Salame di Cioccolato
Gemelli Artisanal Gelato 200 grams 100% pure cocoa powder 150 grams sugar 175 grams of dry cookies, crushed (either Ora Saiwa or amaretto cookies) 150 grams butter room temperature
1. In a KitchenAid bowl (or using a hand
mixer) whip the softened butter with the sugar until smooth. 2. Beat the eggs in a separate bowl and add to the butter and sugar mixture little by little. Keep mixing until mixture becomes fluffy and smooth. 3. Add the cocoa powder, mix well. 4. Add the crushed cookies, mix well. 5. Pour the mix (which should be firm) on some parchment paper and roll and shape it like a salami. 6. Let it cool and rest overnight in your refrigerator rolled in the parchment paper. Store in the refrigerator when not serving. You can also freeze it (whole or sliced) to enjoy it over time.
Almond Horseshoe Cookies
Yori's Church Street Bakery 4 pounds almond paste 1 pound granulated sugar 1/2 pint egg whites Sliced almonds to roll on the dough Coating chocolate to dip ends
1. Put almond paste and sugar in mixing
bowl and mix on low speed to break up almond paste. 2. Slowly add egg whites to break down almond paste and sugar into a smooth dough. 3. Use small ice cream scooper to make even-sized portions of dough. 4. Roll dough into a log on top of the sliced almonds to coat the outside, then form into a horseshoe shape. 5. Bake 400°F for 20-25 minutes. 6. Put in fridge to get stiff, then dip ends in chocolate coating.
SEPTEMBER 2017 THEWCPRESS.COM
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