Almond Lace Basket Cookie with Amaretto Chocolate Mousse

Cooking with Nicolle at Riegelmann's Appliance

Almond Lace Basket Cookie

  • 2.5 oz Flour
  • 7 oz Sugar
  • 2.5 oz Almonds, sliced or slivered

  • 2 oz Water
  • 2.5 oz Butter, melted

  1. In small mixing bowl, mix flour, sugar, almonds, and water.
  2. Add butter, stirring gently until all butter is incorporated. Do not over mix.
  3. Refrigerate a minimum of 4 hours, overnight if possible.
  4. Preheat over to 350 degrees.
  5. Using a non stick cookie sheet, place a small amount (approximately 1.5 teaspoons) of batter 6” apart on cookie sheet.
  6. Bake until brown throughout cookie usually 14 – 18 minutes.
  7. Remove from oven to cool slightly.
  8. Using a thin spatula, remove cookies one at a time laying them over a small bowl or cup (coffee cups work well)
  9. Let cool completely, usually only a couple minutes.
  10. Remove cookie from bowl/cup and turn over to use as basket.


Amaretto Chocolate Mousse

  • 7 oz Chocolat, Semi Sweet
  • 3 TBL Milk
  • 3 each Egg Yolk
  • 1 Tbl Amaretto Liquor

  • 3 each Egg Whites
  • 2 1/4 Tbl Sugar
  • 2/3 Cup Heavy cream

  1. In a small saucepan, add the chocolate to the milk and melt over low heat, stirring constantly to ensure smoothness.
  2. Beat in the egg yolks. Whip mixture over low heat for a few minutes until the mixture thickens slightly.
  3. Remove mixture from heat and stir in liquor. Cool completely.
  4. Whip egg whites with the sugar to form a firm meringue. Fold into chocolate mixture.
  5. Whip cream until soft peaks form. Fold into chocolate mixture.
  6. Chill several hours or overnight if possible.
  7. Scoop or using a pastry bag with a star tip, pipe the mousse into the premade almond lace basket.


Cooking with Nicolle at Riegelmann's Appliance

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