Amoretti products are now available internationally.
Amoretti products are now available in Canada. Place your order at:
Amoretti products are now available in the UK and EU. Place your order at:

Archive for pecan flour

Cherry Pecan Coconut Bars

Monday, September 11th, 2017
Cherry Pecan Coconut Bars

Our Cherry Pecan Coconut Bars make a great snack or dessert!

Pecan, cherry, coconut. You don’t see this combination every day, but once you taste our Cherry Pecan Coconut Bars, you’ll know exactly how amazing they are together! The texture is at once smooth, soft, and crunchy. It’s sweet and just melts in your mouth.
Make a pan for yourself, then decide if you even want to share with your friends or just make a second batch. It’s seriously that good. So, give it a try!
Watch our video to see how it’s done, and don’t forget to grab the recipe!

Swirls, Compounds, Flour

Our Nut Flours are so fine, they make the best treats! And our Compounds, Swirls, and Extracts add any taste you desire to all kinds of creations!



    1. Combine the dry ingredients in a mixer.
    2. Add the cold, cubed butter and mix until butter is pea-sized.
    3. Add the egg yolk and cream and mix.
    4. Add the flours.
    5. Press the crust into a 9” x 13” pan and bake at 350 °F degrees for 15 minutes, until the crust is a pale golden brown.
    6. Cool the crust.
    7. Spread the Cherry Swirl over the top of the crust and chill for 15-20 minutes.
    8. Combine the eggs, sugar, and salt in a mixer.
    9. Add the Madagascar Bourbon Vanilla Extract, and melted butter and mix.
    10. Add the Toasted Coconut Cream Compound and mix.
    11. Add the Premium Natural Pecan Flour and flour and mix.
    12. Add the coconut flakes and the pecans last, mixing to combine.
    13. Spread over the chilled crust.
    14. Bake in a 350° F degree oven for 25-28 minutes.
    15. Cool completely and chill for one hour before cutting.
      • Spray your 9” x 13” pan or line it with parchment to easily lift it out once it is baked and cooled.
      • These bars are best after chilling overnight.

Apple Pecan Cream Torte

Thursday, May 25th, 2017
Apple Pecan Cream Torte

Better than apple pie, try our scrumptious Apple Pecan Cream Torte!

We’re not done with Memorial Day. We’ve got you covered when it comes to your main dish (check out our Memorial Day Margherita Pizza recipe!). But what about dessert, you ask? We’ve got a real treat for you, so without further ado, let’s introduce our Apple Pecan Cream Torte!

What better way to celebrate than with a delicious dessert that’s chock full of apples? Impress all your friends with this amazing Apple Pecan Cream Torte! It’s layered, creamy, and just bursting with warm apple taste. Check out our video to see how it’s done!

Vanilla Extracts, Nut Flours

Nothing beats the rich, strong flavor of our Madagascar Bourbon Vanilla Extract in any baking application. Our Natural Pecan Flour is perfect for all kinds of baked treats, especially for those gluten-free projects!



    1. Spray a 9-inch springform pan. Flour it as well if you do not have a non-stick pan.
    2. Preheat the oven to 325°F.
    3. Core, peel, and cut the apples in thin ring slices and set them aside.
    4. Whip the eggs and sugar to the ribbon stage (see Tips).
    5. Add the cream and Madagascar Bourbon Vanilla Extract and mix.
    6. Whisk the flours, baking powder, and salt together. Then add them to the mixer.
    7. Pour a small amount of the batter into the pan and spread out to the sides.
    8. Lay the sliced apples in one layer.
    9. Pour more mix onto the apples and smooth.
    10. Continue layering apples and covering with batter, leaving a bit more batter for the last layer.
    11. Drizzle the Apple Pie Marbleizing Swirl over the last layer of batter.
    12. Gently swirl into batter with a small knife or stick.
    13. Bake for 1½ hours to 2 hours. Test it with a stick that comes out clean when it is done.
    14. Dust with powdered sugar and serve warm. There is a bit of a creamy texture to this torte.

    • The ribbon stage means that when you lift the whisk over the mixture, the batter should fall slowly and form a ribbon that holds its shape for a few minutes. The mixture should also be pale, almost white in color.