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Archive for March 2015

Biscochitos

Wednesday, March 25th, 2015
Bizcochitos

Enjoy a taste of New Mexico with these spiced cookies.


Star Anise Oil Extract

Amoretti’s Star Anise Oil Extract delivers distinctive licorice flavor and aroma

Recipe makes 6 dozen cookies

  • ¼ cup white sugar
  • 1 tablespoon ground cinnamon

Directions

  1. Preheat the oven to 350°F. Sift the flour, baking powder and salt into a bowl, and set aside.
  2. In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise oil, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
  3. On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
  4. Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

Cherry, Rose & Coconut Ice Cream

Wednesday, March 18th, 2015
Cherry-Rose-Coconut ice cream

Keep your tastebuds guessing with this unique flavor combination.


Amoretti Rose Syrup

Add an unexpected floral note with our Rose syrup.

Makes a little less than a quart.

Prepare the ice cream:
In a large saucepan set over medium low heat, bring the cream, milk, and sugar to a simmer, stirring occasionally until the sugar is dissolved. Add the coconut extract and rose syrup, stirring thoroughly from the bottom of the pot. Remove from the heat and let cool to room temperature. Refrigerate, preferably overnight.

Add mixture to your ice cream maker and process according to the manufacturer’s instructions; introduce the cherry swirl during the last minute of churning. Once the ice cream has reached a soft-serve consistency, pour into an air-tight freezable container. Enjoy!