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Amaretto

  • Recipe

    Potato and Leek Galette with Rosemary and Sea-Salt Crust

    Potatoes and leeks baked in a buttery crust are punctuated with the snap of aged provolone and the flavor of rosemary.

  • Recipe

    Chocolate-Orange Cannoli Cheesecake

    Cheesecake made with a combination of cream cheese and ricotta is creamy and light. David Beer, the pastry chef at my restaurant Nostrana, fashioned this one after a cannoli, adding…

  • Recipe

    Plum Clafoutis

    Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that…

  • Recipe

    Cherry-Almond-Fig Fruitcake

    Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong…

  • Recipe

    Amaretto Cheesecake

    This almond-lover's cheesecake has a shot of amaretto in the creamy filling and crunchy amaretti cookies crumbled over the top. Create your own customized cheesecake recipe with our Recipe Maker.

  • Recipe

    Sweet Ruby

    Ruby port and amaretto liqueur make this a great post-meal warmer: It’s sweet, complex, and rich, but very easy to make. Find this and other beverages in our Drinks and Entertaining…

  • Recipe

    Peaches & Cream Shortcakes

    These buttery biscuits are the perfect platform for peaches and cream. Sprinkling the tops of the shortcake biscuits with demerara sugar before baking gives them a nice crunchy texture.

  • Recipe

    Marinated Peaches

    The deep flavor of brown sugar in this syrup is the perfect complement to fresh peaches. For a simple summer dessert serve these peaches with honey whipped cream.

  • Recipe

    Zabaglione with Summer Fruit

    Classic zabaglione is made with dry Marsala, but I like the way a spicy, floral Riesling pairs with ripe summer fruit. Look for an Alsatian-style dry or off-dry Riesling, or…

  • Recipe

    Warm Fruit Gratin

    The creamy topping for this gratin is much more user-friendly than the traditional sabayon.