almond amaretto pound cake

Almond Amaretto Pound Cake

IMG_6895

Cake:

1 tablespoon white vinegar

3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

2 3/4 cups granulated sugar

4 eggs, room temperature

1 tablespoon vanilla extract

2 teaspoons almond extract

1 cup milk, room temperature

1/4 cup amaretto

Yummy Super Delicious Amaretto Sauce:

1 /2 cup unsalted butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1/3 cup half and half

3 tablespoons amaretto

Bake cake first:  In small bowl, stir together milk and vinegar, set aside.  In seperate bowl, whisk together flour, baking soda and salt.  Set aside.

In mixing bowl on medium speed, cream butter and sugar until light and fluffy.  Beat in eggs one at a time and then add vanilla and almond extracts.  Once this mixture is combined, beat in flour mixture alternating with milk and amaretto.  Mix batter fully.

Pour batter into bundt pan sprayed with pan release.  Bake at 325 degrees for approximately 60 minutes until center is set and inserted toothpick comes out clean.  Allow cake to cool completely before inverting onto plate.

As cake finishes cooling, make amaretto sauce:  Combine butter, brown sugar and granulated sugar in small saucepan.  Heat over medium heat stirring constantly until smooth.  Once mixture is smooth, add cream and amaretto and bring sauce to a slow simmer.  Cook, stirring often for 5 minutes.  Allow sauce to cool and thicken for at least 15 minutes before drizzling on cake.

enjoy xo

 

almond shortbread thumbprint cookies

 

Almond Shortbread Cookies

 

 

 

 

 

Should have left the cup of coffee in the picture.  Yes, you can make these beauties yourself.  Very simple.  Don’t bother trying to put any up in the freezer.  The will be gone before you can package them up.

 

Almond Shortbread Thumbprint Cookies

Cookies:

1 cup butter, softened to room temperature

2/3 cup sugar

2 cups flour

1 teaspoon almond extract (Please, don’t use imitation)

Approximately 1/2 cup any flavor jam  (I used my homemade Strawberry)

Glaze:

1 cup powdered sugar

1-2 tablespoons milk

1 teaspoon almond extract

Preheat oven to 350 degrees.  Cream together the butter and sugar.  Add extract.  Add flour.  Form dough into a ball and wrap in film.  Refrigerate for one hour.

Roll the dough into 1″ balls and place onto parchment lined baking sheet.  Press down the top of each cookie and use your thumb to create a small indent.  After all the indents are made, fill each with about 1/2 teaspoon jam.

Bake for approximately 10 minutes removing cookies from oven just before they are browned.  Let cool on baking sheet for just a couple of minutes and then remove to wire cooling rack.  Honestly, you can just put them on your clean kitchen counter if you don’t have a rack.

To make Glaze, add almond extract to the powdered sugar.  Then slowly add milk stirring constantly until mixture has the consistency of icing.  It should drizzle off the tip of your spoon-not runny and not too thick and just perfect.

When cookies are completely cooled, drizzle icing over the tops.

enjoy xo