or 2 tablespoons crushed amaretti in the bottom of a
pulse until finely chopped. Add amaretti crumbs and melted butter; pulse
repared dish.
Sprinkle the cookie topping over.
Bake until
br>Give each person an amaretti cookie to crumble on their pasta
Bake yams in a 400\u00b0 oven for 45 minutes or until tender. Scoop out the flesh and mash it with brown sugar, Amaretto liqueur, 2 tablespoons butter and salt.
Spread the yams mixture in a 9 x 9-inch baking pan.
Pulverize the Amaretti cookies between 2 pieces of wax paper.
Blend in the remaining 2 tablespoons of butter.
Sprinkle the cookie crumbs on the yams. Preheat the oven to 350\u00b0.
Bake for 30 minutes.
ool completely.
Crumble the amaretti into 1/2 inch pieces
00b0C (355\u00b0F).
Put amaretti cookies into a small bowl
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.
ach peach half with the amaretti cookie mixture, then sprinkle with sugar
Preheat oven to 350\u00b0F. Arrange peaches, cut-side up, in an oven safe dish. Combine cookie crumbs, ground almonds and cocoa in a bowl. Spoon liberally into each peach cavity.
Drizzle marsala over peaches and dot with butter. Bake for 10-15 minutes, until hot and bubbly. Serve peaches warm with mascarpone.
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.
y hand -- small chunks of cookie should be visible. There should
archment frame, and garnish with amaretti cookies.
ssence.
6.Line two cookie sheet with baking paper, and
Preheat oven to 500\u00b0.
Combine first 4 ingredients, tossing to coat.
Divide pear mixture evenly among 4 (8-ounce) ramekins; drizzle each serving with 1 tablespoon Marsala.
Spoon 1 tablespoon crumbs over each serving; top each serving with 1 teaspoon butter.
Bake at 500\u00b0 for 8 minutes or until filling bubbles and topping browns. Top each serving with 1/3 cup frozen yogurt.
Mix the lemon juice, most of the zest and the limoncello together.
Pour the cream into a large bowl and softly whip with the sugar.
Drizzle in the lemon mixture and whisk until incorporated.
Divide between 6 small glasses and refrigerate for at least an hour.
Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
If you like, serve each with a whole cookie on the side.
Chill 1 martini glass.
Dip rim of glass into jam then into cookie crumbs.
In a shaker full of ice add rest of ingredients.
Shake, Shake& Shake till very cold.
Strain into glass.
Enjoy!
ach slice with the crushed amaretti cookies.
Fill crushed amaretti cookies into a wide decorative
an with 1/3 cup cookie crumbs.
In the bowl