Reviewed: Dec. 28, 2008

This is delicious, great for gift giving during the holidays. Hard to tell the difference from the real thing.

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2 users found this review helpful

Reviewer:

Chris

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 18, 2008

Absolutely delicious! I will certainly double or triple the recipe next time I make it because all my family and friends wanted a bottle of their own to take home!

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3 users found this review helpful

Reviewer:

Salami Mommy

Cooking Level: Intermediate

Reviewed: Oct. 19, 2008

This is excellent. I make it every year and put in my Amaretto Disaronno Bottle and no one knows the difference. I also give it to friends as gifts in smaller bottles. Make sure you use a good quality vanilla and amaratto extract and also make sure you use dark brown sugar. Light brown sugar just doesn't do it justice. Thanks again

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5 users found this review helpful

Reviewer:

Noni

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

Reviewed: Apr. 11, 2008

Very good! It's not quite as "thick" or sweet as DiSaranno, but it is still delicious! I made an amaretto sour with it and it was very good.

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2 users found this review helpful

Reviewer:

Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

Reviewed: Mar. 18, 2008

Not cost effective to save $ because of the cost of the vodka. Tastes just like the real thing though.

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2 users found this review helpful

Reviewer:

jane

Reviewed: Mar. 18, 2008

I used this amaretto recipe in my tiramisu and it was brilliant!!! Definitely just as good as the real thing at a fraction of the cost.

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2 users found this review helpful

Reviewer:

sarah

Reviewed: Jan. 2, 2008

I would give this a 5 stars if it indicated DARK brown sugar. I made this with what I had on hand (light brown sugar) and it was OK. Next time I will wait for the dark brown sugar before making again.

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3 users found this review helpful

Reviewer:

ying

Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: San Francisco, California, USA

Reviewed: Dec. 21, 2007

I have never had amaretto but i do know that this is the best tasting alcohol i have ever tasted i believe i did not really change anything except all i had was vanilla flavored vodka so i use it and left out the vanilla extract thank you for this recipe!!!!!

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3 users found this review helpful

Reviewer:

GREGSLUVBUG

Reviewed: Jul. 18, 2007

This is a great recipe! After I ran out of my Disaronno and found this recipe and decided, "Why not?" I prepared the recipe and refilled my empty bottle. In my opinion it tastes better and smoother. I used a higher quality vodka that was luckily on sale. And you HAVE to let the mixture cool. Alcohol burns off at higher temperatures and it can lose up to 30% of the alcohol if added immediately.

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3 users found this review helpful

Reviewer:

Jeanine

Cooking Level: Intermediate

Home Town: El Toro, California, USA

Living In: Glendale, California, USA

Reviewed: Apr. 28, 2007

I've made this recipe quite a few times now. It always turns out great. I always use real vanilla and almond extracts so the flavour and colour resemble the real thing even more. I don't buy costly Disarono anymore. Everyone who tried it said it was good! I love making an Amaretto Sour with it: 1 1/4 oz liqueur, Ice, 1 heaping tsp super fine sugar and 1 1/4 sweet and sour mix... shake and serve.

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2 users found this review helpful