Best Amaretto Almond Bars Recipes

AMARETTO ALMOND BARS

Amaretto Almond Bars image

Chewy and decadent and full of favorite flavors of amaretto, almonds, sesame toffee and chocolate

Provided by Lori McLain @lmclain

Categories Cookies

Number Of Ingredients 9

Ingredients

1 1/2 cup(s) crushed amaretto cookies
1/2 cup(s) butter, melted
2 tablespoon(s) sesame seeds
2/3 cup(s) crushed toffee pieces
1 1/2 cup(s) semi-sweet chocolate pieces
1 1/2 cup(s) shredded sweetented coconut
1 cup(s) finely chopped almonds ( i used fisher's)
1 can(s) (14 oz) sweetened condensed milk
1/2 teaspoon(s) almond extract

Steps:

Preheat oven to 350°F.
Place crushed cookies and butter in bottom of a 8×8 or rectanglar cake pan. Mix well and pat to form a crust.
Sprinkle with sesame seeds and toffee pieces. Layer nuts, coconut and chopped chocolate on top .
Mix sweetened condensed milk with almond extract and evenly pour over layered ingredients. Tap pan slightly to settle .
Bake in oven for 25 to 30 minutes, top should be light brown. Let cool in pan for at least half an hour, cut into bars and serve.

ALMOND-AMARETTO TARTS

Almond-Amaretto Tarts image

Bite-sized sweets are bursting with almond flavor! Whipped cream and raspberries provide refreshing taste.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 48

Number Of Ingredients 13

Ingredients

1 cup butter or margarine, softened
1/2 cup granulated sugar
1 egg
1 teaspoon almond extract
2 1/2 cups Gold Medal™ all-purpose flour
2 1/4 cups blanched whole almonds
3 eggs
3/4 cup granulated sugar
3 tablespoons amaretto (or 2 teaspoons almond extract plus 2 tablespoons water)
2 tablespoons whipping cream
1/2 cup whipping cream
1 tablespoon powdered or granulated sugar
48 fresh raspberries (about 1 cup)

Steps:

In large bowl, beat butter, 1/2 cup sugar, 1 egg and 1 teaspoon almond extract with electric mixer on medium speed 1 minute. Gradually add flour, beating 1 to 2 minutes just until blended. Cover and refrigerate at least 1 hour until thoroughly chilled.
Heat oven to 350°F. Divide pastry into 48 pieces. Gently press pastry onto bottom and side of 48 ungreased mini muffin cups.
Place almonds in food processor or blender; cover and process until almonds are finely ground. In medium bowl, mix almonds and remaining filling ingredients with spoon. Spoon about 2 heaping tablespoons filling into each tart crust. Bake 20 to 25 minutes or until golden brown and centers spring back when touched lightly. Cool 5 minutes; gently remove tarts from pan to wire rack. Cool 30 minutes.
In chilled small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with on high speed until soft peaks form.
Place 1 teaspoon whipped cream and 1 raspberry on each tart.

Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Mini Tart, Sodium 35 mg, Sugar 6 g, TransFat 0 g

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