Sour Cherry Amaretti are crisp on the outside, chewy in the middle, and bursting with almond flavor. Studded with tangy dried cherries, these Italian cookies are easy to make, naturally gluten‑free, and perfect for holiday trays, teatime treats, or gifting.
These are beautiful cookies. Lightly crisp on the outsides . . . chewy on the insides . . . and generously peppered with lots of lovely dried sour cherries.
I just adore dried sour cherries . . . I could eat them by the handful . . . but I don't because they are rather on the pricey side. They remain a once in a blue moon treat.
They are beautifully showcased in these delightful little biscuits, however. Simply scrumptious! I had always hoped to get to visit Italy myself, but it just didn't happen. Never mind, I can enjoy one of these tasty cookies with a hot drink and dream.
Easy to make and oh so tasty. I think I scarfed three down before I even realized it . . . and then I went in for another one.
Right now they are locked up in a Kilner jar and placed up high so that I can't reach them without help for fear that I might finish the whole lot tonight. They are THAT good! Yes!! You have been warned.
If I am not mistaken these are also Gluten Free, so long as you use gluten free icing sugar. These went down a real treat for my mid afternoon break with a nice big cup of hot chocolate. Have you ever sprinkled cinnamon sugar on your hot chocolate?
There was this hot chocolate place in Chester in the U.K. that you could get your chocolate sprinkled with orange cinnamon sugar. I keep saying I am going to make some for myself, and one of these days . . . I will. It would go perfectly with these delightful cookies.
INGREDIENTS NEEDED
TO MAKE SOUR CHERRY AMARETTI
There is nothing too out of the ordinary here.
- 2/3 cup (120g) golden caster sugar
- 2 cups + 2 TBS (180g) ground almonds
- the finely grated zest of one unwaxed lemon
- 2 to 3 drops of pure almond extract
- pinch of fine sea salt
- Scant 1/2 cup (60g) dried sour cherries, roughly chopped
- 2 large egg whites, at room temperature
- 2 tsp liquid honey
- a bowl of sifted icing sugar to roll them in
Caster sugar is a type of finely granulated sugar that is available in the U.K. Do not use coarse granulated sugar. Golden caster sugar is caster sugar which is not as processed as regular sugar and has a golden color. If you use organic sugar this will be fine and if you think yours is too coarse, then blitz it for a few seconds in a food processor to break it down. I use Kirkland brand organic granulated sugar.
In the U.K. ground almonds are the same thing as Almond Flour here in North America. Made from blanched almonds which have been ground to a fine powder. Almond meal is not the same thing. There should be NO skins in the mixture. I use Kirkland brand almond flour.
Do not use artificially flavored extract and do not be tempted to be heavy handed with it. A little really does go a long way.
Make sure you don't leave your cherries in too large a bits. You want them roughly, but finely chopped for the best results. You can also use chopped dried dates, figs, blueberries or cranberries for these delicious cookies.
Liquid honey is also known as runny honey. It is not solid or creamed.
Do sift the icing sugar to take out all of the lumps for the best finish.
HOW TO MAKE SOUR CHERRY AMARETTI
These delicious cookies only look complicated. They are really very easy to make.
- Preheat the oven to 170*C/ 325*F/ gas mark 3. Line a baking sheet with baking paper. Set aside. (Do not skip lining the baking sheet.)
- Measure the ground almonds, sugar, lemon zest and almond extract into a bowl. Rub together to help to distribute the ingredients evenly and release the oils and flavor from the lemon zest. Stir in the cherries. (It is really important that you do this. It isn't enough to just stir everything together.)
- Whip the egg white along with the honey until soft peaks form. Fold them into the almond mixture with a fork. You should have a soft malleable mixture. (Soft peaks means that the mixture holds gentle curves when you lift the whisk out of the beaten mixture. They should not be stiff and standing up straight.)
- Pinch off heaped tablespoon sized lumps of the dough. Roll into an egg shape between your hands then drop into the bowl of icing sugar. Toss gently to generously coat. Place onto the prepared baking sheet, gently pressing down on each side to make sort of a deconstructed triangular shape.
- Bake for 12 to 15 minutes, turning the pan around halfway through the baking time. When done they should have taken on some color but still remain relatively pale and chewy in the center. Allow to cool completely before eating. Store in an airtight container. (DO not overbake.)
HINTS AND TIPS FOR SUCCESS
Here are a few hints and tips for you to follow for success in baking these delicious cookies.
