Best 7 Almond Peaches With Amaretti Filling Recipes

AMARETTI-STUFFED PEACHES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.
• Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 tablespoons butter. Blend until butter is incorporated, then add egg and blend until smooth.
• Scoop out just enough peach pulp from center of each peach half with a melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.

ALMOND PEACHES WITH AMARETTI FILLING

Steps:

• Preheat oven to 350 degrees F.
• Scoop a little flesh from center of each peach half, and put in a bowl.
• Add the cookie crumbs, sugar, and 2 Tablespoons softened butter, yolk, lemon rind; beat until smooth.
• Divide the mixture among the peach halves, evenly-- shaping the mixture into a'mound' shape.
• Top with flaked almonds if you desire to, and dot with remaining tablespoon of butter.
• Arrange in a buttered ovenproof dish and bake for 25-35 mins.
• Serve warm or cold with light cream.

PEACH-AMARETTI CRISP

Steps:

• Preheat the oven to 375°F (190°C).
• To make the filling, peel, pit, and cut the peaches into 1/2-inch (1.5-cm) slices. In a large bowl, toss the peaches with the 2 tablespoons (30 g) granulated sugar, 1 tablespoon flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart (2-liter) baking dish. Set aside.
• To make the topping, in a food processor fitted with the metal blade, pulse together the 3/4 cup (110 g) flour, 1/4 cup (50 g) granulated sugar, brown sugar, amaretti crumbs, cinnamon, and almonds until the almonds are in small bits but with chunks still visible. Add the chilled butter pieces and pulse until the topping no longer looks sandy and is just beginning to hold together.
• Distribute the topping evenly over the peaches. Bake until the filling is bubbling around the edges and a sharp paring knife inserted into the center of the cobbler meets no resistance, 40 to 50 minutes.
• Serve warm or at room temperature with Vanilla Ice Cream (page 143) or just a pour of fresh, cold cream.
• For a MIXED BERRY CRSIP, make the filling using 6 cups (1 3/4 pounds/795 g) mixed berries (raspberries, blackberries, blueberries, and quartered strawberries) with 1/3 cup (65 g) granulated sugar, 2 tablespoons (15 g) all-purpose flour, and 2 teaspoons kirsch or lemon juice.
• If using store-bought amaretti, which are usually tiny, you'll need a few more than indicated in the recipe to make the right amount of crumbs.
• Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.

PEACH ICE CREAM PIE WITH AMARETTI COOKIE CRUST

Steps:

• Preheat oven to 350°F. Coat 9-inch glass pie dish with nonstick spray. Mix finely ground cookie crumbs, 1 tablespoon sugar, and pinch of salt in medium bowl. Add lukewarm melted butter; mix to blend. Press crumbs onto bottom and up sides of dish. Bake until golden around edges, about 10 minutes. Cool completely in dish on rack.
• Preheat broiler. Line rimmed baking sheet with foil. Coat with nonstick spray. Arrange peaches in even layer on sheet. Broil until beginning to brown, watching closely to avoid burning, 3 to 5 minutes. Sprinkle 1/4 cup brown sugar over peaches. Broil until sugar melts and caramelizes, rotating sheet for even cooking, 2 to 3 minutes longer. Transfer peaches and juices to bowl (leave any burned parts behind). Add 3/4 cup brown sugar, lemon juice, and pinch of salt to peaches; stir until sugar dissolves. Cover; chill until cold, about 2 hours.
• Slightly soften ice cream in microwave on low power in 20-second intervals. Transfer to large bowl. Add broiled-peach mixture. Fold to incorporate peaches (peaches will break apart). Spoon about 2/3 of ice cream into cooled crust; smooth top. Cover and freeze pie and remaining peach ice cream separately until firm, about 4 hours. Using medium-size ice cream scoop, scoop remaining ice cream in bowl in level coops and arrange in concentric circles top pie. Freeze pie. DO AHEAD: Can be made days ahead. Cover and keep frozen.
• Using electric mixer, beat cream and remaining 1 tablespoon brown sugar in medium bowl until peaks form. Sprinkle coarsely crushed amaretti cookies over pie. Cut into wedges and serve with dollop of brown sugar whipped cream.

PEACH ALMOND SMOOTHIE

Steps:

• Combine the rolled oats and hot or boiling water in a small bowl or ramekin and leave until the oatmeal is soft, about 15 minutes.
• Place all of the ingredients (including the soaked oatmeal) in a blender and blend at high speed for 1 minute. Serve at once.

ALMOND CAKE WITH PEACHES AND CREAM

Steps:

• Heat oven to 325 degrees. Butter and lightly flour a 9- or 10-inch springform pan.
• Place almond flour and confectioners' sugar in a food processor and pulse to combine. Add egg white, almond extract and 1/4 teaspoon salt, and process until it all forms a paste.
• Add granulated sugar to the food processor and pulse until everything is well combined and crumbly. Add butter and vanilla, and continue processing until light and fluffy, about 2 minutes. With the machine running, add eggs one at a time, processing until smooth between eggs.
• Stop the machine, scrape down the sides with a rubber spatula, and add flour, baking powder and remaining 1/4 teaspoon salt. Pulse a few times, until the dry ingredients are just integrated. (Be careful not to overprocess.)
• Pour the batter into the prepared pan. Bake until the cake is golden on top and a toothpick inserted into the center comes out clean, about 60 to 70 minutes for a 10-inch pan and 70 to 80 minutes for a 9-inch pan. Transfer the pan to a wire rack and let cake cool completely before unmolding and serving.
• Put the peach slices in a bowl and taste a slice. If they seem tart, sprinkle peaches with a little confectioners' sugar.
• Just before serving, dust the top of the cake with confectioners' sugar. You can serve slices of the cake with the peaches and cream on the side or dollop some whipped cream on top of the cake and top with the peaches before cutting.

PEACH AND AMARETTI CRISP

Steps:

• Position an oven rack in the center of the oven and lay a sheet of aluminum foil on the rack below to catch drippings. Preheat the oven to 375°F.
• To make the filling:
• Mix the peach slices with the granulated sugar, flour, and vanilla or almond extract. Transfer the peaches to a shallow 2-quart baking dish.
• To make the topping:
• In a food processor, pulse together the flour, the brown and granulated sugars, amaretti, and cinnamon until the amaretti are in very small bits. Add the almonds and pulse until the nuts are in small pieces.
• Add the pieces of butter and pulse until the butter is finely broken up.Continue to pulse until the topping no longer looks sandy and is just beginning to hold together.
• Distribute the amaretti topping evenly over the peaches and bake the crisp for 40 to 50 minutes, until the edges are bubbling and a knife inserted into the center pierces the fruit easily.
• Serving:
• Serve warm with a cold pitcher of heavy cream or with vanilla ice cream.
• Variation:
• For a berry crisp, toss 6 to 8 cups mixed berries (quartered strawberries, raspberries, blackberries, and blueberries) with 1/3 cup sugar, 2tablespoons flour, and a squirt of lemon juice. Cover with just enough topping to hide the fruit and freeze the rest.