A Light and Simple Pudding

If you need a quick and easy dessert this is it. You can serve it alone or add some of those lovely sugar cookies you stored in the cookie jar.

ZABAIONE (ITALIAN CUSTARD)
makes 4 servings

7 large eggs
3 tbsp sherry
1/2 cup sugar
1 tbsp plain gelatin
3 tbsp brandy
1 tsp grated lemon peel
Large deep bowl of ice cubes
1 cup whipping cream, whipped until stiff
Very thinly sliced lemon slices for garnish, optional

Dissolve gelatin in brandy and set aside.

Using a double boiler (with the water at a full boil), use a large heat proof glass bowl, beat the eggs until completely mixed. Add the sherry and the sugar, continue beating constantly.

Add the brandy with gelatin and the lemon peel to the egg mixture.

Beat constantly for 6 to 9 minutes until the egg mixture becomes creamy and begins to thicken.

Remove bowl with egg mixture from double boiler and place into the deep bowl with the ice cubes.

Stir the mixture until it is very thick and smooth and cools off. When cool, fold in the whipped cream.

Spoon into individual dessert cups and refrigerate before serving. Garnish with thin lemon slices.

Everyone Deserves a Special Reward

Amaretti Di Cioccolata
(Chocolate and Almond Macaroons)

These cookies are Sinful and Simple to make. Just make them and enjoy them without any guilt.

1 1/2 pounds of almond paste
that has been crumbled into pebble size
1 1/2 cups sugar
1 cup confectioners sugar
1/2 cup good quality cocoa powder for baking
4 large egg whites
2 cups sliced almonds (place in a separate bowl and set aside)

With your electric mixer on low speed, using the paddle beater, combine the almond paste, sugar, confectioners sugar, cocoa powder and the egg whites until blended. Turn the speed to medium and mix for 2 full minutes. This will make a sticky dough.

Using your hands roll dough into 1 inch balls. Roll the balls in the bowl with the sliced almonds to completely coat with the almonds.

Place the cookies 2 inches apart on a parchment lined cookie sheet. Using your fingers, slightly flatten the top of the cookies.

Tip: Dampen your hands before handling the dough. It will help to keep the dough from sticking too much on your hands.

Bake for 15 to 20 minutes in a 350 degree oven.

When done let cool on the cookie sheets.
When cookies are completely cool, use a metal spatula gently loosen the cookies from the parchment paper.

Store the cookies in an air tight container.
Makes about 50 cookies.

Your only question should be: Is the coffee ready?

One of Many Italian Candies - Crunchy Almond Brittle

CROCCANTE DI MANDORLE (Crunchy Almond Brittle)

This is one of those candies that kids and adults alike just love. As we grew up this candy was a big favorite. We just couldn't wait for it to cool so we could stuff our mouths with the crunchy nuts and sweetness.

1 tbsp extra virgin olive oil
1 cup shelled almonds, peeled and chopped roughly
1 cup sugar

Preheat the oven at 350 degrees
Oil an 8 inch square baking pan

Toast the almonds on a cooking sheet for 5 to 6 minutes.

Melt the sugar in a skillet over medium heat for about 5 minutes or until caramelized to a light amber color.
Add the almonds to the melted sugar and gently toss to coat the almonds.

Pour the sugar almond mixture into the oiled pan. Be sure to work quickly and smooth the surface with a lightly oiled rubber spatula.

Allow the mixture to cool and harden.
Turn out of pan and break into pieces using a rolling pin.
Lastly eat as much as you can before anyone else does.