Espresso Almond Tortoni Recipe
Ingredients
| Italian | 2 Cup (16 tbs) | |
| Lemon peel strip | 8 | |
| 1/2 cup each sugar and water | ||
| 1/2 cup semisweet chocolate baking chips | ||
| Almond extract | 1/2 Teaspoon | |
| Hot espresso | ||
| 3/4 cup whipping cream, softly whipped | ||
Directions
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.
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.
Chef
