Italian Deserts

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Biscotti al Cocco (Coconut Biscuits)

Zuccotto Ripieno (Amaretto Cream Filled Cake)

Biscotti al Cocco

Serves: 17

1/2 cup sugar

2 large egg yolks

1 large egg white

1. Beat together egg yolks and sugar until mixture is creamy. Stir in shredded coconut.
2. Beat egg white until firm peaks form, gently stir into coconut mixture.
3. Drop teaspoonfuls of mixture onto greased oven trays. Bake in slow oven for 15 minutes, reduce heat to very slow, bake for a further 30 minutes or until the biscuits are golden brown.

Zuccotto Ripieno Amaretto Cream Filled Cake

6 servings

1/2 c Hazelnuts

1/4 c Amaretto

1/4 c Light rum

1 1/3 c Whipping cream

1/3 c Powdered sugar

1/3 c Almonds; blanched, - chopped, toasted

1 oz Unsweetened chocolate; - grated

1. Bake hazelnuts in un-greased baking pan at 400~ for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool.
2. Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff.
3. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired.