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Espresso Almond Tortoni

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  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.

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