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Archive for May 2015

Savory Muf-FUNS

These savory muffins should be outlawed!

Yield: 12 muffins
IMPORTANT NOTE: DO NOT USE PAPER MUFFIN PAN LINERS WITH THIS RECIPE!!

Cardamom Oil Extract

Cardamom Oil Extract is available online, to order the Cardamom WS Extract, please call us at 1-800-Amoretti.

Ingredients

    • 1½ cups unbleached flour
    • 1½ tsp aluminum-free baking powder
    • ¾ tsp baking soda
    • ¾ tsp salt
    • ⅛ cup minimally refined sugar
    • 2 eggs, lightly beaten
    • 1 cup plain yogurt
    • ¼ cup sunflower oil (use sunflower oil ONLY)
    • 1 tsp fresh rosemary, finely minced
    • ⅔ can whole kernel corn (rinsed and well-drained)
    • 1½ tsp Amoretti® Cardamom WS Extract #1093 OR Amoretti® Cardamom Oil OS Extract #591

Directions:

    1. Preheat oven to 375°F.
    2. Combine all DRY ingredients in a large bowl and whisk vigorously with a medium wire whisk for one minute.
    3. JAX

      Contributed by Jackson “Jax” Strauch, Amoretti Customer Service

    4. Add drained corn to dry ingredients and mix carefully with a wooden spoon to avoid mashing the corn.
    5. In a separate medium-sized to large bowl, combine all WET ingredients and whisk with a medium wire whisk for one to two minutes.
    6. Combine wet and dry ingredients and mix thoroughly with a wooden spoon. DO NOT over-stir. Mixture should be well-mixed and sticky, not runny.
    7. Spray muffin pans with an olive oil spray, making sure the cups are thoroughly coated.
    8. Fill muffin cups two-thirds to three-quarters full.
    9. Bake muffins for 25 minutes.
      IMPORTANT: DO NOT OPEN OVEN DOOR WHILE MUFFINS ARE BAKING!!
    10. After 25 minutes, test muffins for doneness with a thin wooden skewer. The skewer should come out clean when removed from muffin.
    11. Remove muffins from oven, leaving them in muffin pans, and move to cooling rack(s). Cover with a towel and cool for about ten minutes.
    12. Remove muffins from muffin pans and either serve immediately or, for longer storage in refrigerator, place on cooling rack(s), cover with towel and allow to cool completely. Place in a covered container and refrigerate.

PLEASE ENJOY!!

Pistachio & Chocolate Cake

Wednesday, May 20th, 2015
Pistachio Chocolate Cake

A decadent combination of pistachio and chocolate.

Madagascar Bourbon Vanilla Extract

Cold-pressed and virtually alcohol-free, Amoretti offers the finest vanilla extracts on the market.

Ingredients

    • 4½ oz roasted, unsalted pistachios
    • 2¾ oz milk chocolate
    • 3½ oz caster sugar (superfine sugar)
    • 1 cup chopped dark chocolate
    • ¾ cup heavy cream

Directions

    1. Preheat oven to 325°F, and lightly grease a 9 x 11″ pan.
    2. Place 4½ oz pistachios, 2¾ oz milk chocolate and 3½ oz sugar in a food processor and process until very finely chopped.
    3. In a separate bowl, combine 3½ oz sugar, butter, eggs, flour, salt, and milk, vanilla and Amoretti Pistachio Compound.
    4. Combine the contents of the two bowls together.
    5. Spread batter evenly into the lightly greased 9 x 11″ pan and bake at 325°F for 35 minutes, or until a toothpick comes out clean.
    6. Let cake cool, then cut in half to create two layers.
    7. To make ganache: Heat cream until it boils from the middle, pour over the chopped dark chocolate, and mix until creamy. Let set.
    8. Spread a layer of ganache between the cake layers and on top. Sprinkle chopped pistachios over the top.