Whether you’re hosting a holiday gathering or simply treating yourself after a long day, there’s something magical about adding a splash of Disaronno to your favorite recipes. This velvety almond liqueur transforms ordinary desserts and cocktails into extraordinary indulgences with its rich, sweet flavor. Get ready to discover 18 decadent recipes that bring a sophisticated boozy twist to your kitchen—your taste buds are in for a delicious adventure!
Disaronno Sour Cocktail
Smooth and sophisticated, this Disaronno Sour transforms a classic amaretto into a perfectly balanced cocktail. Skip the overly sweet versions—this one gets its brightness from fresh lemon juice and frothiness from an egg white. You’ll want to shake it hard for that silky texture.
Ingredients
- 2 oz Disaronno—I always chill the bottle first for a colder drink
- 1 oz fresh lemon juice, squeezed right before mixing for maximum zing
- 1 oz simple syrup, homemade if you have it (just equal parts sugar and water heated until clear)
- 1 fresh egg white, use pasteurized if you’re wary of raw eggs
- Ice cubes, plenty for shaking and serving
- Lemon twist or brandied cherry for garnish—the cherry adds a nice boozy note
Instructions
- Add the Disaronno, fresh lemon juice, simple syrup, and egg white to a cocktail shaker.
- Secure the shaker lid tightly and shake vigorously without ice for 15 seconds—this “dry shake” creates a richer foam.
- Fill the shaker two-thirds full with ice cubes.
- Shake again for exactly 10 seconds, until the shaker feels frosty and cold to the touch.
- Strain the cocktail into a chilled rocks glass filled with fresh ice.
- Gently place a lemon twist or brandied cherry on top for garnish.
Creamy and lightly tart, this cocktail finishes with the almond warmth of Disaronno. Try serving it alongside dark chocolate truffles to highlight its nutty sweetness. The frothy top makes it feel indulgent without being heavy.
Disaronno Amaretto Cheesecake
Keeping things simple, this Disaronno Amaretto Cheesecake delivers rich almond flavor with minimal fuss. Key to success is using room temperature ingredients for that perfectly smooth, crack-free top. You’ll love how the amaretto elevates the classic cheesecake into something special.
Ingredients
– 2 cups graham cracker crumbs (I always crush my own for better texture)
– 1/2 cup melted unsalted butter (the good European-style butter makes a difference)
– 24 oz cream cheese, room temperature (crucial for smooth blending)
– 1 cup granulated sugar
– 3 large eggs, room temperature (cold eggs can cause cracking)
– 1 cup sour cream
– 1/2 cup Disaronno Amaretto
– 2 tsp vanilla extract
– 1/4 cup all-purpose flour
Instructions
1. Preheat oven to 325°F.
2. Combine graham cracker crumbs and melted butter in a medium bowl.
3. Press crumb mixture firmly into bottom of 9-inch springform pan.
4. Bake crust for 10 minutes until lightly golden.
5. Cool crust completely on wire rack.
6. Beat room temperature cream cheese and sugar on medium speed for 3 minutes until smooth.
7. Add eggs one at a time, mixing just until incorporated after each addition.
8. Mix in sour cream, Disaronno Amaretto, and vanilla extract until combined.
9. Sprinkle flour over batter and mix on low speed until just incorporated.
10. Pour filling over cooled crust and smooth top with spatula.
11. Place springform pan in large roasting pan.
12. Pour hot water into roasting pan until it reaches halfway up springform pan sides.
13. Bake at 325°F for 60-70 minutes until edges are set but center still jiggles slightly.
14. Turn off oven and crack door open, letting cheesecake cool in oven for 1 hour.
15. Remove from oven and cool completely on wire rack.
16. Refrigerate for at least 6 hours or overnight before serving.
Outstandingly creamy with a subtle almond kick, this cheesecake pairs beautifully with fresh berries or a drizzle of chocolate ganache. The water bath method ensures that signature velvety texture without any cracks. For an extra touch, garnish with toasted sliced almonds right before serving.
Disaronno Peach Bellini
Bubbly, fruity, and dangerously smooth—this Disaronno Peach Bellini upgrades the classic brunch cocktail with almond-sweet sophistication. Perfect for celebrations or lazy Sunday mornings when you want something special without the fuss. It comes together in minutes but tastes like you spent hours perfecting it.
