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| Grown-up ice cream sandwiches, with an Italian make over! |
Not your grade school cafeteria ice cream sammies!
INGREDIENTS:
1/3 cup of Karo Light Corn Syrup
1/2 cup of light brown sugar (packed)
1/2 stick of butter (salted)
1 cup of roasted, salted almonds (chopped)
1/3 cup of all purpose flour
1/4 cup of rolled oats
1 teaspoon of Amaretto, or almond extract
1/2 cup of mini semi-sweet morsels
1 cup of dark chocolate morsels
1 teaspoon of espresso granules
1/2 teaspoon of salt (fine)
1 pint of coffee flavored ice cream or gelato (or, your favorite flavor)
It's so easy! ~ Let's get started!
PREPARATION:
1.) Preheat oven to 350 degrees.
2.) In a saucepan, cook brown sugar, butter,cinnamon,espresso granules, amaretto, sea salt and corn syrup over medium heat.
3.) Remove from heat when mixture is liquified. In a large bowl, combine flour, chopped almonds and 1/2 cup of dark chocolate morsels.
4.) Pour the cooked syrup mixture over dry ingredients and combine with a wooden spoon. Line a large baking sheet with parchment paper and scoop teaspoon-sized balls on sheet. (Spread dough about 3 inches apart.They will spread about 3 inches.)
5.) Bake about 6-8 minutes. Remove (tuiles) cookies from the oven. Allow to cool a couple minutes.
6.) Using a double boiler, melt the remaining dark chocolate morsels and brush the top of each tuile with melted chocolate.Allow to cool 10 minutes.
7.) To assemble sandwiches, scoop ice cream between two tuiles with chocolate-tops facing inside. Roll the sides of each sandwich in mini chocolate morsels.
2.) In a saucepan, cook brown sugar, butter,cinnamon,espresso granules, amaretto, sea salt and corn syrup over medium heat.
3.) Remove from heat when mixture is liquified. In a large bowl, combine flour, chopped almonds and 1/2 cup of dark chocolate morsels.
4.) Pour the cooked syrup mixture over dry ingredients and combine with a wooden spoon. Line a large baking sheet with parchment paper and scoop teaspoon-sized balls on sheet. (Spread dough about 3 inches apart.They will spread about 3 inches.)
5.) Bake about 6-8 minutes. Remove (tuiles) cookies from the oven. Allow to cool a couple minutes.
6.) Using a double boiler, melt the remaining dark chocolate morsels and brush the top of each tuile with melted chocolate.Allow to cool 10 minutes.
7.) To assemble sandwiches, scoop ice cream between two tuiles with chocolate-tops facing inside. Roll the sides of each sandwich in mini chocolate morsels.
"Hey, Cath. I've got a question for ya..."
COOK'S TIPS, if you should need them...:
1.) If you cannot achieve uniform sizes with each tuile, you may
use a round cookie cutter (or biscuit cutter) to carefully stamp out round,
uniform sandwich tops & bottoms. Be sure to stamp them out while your
tuiles are still pliable.
2.) If you need to soften them up before stamping, you may put them back in the oven for about 60 seconds. They will soften right back up.
3.) This recipe bends readily to adaptation, so go ahead and try using different nuts, or even chopped, dried figs or dates to your mixture. They will add an interesting textural interest and pair deliciously with the chocolate!
2.) If you need to soften them up before stamping, you may put them back in the oven for about 60 seconds. They will soften right back up.
3.) This recipe bends readily to adaptation, so go ahead and try using different nuts, or even chopped, dried figs or dates to your mixture. They will add an interesting textural interest and pair deliciously with the chocolate!
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