- Read the recipe through thoroughly before beginning. This will help to familiarize you with any instructions, special equipment or ingredients needed before you begin.
- Assemble all of your ingredients before you begin. This will help to prevent you from leaving anything out when you prepare and bake them.
- Make sure all of your ingredients are at room temperature before you begin.
- Do not be heavy handed with the almond extract. A little bit goes a very long way.
- Do chop your dried fruit finely, in about 1/4-inch bits. Any larger than that and you may have problems with the mixture holding together.
- Do not overbake. The time given is the correct time for these delicious cookies.
FREQUENTLY ASKED QUESTIONS
WHAT IS ALMOND FLOUR?
Almond flour is a flour that is made from very finely ground blanched almonds. Skins are first removed from the whole almonds, and then they are ground into a fine flour.
CAN I SUBSTITUTE ALL PURPOSE FLOUR FOR ALMOND FLOUR?
No, you cannot. You must use almond flour, or VERY finely ground almonds.
CAN I USE ALMOND MEAL INSTEAD OF ALMOND FLOUR?
Do not use almond meal as it is not the same thing. You want to use almond flour, which is much finer than almond meal.
MUST I USE ALMOND EXTRACT?
Yes, if you want an authentic flavor, you must use almond extract. Do make sure you use only a few drops, however. Too much and it will overpower all the other flavors. A little bit goes a long way.
WHAT IF I CANNOT GET AN UNWAXED LEMON?
You can use an ordinary lemon, but scrub it well to remove any wax, dirt or debris from the skin. This is best done in warm water with a firm toothbrush. (That's what I use anyways.)
CAN THESE BE FROZEN?
Yes, you can freeze these cookies, both before baking or after baking and cooling. To freeze before baking, shape your cookies and then place onto a baking sheet. Pop into the freezer until frozen solid. Remove to an airtight freezer container. Seal, label, date and freeze. Thaw completely before baking according to the recipe directions. To freeze once you have already baked them, place them into an airtight freezer container, placing some parchment paper between the layers. Seal, label, date and freeze. They can be thawed out at room temperature for several hours prior to serving. These will keep for up to three months in the freezer, properly wrapped.
A FEW OTHER
COOKIE RECIPES FOR YOU TO ENJOY
Tis the season for baking cookies. Here are a few other cookie recipes which we enjoy during the holiday season and which are great for cookie trays!
RASPBERRY THUMBPRINTS - It wouldn't be the holidays without a few of these on the cookie tray. They have a short buttery texture which is perfectly set off by the dollop of raspberry jam in the middle. I like to give them a sweet drizzle glaze to dress them up.
SUGARED DATE SQUARES - Delectable little bites of Christmas happiness I only make once a year. There is no baking required. Dates, walnuts, crisp rice cereal, etc. Things are heated and mixed in a saucepan, then pressed into a pan. Once they are solid you cut into squares and roll them in icing sugar. These are a real family favorite.
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Yield: About 2 dozen
Sour Cherry Amaretti
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Delicious little almond flavored biscuits, sweet and chewy and flecked with bits of dried sour cherries. Do be careful with the almond flavoring. Too much will be overpowering. You only need a couple drops.
Ingredients
- 2/3 cup (120g) golden caster sugar
- 2 cups + 2 TBS (180g) ground almonds
- the finely grated zest of one unwaxed lemon
- 2 to 3 drops of pure almond extract
- pinch of fine sea salt
- Scant 1/2 cup (60g) dried sour cherries, roughly chopped
- 2 large egg whites, at room temperature
- 2 tsp liquid honey
- a bowl of sifted icing sugar to roll them in
Instructions
- Preheat the oven to 170*C/ 325*F/ gas mark 3. Line a baking sheet with baking paper. Set aside.
- Measure the ground almonds, sugar, lemon zest and almond extract into a bowl. Rub together to help to distribute the ingredients evenly and release the oils and flavor from the lemon zest. Stir in the cherries.
- Whip the egg white along with the honey until soft peaks form. Fold them into the almond mixture with a fork. You should have a soft malleable mixture.
- Pinch off heaped tablespoon sized lumps of the dough. Roll into an egg shape between your hands then drop into the bowl of icing sugar. Toss gently to generously coat. Place onto the prepared baking sheet, gently pressing down on each side to make sort of a deconstructed triangular shape.
- Bake for 12 to 15 minutes, turning the pan around halfway through the baking time. When done they should have taken on some color but still remain relatively pale and chewy in the center. Allow to cool completely before eating. Store in an airtight container.
