20 amaretti cookies, crushed to a fine consistency
8 tablespoons melted, and cooled butter
4 large white peaches, peeled, pitted and cut into thin slices
2 large white nectarines, peeled, pitted and cut into thin slices
Juice of 1 large lemon
2 cups whipping cream
1/3 cup sugar
1/4 teaspoon almond extract
Combine the amaretti crumbs in a bowl with the melted butter and mix well to combine. Press half the cookies into an 8 inch squarepan and refrigerate. Set the rest aside.
Combine the peaches and nectarines in a separate bowl with the lemon juice and set aside.
Whip the cream in a large bowl on high speed until stiff;stir in the sugar and the almond extract.
Drain the peaches and nectarines in a colander and fold into the whipped cream. Spread the mixture evenly and carefully over the amaretti.
Sprinkle the remaining amaretti over the top.
Refrigerate at least 2 hours or overnight. Scoop to serve.
Here's a tip:
Amaretti di Saronno work best in this recipe; find them in Italian specialty stores, on line, or in grocery stores. Substitute vanilla wafer cookies if amaretti are unavailable.
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