I recently picked up some Amaretto Flavoured Coffee from my favourite shop ‘Brodies Country Fare’ https://www.brodiecountryfare.com/ , the coffee is manufactured by Edinburgh Tea & Coffee Company. I love a good after dinner coffee and as I love Disaronno, so this was the perfect little purchase.
To make it extra special I frothed up my milk and grated some luxury dark chocolate on top……oh Yum! So delicious.
Amaretti Low Carb Biscuits – Makes approx 16-20 – Per biscuit: 51 calories, 0.5g carbs, 4g fat, 2g protein
150g Almond flour
3 Tbsp Splenda Sugar or alternative (Truvia)
2 Egg Whites
1.5 tbsp Amaretto Disaronno liqueur
1. Pre-heat oven 170 deg
2. Whisk egg whites until stiff
3. Mix flour and sugar together, then add flour mixture to the egg mixture 1 tablespoon at a time mixing in.
4. Add in Disaronno liqueur and mix well.
5. Line baking tray with greaseproof paper and spoon into small round shapes or roll into a small ball in hands and then flatten. Make sure there is at least 2 cm between as they will expand slightly.
6. Bake for 15-20 mins or until golden brown. Let cool and store in an airtight container until desired.
Goes well with a lovely Disaronno Liqueur coffee
1. Make up some real coffee ie: filtered or beans whichever is your preference.
2. While coffee is filtering, pour some milk approx 100ml into a jug and whisk until frothy, you can also heat milk up first before whisking.
3. Pour approx 25ml of liqueur into a tall latte style mug.
4. Pour coffee slowly in and then top with the frothy milk.
Serve with amaretti biscuits….Yummy afternoon delight!
Looking for a wee dessert tonight so raided my cupboards and came up with these little bowls of delights.
Made 4 ramekins – each one different
11/4 packet of custard Powder
1 pint boiling water
1 Banana
4-6 squares of Dark chocolate
Chopped Hazelnuts – 1 tablespoon
4 teaspoons of sugar (Demerara or Caster)
1. Mix custard and boiling water in a bowl to get your base ingredient
Ramekin 1 – Disaronno custard brulee
1. Chop 1/2 banana and soak in 1 tablespoon of disaronno/Amaretto liquor (could use brandy/orange liquor) for 5 mins.
2. Lay banana at bottom of Ramekin then pour over some of the custard mix.
Ramekin 2 – Chocolate delight brulee
1. Melt 2 Dark Chocolate squares and mix with some of the custard mix
2. I crushed a chocolate cookie and placed at the bottom of the ramekin for extra crunch, then pour in the custard mix.
Ramekin 3 – Chocolate orange custard
1. Melt 2 Dark chocolate squares and mix with the custard mix, then add in a 2 drops of orange essence, mix and pour into ramekin
Ramekin 4 – Chocolate, Banana and Hazelnut pot
1. Slice 1/2 banana and put at bottom of ramekin, sprinkle some chopped hazelnuts over banana
2. Melt 2 Dark Chocolate squares, mix with custard and pour over.
Once ramekins are ready put into a ban maree and cook at 160deg in oven for 30-35 mins to thicken up. Remove and let cool before putting in refrigerator for approx 3 hours to let set.
When you are ready to eat, sprinkle some Demerara Sugar or Caster if you prefer over top and place under a very high grill for about 5-10 mins until slightly bubbly. (or if you have a cooks blow torch, go for it)
Yummy….Yummy….Yummy.
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