Notes
If you can't get the sour cherries, you can use chopped dried cranberries, dried apricots or even dried blueberries. All are very good!
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Crock Pot Beef Tips & Gravy is a hearty, comforting dish made with tender beef slow‑cooked in a rich, savory gravy. Easy to prepare and full of flavor, this classic recipe is perfect for family dinners, cozy weeknights, or when you want a satisfying meal with minimal effort.
Whenever I know I am going to have a busy day without having a lot of time to cook I know I can rely on my crock pot/slow cooker to do the job for me. I used to use it a lot when the children were growing up for soups and stews and it was an invaluable tool for me on Sundays. I knew that my family would arrive home from church simply starving. I would pop something into the crock pot early in the morning and it would be ready by the time we got home!
All I would need to do is add a simple side, depending on what it was that I was cooking!
INGREDIENTS NEEDED
TO MAKE
EASY CROCK POT BEEF TIPS & GRAVY
Just a few simple ingredients and a slow cooker/crock pot. Easy peasy, lemon squeezy.
- 2 pounds of stewing beef, cut into 1 inch cubes
- 1 can (10 1/4 oz/284g) tin of undiluted condensed cream of mushroom soup
- 1 envelope of beef gravy mix
- 1 envelope of dry French onion soup mix
- 1 cup (240ml) water
Two pounds of meat is just shy of one kilogram of meat. I think 2.4 pounds of meat makes up a kilo. They had stewing beef on offer at my local grocery store, and I snapped some of it up. I don't eat red meat very often and only very rarely these days due to its being so expensive. But this was not all that bad. It was quite lean with just a bit of marbling and not a lot of fat on it.
Condensed soup is the type of soup that requires you adding an equal amount of either milk or water to reconstitute it in order to enjoy it as a soup. It comes in very handy for recipes like this one, and makes excellent gravies. In the U.K. the brand of condensed soup I used to buy was Bachelor's brand.
You can use any dry gravy mix that you wish. Mine was an Au Jus gravy mix. Beef.
I used Knorr brand dry onion soup mix. One envelope.
You could turn this into a whole meal by adding some peeled and cut potatoes, carrots and onions about halfway through the cook time.
HOW TO MAKE EASY CROCK POT BEEF TIPS & GRAVY
This is one of those great entrees that basically cooks itself. All you need to do is to throw everything in the slow cooker and get on with your day. All you really need to cook is your sides. This is perfect for busy days!
- Place the beef cubes into the slow cooker.
- Whisk the mushroom soup, onion soup mix, gravy mix and water together in a large beaker. Pour this over the meat in the slow cooker. Give everything a good stir to combine.
- Cook on low for 8-10 hours.
It really isn't rocket science!
SERVING SUGGESTIONS
This is the type of meal, with the tender meat and gravy, that goes very well with mashed potatoes, rice or noodles and a vegetable on the side. You want a nice starchy side that will help to hug the gravy.
It also makes an excellent meat pie filling, or base for a cottage pie with a mashed potato thatch on top. Hearty and delicious!
FREQUENTLY ASKED QUESTIONS
DOES THIS REALLY TAKE 10 HOURS TO COOK?
You can do it in less time if you cook it on high, but I find cooking it for longer on low give a really tender finish to the meat. Its never tough.
WHAT KIND OF BEEF DO YOU USE FOR THIS?
You can use any kind of beef that is suitable for stewing. I purchased stewing beef, cut into cubes at my local grocery store on special. It was fairly lean as well.
DO I NEED TO USE THE SOUPS AND MIXES?
Yes they are what gives this meat and gravy it's delicious flavor. If you are opposed to using such thing then this recipe is unfortunately not really suitable for you.
DOES IT REQUIRE ANY SEASONING?
No, you do not need to use any seasoning for this recipe as there is plenty of it in the mixes. If you wanted to you could add some pepper or some hot sauce, but it is pretty perfect just as is.
CAN THIS BE FROZEN?
The cooked beef is excellent for freezing. Simply divide the beef between several freezer containers, top off with the gravy, seal, label and date before freezing. It will keep perfectly well in the freezer for up to six months. When you are ready to use it take it out and leave to thaw in the refrigerator overnight. Reheat gently in a saucepan over medium low heat until heated through.
HOW LONG WITH THE LEFTOVERS KEEP?
The leftovers will keep in an airtight container in the refrigerator for three to four days. Reheat gently in a saucepan over medium low heat until heated through to serve.
A FEW OTHER CROCK POT RECIPES
FOR YOU TO ENJOY
When I know I am going to have a busy day I always like to break out my crock pot or slow cooker as it is also known. There is nothing like coming home to a hot meal that cooks itself on a busy day. Here are a few other favorites that I enjoy!
CROCK POT HAM, BEANS & POTATOES - This is quite simply one of my all-time favorite crock pot meals! This is an old, old recipe gleaned from a Mennonite Community Cookery book many moons ago. It's such a simple dish and yet so delicious! Proof positive that food doesn't have to be complicated to taste good. Everything simply gets layered in the crock pot and then cooked. Quite simply delicious!
CROCK POT TURKEY BREAST -Slow Cooker Turkey Breast with Gravy is an easy way to prepare a turkey breast that doesn’t require too much fuss! Never a dry turkey if you cook it this way. Deliciously moist with a well flavored gravy, as well as being low in fat. Perfect for a small holiday meal for the smaller family, with plenty of leftovers to make some tasty sandwiches with!
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Yield: 4 - 6 servings (depending on appetites)
Easy Crock Pot Beef Tips & Gravy
Prep time: 5 MinCook time: 10 HourTotal time: 10 H & 5 M
This about melts in mouth with beautifully tender pieces of beef and a rich and delicious gravy.
Ingredients
- 2 pounds of stewing beef, cut into 1 inch cubes
- 1 can (10 1/4 oz/284g) tin of undiluted condensed cream of mushroom soup
- 1 envelope of beef gravy mix
- 1 envelope of dry French onion soup mix
- 1 cup (240ml) water
Instructions
- Place the beef cubes into the slow cooker.
- Whisk the mushroom soup, onion soup mix, gravy mix and water together in a large beaker. Pour this over the meat in the slow cooker. Give everything a good stir to combine.
- Cook on low for 8-10 hours.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Easy to make and full of flavor, this classic mash is perfect for cozy family dinners, holiday feasts, or as a delicious alternative to plain mashed potatoes.
This makes a really delicious side dish for the holidays but works well for any meal. I love the balance of flavors with the parsnips and the potatoes. Parsnips are naturally sweet and the potato helps to prevent them from being too sweet.
Not only is this a very easy dish to put together but it comes together quickly and easily, making it ideal for a weeknight supper if you wish, but with a delicious flavor that you wouldn't mind serving to guests. The addition of some creamed horseradish really adds another lovely level of flavor to what essentially is a very simple, yet very tasty side dish!
This goes very well with Beef, Lamb, any kind of roasted poultry, and fish. Salmon is especially nice served with this.
On this day I served it with some beef, gravy and steamed carrots. Altogether this made for a really delicious meal that I really enjoyed!
INGREDIENTS NEEDED
TO MAKE
PARSNIP & POTATO MASH
Other than the seasoning you only need a few simple ingredients to make this delicious mash!
- 3 large parsnips, peeled and cut into 1-inch chunks
- 2 medium floury potatoes, peeled and cut into 1-inch chunks
- 2 TBS butter
- 1/2 cup (120ml) whipping cream
- fine sea salt and freshly ground black pepper to taste
- 1 TBS creamy horseradish
- a knob of butter to top
- Snipped chives to garnish (optional)
You will end up with more parsnips than potato. If the centers of your parsnips look particularly woody, remove and discard. In that case you may need an extra parsnip.
I used russet potatoes. In the U.K. you could use a Maris Piper or a King Edward potato. Any good mashing potato will work. New potatoes are not suitable.
I use salted butter.
In the U.K use double cream.
Creamy horseradish is grated horseradish which has been mixed together with a bit of cream. It is not as hot as the plain grated horseradish.
HOW TO MAKE PARSNIP & POTATO MASH
This delicious side dish goes together quickly and easily.
- Place the parsnips and potatoes into a large saucepan. Cover with lightly salted water. (Make sure your parsnips and potatoes are of an equal size for even cooking. Also make sure they are completely submerged in the water. Start with cold water.)
- Bring to the boil and then reduce to a gentle simmer. Cook for 15 to 20 minutes until the vegetables are very tender and can be pierced very easily with a fork. (They should be close to falling apart, but still holding their shape.)
- Drain well, then return the vegetables to the saucepan. Shake the saucepan over the residual heat of the burner to dry them out well. Using a potato masher (or a potato ricer), mash the potatoes until you have a smooth creamy mixture. (Shaking them over the heat helps to prevent a soggy mash. For a really smooth finish use a potato ricer. Otherwise use a potato masher. You can even whip them smooth using an electric hand mixer if you wish.)
