Thursday, October 9, 2008

Biscuit Tortoni

Another excellent dessert recipe using my Almond Macaroons!

Biscuit Tortoni - Level 2

2 cups almond macaroon crumbs
1 cup cream
1 cup sugar substitute (I use Whey Low)
2 teaspoons vanilla extract **
2 cups whipped cream

Soak macaroon crumbs in 1 cup cream for 1 hour.

Add 1 cup sugar substitute, and vanilla extract. Fold in the whipped cream.

Place cupcake cups in cupcake pans. Pour the mixture into the cups and freeze.

**You can use 1/4 cup brandy instead of the vanilla if you use alcohol in cooking

And now my Almond Macaroon recipe for the crumbs:

Almond Macaroons

1 cup sugar substitute (I use Whey Low)
2 cups almonds
2 egg whites
2 tablespoons sugar free honey
1/4 teaspoon almond extract

Process the sugar substitute in the food processor, then add 2 cups almonds and process until finely ground.

Put the sugar/almond mixture in the bowl of your (Kitchenaid) mixer
and add egg whites, honey, and almond extract. Mix all ingredients together, then wrap in plastic wrap and chill for 3 hours.

Preheat oven to 250.

Line 2 baking sheets with parchment paper (I cut the paper to size), then butter the paper.

Using a spoon, drop small walnut sized balls of the chilled dough onto the baking sheets. Space evenly (they do not spread a lot) and flatten slightly. Bake for 20-30 minutes until the cookies are golden brown.

Leave on the pans to cool on wire racks. When cooled, peel them off and store in airtight containers to keep them soft.

Started Somersizing 02/03 - 230/165/165
A smile is a curve that sets everything straight.