Prep Time: 1 Hour; Allow an additional 6 hours for freezing
2 C. Heavy Cream
1 Tsp. Vanilla
1 Tbsp. plus 1 Tsp. Instant Espresso Powder or Instant Coffee
6 Tbsp. Powdered Sugar
2 Tbsp. Meringue Powder
1/2 C. Cold Water
3 Tbsp. plus 1 tsp. Superfine Granulated Sugar
6 Tbsp. Superfine Granulated Sugar (to be used after the above)
6 Crushed Amaretto Crumbs
6 Oz. Shaved Chocolate Bittersweet
6 Oz. Toasted Silvered Almonds
Whip the Cream, Vanilla, Espresso Powder and Powdered Sugar together
until they form stiff peaks. Put in a cold, large bowl and refrigerate.
In a new cold bowl beat together at low speed initially and then at high
speed the Meringue Powder, Cold Water and 3 Tbsp. plus 1 Tsp. of Fine
Granulated Sugar until they form soft peaks. Slowly add the remaining 6
Tbsp. Sugar until they hold stiff peaks but are not dry.
Slowly and thoroughly add the Egg White mixture to the Whipped Cream
Line the bottom and sides of a 9-inch spring form pan with wax paper.
Pour and smooth the combined mixture halfway up the side of the spring
form pan. Sprinkle on top of the mixture half of the Toasted Almonds,
Amaretto Crumbs and Shaved Chocolate. Pour remaining mixture on top and
sprinkler the top with the remaining Toasted Almonds, Amaretto Crumbs
and Shaved Chocolate.
Put in freezer for at least six hours. Remove from the freezer about 15
minutes before serving and place in the refrigerator.
Festive Shortbread Cookies
*as seen in the December 6th issue of Quick and Simple,
which can be found at most pharmacies, supermarkets, Targets and
K-marts. There are dozens of easy, time saving recipes in every issue!
Makes about 2 dozen
3/4 cup unsalted butter or margarine, softened
1/4 cup sugar
2 cups flour
1/2 tsp. almond or vanilla extract
1 1/2cups confectioners’ sugar, sifted
2 Tbsp. lemon juice, milk or water
Decorating sugar crystals
1 Preheat oven to 350ºF.
2 In large bowl with electric mixer on medium speed beat butter and
sugar. Stir in flour and extract. (If dough is crumbly, mix in
additional 1 to 2 Tbsp. softened butter or margarine.)
3 On a lightly floured surface with a lightly floured rolling pin, roll
dough out to 1/2 inch thick. Cut into 1 inch shapes with knife or
holiday cookie cutters. Place about 1 inch apart on ungreased cookie
4 Bake 10 to 12 minutes, or until set, rotating cookie sheets between
upper and lower oven racks halfway through baking. Remove from cookie
sheet to wire rack; cool completely.
5 For glaze, stir together confectioners’ sugar and juice until icing is
spreadable (add more sugar or juice if needed to reach desired
consistency). Spread onto cookies using small spatula. Sprinkle sugar
crystals over icing, if desired. (Get the kids to help!)
Each cookie (without glaze or decorating sugar): About 100 calories,
1g protein, 6g carbohydrate, 6g fat (4g saturated), 15mg cholesterol,
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