So I followed the recipe, I ended up using apricot stones and almonds instead since we have a lot of those here in California, for the alcohol I used neutral grain alcohol and dark Mexican sugar for the syrup. I opened the bottle yesterday after 3 months and it came out REALLY good, it's pretty strong though!
I ended up using 50/50 almond and apricot in a regular wide mouth Mason jar. You may need to use a bigger glass container. And if I forgot to mention it I roasted all the seeds in a toaster oven and let them cool for an hour before adding the alcohol.
Sir, Merry Christmas! Thank you for the great idea. I repeated the recipe with some additions and filtering. The result is excellent. Now I can make quality liquor at home. I hope to get closer to the Gozio Amaretto brand in the future :)
I would like also to make Amaretto, but it is a bit difficult to obtain seeds of peaches, etc. Can I use raw imported almonds instead? I don't find them to be bitter. However we have local almond trees which have a little bitter seeds which grow in the wild. Can I use Dr Oetker Natural Madagascan Vanilla Extract? I thank you for your help from Malta.
Hi again thank you for your reply. I managed to collect bitter almonds which grow in the wild in Malta. Are they better from the sweet ones which are imported from California?
I've been looking for a true Amaretto recipe like this one. Did you use all almonds? What other seeds did you use? I read on the DiSaronno site that Amaretto is made from almonds, but DiSaronno Originale is actually made from apricot kernals (and other secret herbs and spices of course). I never knew that they were two different things- Amaretto- made from almonds- DiSaronno- made from apricot kernals.
Some fresh fruits, including cherries, plums, peaches, nectarines and apricots have pits that contains cyanide compounds, which are poisonous. If a couple pits are accidentally swallowed, it will not cause poisoning. The pits are more poisonous if they are ground up/crushed or the seeds are chewed.
OMG is it safe?. The seeds of plum apricot and even apple contain Cyanide.. I don't know what will happen after it reacts with 90 percentage alcohol..just a thought.. forgive me if I am wrong.. because I don't know much of chemistry.. only I know is that the pits contain Cyanide.. if eaten in large quantities can be a reason for death. Again let me tell you I don't know if there will be chemical changes after reacting with alcohol.. so I am not trying this but liked all of your other videos.
Ciao Andrea. Ho sentito dire che i liquori commerciali all'amaretto non si fanno più con le mandorle amare, ma con i noccioli di albicocca. Sai perché? Attualmente sto ordinando mandorle amare dall'Italia e se le uso al posto dei noccioli di albicocca, avrò un amaretto dal sapore migliore? Devo elaborare le mandorle amare come hai fatto tu con i noccioli di albicocca?
@@Spectacular-cuoredicioccolato Grazie per la tua risposta. Ho anche sentito dire che i liquori all'amaretto commerciali hanno ingredienti più complessi (con l'aggiunta di erbe e spezie). Ho trovato alcune ricette che aggiungono alla miscela cannella, chiodi di garofano, bayberry, anice stellato e vaniglia. Cosa ne pensi? È necessario o può essere omesso?
Normally the Amaretto is between 25-28% alcohol. But this recipe is 40% percentage. It's simply too strong for most people. I would suggest 1000ml alcohol with 500 gram almond seeds, 1,6 liter water and 800 grams of sugar.
Ok. This one I have to stop you on. Peach. Plum, and apricot seeds contain a substance that mixes with stomach acid producing cyanide in the stomach. Does the cooking or alcohol stop this reaction? At this point I haven’t seen the entire video yet. Just wanted to put this out there before my alcohol riddled brain forgets.
That is extremely strong. And I'm guessing in the States, not readily available in most places where alcohol is sold. We call what your talking about "Moonshine" and mostly that's homemade in your southern cousin's backyard. lol
Kay B I did some research online I think everclear alcohol would work but I have not gone to the liquor store yet to see if they carry that, I'm here in N.Y. and I hope they carry it I want to try all these recipes
@@Spectacular-cuoredicioccolato thanks for answering. One more question: I can only get 76% alcohol here in Canada, how much should I use? 96/76 * 300 = 379mL?
@@Spectacular-cuoredicioccolato Using this formula [Alcohol Content x Liquor Volume / Total Drink Volume x 100 = % Alcohol by Volume], I think this amaretto: 300ml alc 96% + 300ml water = 48% final. Am I right?
@@Spectacular-cuoredicioccolato Yeah, not sure if you know the beer making process but it can get contaminated by rogue bacteria very easily if you not careful which will spoil your beer. This however is much simpler and easier.
It is intersting that people everywhere use poisonous things (not only the alcohol). There will be some cyanide content in that liqueur. I make cordial (alcohol content = zero % ) of meadowsweet. I can taste the "bitter almond" flavour in that cordial.
@@Spectacular-cuoredicioccolato Thank you. I can't say I am worried (that flavour is partly why I like the cordial so much), I only find it interesting that we as a species love toxins so much. And that we also love and crave many chemicals that plants use to protect themselves from being eaten: capsaicin, mustard oil... (That protection does not work against humans.)
Are you not concerned about amygdalin in the seeds of the peaches and other fruits you use. The amygdalin turns into cyanide when ingested. I am not sure if it is alcohol soluable but it may be worth looking into for safety.
The LD50 (50% chance of death) for bitter almonds/peach seeds is 50 pieces. For children it is as low as 5. You'd probably have to drink the entire bottle of alcohol, that might just kill you without the almonds.
Hay my friend did you get proof mixed up with%in this video vodka is only 40% or 80 proof unless you're making raw vodka witch comes off the still at 60% if re-distilled. Comes off at 89% after that you need micro sives they pull in water but the alcohol molecules are to big to be absorbed leaving 100% or 200 proof
@@MrGoatflakes we can now get everclear and grain alcohol…..try Harris organic wine, they sell both wine and grain spirit. We used to be able to buy kings grain but no longer. Both kings and Harris is very expensive though, $40 for 200ml I make my own now…..the set up wasn’t cheap but it only took 2 distillations to begin to save money Hope this helps!
If only the whole world went back to consuming the seeds of fruit again, the long lived hunza people of India ate seeds to fend off cancer and other currently unresolved health problems.
Hay amico have you ever tried to use heat cycling to extract the flavors of the bitter almonds if you do it enough you don't have to do that 30 days 1and a 1/2 to 2 days do it at least 6-8 times use a kettle not to hot water the malicious of alcohol will speed up in the liquid causing them to bump into the almond peaces at i microscopic level and pull oils and flavor at a higher rate remember you don't want to cook of the alcohol you need more science in being a noble man my friend
It's cyanide. In the form of amygdalin. Sugar and cyanide together that is separated by acid in your stomach. And all seeds do. Apple and stone fruit especially. In fact that is the exact flavour of amaretto, together with benzaldehyde. Yes it can kill you if you eat too much, like a quarter kilo at once. Yes your body has a special enzyme to neutralise it, only after eating to much will you be poisoned. Same as alcohol. In fact drinking way too much of this you'd likely die from alcohol first.
