Biscuit Tortoni Recipe




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Biscuit Tortoni Recipe


 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Biscuit Tortoni

 

Ingredients

3/4 cup crushed macaroons
3/4 cup cream
1/4 cup confectioners sugar
1 salt
1 cup whipping cream
1 tsp vanilla
4 candied cherries



 

Preparation

Combine macaroons, cream, sugar and a few grains of salt and allow to
stand for an hour or so. Whip whipping cream until thickened but not
stiff. Fold into the macaroon mixture along with the vanilla and set
in paper cups. Place in freezer. Serve with a cherry set in top of
each cup.

Joel Ehrlich on rec.food.cooking

 

 

Servings: 4