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Pear and Chocolate Cake with Amaretti Cookies
From David Rossi
This is a recipe made with crushed amaretti cookies in place of flour to add
the unique almond taste.
Pear and Chocolate Cake
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4 |
Pears |
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1 cup |
Dried amaretti cookies* |
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1/2 cup |
Scharffen Berger Natural Cocoa Powder |
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4 |
Whole Eggs |
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2 |
Egg yolk |
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4 tablespoons |
Sugar |
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1 cup |
Milk |
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2 cups |
Cream |
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2 tablespoons |
Bacardi Rum |
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2 tablespoons |
Flour |
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2 pinches |
Baking powder |
If you can't find Amaretti cookies in
a local store, you can always make your own.
*Amaretti Cookies
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3 cups |
Almonds (blanched and slivered |
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1 1/2 cups |
Sugar |
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3 |
Egg whites |
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1 1/2 teaspoons |
Almond Extract |
Preparation
- Pre-heat oven to 300° F. Line a
cookie sheet with parchment paper.
- In a food processor, grind the
almonds to a fine meal.
- Add the sugar and process for
another 15 seconds.
- Add egg whites and almond
extract and continue to process until a smooth dough forms around the
blade.
- Place a rounded teaspoon of
dough on the prepared cookie sheet. Place the dough pieces at least
1/2 inch apart.
- Bake for 20 to 30 minutes or
until golden.
- Allow the cookies to cool
completely on the parchment before removing. Store in an airtight
container.
Makes about 2 dozen
Let some of the
cookies dry out. They can then be crushed and used in the
Pear and Chocolate Cake recipe above.
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