Place strawberries in a bowl. Sprinkle with 1 tbsp of the powdered sugar and drizzle with cognac or balsamic vinegar.
Cover with plastic wrap and refrigerate for 30 mins.
Combine ricotta, yogurt and remaining 1 tbsp powdered sugar in a small bowl. Cover and refrigerate until ready to serve.
Divide strawberries among serving bowls. Top with a dollop of ricotta mixture and serve with biscotti or almond bread.
flour, melted butter, eggs, and almond extract in large bowl. Beat
orm a solution; stir in almond extract and/or vanilla if
lectric mixer.
Add eggs, almond and vanilla extracts, stir until
nd pulse until blended. Add almond paste and butter. Cover and
large bowl. Sift the almond flour particularly well, pushing the
eat eggs, vanilla extract, and almond extract in a bowl. Combine
ggs, egg whites, margarine and almond extract, whisk until blended.
ore oil for a softer biscotti, less oil for a crunchier
olks, the vanilla and the almond extract, add the mixture to
nches.
Arrange the sliced biscotti cut side down on the
trawberries and almonds. Accompany with almond bread or biscotti.
eaks.
Update: The original recipe said to serve the velvet
nd egg, vanilla extract, and almond extract; whisk until smooth. Add
ugar, butter, vanilla extract and almond extract until crumbly. Add eggs
ide diagonal slices.
Stand biscotti slices upright on 2 heavy
OFFEE: Using the hazelnut or almond recipe, add 3 tablespoons instant coffee
itchenaid mixer to do this recipe.
Preheat oven to 325
Turn oven off and let biscotti remain in oven until crisp
ranges and lemons, vanilla and almond extract. Mix contents of both