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Almond Biscotti with Almond Cream




Source of Recipe


Adapted by Graham Kerr for the Almond Board of California


List of Ingredients




Almond Biscotti:
2 tablespoons extra light olive oil
½ cup chopped, blanched almonds
2 cups flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup brown sugar
2 tablespoons honey
¼ cup egg substitute
½ teaspoon vanilla extract
½ teaspoon almond extract


Almond Cream:
1 cup evaporated skim milk
1 cup 2% milk
¼ cup sugar
½ teaspoon almond extract
½ teaspoon vanilla extract
1 cup egg substitute
4 Almond Biscotti (recipe below)
2 tablespoons roasted sliced almonds
½ teaspoon instant espresso coffee or finely ground espresso coffee





Recipe



Almond Cream

Serves 4

1. Combine the evaporated skim milk, 2% milk, sugar, and almond and vanilla extracts in a heavy saucepan or top of a double boiler. Heat on medium high until bubbles form around the edge of the pan.

2. Pour in the egg substitute, whisking vigorously. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon. Cook just until as thick as heavy cream. Overcooking will result in scrambled eggs!

3. Place the almond biscotti in 4 dessert dishes. Pour the warm custard cream over the top and let sit for a few minutes to soften. It’s even better chilled. Combine the roasted almonds and coffee and scatter over the top.

Almond Biscotti

Makes 20

1. Oil a large baking sheet with pan spray and arrange almonds in a single layer. Place in oven at 350ºF. Roast the almonds 5 to 8 minutes or until golden brown. Almonds will darken and become fragrant. Set aside to cool.

2. Combine the flour, baking powder and salt in a small bowl. Beat together the sugar, honey, egg substitute, and vanilla and almond extracts with an electric mixer. Beat in the roasted almonds. Add the flour mixture and beat until mixed.

3. Divide the dough and form into two balls. Roll each into a 10" cylinder. Lay on the baking sheet 5" apart. Bake in 350ºF for 20 to 25 minutes or until the top is golden brown and slightly cracked. Remove from the oven and cool on a rack until just barely warm.

4. Lay the cooled rolls on a cutting board and cut on the diagonal into ½" slices. Place the slices back on the baking sheet and bake 10 to 12 minutes more. Cool on a wire rack.


Servings: 4

Notes

Graham’s roasted, sliced almonds combined with a few instant coffee crystals is wonderful on lowfat ice cream, yogurt, poached pears, peaches and other stone