Peaches and Warm Biscuits with Amaretto Whipped Cream
Peaches baked and stuffed with Amaretto cookies is a dish that’s far more than the sum of its parts. It’s a marriage made in Italy, and perfect for summer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wine4food.com.
Cooking tools:
- Stand mixer
- Pastry cutter
- Pastry brush
- Sifter
- Cookie cutter
- Paring knife
- Chef's knife
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Pot
- Cloth
- Fork
- Spoon
- Glass
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 4/5 ripe peaches, sliced
- 1½ teaspoon granulated sugar
- ½ lemon
- 2 teaspoons Amaretto liquor
- 2 cups All-Purpose flour or cake flour
- 2 ½ teaspoons baking powder
- 8 tablespoons European style butter unsalted, chilled and cut in to pieces
- 2/3 cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon milk or heavy cream
- 1 ½ cups heavy cream
- 1 teaspoon amaretto liquor
- 2 ½ tablespoons sugar
- 8 amaretto cookies crumbled and a tablespoon of unsweetened cocoa powder
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