Brittle Crunch Tortoni Recipes

TOFFEE CRUNCH COOKIE BRITTLE

Steps:

• position a rack in the middle of the oven.
• preheat the oven to 350*.line a baking sheet with parchment paper.
• in a medium bowl, stir the flour, baking soda, and salt together.set aside.
• in a large bowl, whisk the melted butter, granulated sugar,brown sugar, and vanilla till smooth -- about 30 seconds.
• use a large spoon to stir in the flour mixture.the dough should look smooth.
• stir in the crushed toffee and walnuts. the dough will look crumbly.
• leaving a 1-1 1/2 " border empty on all sides.spoon the dough onto prepared baking sheets.
• press the dough into a rectangle that measures about 13x9" and is about 1/2" thick -- then use the palms of your hands to make it into an even layer.
• bake until the top feels firm and looks dark golden and the edges look light brown, about 19 minutes.
• let the cookie brittle cool on the baking sheet for 10 minutes, then use a large metal spatula to transfer the cookies onto a wire rack to cool.
• don't worry if the cookie breaks, it will be broken into pieces when cool.the cookie will become crisp as it cools.
• break the cooled cookie into 4-5" pieces.
• the cookies can be stored in a tightly covered container at room temperature for up to 4 days.

BRITTLE CRUNCH TORTONI

Steps:

• Reserve 2 Tbsp. of the peanut brittle for topping. Place marshmallow creme in medium bowl. Gradually add milk, beating with electric mixer on medium speed after each addition until well blended. Gently stir in the remaining peanut brittle and whipped topping.
• Spoon evenly into 9 paper-lined medium muffin cups. Sprinkle with the reserved 2 Tbsp. peanut brittle.
• Freeze 2 hours or until firm. Store leftover desserts in freezer.

BISCUIT TORTONI

Steps:

• Set a rack in the middle of the oven and preheat the oven to 350 degrees. In a mixing bowl, with an electric mixer, slowly beat the almond paste, almond extract, and confectioners' sugar until completely blended. Add the egg white and beat until smooth. Let the batter rest in the refrigerator for 15 minutes. Spoon the batter into a pastry bag fitted with a 1/2-inch tip. Pipe out 1-inch mounds of the batter onto a parchment-lined or nonstick cookie sheet. Bake for 15 to 20 minutes, until puffed and tan. Set on a rack to cool. When completely cool and crisp, chop the macaroons in a food processor. You should have approximately 1 1/4 cups of crumbs.
• Tortoni Cream: Spread out almonds on a cookie sheet and place in a preheated 325 degree oven for 3 minutes. Turn tray around, toss nuts with a metal spatula and toast for another 3 minutes. In a large bowl, mix together 1 cup of cream, the macaroon crumbs and confectioners' sugar. Chill for 30 minutes. Mix in the rum and vanilla and chill for another 30 minutes. Whip the remaining 1 cup of cream to soft peaks and fold into the macaroon mixture.
• Divide the mixture among eight 4-ounce paper cups. Top with the almonds and cherries, if desired. Freeze for 4 hours or until firm.

TORTONI SUNDAES

Steps:

• Combine softened vanilla ice cream with crumbled macaroons, chopped maraschino cherries and mini semisweet chocolate chips. Spoon mixture into a small, glass, mixing bowl. Cover with plastic wrap and freeze until ready to serve dessert.
• To form sundaes, scoop tortoni ice cream mixture into ice cream bowls. Drizzle with chocolate syrup or warmed hot fudge, top with remaining whole maraschino cherries and nut topping.

ANN'S CRUNCHY PEANUT BRITTLE

Steps:

• Mix and set aside the butter and soda.
• In a large pan, mix and boil the sugar, water,and syrup to hardball stage (254 degrees F).
• Add peanuts and stir constantly until mixture turns yellow (NOT AMBER) about 5 minutes.
• Remove from heat and add butter mixture and vanilla.
• Pour onto greased cookie sheet.
• Pat into a thickness you like with the back of a spoon.
• Cool and break into pieces.
• Store in airtight container.

BRITTLE TORTE

Steps:

• Let eggs stand at room temperature 30 minutes. , Place oven rack in lowest position. Preheat oven to 325°. Combine flour, sugar and salt. Whisk egg yolks, water, lemon juice and vanilla; add to flour mixture. Beat until blended., Beat egg whites and cream of tartar until soft peaks form; fold into batter. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 50-60 minutes or until top springs back when touched. Immediately invert pan; cool completely., For topping, grease a 15x10x1-in. pan. In a heavy saucepan, combine sugar, corn syrup, water and coffee granules. Bring to a boil, stirring constantly. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from heat; stir in baking soda. Immediately pour into prepared pan. Stretch brittle in pan with two forks; cool. Break into pieces. In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form., Unmold cake; cut horizontally into four layers. Place bottom layer on a serving plate; top with 1/2 cup whipped cream. Repeat layers twice; top with remaining layer. Frost top and sides of cake with remaining cream. Sprinkle with brittle.

TORTONI

Steps:

• Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly. Let cool. Grind to fine crumbs in a food processor. You need about 1 cup.
• Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.
• Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.
• When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature. Mix in the vanilla.
• Whip the cream and fold it into the egg mixture.
• Line the base of a 2-quart soufflé dish (or other mold) with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs. Cover with plastic wrap and freeze overnight.
• Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate. Cut into wedges.

TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)

Steps:

• Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
• Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
• Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
• Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
• Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
• Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
• Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
• Cut torrone into 1-inch squares using a sharp serrated knife.

CHRISTMAS TORTONI

Steps:

• Place paper or foil baking cup in each of 8 medium muffin cups, 2 1/2x1 1/4 inches. Mix cookie crumbs, almonds and 1/4 cup candied cherries; fold into ice cream.
• Divide ice-cream mixture among muffin cups. Decorate with red and green candied cherries. Freeze about 4 hours or until firm.