore, but if the peaches are ripe, as they should be, the simple trick of popping them into boiling water for a couple of minutes, makes removing the skins a snap. Cut an X in the bottom of the peach skin before dunking it.  Leave it in until you can feel the skins loose. Run it under cold water as soon as it is done and just slip the skin off. Continue reading

Baked Pluots with Amaretti Crisp

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Baked Pluots with Amaretti CrispMy daughter-in-law Kate absolutely loves pluots and I agree.  Fully ripened,  this combination of plums and apricots is decadently sweet and lends itself perfectly with amaretti cookies.  Crushed with brown sugar, almonds and butter they add a bit of sweetness to the pluots.  If you can’t find pluots use any ripe plum.

If you’ve never experienced a pluot it is a treat. Sixty to seventy percent plum with thirty to forty percent apricot this fruit is almost heart shaped. It can be eaten raw, grilled, or baked as in this quick dessert.Pluot for Baked Pluots with Amaretti Crisp Continue reading

Amaretti Cookies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Amaretti Cookie photoI haven’t found anything to date made with almond extract that I don’t love. These Amaretti cookies which are Italy’s version of a macaroon are a perfect example. Crunchy, gluten free and low in fat, these are the perfect accompaniment to lightly sweetened or macerated fresh fruit or ice cream.

While these can be found in Italian grocery stores, it can be difficult to find them in state side grocery stores. But Amaretti cookies are so easy to make you don’t have to search them out anymore.

There are several ways to make them. I prefer to use almond paste rather than ground almond. No matter how much the almonds are pulverized  in the processor, they will never be as smooth as almond paste with its distinctive bitter almond flavoring. Do not use marzipan. While almond paste is an ingredient in marzipan, it is not pure almond paste.  My store carries an eight ounce package which is perfect for this recipe. Continue reading