| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 4 | Servings | ||
INGREDIENTS
| 1 | 200 millilit fat milk | |
| 2 | T | Lemon juice |
| 4 | Lemons, zest | |
| 140 | g | Caster sugar |
| 1 | 200 gram ful fat cream | |
| cheese softened | ||
| slightly | ||
| 50 | g | Almonds, with their skins – |
| roughly chopped | ||
| toasted and cooled | ||
| 50 | g | Butter |
| 75 | g | Caster sugar |
| 1 | Egg | |
| 1 | T | Lemon juice |
| 2 | Lemons, zest | |
| 150 | g | Plain flour |
| 1 | t | Baking powder |
| 1/4 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| mins, turning once. |
INSTRUCTIONS
Place all parfait ingredients in food processor and blend until smooth. Put in container and freeze for 3 hours. Take out of freezer and put back in food processor until smooth. Return to freezer and freeze until firm. 3 Put butter and sugar into large bowl and beat until light and fluffy, beat in eggs, lemon juice and zest. Sieve flour, baking powder, salt and pepper into creamed mixture and blend together well. Gradually fold in nuts 4 Roll into 1 log - 1/2" high, 1 1/2" wide and 14" long. Cut in half and place on a baking sheet at least 2" apart. 5 Bake in pre-heated oven for 35 mins or until firm and brown at edges. Transfer to a wire rack and cool for 5 mins. Using serrated knife, slice diagonally into oval shaped biscotti. Lay on baking sheet and bake for 6 Take parfait out of freezer 5 mins before serving. Serve spoonfuls of iced parfait with biscotti. Converted by MC_Buster. Recipe by: Here's One I Cooked Earlier Converted by MM_Buster v2.0l.
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