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Mon, 2 Jan 2006 00:54:48 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
a friend sent me this...looks good
1 cup sliced blanched almonds
2 tablespoons granulated sugar
1 cup convectioner's sugar plus more for dusting
3 large egg whites
pinch salt
1/2 teas vanilla
zest 1 lemon plus 1 teas lemon juice
6 tablespoons heavy cream
2/3 cup chopped bittersweet chocolate
1 teas instant expressp coffee
bland almonds with 1 tablesppon granulated sugar until finely ground. Transfer to medium bowl. Stir in confectioner's sugar. Put egg whites and salt in bowl and beat until soft peaks form Add remaining granulated sugar and beat until stiff peaks form. Stir in vanilla dn lemon juice. Fold in almond mixture in 2 batches. Stir in zest.
Preheat oven to 300. Place batter in pastry bag fitted with 1 1/2 inch round tip. Pipe 2" circle on non stick pan or one lined with silpat liner Bake about 15 min until golden. let cool on rack
bring cream to boil in pan. Pour over chocolate, expresso in a heatproof bowl, wisk. freeze, stirring for 6 min until thick
spread 2 teas filling on half of cookies. sandwich with remaining cookies. dust with confectioner's sugar makes about 16
*Support summarization of posts, reply to the SENDER not the Celiac List*
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