Mocha Almond Dessert Food

MOCHA ALMOND COOKIES

Steps:

• In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners' sugar twice, letting each sit in sugar between coatings.
• Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

MOCHA ALMOND ICE CREAM PIE

Steps:

• Prepare crust by combining softened butter and brown sugar in a medium bowl.
• Beat until fuffy.
• Beat in vanilla and egg yolk.
• Gradually blend in flour until mixture is combined.
• Blend in finely chopped chocolate.
• Press mixture evenly and firmly over bottom and sides of a 9 inch pie pan.
• Pierce bottom in several places with a fork.
• Bake crust in a preheated 375* oven until lighltly browned, about 12-14 minutes.
• Cool in a wire rack at least 30 minutes.
• Prepare filling: Mix almonds, brown sugar and melted butter.
• Add 1/4 cup of the coarsely chopped chocolate and mix lightly.
• Spread half of the softened ice cream in the cooked, cooled crust.
• Sprinkle evenly with half of the almond mixture.
• Cover with remaining ice cream,then remaining almond mixture, then place in freezer.
• Place remaining 1/4 cup coarsely chopped chocolate in top of double boiler over hot (not boiling) water, until melted.
• Stir in salad oil.
• Remove partially frozen pie from the freezer.
• Drizzle melted chcolate over the pie, dribbling from a spoon, or cone of rolled paper to pipe it on.
• Return pie to freezer.
• When top is set,cover with foil and freeze until firm, at least 4 more hours.
• To serve, remove pie from freezer about 30 minutes before cutting.

MOCHA ALMOND CAKE

Steps:

• Beat the butter and sugar together until light and fluffy.
• Beat in the egg yolks until light, and add the melted chocolate, stirring to combine.
• Add the sifted flour mixture alternating with the coffee, beating just enough to incorporate them.
• Beat the egg whites to stiff peaks in a separate bowl and fold into the batter along with the almonds.
• Pour into a greased tube or Bundt pan and bake in a preheated 350F (180V) oven until a toothpick inserted in the center comes out clean, about 1 hour.
• Cool a little before removing from the pan.
• Cool completely before dusting with powdered sugar.

MOCHA-ALMOND TORTE

Steps:

• Mocha Frosting:.
• Dissolve instant coffee in the 1 Tbsp. milk. In a mixer bowl beat the butter with an electric mixer for 30 sec. Beat in 1 1/2c. of the powdered sugar and the melted unsweetened chocolate. Add egg yolks and the dissolved coffee crystals, beating till the mixture is well blended. Add the remaining powdered sugar and additional milk to make a fluffy frosting consistency.
• Slice the loaf cake horizontally into 3 layers. Beat together almond paste and the 3 tbsp water. Spread the bottom cake layer with 1/3c of the almond paste mixture. Top with the next cake layer and repeat layering with remaining almond paste mixture and 1/2c. of the frosting. Top with the remaining cake layer. Frost top and sides with the remaining frosting. Sprinkle sliced almonds atop. Store cake, covered, in the fridge.