Amaretti
Millionaire's shortbread
- 100 GRAM ALMOND PASTE
- 2 EGG WHITES
- 50 GRAM SUGAR
- RIND OF 1 LEMON
- 75 GRAM FLOUR
- 25 GRAM SEMOLINA
- 50 GRAM SUGAR
- 150 GRAM BUTTER, cold in cubes
- 100 GRAM CHOCOLATE, chopped
- 1 CUP SWEETENED CONDENSED MILK
Beat the egg whites, slowly beat in the sugar and lemon rind. Puree the almond paste in a food processor and stir in the egg whites. Make little heaps on a greased baking tray, using a piping bag or a teaspoon. Bake the amaretti 45 minutes at 140 degrees Celsius.
Mix sugar, flour, semolina en 100 gram butter and knead to a dough. Press the mixture in to a square or rectangular greased oven tin and bake 15 minutes at 175 degrees Celsius. Allow to cool down in the tin. In the meantime, melt the remaining butter in a frying pan and add the condensed milk. Heat on middle high heat, stirring, until the mixture becomes golden brown. Pour this on top of the shortbread and put in the fridge for one hour. Melt the chocolate in the microwave or au bain marie and pour it on top of the condensed milk-caramel. Put in the fridge for half an hour, take it out of the tin and cut into squares or rectangulars.
Go to the shortbread page for various delicious shortbread recipes.
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