It’s Date Night @ Spoonful of Foodies! Our foodie Facebook group is whipping up a menu especially for sweethearts! Cue a tuck the hair behind the ear with a sexy smile here.
Jennifer @ Milk and Honey – Paloma Cocktails
Derik @ House of Bakes – Garlic Bread Rolls
Janelle @ BakesinSlippers – Roasted Spicy Chickpeas with Lemon Aioli
Michelle @ The Complete Savorist – Apricot Gazpacho
Sarah @ The Chef Next Door – Arugula, Pear and Raspberry Salad
Trisha @ The Lazy Mom’s Cooking Blog – Crock Pot Spaghetti Bolognese
Loriann @ Casa de la Cargill – Fruit and Goat Cheese Tarts
Rene @ My Simple Kitchen – Coffee Cocktail
These almond lace cookies are so crispy and light, they are the perfect compliment to this silky cannoli cream. Note to self: Using whipped cream cheese instead of Italian mascarpone cheese will leave you with a soupy mess. Second note to self: Putting it in the freezer hoping it will firm up will leave you with a lumpy, soupy mess. Yes, folks, this is what recipe development is all about. On second thought, that’s NOT what recipe development is all about. Recipe development is about eating the mistakes. Now I have an amazingly delicious fruit dip to munch on all week long. Not to mention these delectable Almond Lace Napoleons with Cannoli Cream. Crack ’em with a fork like a crème brûlée . It’s so sexy.
- 5 TBSP unsalted butter
- 1/3 cup sugar
- 2 TBSP light corn syrup
- 1/2 cup almond flour
- 1/3 cup flour
- 1 tsp vanilla
- pinch of salt
- 8 oz part-skim ricotta cheese
- 8 oz mascarpone cheese
- 1/2 cup powdered sugar + more for dusting
- 1/3 cup mini semi-sweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Heat the butter, sugar, and corn syrup in a medium saucepan over low heat. Stir until the butter is melted and the sugar dissolves.
- Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil.
- Remove the pot from the heat and stir in both flours and salt until incorporated.
- Stir in the vanilla.
- Drop the batter by the teaspoon 3 inches apart on parchment paper or Silpat lined baking sheets, about six cookies per baking sheet.
- Bake the cookies until evenly light brown, about 10 minutes.
- About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won’t begin to spread until about 6 minutes into baking.
- Line a cooling rack with paper towels.
- Remove the cookies from the oven and, as soon as they’re firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.
- Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, whip both cheeses with the powdered sugar until smooth.
- Cover and refrigerate for at least two hours.
- Place an almond lace cookie on your serving plate.
- Dollop or pipe on some cannoli cream.
- Sprinkle with mini chocolate chips.
- Repeat with two more cookies, layering the cannoli cream and the chocolate chips.
- Dust with powdered sugar.
- Serve immediately. I suggest you tap it several times with the edge of your fork. Just as satifying as cracking into a freshly baked creme brulee. 😉
- Serve the cannoli cream with some fresh fruit.
- Crumble the almond lace cookies over some dulce de leche ice cream.
Almond Lace Cookies adapted from Fine Cooking
Like this recipe? Use almond flour to make my Almond Toffee Chocolate Chunk Cookies!