Skip to main content

Amaretto Parfaits With Peaches & Cream

Amaretto Cookie Crumble Parfaits
With Peaches & Cream
Serves 6
This is our easiest go-to dessert when peaches are in season. I love amaretti so much that when we visited Rome with the children, we bought a whole kilo of them at a bakery. We should have looked at the expensive price first, though, before she weighed and packaged them . . .  they were so delicious!

24 Italian Amaretto cookies*
1 pint whipping cream (or canister)
Powdered sugar
Vanilla or almond extract
6 peaches, ripe, peeled and sliced (drizzle with honey if you want)

1.     In a dry, cold bowl (refrigerate or freeze bowl and beaters beforehand), whip cream until soft peaks form. Add powdered sugar and vanilla extract to taste and mix well.  
2.     To assemble parfaits you need four amaretti per serving dish (2 packets). If the amaretti are still wrapped in bundles of two cookies, simply set on countertop and press down on wrapped cookies to crumble, then unwrap and dump into serving dish). 
3.     Layer 2 crumbled cookies, whipped cream and peaches. Repeat.  It’s fun to have each person make their own parfait:  give each person two packets of amaretti, one peach and a paring knife and have them crush, and assemble the rest by themselves—passing around the whipped cream or canister of whipping cream.

*We like the “Lazzaroni Amaretti de Saronno” Italian amaretto cookies come wrapped two together in the blue, green or red paper wrappers.  You can get them at Italian markets, online, or TJMaxx (on occasion).


Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

How to Freeze Avocados to Use in Smoothies

                                              How to Freeze Avocados to Use in Smoothies We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado! 6 avocados, ripe 6 TBL lemon juice, fresh-squeezed 6 sandwich-sized zip-loc plastic bags  1 ice-cream scoop that measures 1/4-cup servings 1 large tray Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to
Keto Pancakes. Ingredients 1 cup almond flour 2 tbsp coconut flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp sea salt 4 eggs 1/2 cup milk (whole full fat unpasteurized grass fed…you know the drill. Or coconut milk) 1 tbsp coconut oil, melted (more for greasing your griddle or pan) 1 tsp vanilla extract The How To’s Mix the dry ingredients together in a bowl. Mix the wet ingredients together in a bowl. Add the wet to the dry and whisk well. Refrigerate for about 10-20 minutes. If the batter is too thick just add a spoon full of milk at a time until it’s the proper consistency. It should be about as thick as a muffin batter. Heat your griddle to 350 degrees. Add some coconut oil to your griddle to keep the pancakes from sticking. Use a 3/4 oz ice cream scoop or a large tablespoon to drop the batter on the greased griddle. Cool for about 2-3 minutes then flip carefully and cook an additional 2-3 minutes. Keep