Ingredients
– 2 ripe peaches, peeled and sliced (I look for fragrant ones that yield slightly to pressure)
– 1/4 cup granulated sugar (adjust based on peach sweetness)
– 1 tbsp fresh lemon juice (freshly squeezed makes all the difference)
– 1 cup Disaronno liqueur (chilled—I keep mine in the freezer for extra frostiness)
– 1 bottle (750ml) Prosecco, well chilled (extra-dry is my preference for balance)
– Ice cubes (for shaking, not serving)
Instructions
1. Combine peaches, sugar, and lemon juice in a blender.
2. Blend on high speed for 45 seconds until completely smooth and no chunks remain.
3. Strain the peach puree through a fine-mesh sieve into a pitcher to remove any fibrous bits—this ensures a silky texture.
4. Pour Disaronno into the pitcher with the peach puree.
5. Stir vigorously with a long spoon for 30 seconds until fully incorporated.
6. Fill a cocktail shaker halfway with ice cubes.
7. Measure 1/2 cup of the peach-Disaronno mixture into the shaker.
8. Secure the lid tightly and shake vigorously for 15 seconds until the outside frosts.
9. Strain the shaken mixture into a champagne flute, leaving the ice behind.
10. Slowly top the flute with Prosecco, pouring it down the side to preserve bubbles.
11. Gently stir once with a cocktail spoon to combine layers without deflating the drink.
12. Repeat steps 6-11 for remaining servings.
Fresh and effervescent, this bellini delivers ripe peach flavor with Disaronno’s almond warmth that lingers pleasantly. The texture stays creamy from the puree yet light from the bubbles. Serve it alongside lemon ricotta pancakes or as a standalone afternoon treat—either way, it feels instantly celebratory.
Disaronno Chocolate Martini
Oozing with rich chocolate flavor and a subtle almond kick, this Disaronno Chocolate Martini is your new go-to dessert cocktail. It comes together in minutes with just a few ingredients. Perfect for impressing guests or treating yourself after a long day.
Ingredients
– 2 oz Disaronno amaretto (I always keep a chilled bottle ready for spontaneous cocktails)
– 1 oz vodka (use your favorite brand—I find premium vodka makes it smoother)
– 1 oz chocolate liqueur (go for a high-quality one; it makes all the difference)
– 1 oz heavy cream (fresh cream gives it that luxurious silky texture)
– 1 tbsp chocolate syrup (for drizzling—I prefer the thick, fudgy kind)
– Ice cubes (plenty for shaking—big cubes melt slower and prevent dilution)
Instructions
1. Chill your martini glass in the freezer for 10 minutes to ensure it’s frosty.
2. Fill a cocktail shaker halfway with ice cubes.
3. Pour 2 oz Disaronno amaretto into the shaker.
4. Add 1 oz vodka to the shaker.
5. Measure and pour 1 oz chocolate liqueur into the shaker.
6. Pour 1 oz heavy cream into the shaker.
7. Secure the lid tightly on the shaker.
8. Shake vigorously for 15 seconds until the outside of the shaker feels very cold.
9. Remove the chilled martini glass from the freezer.
10. Drizzle 1 tbsp chocolate syrup in a spiral pattern inside the glass.
11. Strain the shaken cocktail into the prepared martini glass.
12. Serve immediately.
Decadently smooth and creamy, this martini delivers a perfect balance of chocolate richness and nutty almond notes. The chilled glass keeps it refreshingly cold from first sip to last. Try garnishing with chocolate shavings or serving alongside dark chocolate truffles for an extra indulgent experience.
Disaronno Tiramisu
Let’s skip the fluff and get straight to this boozy twist on the classic Italian dessert. Disaronno Tiramisu brings almond liqueur’s sweet sophistication to the creamy layers. It’s surprisingly simple to assemble with minimal fuss.
Ingredients
– 6 large egg yolks (room temperature helps them whip up fluffier)
– 3/4 cup granulated sugar (I prefer superfine for quicker dissolving)
– 1 cup heavy cream (chilled straight from the fridge works best)
– 16 oz mascarpone cheese (let it soften on the counter for smoother mixing)
– 1/2 cup Disaronno liqueur (the almond flavor is key here)
– 1 cup strong brewed coffee, cooled (I use espresso for maximum kick)
– 24 ladyfinger cookies (crisp ones hold their shape better)
– 2 tbsp cocoa powder for dusting (Dutch-processed gives a richer color)
