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.
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
flour, melted butter, eggs, and almond extract in large bowl. Beat
Fill a tall glass with ice.
Add all ingredients and mix well.
Lemon juice is according to taste. I only add about a teaspoon.
To prepare simple syrup:.
Mix equal parts water and sugar in a sauce pan over low heat. Add 1 to 2 teaspoons almond extract. Whisk until well blended and cool. Refrigerate until ready use. (I generally make a large batch and add it to lemonade and tea).
orm a solution; stir in almond extract and/or vanilla if
lectric mixer.
Add eggs, almond and vanilla extracts, stir until
large bowl. Sift the almond flour particularly well, pushing the
nd pulse until blended. Add almond paste and butter. Cover and
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
f milk chocolate (1/2 recipe), vanilla flavor, a layer of
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
ranges and lemons, vanilla and almond extract. Mix contents of both