- Warm the cream with the horseradish and butter just until the butter melts. Whip this into the potato mixture with a spoon. Season to taste with salt and pepper. (Don't skip heating the cream, horseradish and butter together. This will give you the best flavor and consistency.)
- Spoon into a heated serving bowl. Top with a knob of butter and some snipped chives. Serve hot.
DELICIOUS VARIATIONS
Here are a few ways of varying this dish that are also very tasty!
- Add roasted garlic cloves. Just a few will add a lovely depth of garlic flavor. In that case, leave out the horseradish.
- For an herby twist add a few fresh herbs such as chopped fresh rosemary or thyme leaves.
- Replace half of the potatoes with either carrots or sweet potatoes for a delicious and colorful root vegetable mash.
- Turn it into a cheesy mash by grating in some medium cheddar cheese, Emmenthaler cheese or parmesan cheese. Just add to your own taste.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
Yes, this dish can very successfully be made ahead of time. Simply transfer to a covered container and refrigerate. Reheat gently on top of the stove over medium low heat or in the microwave (at 1-minute increments, whisking after each minute.) It will be necessary to add a splash of cream or milk to restore its creamy texture. I would not make it more than 24 hours in advance for the best results.
DO I NEED TO USE HEAVY OR WHIPPING CREAM?
Not at all. Of course, cream brings a delicious richness to the dish, but you can cut the amount of cream in half and replace the other half with milk or stock.
HOW LONG WILL THE LEFTOVERS KEEP?
You can keep any leftovers, covered and refrigerated for up to three days. Reheat as above.
DO I NEED TO USE HORSERADISH?
Not at all, you can completely leave it out if you wish. It does add a lovely kiss of flavor however that is quite enjoyable.
CAN I FREEZE THIS DISH?
Yes, this can successfully be frozen. Simply place into an airtight freezer container, label and date. It will keep well frozen for up to three months. When you are ready to use it, thaw overnight in the refrigerator and reheat as above.
A FEW OTHER
POTATO SIDES TO ENJOY
If the potato is your favorite vegetable as mine is, you might also enjoy the following delicious options!
PAPRIKA BROWNED POTATOES - I am no stranger to fried potatoes. That is one of my favorite ways to enjoy them! As a child, when fried potatoes were on the menu, we were all happy campers. Our mother made brilliant fried potatoes. The only difference between these and the fried potatoes, or pan fries my mother used to make is the addition of paprika. Everything else is pretty much the same. This is a fabulous recipe for using up leftover cold potatoes. In fact, I often boil extra potatoes when I am cooking them just so that I can make these. When these are on the menu, everyone is happy!
FONDANT POTATOES - At first glance you might be forgiven if you mistake these tasty potatoes for being fried potatoes. They are anything but fried potatoes. They have a beautiful buttery golden brown surface, but the interior is buttery and melt-in-the-mouth tasty. This is achieved by poaching them slowly in a rich chicken stock until tender and then finishing them off by frying them in a chef's kiss of butter, garlic and herbs until golden brown and crisp on the outside. These are considered party-fare and are very indulgent and elegant. Perfect for celebratory meals and holidays. This is a very classic recipe.
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Yield: Serves 4
Parsnip & Potato Mash
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is a fabulous side dish for any day and especially for the holidays. Velvety, creamy and comforting. Potatoes and parsnips are perfect partners!
Ingredients
- 3 large parsnips, peeled and cut into 1-inch chunks
- 2 medium floury potatoes, peeled and cut into 1-inch chunks
- 2 TBS butter
- 1/2 cup (120ml) whipping cream
- fine sea salt and freshly ground black pepper to taste
- 1 TBS creamy horseradish
- a knob of butter to top
- Snipped chives to garnish (optional)
Instructions
- Place the parsnips and potatoes into a large saucepan. Cover with lightly salted water.
- Bring to the boil and then reduce to a gentle simmer. Cook for 15 to 20 minutes until the vegetables are very tender and can be pierced very easily with a fork.
- Drain well, then return the vegetables to the saucepan. Shake the saucepan over the residual heat of the burner to dry them out well. Using a potato masher (or a potato ricer), mash the potatoes until you have a smooth creamy mixture.
- Warm the cream with the horseradish and butter just until the butter melts. Whip this into the potato mixture with a spoon. Season to taste with salt and pepper.
- Spoon into a heated serving bowl. Top with a knob of butter and some snipped chives. Serve hot.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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