Amaretti & Almond Parfait

Step 1: For amaretti, preheat oven to 350°F and line a baking tray with parchment paper.

Step 2: Sift flour, cornstarch, cinnamon and 1/3 cup of sugar and lemon zest over ground almonds and toss to blend.

Step 3: In a separate bowl, whip egg whites until foamy, then gradually add remaining 1/3 cup sugar. Whip until whites hold a stiff peak.

Step 4: Stir in almond mixture and add almond extract.

Step 5: Shape teaspoonfuls of dough into balls, wetting your hands with cool water to prevent sticking. Sift icing sugar over cookies and bake for 15 to 18 minutes, until lightly browned.

Step 6: Allow to cool, then store in an airtight container.

Step 7: For almond cream, stir mascarpone, sour cream and brown sugar together to dissolve sugar.

Step 8: Stir in extracts.

Step 9: Whip cream until a soft peak forms and fold into mascarpone/sour cream mixture.

Step 10: Chill until ready to assemble.

Step 11: For cherries, toss cherries with Kirsch and sugar and let sit for 5 minutes.

Step 12: To assemble, place one amaretti cookie on a plate.

Step 13: Add a dollop of almond cream.

Step 14: Top with another amaretti cookie.

Step 15: Top with another dollop of almond cream, a sprinkle of toasted almonds and then a spoonful of cherries.