Restaurants›Ruffino's On The River›Lazzaroni Italian Amaretto Recipe

Lazzaroni Italian Amaretto Recipe

Inspired by Ruffino's On The River
Time2h
Serves10

Make Lazzaroni Italian Amaretto Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients

Flavoring Ingredients

Method

Preparation of Almond Mixture

1

Blanch the Almonds

In a pot, bring water to a boil. Add blanched almonds and boil for about 1-2 minutes. Remove from heat and drain. Allow them to cool.

2

Blend Almonds

Once cooled, place the blanched almonds in a food processor. Blend them until they form a fine paste.

Making the Syrup

3

Combine Sugar and Water

In a saucepan, combine the granulated sugar and 1 cup of water. Heat over medium heat, stirring until the sugar is completely dissolved.

4

Add Flavorings

Once the sugar is dissolved, add the cinnamon stick, star anise, and vanilla extract. Allow it to simmer for about 10 minutes to infuse the flavors.

5

Cool the Syrup

Remove the saucepan from heat and let the syrup cool down to room temperature. Once cooled, strain the syrup to remove solid flavorings.

Combining Ingredients

6

Mix Almond Paste and syrup

In a large mixing bowl, add the almond paste and pour the cooled syrup over it. Stir well to combine.

7

Add Alcohol

Slowly add the cognac or brandy and almond extract to the mixture. Stir until all ingredients are well combined.

Bottling

8

Bottle the Amaretto

Using a funnel, carefully pour the amaretto mixture into clean glass bottles. Seal tightly.

9

Let it Age

For best flavor, let the amaretto sit for at least 2 weeks in a cool, dark place before using.