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Almond and Biscoff Cookie Stuffed Peaches with Amaretto
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Author: Mary Ann Dwyer
  • 4 large peaches
  • 10 Biscoff cookies
  • 1/2 cup sliced almonds
  • 2 Tbsp. granulated sugar
  • 6 Tbsp. unsalted butter room temperature, cut into cubes
  • Amaretto liqueur for drizzling, if desired
  1. Preheat oven to 350 degrees.

  2. Cut each peach in half from the stem end around and remove the pits.
  3. Enlarge the pit area just slightly with a spoon.
  4. Place the peaches, with the hollowed side up in baking dish coated with nonstick cooking spray. Set aside.

  5. In food processor, combine cookies, almonds and sugar. Pulse several times until crumbled.
  6. Add the butter cubes and pulse a few more times until mixture forms a paste.
  7. Using a small cookie scoop or a Tbsp. measuring spoon mound a scoop of the mixture into each peach halve.

  8. Drizzle each peach with Amaretto.

  9. Bake for 20 minutes, until tender.
  10. Serve warm with fresh whipped cream or vanilla ice cream.