Amaretto

Amaretto is great if you have it, but, if not, substitute with any other brown liquor and it should work out just fine.

For an easy make-ahead dessert that’s also a showstopper, look no further.

Up your summertime dessert game with ripe stone fruits, amaretto, and cold vanilla ice cream.

Want even more truffles? Right this way, please.

This refined amaretto sour recipe is not cloying or overly perfumed—it’s balanced by shaking in an orange and lemon peel.

The base for this make-ahead frozen cocktail goes in the freezer two to five hours before serving, so it doesn’t require much ice to stay chilly, even on a hot day. If your blender is less than turbo-powered, starting with crushed ice can make blending easier (if you don’t have a fridge dispenser, place ice in a sealed bag, wrap in a kitchen towel, and break up with a meat mallet or rolling pin). Be sure your simple syrup is at room temperature or chilled before you begin. Caffo Amaretto is as a.…

The combination of almond flour and self-rising flour gives this cake a tender, nutty crumb, while a drizzle of amaretto syrup keeps it irresistibly moist.

The concept of ground almonds and extra-virgin olive oil in a cake may sound like a recipe for a lead weight, but this dessert is surprisingly airy and light yet also amazingly moist. And the bonus of a jigger of Amaretto liqueur can only make it better. Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Wine-Braised Brisket with Tart Cherries.