Amaretti and Almond Parfait
Source: www.food.com/recipe/amaretti-and-almond-parfait-308824
Ingredients
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 23 cup sugar
- 1 teaspoon finely grated lemon zest
- 1 cup ground almonds
- 2 large egg whites
- 1 teaspoon almond extract
- 14 cup icing sugar
- 1 cup mascarpone cheese
- 12 cup sour cream
- 13 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 23 cup whipping cream
- 1 12 cups pitted sweet cherries
- 1 tablespoon kirsch
- 2 tablespoons sugar
- 13 cup sliced almonds, lightly toasted
Directions
- For amaretti, preheat oven to 350F and line a baking tray with parchment paper.
- Sift flour, cornstarch, cinnamon and 1/3 cup of sugar and lemon zest over ground almonds and toss to blend.
- In a separate bowl, whip egg whites until foamy, then gradually add remaining 1/3 cup sugar.
- Whip until whites hold a stiff peak.
- Stir in almond mixture and add almond extract.
- Shape teaspoonfuls of dough into balls, wetting your hands with cool water to prevent sticking.
- Sift icing sugar over cookies and bake for 15 to 18 minutes, until lightly browned.
- Allow to cool, then store in an airtight container.
- For almond cream, stir mascarpone, sour cream and brown sugar together to dissolve sugar.
- Stir in extracts.
- Whip cream until a soft peak forms and fold into mascarpone/sour cream mixture.
- Chill until ready to assemble.
- For cherries, toss cherries with Kirsch and sugar and let sit for 5 minutes.
- To assemble, place one amaretti cookie on a plate.
- Add a dollop of almond cream.
- Top with another amaretti cookie.
- Top with another dollop of almond cream, a sprinkle of toasted almonds and then a spoonful of cherries.