immering water.
Place the amaretti biscuits, almonds, sugar and orange zest
Sprinkle the cut side of the apricots with lemon juice. Heat the 2 tbsp of the butter in large non-stick pan and add the apricots. Sprinkle over the sugar and cook gently for 3-4 mins turning occasionally until softened and browned in places.
Add the rest of the butter and the crushed amaretti cookies and simmer for a further few mins until the butter is foaming.
Serve warm with whipped cream, if desired.
For raspberry compote, heat 4 tbsp sugar and liqueur until sugar dissolves, cool briefly then add raspberries and chill.
Beat 3-4 tbsp espresso with mascarpone (or whipped cream cheese, if using), quark (or cottage cheese, if using), vanilla and 2-3 tbsp sugar in a bowl until smooth and creamy.
Distribute 1/2 the amaretti cookies between 4 serving glasses. Add raspberry compote then mascarpone mixture. Sprinkle with remaining cookie crumbles and drizzle with coffee. Decorate with reserved raspberries.
Beat the egg yolks with the sugar in the top of a double boiler until thick and lemon colored.
Add the coffee and stirring constantly, cook gently in a double saucepan over simmering water until the mixture is thick.
Let cool.
and cut approximately 6 BoBerry Biscuits with a biscuit or cookie
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Heat oven to
425\u00b0.
Heat margarine in rectangular pan, 13 x 9 x 2-inch,
in oven until melted.
Mix baking mix, salt, paprika and pepper;
coat
chicken.
Place\tchicken, skin side down, in pan.
Bake\t35 minutes.
Prepare Herb Biscuits.
Turn chicken, pushing to one
side of pan.
Drop dough by spoonfuls into pan in single layer next to chicken.
Bake until biscuits are light brown and
chicken is done, about 15 minutes.
Makes 4 servings.
hipped cream.
Place the amaretti biscuits in a zip lock and
Mix the orange juice and liqueur. Arrange sponge fingers in the bottom of the serving bowl. Pour over the orange/liqueur juice then cover with the amaretti biscuits and orange segments.
Beat together the egg YOLKS, mascarpone cheese and sugar. In another bowl whisk the egg whites until stiff and fold into the mascarpone mixture using a metal spoon. Spread this mixture over the top of the amaretti biscuits and decorate with the toasted almonds.
Chill slightly before serving.
ropping consistency.
Mix the amaretti biscuits and amaretto together in a
ombine.
Sprinkle the crushed amaretti biscuits over the unbaked pie shell
nd combine.
Place the amaretti biscuits into a freezer bag and
br>Coarse chop pistachios and biscuits.
Put into a bowl
In a medium bowl, whip the cream to soft peaks.
Gently fold in the broken biscuits and strawberries until just combined (keep a few strawberries for garnish).
To serve, divide between two serving dishes, sprinkle with grated chocolate and a few strawberries on top.
he base, combine the chopped amaretti with the remaining crumble and
ocoa powder and serve with Amaretti cookies.
O INCREDIBLY FLUFFY AND LIGHT BISCUITS! The dough should \"hold together
archment-lined rimmed baking sheet (biscuits should measure about 2 1
f the secrets of this recipe. The clumps of butter are
raiche.
Lightly crush the Amaretti biscuits and sprinkle over the plates