Best Raspberry Amaretto Latte Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AMARETTO AND RASPBERRY SMOOTHIE



Amaretto and Raspberry Smoothie image

Provided by Giada De Laurentiis

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

12 ounces fresh raspberries (or 12-ounces frozen raspberries, thawed), divided
1 quart vanilla gelato (or ice cream), lightly softened, divided
2 tablespoons almond liqueur (recommended: Amaretto), divided
2 teaspoons orange zest, divided
Ice
4 Italian macaroon cookies (recommended: Amaretti), divided

Steps:

  • Place half the raspberries in a blender with half the ice cream, 1 tablespoon almond liqueur, and 1 teaspoon orange zest. Pulse the blender until the mixture is combined. Add about half a tray of ice and blend until smooth.
  • Divide the smoothie between 2 highball glasses and continue making the other 2 smoothies with the remaining ingredients. Crumble the macaroon cookies over the top of the smoothies. Serve with long spoons and a straw.

RASPBERRY & AMARETTI CRUNCH CAKE



Raspberry & amaretti crunch cake image

Delicious raspberry and amaretti crunch cake

Provided by Good Food team

Categories     Buffet, Dessert, Dinner, Lunch, Treat

Time 1h30m

Number Of Ingredients 9

175g soft butter
175g golden caster sugar
3 eggs
140g self-raising flour
85g ground almond
140g amaretti biscuits , roughly broken
250g punnet raspberry
icing sugar , to dust
142ml carton single cream

Steps:

  • Preheat the oven to fan 140C/conventional 160C/gas 3. Butter and base line a loose-bottomed 20cm round cake tin. Put the butter, caster sugar, eggs, flour and ground almonds into a large bowl. Beat using an electric hand whisk until all the ingredients are well blended.
  • Spread half the cake mixture in the lined tin. Scatter over half of the amaretti biscuits then a third of the raspberries. Very lightly press into the cake mixture.
  • Dollop dessertspoonfuls of the remaining cake mixture over the amaretti and raspberries and spread evenly. Scatter the remaining amaretti and half the remaining raspberries over the top. Bake for 55-60 minutes, until a skewer inserted into the centre comes out clean.
  • Cool for 15 minutes in the tin. Run a knife round the edge and turn out. It will keep in a covered container in the fridge for up to 2 days.
  • To serve, remove from the fridge an hour before serving and lightly dust with icing sugar before bringing to the table. Serve with the remaining raspberries and a little single cream.

Nutrition Facts : Calories 640 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.92 milligram of sodium

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #preparation     #for-1-or-2     #5-ingredients-or-less     #beverages     #easy     #number-of-servings     #presentation     #served-hot     #3-steps-or-less

Related Topics