Recipe: Rhonda here are your Amaretti Recipes

Dear Rhonda,

Here is the recipe you requested I have added other recipes that use amaretti also; perhaps you can find what you are looking for in this combination. Please let me know how your recipe turns out. You can usually find me on the Weight To Go! Weight Loss and Support Board.

TORTA DI AMARETTI E CIOCCOLATO Serves 8
(Amaretti and Chocolate Cake)

Not a cake that rises much, but it is moister than it low profile might lead one to suspect. There are few desserts that a topping of homemade whipped cream does not do some good to, and on this one, I think, it would be particularly apt.

1/2 lbs. butter, softened to room temperature, plus 1 Tbsp. For smearing the baking pan

1 C granulated sugar
A bowl for beating egg whites-preferably, but not indispensable, a copper bowl washed with vinegar and salt, rinsed thoroughly, and dried
5 eggs
1/2 C flour, plus 1 to 2 Tbsp. For dusting the pan
10 pairs of amaretti (Italian macaroons), full size (about 4 oz. unwrapped), not the miniatures, ground to a powder in a blender or food processor
2 oz. semisweet baking chocolate, grated fine
One,10 to 12-inch springform baking pan


1. Combine the softened butter and the sugar in a bowl and beat until the mixture becomes creamy and fluffy.

2. Break an egg, put the white in the copper or other bowl, and add the yolk to the butter and flour mixture. Beat the yolk in rapidly with a whisk. Repeat the operation with the remaining eggs, beating in 1 yolk at a time.

3. In a separate bowl mix the cup of flour and ground amaretti. Add to the butter, sugar, and egg mixture, beating in a little at a time until it is all thoroughly incorporated.

4. Add the grated chocolate to the mixture, mixing it in thoroughly.

5. Turn on the over to 350.

6. Beat the egg whites until they form stiff peaks. Gently stir 3 to 4 tablespoons of beaten egg whites into the cake mixture to loosen its consistency slightly, then fold in the remaining egg whites.

7. Smear the inside of the baking pan with the tablespoon of butter, dust with the 1 to 2 tablespoon of flour, turn the pan upside down and give it a knock against the work counter to shake off excess flour.

8. Pour the cake mixture into the pan and bake in the uppermost level of the preheated oven for 1 hour. The cake is don when a toothpick poked into it comes out dry.

9. Loosen the side of the springform pan and, when the cake has settled a little while, detach it from the bottom of the pan.

NOTE: While baking, this cake will sometimes swell and then subside. It is nothing to be concerned about.


BUNET
Serves 8

For this specialty from her native Piedmont, not published in any of the sources I have see, I am indebted to my frien Graziella Torti. Bunet is smooth dark, and delicious, somewhat like a pudding in consistency, but so much silkier and buoyant than puddings ever seem to be. It is best served chilled.

For the Caramel:

2/3 C granulated sugar
2 Tbsp. Water
One, 10-inch ring mole

1 dozen pairs of amaretti (Italian macaroons)
2 C milk
7 Tbsp. Granulated sugar
4 extra large eggs
3 Tbsp. Unsweetened cocoa powder
2 Tbsp. Rum
1 Tbsp. Amaretto Liqueur
Whipped cream topping made with 1-cup heavy cream and 1 teaspoon granulated sugar (optional)


1. Make the caramel: Put the sugar and water in a small, preferably thin-bottomed saucepan. Turn on the heat to high and melt the sugar until it is a dark brown color. Do not stir, but tilt and rotate the pan to keep the sugar from sticking while it is melting.

2. The instant the sugar has become caramelized to a dark brown, pour it into the ring mole, turning and tilting the mold to coat it evenly with sugar.

3. Turn on the oven to 375>

4. Crumble the amaretti and put them in a mixing bowl.

5. Warm up the milk ti a saucepan over medium heat. When it comes to a simmer, pour it in the bowl over the amaretti, together with the 7 tablespoons of sugar. Let the amaretti steep in the hot milk until thoroughly soaked; then, using a wooden spoon, mix to a creamy consistency, making sure that the sugar has completely dissolved.

