I already told it two days ago in this post: I love breads with potatoes and I have to confess I love Amaretto, too. So I decided to make for BBD #33, hosted by to Adriana of Baking Powders, a new version of these Cornetti.
It was very last-minute-baking, today is last day of submission, and the Cornetti came not out as I imagined, but still okay. One of the problem was the filling. I used this almond paste which became very liquid during the fermentation. At the end all was on the baking sheet and not in the Cornetti. Next time I wouldn’t fill them or use the filling I made for the Croissants aux amandes instead.
As you can see on the photo I didn’t use Italian Amaretto but a Portuguese Bitter Almond Liqueur which is a bit sweeter but lighter in alcohol. Very pleasant to taste!
Bitter Almond Liqueur flavored Cornetti
makes 6 Cornetti
300 g flour
1 boiled potato (about 90 g), peeled and mashed
20 g fresh yeast
25 g Bitter Almond Liqueur
3 egg yolks
50 g homemade vanilla flavored sugar
lemon zest of 1/2 lemon
50 g softened butter
20 g olive oil
5 g salt
Add all ingredients except butter, olive oil and salt in a bowl and knead on low speed for 4 minutes. Add rest of the ingredients and mix another 8 minutes on a higher speed until you get a smooth dough. Cover and let rise for 90 minutes, until doubled in size.
Roll out the dough into a round and cut 6 triangles. Add a filing if desired and roll the triangles from the base. Place them on a baking sheet, leaving space between them. Let rise for 2 hours at room temperature. Before baking brush them with egg wash. Preheat oven to 180 C. Bake Cornetti for 15-17 minutes. Serve tepid or cold.
In addition, this is my submission Susan’s YeastSpotting, the weekly showcase of yeasted baked goods and dishes.