What to do when you've binged all you can on sweet stone fruit, yet have a bunch left over? Try a pie. This recipe takes peaches, apricots ,and amaretto and swaddles them in a sweet short pastry crust dusted with crushed amaretto cookies.
'amaretti' on Serious Eats
Summer can be both a wonderful and frustrating time for New York City's pastry chef population. On the one hand, we've finally got a whole rainbow of beautiful fruit to work with. On the other, prime growing seasons for summer fruit can be short, and much of the City's population isn't around to enjoy the results, anyway.
Sour cherries have a gloriously fleeting season, and since I can rarely afford to buy them more than once a year I splurge and make this sorbet in the peak of summer. Wonderfully tart and refreshing, it's always worth it, and homemade amaretti cookies make an absolutely lovely accompaniment for a naturally gluten-free, almost healthy treat.
This recipe isn't just about the novelty of putting cookies in bread, though it is fun to serve it to unsuspecting guests. The almond flavored amaretti cookies are pounded out—I use a large cutting board and a rolling pin, which I find highly therapeutic—until they fold seamlessly into the batter. When the pumpkin, cinnamon, and cookies meld, the bread picks up a spicy, almost gingery flavor.
The secret to this moist, fragrant pumpkin bread is crushed amaretti cookies.
This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on amaretti, the classic ultra-light Italian cookie made with little more than almonds, egg whites, and sugar. —Ed Levine...