Go Back
–+ servings
Almondand Biscoff Cookie Stuffed Peaches with Amaretto
Print Recipe

Almond and Biscoff Cookie Stuffed Peaches with Amaretto

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4
Author: Mary Ann Dwyer

Ingredients

  • 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

Instructions

  • Preheat oven to 350 degrees.
  • Cut each peach in half from the stem end around and remove the pits.
  • Enlarge the pit area just slightly with a spoon.
  • Place the peaches, with the hollowed side up in baking dish coated with nonstick cooking spray. Set aside.
  • In food processor, combine cookies, almonds and sugar. Pulse several times until crumbled.
  • Add the butter cubes and pulse a few more times until mixture forms a paste.
  • Using a small cookie scoop or a Tbsp. measuring spoon mound a scoop of the mixture into each peach halve.
  • Drizzle each peach with Amaretto.
  • Bake for 20 minutes, until tender.
  • Serve warm with fresh whipped cream or vanilla ice cream.