Baked Apples with Amaretti Cookies
(Serves 4)
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4 large crisp tart apples
18-20 (1 inch diameter) amaretti cookies *
4 tablespoons butter, at room temperature
1/2 cup water combined with 1/2 cup dry white wine
1/4 cup coarsely chopped walnuts
4 to 6 ounces semi-sweet or bittersweet chocolate
Cream or half and half
Preheat oven to 400 degrees F.
Core the apples from the stem end but do not go all the way through the bottom.
Pierce the apples' skin all over, using a fork or knife tip
Crush the amaretti cookies to a coarse consistency.
Mix half of the cookie crumbs with the soft butter.
Divide the butter mixture into 4 equal parts and fill each apple cavity.
Put the apples in a baking dish.
Pour the wine mixture over them.
Place the baking dish on the uppermost rack in the oven and bake for 30 to 35 minutes.
Combine the remaining cookie crumbs and walnuts in a small baking pan.
Put the cookie crumb mixture in the oven 10 minutes before the apples are to be removed.
Remove apples and crumb mixture from the oven.
Transfer the apples to serving dishes.
Drizzle some of the liquid in the baking dish over the apples.
Place the chocolate in a glass bowl and microwave 45 to 60 seconds to melt.
Stir the chocolate until smooth.
Stir in a tablespoon or more cream until the chocolate is of pouring consistency.
Drizzle some of the chocolate sauce over the apples.
Top each apple with some of the cookie crumb-walnut mixture.
Serve warm.
*Note:
Crumbled biscotti may be substituted for the amaretti cookies.
Use about 6 (4 to 5-inch) biscotti
This page was revised and updated on 04/25/10
18-20 (1 inch diameter) amaretti cookies *
4 tablespoons butter, at room temperature
1/2 cup water combined with 1/2 cup dry white wine
1/4 cup coarsely chopped walnuts
4 to 6 ounces semi-sweet or bittersweet chocolate
Cream or half and half
Preheat oven to 400 degrees F.
Core the apples from the stem end but do not go all the way through the bottom.
Pierce the apples' skin all over, using a fork or knife tip
Crush the amaretti cookies to a coarse consistency.
Mix half of the cookie crumbs with the soft butter.
Divide the butter mixture into 4 equal parts and fill each apple cavity.
Put the apples in a baking dish.
Pour the wine mixture over them.
Place the baking dish on the uppermost rack in the oven and bake for 30 to 35 minutes.
Combine the remaining cookie crumbs and walnuts in a small baking pan.
Put the cookie crumb mixture in the oven 10 minutes before the apples are to be removed.
Remove apples and crumb mixture from the oven.
Transfer the apples to serving dishes.
Drizzle some of the liquid in the baking dish over the apples.
Place the chocolate in a glass bowl and microwave 45 to 60 seconds to melt.
Stir the chocolate until smooth.
Stir in a tablespoon or more cream until the chocolate is of pouring consistency.
Drizzle some of the chocolate sauce over the apples.
Top each apple with some of the cookie crumb-walnut mixture.
Serve warm.
*Note:
Crumbled biscotti may be substituted for the amaretti cookies.
Use about 6 (4 to 5-inch) biscotti
This page was revised and updated on 04/25/10
