How To make Amaretto Bars
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
3/4 cup butter or margarine
cold
1 tablespoon cornstarch
3 tablespoons amaretto :
to 4 tablespoons
14 ounces sweetened condensed milk
1 cup semisweet chocolate chips
1 1/2 cups sweetened coconut flakes
1/2 cup almonds -- sliced
Preheat oven to 350 degrees; grease a 13 x 9 x 2-inch baking pan. In a large bowl, combine the flour and sugar. With a pastry blender or 2 knives, cut in the butter until crumbly. Press the mixture firmly in the prepared pan. Bake for 20 minutes. Meanwhile, in a small bowl, stir the cornstarch into the amaretto until dissolved; stir in the condensed milk. Pour the mixture evenly over the prebaked crust. Top with the chocolate chips, coconut and almonds; press down firmly. Bake for 25 to 30 minutes longer, or until golden brown. Cool in the pan on a wire rack. Refrigerate until ready to serve.
How To make Amaretto Bars's Videos
How to Make an Amaretto Sour 2 Ways | Jeffery Morgenthaler Amaretto Sour | Bartending 101
Bartending 101! Here’s how to make the Amaretto Sour 2 ways!
What’s the difference? The classic is simple: amaretto and sour. The Morgenthaler’s Amaretto Sour adds a bit of bourbon for boldness and a touch of egg white for texture. Jeffery Morgenthaler, the inventor, claims this is “The best Amaretto Sour you’ve ever had in your life.” What do you think? Do you prefer the sweet original or this beefed up version?
How to make simple syrup:
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Amaretto Cheesecake | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE CRUST
1 1/2 c. Nilla Wafers, crushed
6 tbsp. butter, melted
1/3 c. sugar
Pinch kosher salt
FOR THE FILLING
4 8-oz. bars cream cheese, softened
1 1/2 c. sugar
3 tbsp. cornstarch
4 large eggs
1/3 c. amaretto liqueur
1 tsp. pure vanilla extract
FOR THE TOPPING
1/3 c. brown sugar
2 tbsp. butter
3 tbsp. heavy cream
1/2 tsp. salt
1 c. slivered almonds
DIRECTIONS
1. Preheat oven to 325º and butter an 8 or 9 springform pan. Make crust: in a large bowl, combine crushed Nillas with butter, sugar and salt. Pat into prepared springform pan and set aside while you make the filling.
2. In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Amaretto and vanilla and mix to combine.
3. Pour batter into crust and place on a large baking sheet. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)
4. Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight.
5. Meanwhile, make topping: In a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring to a simmer and let thicken for two minutes. Add slivered almonds and toss until they are coated and shiny. Let cool slightly.
6. Spoon topping over cheesecake and serve.
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Almond Amaretto Rice Krispies Bars
Savour the taste of the holidays in every bite of Almond Amaretto Rice Krispies Bars, packed with Almond Inspiration, homemade marshmallow and Amaretto!
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Music: bensound.com
How to Make Delicious APRICOT BARS with Amaretto Glaze
I found an old recipe book called Bar Cookies A to Z that brought me back to my childhood. Here's the book on Amazon:
My mom and I used to make one particular cookie bar from this book all the time, so to honor my childhood, I'm going to try making all the recipes from this book.
Today's is A for Apricot Bars with an Amaretto Glaze Sauce!
INGREDIENTS
Filling
-6 oz. package (1 cup) dried apricots
-1 cup water
-1/4 cup Amaretto liqueur
-1 drop almond extract
Crust
-2 1/4 cups unbleached all-purpose flour
-1/4 cup packed light brown sugar
-pinch of salt
-3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
-2 large egg yolks
-1 tspn vanilla extract
Glaze
-3/4 cup confectioners' sugar
-3 tbspns Amaretto liqueur
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Apricot Jam Bars Recipe
Orna Purkin of OrnaBakes.com shows how to make easy and delicious South African Apricot Jam Cookie Bars.
Get the recipe:
1/26/21 update: I prefer grating/crumbling half the cold dough into the pan and pressing down gently and use a little of the second half of dough to fill in any holes. (See recipe link above) This makes a lighter, crisper texture.
You can use raspberry, strawberry, or any other jam or preserves. The tartness of the jam balances the sweetness of the buttery cookie.
In South Africa these were called farfel biscuits because the grated dough looks like little pellets or flake-like noodles. Adapted from The New International Goodwill Recipe Book.
Bake in a round pan and slice into wedges to make it more like a cake.
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