Instructions
1. Whisk egg yolks and sugar in a heatproof bowl until pale and thick, about 3 minutes.
2. Place the bowl over a pot of simmering water, making sure the bottom doesn’t touch the water.
3. Cook the yolk mixture for 8 minutes, stirring constantly, until it reaches 160°F on a thermometer.
4. Remove from heat and let cool completely to room temperature, about 20 minutes.
5. Whip chilled heavy cream in a separate bowl until stiff peaks form, about 4 minutes.
6. Fold softened mascarpone into the cooled yolk mixture until fully combined.
7. Gently fold the whipped cream into the mascarpone mixture in three additions.
8. Combine cooled coffee and Disaronno in a shallow dish.
9. Quickly dip each ladyfinger into the coffee mixture for 2 seconds per side.
10. Arrange a single layer of dipped ladyfingers in an 8×8 inch dish.
11. Spread half the mascarpone cream evenly over the ladyfinger layer.
12. Repeat with another layer of dipped ladyfingers and remaining cream.
13. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
14. Dust the top with cocoa powder just before serving.
Now you’ve got a dessert with cloud-like cream contrasting against coffee-soaked cookies. The almond liqueur adds a subtle nutty sweetness that lingers. Try serving it in individual glasses for an elegant presentation that shows off the layers.
Disaronno Almond Biscotti
Looking for a sophisticated cookie that pairs perfectly with coffee? These Disaronno almond biscotti deliver that professional bakery texture with minimal effort. Let’s get straight to the recipe.
Ingredients
– 2 cups all-purpose flour (I prefer unbleached for better structure)
– 1 cup granulated sugar
– 3 large eggs at room temperature (they incorporate better when not cold)
– 1/2 cup Disaronno liqueur
– 1 cup whole almonds (raw, unsalted for maximum crunch)
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tsp almond extract (doubles down on that nutty flavor)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Beat eggs and sugar in a separate bowl until pale and slightly thickened, about 2 minutes.
4. Mix in Disaronno and almond extract until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms.
6. Fold in the whole almonds until evenly distributed throughout the dough.
7. Divide the dough in half and shape each portion into a 12-inch log on the prepared baking sheet.
8. Bake for 25 minutes until the logs are firm and lightly golden brown.
9. Remove from oven and let cool for 10 minutes (tip: don’t skip this cooling step or the slices may crumble).
10. Reduce oven temperature to 325°F.
11. Transfer logs to a cutting board and slice diagonally into 3/4-inch thick pieces using a serrated knife.
12. Arrange slices cut-side down on the baking sheet.
13. Bake for 15 minutes, then flip each biscotti and bake another 15 minutes until dry and crisp.
14. Transfer to a wire rack to cool completely.
Nothing beats the satisfying crunch of these twice-baked cookies. Their almond-forward flavor shines through the Disaronno’s subtle sweetness. Try dipping them in dark chocolate or serving alongside an espresso for the ultimate treat.
Disaronno Espresso Martini
Forget complicated cocktails—this Disaronno Espresso Martini is your new go-to. It combines rich coffee with sweet almond notes for a smooth, sophisticated drink. You’ll have it ready in minutes.
Ingredients
– 2 oz Disaronno (I always keep a bottle chilled for instant cocktails)
– 1 oz freshly brewed espresso, cooled (use a strong roast—it holds up better against the sweetness)
– 1 oz vodka (a mid-shelf brand works perfectly here)
– ½ oz coffee liqueur (I prefer Kahlúa for its deep flavor)
– ½ oz simple syrup (homemade is best; just equal parts sugar and water heated until clear)
– Ice cubes (large cubes melt slower and prevent dilution)
– 3 coffee beans for garnish (a classic finish that looks elegant)
Instructions
1. Chill a martini glass by filling it with ice water; set it aside.
2. Brew 1 oz of espresso using your preferred method and let it cool completely to room temperature, about 10 minutes.
3. Add 2 oz Disaronno, 1 oz vodka, 1 oz cooled espresso, ½ oz coffee liqueur, and ½ oz simple syrup to a cocktail shaker.
4. Fill the shaker three-quarters full with large ice cubes.
5. Secure the shaker lid tightly and shake vigorously for 15–20 seconds until the outside feels frosty.
6. Discard the ice water from the chilled martini glass.
7. Strain the cocktail into the glass through a fine-mesh strainer to catch any ice chips.
8. Garnish by floating 3 coffee beans on top of the foam.
The velvety foam caps a silky, bittersweet blend with a hint of almond warmth. Serve it alongside dark chocolate truffles to enhance the coffee notes, or pour it over crushed ice for a lazy weekend version.
Disaronno Glazed Donuts
Heavenly doesn’t even begin to describe these Disaronno glazed donuts. They combine fluffy, yeasted dough with the rich, almond-kissed sweetness of Disaronno in both the dough and the glaze. You’ll want to make a double batch because they disappear fast.
