Stuffed Cherry Amaretti Cookies

These soft and chewy, marzipan-like cookies are stuffed with luscious amarena cherries for a sweet surprise. Cherry and almond are a truly lovely flavor combination, which makes the dark amarena cherries the perfect filling for these soft Italian amaretti cookies. Lately I’ve been… well, languishing. As you may very well have noticed by the fact […]

The post Stuffed Cherry Amaretti Cookies first appeared on Love and Olive Oil.

These soft and chewy, marzipan-like cookies are stuffed with luscious amarena cherries for a sweet surprise.

Cherry and almond are a truly lovely flavor combination, which makes the dark amarena cherries the perfect filling for these soft Italian amaretti cookies.

Wire rack with rows of amaretti cookies, one cookie cut in half to show the amarena cherry hidden inside.

Lately I’ve been… well, languishing. As you may very well have noticed by the fact that new recipes have been less than abundant around these parts. (Can you believe there was a time I used to post 3 times a week? The past few years I thought I was easing up by doing two. But lately… well, if I can manage one a week that’s an achievement. 2 or 3  a month is becoming the new normal.)

It’s not that I am not inspired. I’ve actually got dozens of ideas for new recipes in my draft calendar, just no actual motivation to put down my latest book and make anything.

After yet another recipe failure quashed my momentum and vanquished my motivation, leaving me without anything to post for another week… I knew I needed something quick and straightforward that would work on the first try, one that didn’t need hours of prep or planning or fancy ingredients.

Scattered cookies on a white background, one cut in half to show the cherry filling.

Is it a surprise that I ended up making another variety of my favorite cookie: the amaretti (they’re also one of your favorites too, made clear by the fact that at least a few of the flavors typically hovering the top 10 at any given time). This time with a cherry stuffed inside.

Tell me though… at what point am I legally required to rename this blog Love & Amaretti? When the amaretti recipes outnumber the olive oil ones? Because at this point I’ve done flavored and swirled and stuffed. What’s next, amaretti sandwiched or thumbprinted or super-sized and layered into a cake? (Actually, I kind of love that idea.)

If keeping up with a regular posting schedule means unlimited variations of amaretti and coffee cake in lieu of brand new recipes, I’m cool with that. Whatever it takes to get me out of this funk and back into the swing of things.

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The Hemingway Daiquiri

I became engrossed with author Ernest Hemingway watching the documentary, Hemingway by filmmakers Ken Burns and Lynn Novick. Hemingway is one of those legends whose name we all know, but most of us don’t know all that much about him. The documentary takes an unflinching look at him, and his legacy, thanks to contemporary writers, literary scholars, and historians, who filled in much of the…

I became engrossed with author Ernest Hemingway watching the documentary, Hemingway by filmmakers Ken Burns and Lynn Novick. Hemingway is one of those legends whose name we all know, but most of us don’t know all that much about him. The documentary takes an unflinching look at him, and his legacy, thanks to contemporary writers, literary scholars, and historians, who filled in much of the biographical information that accompanied his history, which wasn’t always rosy.

Some books of his were big hits while others fell flat. Some consider The Old Man and the Sea a great novel while others described it in unflattering terms. He had a penchant for falling in love madly in love with women, which usually took a turn for the worse…which is being kind. (Although discussed and implied, the relationships sounded harrowing.) He swore at his mother in writings and later, he got an earful in turn from his son, who sent him a letter calling The Old Man and the Sea “sentimental slop.” He married multiple times, suffered debilitating war injuries, drank too much, had affairs, survived two plane crashes, and lived in Cuba, Paris, Key West, before finally settling at the end of his life in Ketchum, Idaho.

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Chocolate Maraschino Layer Cake

It may be based on a miniature, but this cake is certainly not small on flavor: with chocolate and cherry in multiple forms and a hint of booze, it’s like a cherry cordial in cake form. I can’t imagine it gets much better than two thick layers of moist, dark chocolate cake with a chocolate […]

It may be based on a miniature, but this cake is certainly not small on flavor: with chocolate and cherry in multiple forms and a hint of booze, it’s like a cherry cordial in cake form.

I can’t imagine it gets much better than two thick layers of moist, dark chocolate cake with a chocolate cherry buttercream filling and rustic swirls of cheerful pink buttercream, all topped with ruby red maraschino cherries.

Chocolate Maraschino Layer Cake

Like many young girls, I had a dollhouse, a log cabin-inspired house that I built from a kit with my dad.

But, unlike most other girls, my dollhouse didn’t have any actual dolls in it.

Instead, I spent my time making miniature food with which to fill it.

I’d almost forgotten about my slightly unusual childhood hobby until recently, when my mom, while cleaning out their attic, stumbled across a tupperware filled with some of my miniature food (how she managed to keep it all together and unbroken I’ll never know). She promptly popped it in the mail, figuring I’d want to have this tiny momento from my childhood.

When it finally arrived, I started picking through the pint-sized foodstuffs I’d created out of modeling clay. From shish kabobs on straight pins to bacon and eggs to an entire baked ham (we didn’t even eat ham, where did that come from?!) younger me had made it all.

Miniature clay food

One thing was obvious: I certainly liked cake, as there were 5 of them in total, including one rectangular chocolate layer cake with pastel pink frosting and 3 little red cherries on top. Unlike the cake with the unnatural and slightly unappetizing sky blue frosting, this pink one looked like it could actually be a real cake.

So, I did what seemed only logical: I made it into a real cake. An actual, full-sized and fully-edible cake that matched the shape and colors of the miniature version I’d made decades ago.

And that there is probably the weirdest recipe inspiration story you’ve ever heard.

Chocolate Maraschino Layer Cake based on a miniature clay cake I made when I was 10.

Needless to say, the actual cake tastes quite a bit better than the clay version (lol). I knew I at least needed two stout layers of dark chocolate cake with a thick layer of slightly lighter chocolate filling in between, and a light pink frosting covering the whole thing. And cherries on top (obviously). So chocolate and cherry seemed the obvious choice.

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