Amarettini muffins

Name: Amarettini muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 125 g Amarettini biscuits; 125 g very soft butter; 125 g Sugar; 3 Eggs (size M); 100 g Flour; 1 1/2 TSP. Baking Powder; 2 TABLESPOONS Almond liqueur; 4 TABLESPOONS Orange juice; 100 g Mascarpone; 1 TABLESPOON Lemon-Curd; 12 Paper baking cups

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

125 g Amarettini biscuits
125 g very soft butter
125 g Sugar
3 Eggs (size M)
100 g Flour
1 1/2 TSP. Baking Powder
2 TABLESPOONS Almond liqueur
4 TABLESPOONS Orange juice
100 g Mascarpone
1 TABLESPOON Lemon-Curd
12 Paper baking cups

Directions

1
Finely grind approx. 100 g Amarettini in the universal chopper. Whip butter and sugar until white-creamy. Stir in the eggs one after the other. Mix flour and baking powder. Sift the flour mixture over the butter and egg mixture, stir in the ground amarettini, liqueur and orange juice. Line a muffin tray (12 troughs) with paper baking cups.
2
Spread the mixture in it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Remove the muffins and let them cool down. Mix mascarpone and lemon curd with a whisk until smooth. Coarsely crumble the remaining Amarettini. Dip the muffins upside down into the mascarpone cream and sprinkle with crumbled amarettini
3
45 minutes waiting time