Best Amaretto Torte Recipes

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AMARETTI TORTA



Amaretti Torta image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

20 amaretti cookies, plus 8 amaretti cookies crushed for topping
2 ounces semisweet chocolate chips (about 1/2 cup)
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
5 large eggs, separated
2 tablespoons orange-flavored liquor (Triple Sec, Cointreau, or Grand Marnier)
1/2 cup all-purpose flour
1/4 cup orange marmalade

Steps:

  • Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.
  • Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.
  • Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.
  • In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.
  • Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.

CHOCOLATE AMARETTI CAKE



Chocolate Amaretti Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Butter-flavored nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies (about 2 ounces)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Unsweetened cocoa powder, for sifting

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
  • Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
  • Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
  • Transfer the cake to a platter. Sift the cocoa powder over and serve.

CHOCOLATE AMARETTI TORTE



Chocolate Amaretti Torte image

Provided by Marialisa Calta

Time 1h15m

Yield 10 to 14 servings

Number Of Ingredients 8

1 ounce unsweetened chocolate
3 ounces high-quality bittersweet chocolate
6 large, crisp double amaretti (or about 1/2 cup crushed amaretti)
3/4 cup sliced or julienned blanched almonds
1/2 cup butter
1/2 cup sugar
3 large eggs, at room temperature
Confectioners' sugar or cocoa, for dusting

Steps:

  • Preheat the oven to 350 degrees.
  • Butter an 8-inch round cake pan. Line the bottom with waxed paper and butter the paper. Dust the inside of the pan with flour and tap out the excess.
  • Melt the chocolates in the top of a double boiler over hot water or in a bowl in a microwave and set aside.
  • Place the amaretti and almonds in a food processor and pulse several times, until the mixture is evenly ground. Turn out onto a sheet of waxed paper and reserve.
  • Put the butter, sugar and eggs into the processor bowl and process until the mixture is satiny smooth and no longer grainy, about 3 minutes. Stop to scrape the bowl occasionally.
  • Add the amaretti and almond powder and the melted chocolate. Pulse until well combined. Turn the batter into the prepared pan and bake in the oven, on the center rack, for 25 to 30 minutes. The top will look dry and perhaps cracked; the center will be moist. Cool on a cake rack for 30 minutes. Run a blunt knife around the edge of the pan and turn out the torte. Peel off the wax paper, invert and cool on a rack. Dust with confectioners' sugar or cocoa.
  • Slice thinly and serve at room temperature with whipped cream or ice cream.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 37 milligrams, Sugar 13 grams, TransFat 0 grams

AMARETTO CHOCOLATE TART WITH APRICOT CREAM



Amaretto Chocolate Tart with Apricot Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 19

Butter, for greasing the tart pan
1 cup all-purpose flour, plus more for dusting
1/2 cup almond flour
1/3 cup slivered almonds
1/3 cup unsweetened cocoa powder
3 tablespoons sugar
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
1/4 teaspoon fine sea salt
2 tablespoons iced water, plus extra, as needed
2 cups bittersweet chocolate chips, such as Ghirardelli (12 ounces)
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
3 eggs, beaten
2 tablespoons amaretto liqueur
2 tablespoons sugar
1 teaspoons pure vanilla extract
1/2 cup heavy whipping cream
1/4 cup apricot jam, such as Bonne Maman
1/2 teaspoon pure vanilla extract
Special equipment: One 9-inch tart pan with a removable base

Steps:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
  • For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
  • Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
  • For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
  • For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
  • Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.

If you have a sweet tooth, then you must have had a taste of the amaretto torte. This Italian dessert encompasses the unique flavour of the amaretto liqueur in its spongey, nutty cake. Its texture melts in your mouth and is topped with smooth cream and a sprinkle of nuts. Many consider the Amaretto torte to be an ideal dessert for holiday occasions, special events or just a pick me upper on a regular day.

History of amaretto torte recipes

The widespread popularity of the amaretto torte may be credited to the 16th century Italian artist, Bernardino Luini. Luini was a renowned painter for the church of Santa Maria delle Grazie in Milan, Italy. Legend has it that a bishop commissioned Luini to paint a fresco of the Madonna. Whilst painting, Luini encountered a beautiful widow who captured his heart. In appreciation, she gifted him with local almonds and prepared an almond liqueur in gratefulness for the artwork. Hence, the birth of the amaretto liqueur.
The Amaretto Liqueur
The amaretto liqueur is an essential ingredient in the preparation of the Amaretto Torte. This traditional Italian liqueur is made from almonds, apricot kernels, or a combination of both, giving it its signature nutty taste. Additionally, it has a smooth texture and a syrupy consistency that adds an extra dimension to the cake.
Variations of the Amaretto Torte
While the classic Amaretto Torte recipe comprises ingredients such as almond flour, ground almonds, and sugar, various tweaks are added during preparation to make it unique. To make the Amaretto Torte more indulgent, cocoa powder, chocolate chips, and cherry filling are incorporated. Additionally, orange zest, lemon juice, strawberries, or raspberries, are used to add a fruity vibe to the cake. Another variation is a variation with a touch of coffee. Any Amaretto Torte variation is sure to please the taste buds.

