Amaretti and Almond Parfait



  1. 1 tablespoon all-purpose flour
  2. 1 tablespoon cornstarch
  3. 1 teaspoon cinnamon
  4. 23 cup sugar
  5. 1 teaspoon finely grated lemon zest
  6. 1 cup ground almonds
  7. 2 large egg whites
  8. 1 teaspoon almond extract
  9. 14 cup icing sugar
  10. 1 cup mascarpone cheese
  11. 12 cup sour cream
  12. 13 cup light brown sugar, packed
  13. 1 teaspoon vanilla extract
  14. 1 teaspoon almond extract
  15. 23 cup whipping cream
  16. 1 12 cups pitted sweet cherries
  17. 1 tablespoon kirsch
  18. 2 tablespoons sugar
  19. 13 cup sliced almonds, lightly toasted


  1. For amaretti, preheat oven to 350F and line a baking tray with parchment paper.
  2. Sift flour, cornstarch, cinnamon and 1/3 cup of sugar and lemon zest over ground almonds and toss to blend.
  3. In a separate bowl, whip egg whites until foamy, then gradually add remaining 1/3 cup sugar.
  4. Whip until whites hold a stiff peak.
  5. Stir in almond mixture and add almond extract.
  6. Shape teaspoonfuls of dough into balls, wetting your hands with cool water to prevent sticking.
  7. Sift icing sugar over cookies and bake for 15 to 18 minutes, until lightly browned.
  8. Allow to cool, then store in an airtight container.
  9. For almond cream, stir mascarpone, sour cream and brown sugar together to dissolve sugar.
  10. Stir in extracts.
  11. Whip cream until a soft peak forms and fold into mascarpone/sour cream mixture.
  12. Chill until ready to assemble.
  13. For cherries, toss cherries with Kirsch and sugar and let sit for 5 minutes.
  14. To assemble, place one amaretti cookie on a plate.
  15. Add a dollop of almond cream.
  16. Top with another amaretti cookie.
  17. Top with another dollop of almond cream, a sprinkle of toasted almonds and then a spoonful of cherries.