Espresso Almond Tortoni
|Amaretti||2 Cup (32 tbs) (Crisp Almond Macaroons, Choose Tiny Ones, Italian Style)|
|Lemon peel strip||8 (Yellow Part Only, Each About 1/8 Inch Wide And 3 Inches Long)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate baking chips||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Espresso||6 Tablespoon (Hot)|
|Whipping cream||3⁄4 Cup (12 tbs), softly whipped|
Coarsely crush enough cookies to make 3 tablespoons; set aside.
Tie each strip of peel in a knot; set aside.
In a 1- to 1 1/2-quart pan, stir sugar, water, and chocolate over low heat until choco late melts; stir in almond extract.
Add chocolate mixture to espresso; mix well.
Pour coffee into 6 to 8 espresso cups or demitasse (3- to 4 1/2-oz.size).
Top each serving equally with whipped cream and crushed cookies.
Offer peel to add to coffee, and cookies to nibble.