Ingredients
- 3 ½ cups all-purpose flour, plus extra for dusting—I always use King Arthur for consistent results
- 1 cup whole milk, warmed to about 110°F—this is the perfect temperature to activate the yeast without killing it
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast (one standard packet)
- 2 large eggs, at room temperature for better incorporation into the dough
- 6 tbsp unsalted butter, melted and slightly cooled
- 1 tsp fine sea salt
- ¼ cup Disaronno amaretto, divided—this gives the dough and glaze that signature flavor
- 2 cups powdered sugar for the glaze
- 2-3 tbsp heavy cream for thinning the glaze to the perfect consistency
- Vegetable oil for frying, about 4 cups—I use a neutral oil like canola
Instructions
- Combine the warmed milk, granulated sugar, and yeast in the bowl of a stand mixer; let it sit for 5-7 minutes until foamy.
- Add the eggs, melted butter, 2 tablespoons of Disaronno, and salt to the yeast mixture.
- Attach the dough hook and gradually add the 3 ½ cups of flour with the mixer on low speed until a shaggy dough forms.
- Increase the mixer speed to medium and knead for 5-6 minutes until the dough is smooth and elastic. Tip: The dough should pull away from the sides of the bowl but still stick slightly to the bottom.
- Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Punch down the risen dough and turn it out onto a lightly floured surface.
- Roll the dough out to ½-inch thickness using a rolling pin.
- Cut out donut shapes using a 3-inch round cutter and a 1-inch cutter for the holes.
- Place the cut donuts and holes on parchment-lined baking sheets, cover, and let rise for 30-45 minutes until puffy.
- Heat 3 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a candy thermometer for accuracy.
- Carefully fry 2-3 donuts at a time for 60-90 seconds per side until golden brown. Tip: Don’t overcrowd the pot or the oil temperature will drop, resulting in greasy donuts.
- Remove fried donuts with a slotted spoon and drain on a wire rack set over a baking sheet.
- Whisk together the powdered sugar, remaining 2 tablespoons of Disaronno, and heavy cream in a medium bowl until smooth.
- Dip the slightly cooled donuts into the glaze, letting excess drip off. Tip: For a thicker glaze coating, dip the donuts while they’re still warm but not hot.
- Return glazed donuts to the wire rack to set for 15-20 minutes.
Nothing beats the contrast of the crisp, sugary glaze against the pillowy-soft interior that’s perfumed with almond. Serve them alongside a strong espresso for the ultimate afternoon treat, or get creative by splitting them and filling with Disaronno-spiked pastry cream.
Disaronno Cherry Bakewell Tart
Oozing with almond flavor and sweet cherry goodness, this Disaronno Cherry Bakewell Tart transforms the classic British dessert into a sophisticated American treat. The amaretto-laced frangipane bakes into a moist, nutty layer that perfectly complements the tart cherry filling. You’ll love how the buttery shortcrust pastry holds everything together in perfect harmony.
Ingredients
– 1 ½ cups all-purpose flour (I always use King Arthur for consistent results)
– ½ cup cold unsalted butter, cubed (keep it cold for flaky pastry)
– 3-4 tbsp ice water (just enough to bring the dough together)
– 1 cup cherry jam (I prefer Bonne Maman for its fruit chunks)
– ½ cup granulated sugar
– 1 cup almond flour (Bob’s Red Mill gives the best texture)
– 2 large eggs at room temperature (they incorporate better when not cold)
– ½ cup Disaronno amaretto (the star ingredient that makes it special)
– ½ tsp almond extract (enhances that nutty flavor)
– ¼ cup sliced almonds for topping (adds crunch and visual appeal)
– Pinch of salt (balances the sweetness perfectly)
Instructions
1. Combine 1 ½ cups flour, cubed cold butter, and pinch of salt in food processor; pulse until mixture resembles coarse crumbs.
