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1
For amaretti, preheat oven to 350F and line a baking tray with parchment paper.
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2
Sift flour, cornstarch, cinnamon and 1/3 cup of sugar and lemon zest over ground almonds and toss to blend.
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3
In a separate bowl, whip egg whites until foamy, then gradually add remaining 1/3 cup sugar.
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4
Whip until whites hold a stiff peak.
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5
Stir in almond mixture and add almond extract.
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6
Shape teaspoonfuls of dough into balls, wetting your hands with cool water to prevent sticking.
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7
Sift icing sugar over cookies and bake for 15 to 18 minutes, until lightly browned.
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8
Allow to cool, then store in an airtight container.
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9
For almond cream, stir mascarpone, sour cream and brown sugar together to dissolve sugar.
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10
Stir in extracts.
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11
Whip cream until a soft peak forms and fold into mascarpone/sour cream mixture.
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12
Chill until ready to assemble.
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13
For cherries, toss cherries with Kirsch and sugar and let sit for 5 minutes.
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14
To assemble, place one amaretti cookie on a plate.
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15
Add a dollop of almond cream.
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16
Top with another amaretti cookie.
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17
Top with another dollop of almond cream, a sprinkle of toasted almonds and then a spoonful of cherries.
