Best 4 Tiramisù With Amaretti Cookies Recipes

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Tiramisù is a delicious and classic Italian dessert that combines the flavors of coffee, mascarpone cheese, and ladyfingers. While the traditional recipe calls for ladyfingers, amaretti cookies can be used to add a unique and nutty flavor to this decadent treat. Amaretti cookies are almond-flavored macaroons that originated in Italy and are known for their crispy texture and slightly bitter taste. Using amaretti cookies in tiramisù adds a delightful crunch and a subtle hint of almond that complements the coffee and mascarpone flavors perfectly.

Check out the recipes below so you can choose the best recipe for yourself!

AMARETTO TIRAMISU FOR TWO



Amaretto Tiramisu for Two image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 2 servings

Number Of Ingredients 9

2 1/2 tablespoons heavy cream
1/4 cup (2 ounces) mascarpone cheese, softened
1 tablespoon sugar
1/4 teaspoon vanilla extract
3 tablespoons amaretto or other almond liqueur
1/4 cup really strong coffee or espresso, cooled
4 savoiardi (Italian lady fingers), each cut in half
1 tablespoon unsweetened cocoa powder, plus more for garnish
Amaretti cookies, broken into pieces, for garnish

Steps:

  • Whip the heavy cream in a bowl with a handheld electric mixer until it holds stiff peaks. Set in the fridge.
  • In a large bowl, cream together the mascarpone, sugar, vanilla and 1 1/2 tablespoons amaretto, by hand, using a spatula or wooden spoon. Fold in the whipped cream and set aside.
  • Add the coffee and remaining 1 1/2 tablespoons amaretto to a shallow bowl and set aside.
  • Dip 2 of the ladyfinger halves in the coffee mixture and lay them in the bottom of a 4-ounce glass. Spoon some of the cream mixture over them, sprinkle with some cocoa powder and repeat with another layer of dipped cookie halves, cream and cocoa powder. Repeat the same process with the remaining ingredients in another glass, cover with some plastic wrap and pop them in the fridge to set for a few hours.
  • When ready to serve, sprinkle the tiramisu with the broken amaretti cookies and a little extra cocoa powder.

TIRAMISù WITH AMARETTI COOKIES



Tiramisù with Amaretti Cookies image

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

Provided by Ignacio Mattos

Categories     Bon Appétit     Dessert     Coffee     Egg     Cheese     Rum     Custard

Yield 8 servings

Number Of Ingredients 10

6 large egg yolks
1/2 cup sugar
3 cups mascarpone
3 Tbsp. dark rum
1/4 tsp. kosher salt
1 cup espresso or very strong coffee
1 (7-oz.) bag amaretti cookies (Italian macaroons; about 4 cups)
2 Tbsp. unsweetened cocoa powder
Special Equipment
8 (6-oz.) glasses or ramekins

Steps:

  • Whisk egg yolks in a medium bowl to blend, then gradually add sugar, whisking constantly until mixture is thick, smooth, and pale yellow. Using a rubber spatula, gently fold in mascarpone, rum, and salt; set aside.
  • Place espresso in a small bowl. Working in batches, gently mix and turn cookies in espresso 20 seconds to soak. Divide cookies among glasses and top each with 1/2 cup mascarpone mixture. Chill at least 1 hour.
  • Dust tiramisù with cocoa powder just before serving.
  • Do Ahead
  • Tiramisù can be made 1 day ahead. Cover and keep chilled.

AMARETTI TIRAMISU



Amaretti Tiramisu image

In a twist on classic tiramisu, the leftover almond-flavored macaroons assume a more prominent role: Layered with an airy mascarpone mousse, they take the place of the traditional ladyfingers.

Provided by Ian Knauer

Categories     Coffee     Milk/Cream     Egg     Dessert     New Year's Eve     Chill     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 7

3 large eggs, separated
5 tablespoons sugar, divided
1/2 pound mascarpone (about 1 cup) at room temperature
Pinch of salt
1/2 cup chilled heavy cream
1 cup brewed espresso or very strong brewed coffee, cooled to room temperature
5 ounces amaretti (crisp Italian macaroons; 30 to 40, depending on size)

Steps:

  • Beat together yolks and 2 tablespoons sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined.
  • Beat whites with salt in another large bowl with cleaned beaters until they just hold soft peaks. Add remaining 3 tablespoons sugar, a little at a time, beating, then continue to beat until whites just hold stiff peaks.
  • Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Gently but thoroughly fold cream into mascarpone mixture, then fold mixture into whites.
  • Pour espresso into a shallow bowl. Dip half of amaretti (15 to 20) in espresso for about 20 seconds, turning to coat both sides and letting excess drip off. Arrange in 1 layer in an 8-inch square baking dish. Spread half of mascarpone mixture evenly over amaretti. Make another layer in same manner with remaining amaretti (dipped in espresso) and mascarpone mixture. Chill at least 6 hours.

AMARETTI COOKIE



Amaretti Cookie image

These traditional Italian cookies are crisp on the outside, chewy on the inside and bursting with almond flavor. Enjoy the bite-sized cookies with a cup of coffee or a bowl of ice cream, day or night!

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 32 cookies

Number Of Ingredients 6

2 1/2 cups super-fine almond flour
1 cup granulated sugar
1/2 teaspoon kosher salt
3 large egg whites
1 teaspoon pure almond extract
1/3 cup confectioners' sugar

Steps:

  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
  • Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
  • Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
  • Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 3 days.

Tips:

  • Use high-quality ingredients. Fresh, high-quality ingredients will make all the difference in the final product. Use the best coffee and mascarpone cheese you can find.
  • Make the coffee ahead of time. The coffee needs time to cool completely before it is used in the tiramisu. Make it at least an hour before you start assembling the dessert.
  • Don't overbeat the mascarpone cheese. Overbeating the mascarpone cheese will make it grainy. Beat it just until it is smooth and creamy.
  • Chill the tiramisu for at least 4 hours before serving. This will allow the flavors to meld and the tiramisu to set properly.
  • Serve the tiramisu with a dusting of cocoa powder. This will add a touch of richness and flavor to the dessert.

Conclusion:

Tiramisu is a delicious and versatile dessert that can be enjoyed by people of all ages. It is easy to make and can be customized to your own liking. Whether you like it classic or with a twist, tiramisu is sure to be a hit at your next party or gathering.

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