2. Add ice water 1 tablespoon at a time while pulsing until dough just comes together.
3. Turn dough onto floured surface and form into disk; wrap in plastic and refrigerate for 30 minutes minimum.
4. Preheat oven to 375°F and grease 9-inch tart pan with removable bottom.
5. Roll chilled dough to ¼-inch thickness on floured surface; carefully transfer to prepared pan.
6. Press dough into pan edges and trim excess; prick bottom all over with fork to prevent bubbling.
7. Spread 1 cup cherry jam evenly over pastry base, leaving ½-inch border around edges.
8. Whisk together ½ cup sugar, 1 cup almond flour, 2 eggs, ½ cup Disaronno, and ½ tsp almond extract until smooth.
9. Pour frangipane mixture over cherry jam layer, spreading evenly to cover completely.
10. Sprinkle ¼ cup sliced almonds over top in even layer.
11. Bake at 375°F for 30-35 minutes until golden brown and center springs back when lightly pressed.
12. Cool tart in pan on wire rack for 15 minutes before removing sides.
13. Let cool completely before slicing to ensure clean cuts. What makes this tart exceptional is the contrast between the crisp pastry shell and the moist, almond-scented filling that practically melts in your mouth. The Disaronno adds sophisticated depth while the cherry jam provides bright, fruity bursts throughout each slice. Serve it slightly warm with vanilla bean ice cream for the ultimate dessert experience that will have everyone asking for seconds.
Disaronno French Toast
A boozy twist on breakfast classic, this Disaronno French Toast transforms your morning routine. Amaretto-infused custard soaks into thick bread slices for sophisticated flavor. Perfect for lazy weekends or brunch with friends.
Ingredients
– 4 thick slices brioche bread (day-old works best for absorption)
– 2 large eggs, I prefer room temp for better mixing
– 1/2 cup whole milk, the richness makes a difference
– 3 tablespoons Disaronno amaretto liqueur
– 1 teaspoon vanilla extract, pure not imitation
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cinnamon
– 2 tablespoons unsalted butter, divided for cooking
– Pinch of salt, my secret for balancing sweetness
Instructions
1. Crack eggs into a shallow bowl and whisk vigorously until fully combined and frothy.
2. Pour in milk, Disaronno, and vanilla extract, whisking continuously to create smooth custard.
3. Add sugar, cinnamon, and salt to the mixture, whisking until all dry ingredients dissolve completely.
4. Heat a large non-stick skillet or griddle over medium heat (325°F surface temperature).
5. Melt 1 tablespoon butter in the heated skillet, swirling to coat the entire cooking surface evenly.
6. Dip one bread slice into the custard mixture, letting it soak for 30 seconds per side until saturated but not falling apart.
7. Place the soaked bread slice in the hot skillet, cooking for 3-4 minutes until the bottom develops deep golden-brown color.
8. Flip the bread slice using a spatula and cook the second side for another 3 minutes until equally golden.
9. Transfer cooked French toast to a wire rack instead of a plate—this prevents sogginess on the bottom.
10. Repeat steps 5-9 with remaining bread slices, adding more butter as needed between batches.
11. Serve immediately while hot and crispy. What makes this version special is the subtle almond aroma that permeates each bite. The Disaronno creates a sophisticated caramelized crust while keeping the interior custardy-soft. Try stacking slices with fresh berries between layers for an impressive presentation.
Disaronno Hot Chocolate
Warm up your winter evenings with this sophisticated twist on classic hot chocolate. Disaronno adds subtle almond notes that perfectly complement rich chocolate. This five-minute recipe transforms basic ingredients into something special.
Ingredients
- 2 cups whole milk – I find the higher fat content creates a creamier texture
- 1/4 cup high-quality cocoa powder – Dutch-processed gives the deepest chocolate flavor
- 1/4 cup granulated sugar – adjust this amount based on your preferred sweetness level
- 1/4 cup Disaronno liqueur – the star ingredient that makes this drink memorable
- 1/2 tsp vanilla extract – pure extract makes all the difference here
- Pinch of salt – just a tiny bit to enhance the chocolate flavor
- Whipped cream for topping – homemade or store-bought both work beautifully
Instructions
- Pour 2 cups whole milk into a small saucepan and set over medium heat.
- Whisk in 1/4 cup cocoa powder until no dry clumps remain – this prevents lumps in your final drink.
- Add 1/4 cup granulated sugar and whisk continuously until completely dissolved.
- Heat the mixture until it reaches 160°F on a kitchen thermometer, about 3-4 minutes – don’t let it boil.
- Remove the saucepan from heat immediately when it reaches temperature.
- Stir in 1/4 cup Disaronno liqueur and 1/2 tsp vanilla extract.
- Add a pinch of salt and whisk vigorously for 15 seconds to incorporate everything.
- Pour the hot chocolate into two mugs, dividing evenly.
- Top each serving with a generous dollop of whipped cream.
Just creamy enough to coat your tongue without feeling heavy, this hot chocolate delivers warm almond aromas with every sip. The Disaronno creates a sophisticated depth that makes this feel like a coffeehouse treat. Try serving it with biscotti for dipping or add a cinnamon stick stirrer for extra warmth.
