Amaretti

Image courtesy of wikipedia

Amaretti are probably one of my favourite of the festive biscuits, just because I adore amaretto, and all things almond flavoured. They are remarkably easy to make and if made just before the festive period you can give them away as gifts which will be gratefully recieved. With this in mind you may have to make a double or triple batch, as they may soon vanish after the tasting begins...

Theyre ideal as an after dinner coffee token, or with elevenses or afternoon tea. Or whenever you feel the craving...

Ingredients

340g/12oz ground almonds
340g/12oz caster sugar
4 eggs, whites only
30ml/1fl oz amaretto liquor
butter, for greasing

Preparation

Preheat the oven to 170C/325F/Gas 3.
In a large bowl beat the egg whites until firm.I reccomend using a light whisk for this as youll gain more speed and also more activity and air for the whites.

Mix in the almonds and sugar gently one spoonful at a time, with about 30 seconds gentle beating in between.

Add the amaretto in a steady stream, still gently beating.

Place some greaseproof paper on a baking sheet lightly brushed with butter.

You can use a teaspoon to deploy the mixture in small amounts onto the tray, but i reccomend using a small nozled piping bag- youll get a more consistent finish.

Bake for approximately 15 minutes until golden brown. Allow to cool and devour.

Cantucci

image courtesy of shutterstock.com

Cantucci are a wonderful type of biscotti that are good for a variety of occasions, such as elevenses, afternoon tea, to have with the occasional coffee, or as a dipping medium for other "dippy" desserts such as chocolate mousse, lemon posset or ice cream.

These are even more indulgent than regular biscotti, and so are even naughtier. They are however very well suited to this time of year and in particular the festive season, sue to their wonderful sweet indulgent flavours. That said they are enjoyed year round.

500g Sugar
4 Eggs
Vanilla essence
500g Plain flour
2 teaspoons of bicarbonate of soda
Pinch of salt
250g of flaked almonds or Hazelnuts
250g of dried fruit

Whisk eggs and sugar until creamy and form soft peaks

Add all the other ingredients

Form mixture into a large sausage

Place upon a silicone mat, and allow to prove for 20 minutes

Bake for 20 minutes at about 180C

Allow cooling before slicing into biscuits

Rebake for a further 10 to 15 minutes.

Devour.

Tiramisu

Image courtesy of godine.co.uk

This Tiramisu recipe is not too dissimilar from alot of  cheesecake recipes I have encountered before, but i make no pretence - it is VERY indulgent. The following recipe is meant for a standard cake tin size, so if you are going to make larger ones then by all means adjust the recipe accordingly.

This recipe is going to take a bit of time, so give it plenty of love. You wont be disappointed with the time spent..

For the sponge base: (you'll need three of these)

(makes 1)

75g self raising flour

1 egg

75g caster sugar

75g butter

Cream butter & sugar, then add the egg. Add the flour (sieved) bit by bit. baked at 180C until when pierced with a knife, the knife comes out clean. When the sponge bases are made, soak them in coffee for an hour or so.

For the mix:

4 Egg yolks

4 tablespoons of sugar

4 table spoons of Vanilla sugar

1 kilo of marscarpone cheese

1 espresso sized cup of strong mocha coffee

2 teaspoons of coffee liquor (tia maria / kahlua)

Cocoa powder

Preparation:

Sabyon the sugars and egg yolks till thick

Add the coffee and the liquor

Beat in the Marscarpone cheese

To make the gateau spread on alternative layers of thin sponge soaked in coffee (within a flan ring or similar)

Finish with a dusting of cocoa powder

leave to set in the fridge for a couple of hours before serving. 

Enjoy.