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Archive for March 2017

Cranberry Candied Pecan Cheese balls, Cheese balls, Pecan cheese ball, finger foods, hors d'oeuvres, appetizers

Take a good look—this Cheese Ball is going to disappear very soon!

Wow, do we have a treat for you! If you’re a cheese lover or you have a party to go to, then this recipe is exactly what you need. Sweet and salty, crunchy and smooth, our Cranberry Candied Pecan Cheese Ball is simply too good to resist. It was an instant hit with everyone here at Amoretti, and we’re sure you’re going to love it. Impress your friends with a cheese ball that they’ll be begging you to make again!


    Cranberry Candied Pecan Cheeseball Ingredient, Blue Agave Nectar, Nectar

    Our Blue Agave Nectar is perfect for adding just the right touch of sweetness to drinks, desserts, and so much more!

    • 1 cup pecan pieces
    • 5 tbsp sugar
    • 2-3 tbsp water
    • pinch salt
    • ½ cup candied pecan pieces
    • ⅓ butter, room temperature
    • ¼ cup Gorgonzola cheese, room temperature
    • ¼ cup Goat cheese, room temperature
    • 1-8 oz package cream cheese, room temperature
    • 4 dates, fresh, diced
    • ¼ cup dried cranberries
    • 1 scallion, finely diced
    • ¼ tsp salt
    • 1 tbsp Amoretti® Blue Agave Nectar
    • 2 tbsp flat leaf parsley, chopped
    • 2 tbsp basil, chopped


    1. CANDIED PECANS: Boil sugar and water.
    2. Pour in the nuts and stir to coat them.
    3. Using a slotted spoon to drain liquid, spread nuts on a Silpat-lined sheet pan.
    4. Bake at 350 °F degrees for 10-15 minutes.
    5. Stir the nuts to separate them while they cool, or spread them onto a cool surface, such as granite or marble, separating them as they cool.
    6. CHEESE BALL: Combine the butter, all cheeses, dates, cranberries, scallion, and salt in a mixer.
    7. Form a ball and place onto a piece of parchment.
    8. Wrap it loosely and chill for 30 minutes to one hour.
    9. Using parchment, shape it into a ball.
    10. Spread out the candied pecan pieces and roll the ball around, picking up the pecans.
    11. Combine the chopped basil and parsley and roll the ball in the herbs.

      • If you don’t have a Silpat, parchment paper will work just fine.
      • Make sure to separate the candied pecans as they cool, so they don’t stick together in clumps.
      • Keep the cheese ball chilled until you’re ready to eat it. Enjoy!

Linzer Cookies

Friday, March 31st, 2017
Linzer Cookies, beauty and beast tea party, beauty and beast cookies

Traditional Linzer Cookies, complete with raspberry jam, are a wonderful spring dessert!

Don’t you love Austria? Well, maybe you haven’t been (yet!), but have you tried their delicious dessert? It’s time you satisfied your curiosity and your sweet tooth with easy-to-make and beautiful-looking Linzer Cookies!

Impress your guests (and yourself) even more with homemade raspberry jam for the filling. Wow, aren’t you the best person to have over for parties? You don’t even have to give us credit! Use the recipe and don’t forget to look at our video to see how it’s done!


    Linzer Cookie Ingredients

    Yum! If you love sweet fruits, add our Natural Raspberry Swirl to just about anything for that delicious taste. And don’t forget about trying our ultra-fine Blanched Almond Flour for your baking needs!

    • 1 stick butter
    • 1 cup sugar
    • 2 whole eggs
    • 1 egg yolk
    • 2¾ cups cake flour
    • 1¼ cups Amoretti® Blanched Almond Flour
    • 1 tbsp + ¼ tsp baking powder
    • 1 tsp cinnamon
    • 1 tsp allspice
    • 1 tsp ground cloves


    1. RASPBERRY JAM: In a saucepan over low heat, combine the frozen raspberries and the ¼ cup of sugar.
    2. Once the raspberries have defrosted and the sugar has melted, bring the temperature up to medium-low and cook for 15 minutes, stirring occasionally.
    3. Combine the pectin and the tablespoon of sugar.
    4. Stir together to combine completely.
    5. Add to the raspberries.
    6. Bring to a boil and cook for 2 minutes, stirring.
    7. Remove from heat and add the Amoretti Raspberry Swirl.
    8. Place jam mixture in a bowl to cool before refrigerating overnight, or chill in an ice bath if using immediately.
    9. COOKIES: Sift dry ingredients and set aside.
    10. Cream the butter and sugar.
    11. Add the eggs, one at a time.
    12. Add the yolk.
    13. Scrape the bowl. Mix to combine.
    14. Add the dry ingredients and mix just to combine.
    15. Wrap and chill the dough for 2 hours or overnight.
    16. Roll out the dough to the desired width and use cookie cutters of your choice.
    17. Cut the center of the top cookies so that they show the filling.
    18. Chill the cut cookies before baking in a 350°F degree oven for 12-15 minutes.
    19. Cool the cookies.
    20. Dust the cookie tops with powdered sugar

      placing onto the jam-filled bottom cookie.

      • The jam keeps for one week in the refrigerator.
      • Traditional Linzer cookies are filled with raspberry jam, but these cookies can be filled with any flavor jam or cookie spread.