Disaronno Bread Pudding
Kick off your dessert game with this boozy twist on a classic. Disaronno Bread Pudding delivers rich almond flavor in every comforting bite. Perfect for using up stale bread while impressing guests.
Ingredients
– 6 cups day-old challah bread cubes (stale bread absorbs custard better)
– 4 large eggs at room temperature (they incorporate more smoothly)
– 2 cups whole milk (the fat content creates superior creaminess)
– 1/2 cup Disaronno liqueur (don’t substitute – this is the star)
– 3/4 cup granulated sugar
– 1/4 cup unsalted butter, melted (I always use unsalted to control sodium)
– 1 tsp vanilla extract
– 1/2 tsp almond extract (enhances the Disaronno flavor)
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking dish with butter.
2. Arrange the challah bread cubes evenly in the prepared baking dish.
3. In a large bowl, whisk the room temperature eggs until frothy and pale yellow.
4. Add the whole milk, Disaronno liqueur, and granulated sugar to the eggs.
5. Whisk vigorously until the sugar completely dissolves and the mixture is uniform.
6. Stir in the melted butter, vanilla extract, almond extract, and salt.
7. Pour the custard mixture evenly over the bread cubes in the baking dish.
8. Press down gently on the bread with a spatula to ensure all pieces absorb liquid.
9. Let the pudding sit for 20 minutes so the bread fully soaks up the custard.
10. Bake at 350°F for 45-50 minutes until the top is golden brown and the center springs back when touched.
11. Insert a knife into the center – it should come out clean when fully cooked.
12. Remove from oven and let cool for 15 minutes before serving.
The finished pudding has a custardy interior with crisp edges that contrast beautifully. The Disaronno creates a sophisticated almond aroma that fills your kitchen. Serve warm with whipped cream or vanilla ice cream for maximum indulgence.
Disaronno Affogato
Elegant yet incredibly simple, this Disaronno Affogato transforms your average dessert into something special. Perfect for entertaining or a solo treat, it combines warm espresso with cool vanilla ice cream and almond liqueur. You’ll have this stunning dessert ready in under five minutes.
Ingredients
– 2 scoops high-quality vanilla bean ice cream (I prefer Häagen-Dazs for its rich creaminess)
– 1 shot freshly brewed espresso, about 2 oz (use a dark roast for maximum flavor)
– 1.5 tbsp Disaronno amaretto liqueur (the almond flavor pairs perfectly)
– Optional: 1 tbsp crushed amaretti cookies for crunch (my grandmother’s favorite addition)
Instructions
1. Place two scoops of vanilla bean ice cream into a chilled serving glass or bowl.
2. Brew one shot of espresso using freshly ground beans and pour it directly over the ice cream.
3. Immediately drizzle 1.5 tablespoons of Disaronno amaretto liqueur over the espresso and ice cream.
4. Sprinkle 1 tablespoon of crushed amaretti cookies on top if using for added texture.
5. Serve immediately while the espresso is still warm and the ice cream is firm. Create beautiful swirls by gently stirring just before eating to combine the melting ice cream with the warm espresso. Crisp, creamy, and wonderfully balanced, this dessert offers the perfect contrast between hot and cold. The almond notes from the Disaronno complement the vanilla ice cream beautifully, while the espresso provides a bitter counterpoint. Try serving it in clear glasses to showcase the gorgeous layers as they meld together.
Disaronno Apple Crumble
Zesty autumn evenings call for this Disaronno apple crumble—warm, boozy, and effortlessly comforting. Almond-laced apples bubble beneath a buttery oat topping that crisps to perfection. It’s the cozy dessert you’ll make on repeat.
Ingredients
– 4 large Granny Smith apples, peeled and sliced (tart ones hold their shape best)
– 1/4 cup Disaronno liqueur (don’t skip—it adds a rich almond kick)
– 1/2 cup granulated sugar (I use a mix with brown sugar sometimes for depth)
– 1 tsp cinnamon (freshly ground if you have it)
– 1 cup all-purpose flour (spooned and leveled to avoid dense topping)
– 1/2 cup old-fashioned oats (for that chewy-crunchy texture)
– 1/2 cup cold unsalted butter, cubed (chilled butter makes the crumble extra flaky)
– 1/4 cup packed brown sugar (dark brown gives a deeper flavor)
– Pinch of salt (balances the sweetness perfectly)
Instructions
1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish.