How to Make Amaretto Torte

The recipe for Amaretto Torte is relatively simple and requires minimal ingredients. Firstly, preheat your oven to 165°C. In a cup of warm water, soak 1 tsp of instant espresso powder. Meanwhile, if you prefer to make this torte non-alcoholic or if Amaretto liqueur is not available, 1/2 teaspoon of almond extract can be used. In a bowl, beat together butter and sugar until light and fluffy. Add in the coffee mixture and Amaretto liqueur until well-combined. Add eggs in a separate bowl and lightly beat them. Slowly add the eggs to the butter mixture while beating until all eggs have been added. Add dry ingredients such as flour, almond flour, and baking powder, to the butter mixture and fold these ingredients into the mixture until well combined. Grease a 9-inch cake pan and pour in the mixture. Bake for 30-40 minutes or until a skewer inserted comes out clean. Leave it to cool at room temperature, then remove it from the pan by placing a serving plate on top of it and flipping it upside down.
The Topping of Amaretto Torte
A topping of whipped cream or mascarpone is a perfect complement to an Amaretto Torte. Mix the mascarpone with the sugar and vanilla extract until well combined. In a separate bowl, whip the cream until stiff peaks form. Fold the whipped cream mixture into the mascarpone mixture. Decant the mixture onto the cooled torte. If desired, sprinkle some toasted almonds or shaved chocolate on top.

Conclusion

The unique nutty flavour of amaretto torte, combined with its moist and fluffy texture, make it a must-try dessert recipe. Whether a special occasion or just as a treat, the amaretto torte is an easy recipe that can be adjusted for variation with fruits, chocolate or even a touch of coffee.

Amaretto Torte Recipes: Tips for Making the Perfect Dessert

If you're looking to impress your friends and family with a delicious and sophisticated dessert, an Amaretto Torte might be just what you need. This Italian dessert is perfect for special occasions, holidays, or just for treating yourself on a cozy evening in. Here are some valuable tips to help you create the perfect Amaretto Torte recipe.
Choose the Right Ingredients
The key to making a delicious and mouth-watering Amaretto Torte is to use high-quality ingredients. Don't skimp on the almonds or amaretto liqueur - these two ingredients are what give this dessert its unique flavor. Additionally, use fresh eggs and high-quality butter for the best results.
Measure Carefully
Baking is a science, and measurements are crucial for the success of your Amaretto Torte recipe. Make sure to measure all the ingredients accurately to ensure proper consistency, texture, and taste. This means using measuring cups, spoons, and a kitchen scale whenever necessary.
Prepare the Pan Properly
Before you start baking, make sure to prepare your pan properly. This means greasing the sides and bottom of the pan with butter or cooking spray and lining the bottom of the pan with parchment paper to prevent sticking. You can also dust the pan with flour or cocoa powder for additional flavor and texture.
Timing is Everything
Baking an Amaretto Torte requires precision and patience. Follow the recipe carefully and don't rush the baking process. Keep a close eye on the cake while it's in the oven and test it with a toothpick or cake tester to ensure it's fully baked. Overbaking can dry out the cake, while underbaking can make it soggy and unappetizing.
Cool Properly
One of the most crucial steps in making an Amaretto Torte is cooling the cake after baking. This allows the cake to set properly and prevents it from falling apart when you cut it. Make sure to let the cake cool completely in the pan before removing it, and then transfer it to a wire rack to cool further.
Decorate with Style
A beautifully decorated Amaretto Torte is not only a treat for the taste buds but also for the eyes. Get creative and decorate your cake with whipped cream, chocolate ganache, sliced almonds, or fresh berries. You can also sprinkle some powdered sugar or cocoa powder on top for an elegant touch.
Store Properly
To preserve the freshness and taste of your Amaretto Torte, store it properly. Cover it with plastic wrap or foil and store it in an airtight container in the refrigerator for up to a week. You can also freeze the cake for up to a month for later use - just make sure to wrap it tightly in plastic wrap and store it in a freezer-safe container.
Experiment with Flavors
While the classic Amaretto Torte recipe is always delicious, you can also experiment with different flavors and variations to make it your own. Try adding orange or lemon zest to the batter for a citrusy twist, or mix in some chocolate chips or chopped nuts for added texture and flavor. You can also use different liqueurs instead of amaretto, such as Grand Marnier or Kahlua. In conclusion, making an Amaretto Torte can seem daunting, but by following these valuable tips, you can create a delicious and sophisticated dessert that will impress your taste buds and guests. Remember that patience and precision are key, and don't be afraid to get creative and experiment with different flavors and decorations. Enjoy!

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