is there something I can use to replace a tablespoon of amaretto in a clafouti?
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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.
Was told to make amaretto sour, funny thing was my bar ran out of amaretto... Saved my ass here thanks so much Reiney saved me with the Galliano spiced vanilla substitute, personally I think it gives it a more textured Taste!
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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