For the amaretto pound cake: In the work bowl of a mixer, cream the butter and sugar on high until light and well combined. Turn the mixer down to medium and add the eggs, 1 at a time.

If you have an immersion blender or a milkshake mixer, use it to froth the mixture for 2-3 seconds, being careful not to let it overflow. If you don’t have either, shake the mixture without ice ...

The best way to enjoy amaretto is not in a glass, but with our amaretto cake. A must-have for any afternoon tea, treat yourself to a slice!

In a small bowl, with mixer at medium speed, beat heavy/whipping cream, gradually adding 3 tablespoons of sugar, until stiff peaks form. Set aside 1 cup of whipped cream for garnish.

Tavolino’s Sicilian amaretto cookies 1 3/4 pounds almond paste 2 cups confectioners’ sugar, plus more for rolling 3 large egg whites 1 tablespoon amaretto 1 teaspoon vanilla 1 Preheat oven to ...

Combine the butter, brown sugar and white sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes ...

1/2 cup Amaretto liqueur 3 tablespoons fresh lemon juice For the topping: 1 tablespoon lemon zest 1 tablespoon granulated sugar Preheat the oven to 350 degrees. Arrange an oven rack to the middle ...

Preparation 1. Place the bowl from your stand mixer in the fridge. Let chill until ready to use. 2. While the bowl is chilling out, set up a double boiler. Once water is slightly simmering, add ...

In place of amaretto, you can use any of your favorite spirits, like whiskey or apple brandy. If you like infused spirits or syrups (a great make-at-home holiday gift), a hot cocktail is the ...

The Brokeback Mountain, for example, is a mixture of four liquors (rum, amaretto, schnapps and Kahlua) and ice. The secret to making this sickly sounding combo work is in the shaking and serving.