Best 7 Amaretto Butter Balls Recipes

EASY AMARETTO CHOCOLATE TRUFFLES RECIPE

Steps:

• Place chopped chocolate in a medium-sized heatproof bowl and set aside.
• In a small saucepan over medium heat, bring the cream to a boil. Once it begins to boil, remove cream from heat.
• Pour the cream over the chopped chocolate and allow the mixture to sit, untouched, for a minute. Whisk smooth. Stir in the almond extract, amaretto, and butter and vigorously whisk until smooth and shiny.
• Set aside and cool to room temperature. Tightly cover the bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
• Before you begin rolling your truffles, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill again before being dipped in the chocolate coating.
• Line two large baking sheets with parchment paper and set them aside.
• Scoop out about 3 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 20 minutes before dipping in the chocolate.
• In the meantime, you can temper your chocolate.
• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and place two-thirds of the chocolate into the bowl. Place a candy thermometer into the chocolate and let it melt, stirring frequently with a silicone spatula. *Do not let the temperature of the chocolate exceed 120°F.
• Once the chocolate has fully melted, remove the bowl from heat, but keep the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
• Stir in the remaining chocolate, a little bit at a time, allowing what you've added to completely melt before adding more.
• Set aside and allow the chocolate to cool to 82°F. Once the chocolate has reached 82°F, place it back over the simmering water and reheat to a temperature between 88°F and 91°F. Remove the bowl from heat once you have reached the correct temperature. The chocolate should be smooth and glossy, with no streaks.
• Using a fork or candy dipper, dip each truffle in the chocolate, allowing excess chocolate to drip back into the bowl before transferring it back to the parchment paper line baked sheet. Top each truffle with a sprinkle of chopped almonds.
• Set aside and allow the chocolate to set before serving, about 1 hour. Store in an airtight container, at room temperature, for up to 1 week.

ITALIAN BUTTERBALL COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat together the butter and 3/4 cup confectioners' sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract. Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
• Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
• Spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners' sugar to coat.

AMARETTO CAKE WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.

AMARETTO SNOWBALLS

Steps:

• Preheat oven to 350 degrees.
• Cream butter and icing sugar in a large mixing bowl.
• Add flour and salt and mix well.
• Add Amaretto and mix well.
• Roll dough into small balls, less than an inch.
• Place onto a parchment-lined sheet or a non-stick baking sheet and bake for 8 to 12 minutes.
• Cool on a rack and roll in additional icing sugar.

AMARETTO BALLS

Steps:

• 1. Crush cookies, chop nuts, and put all ingredients together.
• 2. Form walnut size balls.

AMARETTO BUTTER COOKIES

Steps:

• In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth.
• Add egg yolk, liqueur, and orange peel and beat until well blended.
• In another bowl, mix 2 cups flour, baking powder, and salt.
• Add to butter mixture; stir to mix, then beat until well blended.
• Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
• Unwrap dough.
• On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick.
• With a floured, 2-inch round cutter, cut out cookies.
• Place about 2 inches apart on buttered 12- by 15-inch baking sheets.
• Gather excess dough into a ball, reroll, and cut out remaining cookies.
• In a small bowl, beat egg white with 1 teaspoon water to blend.
• Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
• Bake cookies in a 325° regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking.
• Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

AMARETTO CHOCOLATE BALLS

Steps:

• Heat chipits, milk and extract in double boiler or microwave. (Melt them.)
• Mix thoroughly and add Amaretto. Mix again.
• Cool overnight in refrigerator.
• Form into balls. Roll in almonds and store in fridge.