Receta Amaretto Almond Biscotti Torte

• Amaretto biscotti:
• 4 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 tablespoons Amaretto
• 2 teaspoons vanilla extract
• 4 large eggs
• Line large baking sheet with parchment paper. Mix first 3 ingredients in medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Beat in Amaretto and vanilla. Beat in eggs 1 at a time. Mix in dry ingredients. Cover and chill just until slightly firm, about 1 hour.
• Preheat oven to 350°F. Sprinkle powdered sugar on work surface. Divide dough in half. Roll each half on sugar to 11-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 3 inches apart. Bake until firm to touch, about 40 minutes. Cool slightly.
• Reduce oven temperature to 325°F. Transfer logs to work surface. Discard parchment paper. Using serrated knife, cut logs into 1/2-inch-wide slices. Arrange slices, cut side down, on baking sheet. Bake until dry, about 20 minutes. Cool on racks. (Can be made 3 days ahead. Store airtight.)
• Amaretto mousse:
• 1 cup sugar
• 1/2 cup butter
• 4 eggs, separated
• 1/2 cup half-and-half cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons Amaretto
• 1 tablespoon lemon juice
• 1 pint heavy cream
• Whip heavy cream until firm, set aside in frige until ready to use. Wash and dry bowl really well for egg whites.
• Put sugar, butter, egg yolks, and half & half into a heavy 2-qt. saucepan. Place over medium heat.
• Stir constantly until it comes to a slow rolling boil. Let boil 2 minutes, still stirring constantly.
• Remove from heat. Strain into a bowl and set bowl over an ice bath. Continue stirring until mixture is cool.
• Add extract, Amaretto, and lemon juice. Mix well and set aside.
• Whip egg whites until stiff (not dry)
• Fold Heavy cream and egg whites into amaretto mixture in 3 alternating batches.
• Chill mousse
• Sponge Cake:
• 3 Eggs
• 1 cup Flour
• 1 1/2 teaspoon Cream Of Tartar
• 1 tablespoon Butter
• 1/2 cup Sugar
• Pinch Salt
• 1 teaspoon Baking Soda
• 1/2 cup Milk
• Heat butter and milk together until butter melts. Beat egg whites until stiff, Add yolks and beat well. Gradually add the sugar and beat well again. Fold in the sifted flour and cream of tartar. Add soda to milk and butter. Add to mixture and fold in well. Pour into lined sponge tin and bake 375
• Brush with amaretto while warm.
• To make your biscotti crust:
• be sure biscotti is dry!
• 1 1/4 c biscotti crumbs
• 1/4 + c melted butter
• 2 Tablespoons amaretto

Direcciones