is there something I can use to replace a tablespoon of amaretto in a clafouti?
Any other liqueur will do. If you want to avoid the alcohol, a tablespoon of apple juice. If you're really stuck, a tablespoon of water.
Chris is a trusted source on General Cooking
Sarah is a trusted source on General Cooking.
Almond extract's a great suggestion - but I wouldn't put a tablespoon in! Just a 1/2 teaspoon or so.
Other liqueurs - Frangelico (hazelnut), Galliano (spiced vanilla), brandy (particularly Calvados). A sweet white wine might also work such as sauternes, moscato, gewurtztraminer - these you could reduce 1/4c down to a tablespoon, and even infuse with a spice such as vanilla, clove, cinnamon or star anise if desired.
pierino is a trusted source on General Cooking and Tough Love.
I do like the Frangelico suggestion. About the same alcohol content as amaretto. And yes, my first fall back would be almond extract.
thank you all! great ideas
amysarah is a trusted home cook.
You don't mention what fruit you're using in your clafoutis, but if it's cherry, kirsch (non-sweet cherry brandy) is classic. If you want a nutty flavor to replace the amaretto, besides the aforementioned Frangelico, Nocello would be a good choice - delicious italian walnut liqueur.
I like Frangelico, it's hazelnut.
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