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Archive for September 2016

Peanut Butter Cookies

Friday, September 23rd, 2016
peanut butter cookies, cookies, peanut praline, vanilla extract

An easy to follow recipe for all you peanut butter lovers!

Ingredients

    vanilla madagascar bourbon extract, peanut praline, peanut butter cookies

    Tasteful ingredients
    will take your recipe to a new level of greatness!

Directions

    1. Sift flour and baking soda together, and set aside.
    2. Cream butter and sugars.
    3. Scrape bowl.
    4. Add egg and Amoretti Vanilla, mix to combine.
    5. Scrape bowl.
    6. Add flour mixture, mix to combine.
    7. Scrape bowl.
    8. Using ice cream scoop, place scoops of dough onto parchment- or silpat-lined sheet pans or cookie sheets.
    9. Bake at 300°F for 18-25 minutes, turning pan half-way through baking time.
    10. Cool completely on rack. Cookies will continue to bake a bit once out of the oven.

Deep Dish Peach Cobbler

Friday, September 23rd, 2016
Deep Dish Peach Cobbler

Keep summer vibes going with this delicious cobbler recipe!

Ingredients

    Deep Dish Peach Cobbler

    Amoretti ingredients make your desserts incredibly delicious!

    • 2 tbsp Amoretti® Blanched Almond Flour
    • 2 tbsp Amoretti® Pecan Flour
    • ¼ cup sugar
    • ⅓ cup cornmeal
    • ¾ cup all purpose flour
    • ¼ tsp salt
    • 1 tsp baking powder
    • 5 tbsp butter, cold and cubed
    • ⅓ cup + 1 tbsp cream, cold (to brush topping)
    • ⅓ cup buttermilk, cold
    • 3 tbsp Turbinado sugar (for dusting topping)

Directions

    1. Combine sliced peaches with brown sugar, stirring until the sugar is mixed completely with the peaches, and let sit for 15 min.
    2. Drain in a colander, reserve juices.
    3. Combine cornstarch and cinnamon. Add the reserved juices, lemon juice, and Peach Artisan. Whisk to thoroughly combine. Add drained peaches and toss.
    4. Pour into a 7½” deep pie dish. Let sit while you make the topping.
    5. Topping: Combine all dry ingredients and mix with whisk.
    6. Add cold, cubed butter and mix until pieces of butter are pea-sized.
    7. Add ⅓ cup cold cream and buttermilk and mix just to combine.
    8. Using an ice cream scoop, drop scoops of the dough onto peaches in pie dish.
    9. Brush with cream and dust with Turbinado sugar.
    10. Bake at 375°F for 35 – 40 minutes, until the top is browned and peaches are bubbling.