Frangelico 70 cl, 20% ABV - Italian Hazelnut Liqueur

Product Information

Whether you want a close flavor match with the bold taste of almonds or something completely different, there are many amazing amaretto substitutes to choose from. 1. Hazelnut liqueur Although marzipan has a different texture than amaretto, it has a similar flavor. This is because it is made with ground almonds. They are mixed with sugar, egg whites, and corn syrup. This creates a soft and sweet candy-like consistency.

Since cherry will replace the entire flavor, you can use it in a simple 1:1 substitution for amaretto. Baking SubstitutionsDrago Hazelnut Liqueur is a sweet, simple liqueur that makes an excellent addition to coffee and vanilla ice cream. It’s made from toasted hazelnuts and distilled in extremely neutral alcohol to allow the sweet, nutty flavors of the hazelnuts to truly shine.

Turn down to a low heat and add the chopped chocolate, whisk constantly until all melted and combined. Apricot pits have a similar flavor to almonds. Therefore, some versions of amaretto are made from apricot pits. Like coconut, cherry liqueur can be a fun twist on a classic amaretto recipe. Unlike coconut, cherry will not blend with every amaretto recipe.

Hazel trees are often coppiced in managed woodland, with regenerating shoots allowing for harvests every few years. Due to its flexible nature, hazel wood traditional uses include fencing, baskets, and coracle boats’ frames. As a substitute for baking, almond syrup is great for adding almond flavoring and sweetness. However, it is often a bit sweeter than amaretto. Make a sugar syrup by gently heating 150g sugar in about 200ml of water until it dissolves. Leave to cool, then add to the liqueur in increments until you are happy with the taste. Hiram Walker themselves recommend turning this delicious classic into a lovely hazelnut cappuccino, using 1.5 parts hazelnut liqueur and five parts espresso. It also goes well in coffee and in the infamous chocolate martini. 5. Drago Hazelnut Liqueur Depending on the brand of chocolate liqueur you have, and how you are using it in the recipe, the ratio will vary. Start with about half of what the recipe calls for in amaretto and then slowly add more as needed. 5. Coffee liqueur