2. In a large bowl, toss the sliced apples with Disaronno, granulated sugar, and cinnamon until evenly coated.
3. Spread the apple mixture evenly into the prepared baking dish.
4. In another bowl, combine flour, oats, brown sugar, and salt.
5. Add the cold, cubed butter to the flour mixture.
6. Use your fingers or a pastry cutter to work the butter into the dry ingredients until pea-sized crumbs form—this ensures a crisp, not soggy, topping.
7. Sprinkle the crumble mixture evenly over the apples, covering them completely.
8. Place the dish on the middle oven rack and bake for 35–40 minutes, until the topping is golden brown and the apples are bubbling at the edges.
9. Let the crumble cool for 15 minutes before serving—this allows the filling to set so it doesn’t run.
Not overly sweet, the tender apples meld with Disaronno’s almond warmth, while the oat topping adds a satisfying crunch. Serve it warm with a scoop of vanilla ice cream for a cool contrast, or enjoy it straight from the dish on a chilly night.
Disaronno Vanilla Panna Cotta
Elegant yet surprisingly simple, this Disaronno vanilla panna cotta delivers sophisticated flavor with minimal effort. The almond liqueur adds subtle nutty warmth that perfectly complements the creamy vanilla base. You’ll impress guests while barely breaking a sweat in the kitchen.
Ingredients
– 2 cups heavy cream (I always use organic for richer flavor)
– 1/2 cup granulated sugar
– 1 packet unflavored gelatin (about 2 1/4 teaspoons)
– 1/4 cup cold water
– 1 teaspoon pure vanilla extract (skip the imitation stuff)
– 1/4 cup Disaronno amaretto liqueur
– Pinch of salt (I prefer fine sea salt for even distribution)
Instructions
1. Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes until spongy.
2. Heat 1 cup heavy cream and sugar in saucepan over medium heat, stirring constantly until sugar dissolves completely—don’t let it boil.
3. Remove cream mixture from heat and whisk in bloomed gelatin until fully dissolved with no lumps.
4. Stir in remaining 1 cup cold cream, vanilla extract, Disaronno, and salt until thoroughly combined.
5. Strain mixture through fine-mesh sieve into pouring vessel to ensure silky texture.
6. Divide mixture evenly among 4-6 ramekins or serving glasses.
7. Cover with plastic wrap directly touching surface to prevent skin formation.
8. Refrigerate for at least 6 hours, preferably overnight, until firmly set.
9. To serve, dip ramekins briefly in hot water and run knife around edges if unmolding.
Luxuriously smooth with a delicate wobble, this panna cotta melts on the tongue with layers of vanilla and almond. The Disaronno provides sophisticated depth without overwhelming sweetness. Try serving with fresh berries or a drizzle of dark chocolate for contrasting textures.
Disaronno Coconut Macaroons
You won’t believe how these two ingredients transform basic macaroons. Disaronno adds sophisticated almond notes that perfectly complement the tropical coconut. They’re dangerously easy to make but taste impressively complex.
Ingredients
– 14 oz sweetened shredded coconut (I prefer the fine shred for better texture)
– 14 oz sweetened condensed milk (the full-fat version creates the best chew)
– 2 tsp pure vanilla extract (splurge on the good stuff here)
– 3 tbsp Disaronno amaretto (this is where the magic happens)
– 1/4 tsp fine sea salt (balances the sweetness perfectly)
– 2 large egg whites at room temperature (they whip up much faster this way)
– 4 oz semi-sweet chocolate chips (I like Ghirardelli for reliable melting)
– 1 tsp coconut oil (makes the chocolate coating silky smooth)
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, Disaronno, and sea salt.
3. Mix thoroughly until all ingredients are fully incorporated and the coconut is evenly coated.
4. In a separate clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
5. Gently fold the whipped egg whites into the coconut mixture using a spatula, being careful not to deflate the air bubbles.
6. Use a 2-tablespoon cookie scoop to portion the mixture onto prepared baking sheets, spacing them 2 inches apart.
7. Bake for 18-22 minutes until the edges are golden brown and the tops are lightly toasted.
8. Transfer the baking sheets to wire racks and let the macaroons cool completely, about 30 minutes.
9. While cooling, melt the chocolate chips and coconut oil together using a double boiler or in 30-second microwave intervals, stirring between each.
10. Dip the bottom of each cooled macaroon into the melted chocolate, then return to parchment paper.
11. Drizzle remaining chocolate over the tops using a fork for decorative effect.
12. Let the chocolate set completely at room temperature, about 1 hour, before serving. Seriously, these macaroons achieve the perfect crisp exterior with a delightfully chewy center. The Disaronno creates an elegant almond undertone that makes them feel special enough for parties. Try serving them alongside coffee ice cream for an adults-only dessert combination.
