Amaretto Liqueur

Amaretto Liqueur

Amaretto Liqueur is an Italian almond liqueur made from apricot kernels, vanilla, spices, sweet and bitter almonds. The prussic acid contained in the bitter almonds is removed during distillation. The alcohol content of Amaretto Liqueur is about 28% vol. Amaretto Liqueur tastes pure and can be used to refine coffee or tea. It gives biscuits, cakes, tarts and desserts a fine almond aroma.

All data per 100 g:
318 kcal
40 g
0 g
0 g

Recipes with Amaretto Liqueur

Amaretti biscuits
Amaretti biscuits are Italian almond biscuits which can be served with desserts such as tiramisu and ice cream, espresso, latte macchiato or amaretto. The large quantity of 150 pieces is due to the fact that the Amaretti biscuits are very small. ...
Amaretto Almond Cake
Amaretto Almond Cake is baked in a box of 25. Melt butter at a low temperature, cool and allow to set slightly. ...
Amaretto Apple Jelly
Amaretto Apple Jelly has a light almond aroma. Wash and dry apples, remove stems and flowers. ...
Amaretto nut corners
Amaretto nut corners have a particularly intense almond taste. Mix flour, 60 g sugar and 1 point vanilla sugar. ...
Amaretto Tea
Amaretto Tea Boil the black tea with boiling water and let it brew for about 5 minutes to make it strong. Pour 20 cl tea into a pre-heated punch glass (tea water) and mix well with brown sugar. ...
Banana cream
Banana cream is a very aromatic dessert that can be prepared quickly and easily. Squeeze the juice of half a lemon with a citrus press. ...
Cantuccini biscuits with pistachios
Cantuccini biscuits with pistachios become crispy after cooling and have a long shelf life. Mix flour with a slightly heaped teaspoon of baking powder, sugar, vanilla sugar and a pinch of salt. ...
Chocolate Kisses
Chocolate Kisses For chocolate kisses use fresh eggs if possible. Beat the egg whites until stiff and gradually add half of the sugar. ...
Cocktail French Connection
Cocktail French Connection The Cocktail French Connection is a slightly bittersweet short drink. Place ice cubes in a tumbler glass and pour cognac over the ice. ...

(C)opyright by Marions Kochbuch