6. In another bowl beat the eggs with a whisk until they are soft and foamy.

7. Add the cocoa powder to the eggs, stir well, then add it to the amaretti and milk mixture, mixing it in thoroughly.

8. Add the rum and the Amaretto liqueur, mix well, and then pour the entire contents of the bowl into the carmel-coated mole.

9. Choose a baking pan large enough to accommodate the mold comfortably, put some water in the pan, and set the mold in the water. Place over a burner and, over medium heat; bring the water to a gentle simmer. Transfer the pan together with the mold to the middle level of the preheated oven.

10. Bake for 40 minutes, but test for doneness after 35 minutes. If a knife inserted into the Bunet comes out dry, the dessert is done and should be removed from the oven. If the blade comes out moist, it will need the additional 5 minutes.

11. When the Bunet is done, remove it from the oven and remove the mold from the pan. When cool, place the mold in the refrigerator for a minimum of 2 hours-it is best to leave it in over night.

12. To unmold, place the mold again in a pan with some water and bring the water to a boil over a burner. Remove from the heat; loosen the dessert from the mold by sliding a knife blade all around the sides, then turn over onto a
serving platter. When ready to serve, top with the whipped cream. If desired.

SEMIFREDDO DI CREMA E AMARETTI
(Amaretti and Custard Cream Semifreddo)
Serves 6 to 8 portions

Here is a two-layer semifreddo made partly with ice cream. One layer of custard ice cream is mixed with espresso and powdered ladyfingers, the other with ground amaretti cookies. Remember to freeze the first layer in the pan before topping it with the second layer.

1/2 pound ladyfingers
2/3 C strong espresso coffee
Double the Custard Ice Cream recipe*
One 10-inch springform pan
Wax paper
16 pairs of amaretti (Italian macaroons), full size, not the miniatures, ground to a powder in a blender or food processor


1. Turn on the oven to 325

2. Spread the ladyfingers on a cookie sheet and put the sheet in the oven when it reaches the preset temperature.

3. Remove after 15 to 20 minutes, allow the biscuits to cool, then grind them to a powder in a blender or food processor. Mix the powdered biscuits with the espresso and set aside.

4. Place half the custard cream mixture in an ice cream machine and freeze according to the manufacture's instructions.

5. While the ice cream maker is going, line the bottom of the springform pan with wax paper cut to fit and place the pan in the freezer.

6. When the ice cream is don, fold into it the ladyfingers and coffee mixture. Remove the pan from the freezer and spread the ice cream on the bottom. Level it with a spatula without pressing hard, thus keeping it fluffy. Return the pan to the freezer.

7. After 1 hour, place the remaining half of the custard cream mixture in the ice cream maker. When the ice cream is done, mix the amaretti powder gently into it.

8. Remove the pan from the freezer and spread the second batch of ice cream over the previous layer. Return the pan to the freezer. The cake is ready to serve when it is firm enough to slice neatly; it will keep for several days.


GELATO DI CREMA *
(Custard Ice Cream) Serves 6 to 8 portions

6 egg yolks
3/4 C granulated sugar
2 C milk
Peel of 1/2 orange (outer skin with none of the white pith beneath)
1 Tbsp. Cointreau


1. Put the egg yolks and sugar in a bowl and beat until the yolks become pale and form soft ribbons.

2. Put the milk and orange peel in a saucepan, turn on the heat to medium, and bring the milk to a low simmer, but do not let it break into a boil.

3. Add the milk to the egg yolks, pouring it in a thin stream through a trainer. Add the milk a little at a time, stopping briefly to beat it into the yolks.

4. Add the Cointreau, stirring it in well.

5. Transfer the mixture to a saucepan, turn on the heat to medium, and heat it, beating constantly, without letting it come to a boil.

6. Let the custard mixture cool completely. Then freeze in an ice cream maker according to the manufacturer's instructions.

Sincerely,

Vivian