Disaronno Hazelnut Truffles
Melt-in-your-mouth chocolate truffles get an Italian twist with Disaronno’s almond flavor. These no-bake treats come together in under 30 minutes. Perfect for holiday gifting or late-night cravings.
Ingredients
– 8 oz semisweet chocolate chips (I prefer Ghirardelli for consistent melting)
– 1/2 cup heavy cream (use the good stuff—it makes all the difference)
– 3 tbsp Disaronno liqueur (the star ingredient that gives that almond kick)
– 1/4 cup finely chopped hazelnuts (toasted hazelnuts add incredible depth)
– 1/4 cup unsweetened cocoa powder (Dutch-processed gives the best rich color)
– 1/4 cup powdered sugar (sift it first to avoid lumps)
Instructions
1. Place chocolate chips in a medium heatproof bowl.
2. Heat heavy cream in a small saucepan over medium heat until it reaches 180°F and begins to steam.
3. Pour hot cream over chocolate chips and let sit undisturbed for 2 minutes.
4. Whisk chocolate and cream mixture until completely smooth and glossy.
5. Stir in Disaronno liqueur until fully incorporated.
6. Cover bowl with plastic wrap and refrigerate for exactly 45 minutes until firm enough to scoop.
7. Line a baking sheet with parchment paper.
8. Use a 1-tablespoon cookie scoop to portion chilled chocolate mixture.
9. Roll each portion between your palms into smooth 1-inch balls.
10. Combine cocoa powder and powdered sugar in a shallow bowl.
11. Roll half the truffles in the cocoa-sugar mixture until fully coated.
12. Place remaining chopped hazelnuts in another shallow bowl.
13. Roll remaining truffles in chopped hazelnuts, pressing gently to adhere.
14. Arrange finished truffles on prepared baking sheet.
15. Refrigerate truffles for at least 1 hour before serving.
Let these truffles come to room temperature for 10 minutes before serving—the flavors really open up. The hazelnut-coated ones offer satisfying crunch against the silky ganache center. Try serving them alongside espresso for an authentic Italian experience.
Disaronno Caramel Flan
Just when you thought flan couldn’t get more indulgent, Disaronno steps in. This almond-forward liqueur transforms classic caramel flan into something truly special. You’ll want to make this for your next dinner party—trust me.
Ingredients
– 1 cup granulated sugar (for that deep amber caramel—don’t rush it)
– 4 large eggs (I always use room temperature eggs for smoother blending)
– 1 (14 oz) can sweetened condensed milk (the secret to that creamy texture)
– 1 (12 oz) can evaporated milk
– 1/2 cup Disaronno amaretto (this is where the magic happens)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– Pinch of salt (balances the sweetness perfectly)
Instructions
1. Preheat your oven to 350°F and place a 9-inch round cake pan in a larger roasting pan.
2. Heat 1 cup granulated sugar in a saucepan over medium heat, stirring constantly with a wooden spoon until completely melted and amber-colored (about 8-10 minutes).
3. Immediately pour the hot caramel into the cake pan, tilting to coat the bottom evenly—work quickly before it hardens.
4. In a blender, combine 4 large eggs, 1 can sweetened condensed milk, 1 can evaporated milk, 1/2 cup Disaronno, 1 tsp vanilla extract, and a pinch of salt.
5. Blend on medium speed for exactly 45 seconds until completely smooth and frothy.
6. Pour the blended mixture through a fine-mesh strainer into the caramel-coated pan to remove any air bubbles.
7. Carefully transfer the roasting pan to the oven rack and pour hot water into the outer pan until it reaches halfway up the sides of the cake pan.
8. Bake for 55-60 minutes until the center jiggles slightly but the edges are set.
9. Remove from oven and water bath, then cool completely on a wire rack for 2 hours.
10. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
11. To serve, run a thin knife around the edges and invert onto a serving plate.
But the real magic happens when you slice into this beauty. The Disaronno creates subtle almond notes that complement the rich caramel perfectly, while the texture remains impossibly smooth and creamy. Serve it chilled with fresh berries or a drizzle of extra Disaronno for the adults—it’s elegant enough for holidays but simple enough for weeknight cravings.
Summary
You’ve just discovered 18 incredible ways to transform your cocktails and desserts with Disaronno’s rich almond flavor. Whether you’re hosting a holiday gathering or treating yourself, these boozy recipes promise unforgettable moments. We’d love to hear which creations become your favorites—drop us a comment below and share your top picks on Pinterest so fellow home cooks can join the delicious fun!
