Amaretto Di Sarrano Recipe

Inspired by Le Fou Frog

Time30m

Serves10

Make Amaretto Di Sarrano Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare Almonds
Begin by blanching the almonds if they are not already. Place them in boiling water for about 1-2 minutes and then immediately transfer them to ice water to stop the cooking process. Drain and dry the almonds.
2
Make Almond Syrup
In a saucepan, combine 500 ml of water and 300 g of sugar. Heat over medium heat, stirring until the sugar fully dissolves. Once dissolved, bring the mixture to a gentle simmer. Add the blanched almonds and the split vanilla bean. Simmer gently for about 15 minutes.
3
Infuse the Mixture
Remove the saucepan from heat and let the mixture cool. Once cooled, remove the vanilla bean and blend the almond mixture until smooth.
4
Combine with Alcohol
In a large glass jar or bottle, combine the blended almond mixture with 500 ml of high-proof alcohol. Stir well to combine and seal tightly.

5
Let it Infuse
Store the jar in a cool, dark place for at least 2 weeks, shaking the jar gently every few days to help the flavors meld together.
6
Strain and Serve
After 2 weeks, strain the mixture through a fine mesh strainer or cheesecloth to remove the almond solids. Transfer the liquid to a clean bottle.

7
Prepare Garnish
Toast the additional 50 g of almonds in a dry skillet over medium heat until golden brown, about 5-7 minutes. Be sure to stir continuously to prevent burning.
8
Serve
Serve the Amaretto di Sarrano in small glasses, garnished with toasted almonds and a cinnamon stick. Optionally, you can sprinkle freshly grated nutmeg on top.