Marly's Ghost, photographed at the Marvel Bar on 2/14/14. Mad about amaro": Basically a sweeping introduction to the amaro category of liqueurs. This family of bittersweet Italian liqueurs shows up on cocktail menus across town, but they're largely foreign to the average guest. With help from local bartenders, the story would look at the variety of flavors found within the category -- from the lighter/sweeter Amaro Nonino to the potent cult favorite Fernet Branca, aka the "bartenders handshake" -- with tips and examples of usage. It's an easy way to spruce up, say, a Manhattan. Freelancer Michael Rietmulder.] Bruce Bisping/Star Tribune email@example.com Matthew Voss/source.
Amaro-Spiked Amaretti Cookies
Makes about 3 1/2 dozen cookies.
Note: Amaro flavors vary by type; Rabarbaro Zucca is one option. Pearl sugar is a coarse sugar for decorating. From foodandwine.com.
• 1 (7-oz.) pkg. pure almond paste, broken up
• 1 c. sugar
• Pinch of salt
• 2 tbsp. amaro liqueur (see Note)
• 2 egg whites
• Pearl sugar, for decorating (see Note)
Preheat the oven to 375 degrees and position the racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.
In a food processor, process the almond paste, sugar and salt until very finely chopped. Add the amaro and egg whites and process until smooth.
Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe scant 1-inch mounds of batter onto the prepared baking sheets, 2 inches apart. Sprinkle generously with pearl sugar.
Bake the cookies for about 15 minutes, until risen and lightly cracked; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool completely on the paper (the cookies will stick to the paper). Invert the paper onto a work surface and carefully peel it off the backs of the cookies. Repeat with the remaining batter and bake cookies.
Billy Sunday’s Old Fashioned √
Note: From Billy Sunday, Chicago.