Tosolini Amaretto Recipe
Make Tosolini Amaretto Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Flavoring Ingredients
Method
Preparation of Almond and Apricot Mixture
- 1
Toast the Almonds
Preheat your oven to 180°C (350°F). Spread the almonds on a baking sheet and toast them for about 10-12 minutes or until they are golden brown and fragrant. Keep an eye on them to prevent burning.
- 2
Cool and Blend
Remove the toasted almonds from the oven and allow them to cool completely. Once cooled, place them in a food processor and pulse until they are finely ground.
- 3
Prepare Apricot Kernels
If using whole apricot kernels, ensure they are blanched and ground just like the almonds. Blend them until they reach a fine powder consistency.
Creating the Amaretto
- 4
Combine Ingredients
In a large mixing bowl, combine the ground almonds, ground apricot kernels, and sugar. Mix well to ensure that the sugar is evenly distributed.
- 5
Add Water and Flavorings
Pour in the water, vanilla extract, and mixed spices (cinnamon stick, cardamom pods, and cloves). Stir until all ingredients are well combined.
- 6
Infuse with Alcohol
Slowly add the neutral grain spirit to the mixture, stirring continuously to incorporate all the ingredients. Ensure that the mixture is smooth without any lumps.
- 7
Strain the Mixture
Use a fine mesh strainer or cheesecloth to strain the mixture into a clean bottle. This will help remove any solid bits, resulting in a smoother liqueur.
- 8
Bottle and Age
Seal the bottle tightly and store it in a cool, dark place. Allow the amaretto to age for at least 2 weeks (or up to a month) to develop its flavors.