Albicocche Al Forno Baked Apricots with Amaretti
Indulge in the sweet, rustic charm of *Albicocche Al Forno*, or baked apricots with amaretti—a classic Italian dessert that celebrates the natural beauty of fresh apricots. This delightful recipe combines the tender juiciness of oven-baked apricots with a luscious filling of finely crumbled amaretti cookies, blanched almonds, and a hint of sugar for just the right amount of sweetness. Infused with the aromatic allure of sweet Marsala wine (or orange juice as a family-friendly alternative) and finished with a golden, caramelized topping, these apricots are as visually stunning as they are delicious. Perfectly easy to prepare in just 40 minutes, this dessert is ideal for weeknight indulgence or an elegant dinner party treat. Serve these warm, aromatic morsels with a dollop of whipped cream or a scoop of velvety vanilla gelato for a truly memorable dessert experience! Keywords: baked apricots, amaretti, Italian dessert, easy apricot recipes, summer desserts, Marsala wine dessert.
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Recipe Information
Ingredients
- 8 pieces Fresh apricots
- 75 grams Amaretti cookies
- 25 grams Blanched almonds
- 2 tablespoons Granulated sugar
- 2 tablespoons Unsalted butter
- 2 tablespoons Sweet Marsala wine (or orange juice as a non-alcoholic substitute)
- optional Whipped cream or vanilla gelato (for serving, optional)
Instructions
Preheat your oven to 180°C (350°F).
Wash and dry the apricots. Slice them in half and remove the pits. Arrange the apricot halves cut-side up in a baking dish.
Place the amaretti cookies in a food processor and pulse until finely crumbled. Add the blanched almonds and pulse a few times more until finely ground but not a paste.
Transfer the amaretti-almond mixture to a bowl and mix in the granulated sugar.
Gently melt the unsalted butter, then stir it into the mixture until it is moistened and forms a coarse paste.
Spoon a small amount of the mixture into the hollow center of each apricot half, pressing gently to slightly mound the filling.
Drizzle the Marsala wine (or orange juice) over the stuffed apricots.
Bake for 20-25 minutes, or until the apricots are tender and the filling is golden brown.
Remove the baking dish from the oven and let the apricots cool slightly for 5 minutes.
Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla gelato.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 92.9 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
