Side Pannel
Lemon And Almond Biscotti with Iced Lemon And Cheese Parfai
Lemon And Almond Biscotti with Iced Lemon And Cheese Parfai
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- ----------------------------------PARFAIT----------------------------------
- 1 200 millilit fat milk
- 2 tb Lemon juice
- 4 Lemons; (zest)
- 140 g Caster sugar
- 1 200 gram ful fat cream
- -cheese; (softened slightly)
Directions
BISCOTTI
50 g Almonds; (with their skins -
; roughly chopped,
; toasted and cooled)
50 g Butter
75 g Caster sugar
1 Egg
1 tb Lemon juice
2 Lemons; (zest)
150 g Plain flour
1 ts Baking powder
1/4 ts Salt
1/2 ts Freshly ground black pepper
1 Place all parfait ingredients in food processor and blend until smooth.
Put in container and freeze for 3 hours. Take out of freezer and put back
in food processor until smooth. Return to freezer and freeze until firm.
3 Put butter and sugar into large bowl and beat until light and fluffy,
beat in eggs, lemon juice and zest. Sieve flour, baking powder, salt and
pepper into creamed mixture and blend together well. Gradually fold in nuts
4 Roll into 1 log - 1/2" high, 1 1/2" wide and 14" long. Cut in half and
place on a baking sheet at least 2" apart.
5 Bake in pre-heated oven for 35 mins or until firm and brown at edges.
Transfer to a wire rack and cool for 5 mins. Using serrated knife, slice
diagonally into oval shaped biscotti. Lay on baking sheet and bake for 30
mins, turning once.
6 Take parfait out of freezer 5 mins before serving. Serve spoonfuls of
iced parfait with biscotti.
50 g Almonds; (with their skins -
; roughly chopped,
; toasted and cooled)
50 g Butter
75 g Caster sugar
1 Egg
1 tb Lemon juice
2 Lemons; (zest)
150 g Plain flour
1 ts Baking powder
1/4 ts Salt
1/2 ts Freshly ground black pepper
1 Place all parfait ingredients in food processor and blend until smooth.
Put in container and freeze for 3 hours. Take out of freezer and put back
in food processor until smooth. Return to freezer and freeze until firm.
3 Put butter and sugar into large bowl and beat until light and fluffy,
beat in eggs, lemon juice and zest. Sieve flour, baking powder, salt and
pepper into creamed mixture and blend together well. Gradually fold in nuts
4 Roll into 1 log - 1/2" high, 1 1/2" wide and 14" long. Cut in half and
place on a baking sheet at least 2" apart.
5 Bake in pre-heated oven for 35 mins or until firm and brown at edges.
Transfer to a wire rack and cool for 5 mins. Using serrated knife, slice
diagonally into oval shaped biscotti. Lay on baking sheet and bake for 30
mins, turning once.
6 Take parfait out of freezer 5 mins before serving. Serve spoonfuls of
iced parfait with biscotti.
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