Tortoni, Coffee-Almond Tortoni
Coffee-Almond Tortoni
Recipe By :
Serving Size : 8 Categories : Desserts Italian
Freezer
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Whipping cream
1/2 cup Sugar — divided
1 teaspoon Vanilla extract
1/4 teaspoon Almond extract
2 Egg whites
1/4 cup Almonds; finely chopped — toasted
1/4 cup Flaked coconut — toasted
1 teaspoon Instant coffee granules
Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing bowl;
beat at high speed until soft peaks form. Beat egg whites (at room temperature)
at high speed of electric mixer just until foamy.
Gradually add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft
peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;
spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee
granules into remaining half of tortoni mixture; spoon over whipped cream
mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl
coconut. Cover tightly, and freeze for 8 hours.
Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty
plastic bag. Remove from freezer 15 minutes before serving. Makes 8.
Compliments of Bruno SanMartino
Classic Cannoli, Cannoli Alla Siciliana
Title: CLASSIC CANNOLI – CANNOLI ALLA SICILIANA
Categories: Italian, Desserts
Yield: 6 servings
1 1/2 c ALL-PURPOSE FLOUR
1 pn SALT
1/2 ts BAKING POWDER
2 EGGS
4 ts SUGAR
2 tb BUTTER
1 c MARSALA OR DESSERT WINE
OLIVE OIL
1/2 lb RICOTTA CHEESE
4 ts ORANGE FLOWER WATER
1/2 c DICED CANDIED ORANGE OR
-CITRON
1 oz BITTER CHOCOLATE, CRUSHED
CONFECTIONERS’ SUGAR
1. Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix
well.
2. Gradually add enough wine to make a firm dough. Knead until smooth
& elastic. Roll into very thin sheets; cut into 12 squares.
3. Place metal cannoli tubes diagonally onto each square so tube
divides each square into 2 triangles. Lay points of triangles over
tubes so they meet in middle. Separate remaining egg & use a little
of the egg white to moisten overlap. Press gently to seal.
4. Heat 3-4 inches deep olive oil in deep pan. Fry cannoli until
golden brown, drain well on paper towels, & cool. Remove metal tubes.
5. Combine remaining part of egg with ricottta cheese, orange flower
water, candied orange, & chocolate & blend well. Fill cannoli with
cheese mixture. Sprinkle with confectioner’s sugar.
Compliments of the RecipeSource.com
Chocolate Walnut Biscotti
Title: CHOCOLATE-WALNUT BISCOTTI
Categories: Cookies, Italian
Yield: 4 dozen
2 c Walnut Halves (about 8 oz)
3 oz Unsweetened chocolate
5 tb Unsalted butter plus
1 ts Unsalted butter
2 c Flour
2 ts Baking powder
3 Eggs
1 c Sugar
1 ts Grated orange zest
Preheat oven to 350 degrees. Place the walnuts on a cookie sheet and
toast until golden brown, about 10 minutes. Let cool and then chop
coarsely. In a double boiler over simmering water, melt the chocolate
and butter together. Remove from the heat and stir until smooth. Let
cool for 10 minutes.
Sift together the flour and baking powder. In a large bowl, beat the
eggs lightly. Gradually beat in the sugar. Add the orange zest.
Stir in the cooled chocolate until blended. Stir in the flour and
baking powder until incorporated. Fold in the chopped walnuts.
Divide the dough in half, wrap in plastic wrap and refrigerate at
least 1 hour or overnight.
Butter a large cookie sheet and preheat the oven to 350 degrees.
Shape each half of the dough into a 14 x 2-1/2-inch log. Place about
4 inches apart on the prepared pan. Smooth the tops and sides with a
rubber spatula. Bake for 40-45 minutes, or until the logs are firm
when pressed in the center. Remove the baking sheet from the oven. Do
not turn off the oven.
Slide the logs onto a cutting board. With a large knife, cut each log
diagonally into 1/2-inch slices. Stand the slices upright on edge on
the prepared cookie sheet. Return to the oven and bake for 15
minutes longer, or until crisp. Transfer to wire racks to cool
completely.
Compliments of RecipeSource.com