Happy New Year from the bakery! Villa Fortuna is on the bookshelves but we still have many desserts on the bakery shelves! Of course we won't close because my addictive sweet tooth cares very little for New Year's resolutions and friends love to sit down with a strong cup of coffee and sweet.   

This little recipe featured in the novel, comes from my mother's side of the family.  It is TO DIE for.  It's sort of like creamy, almond ice cream - but only better, and if I can make it, anyone can. It's that easy. 

I just finished the last one, but unfortunately DH and I fought over it and I had to split it with him.

 

Biscuit Tortoni

3 egg whites
¾ cup sugar
1 ½ cup heavy cream
¾ tsp. vanilla
¼ cup blanched almonds
1 ¾ tsp. almond extract
6 maraschino cherries

Let egg whites stand at room temperature for one hour. Mix ¾ cups sugar with ¼ cup of water, bring to boil. Continue boiling to thick syrup consistency.

Beat egg whites at high speed until stiff peaks form. Pour hot syrup in thin stream into egg whites as you continue to beat until very stiff. Cover and refrigerate for half hour. (Even if it doesn't stiffen, continue beating the recipe will still come out great.)

Toast blanched almonds then chop fine. Place in small bowl and add 1½ tsp. almond extract. Whip cream with vanilla and remaining ½ tsp. almond extract until stiff. Fold into egg white mixture. Spoon into aluminum foil cups, top with almonds and ½ cherry on top. Cover and freeze. 

Buon appetito!

Fort Knox Shipping

Baker, Debbie, tells us about her baking buddies, impressive Fort Knox packing job!  Pearls of wisdom if you intend on shipping baked goods over the holidays. Thank you Debbie and Gail!

I came home after working 11 hours to a treat. Gail's Biscotti had arrived.

She warned me that it would be packed tightly. She reused biodegradable packing peanuts, bubble wrap, and saran wrap.

Gail warned me that presentation isn't her strong-suit, but I disagree. Look at the beautiful Italian patterned tea towel she wrapped it in!

Gail also enclosed a beautiful card with a note and the recipes enclosed.

​Gail warned me that it was wrapped very well....so well that her saran wrap box was giving her 'the eye'.  

​At one point I became a tad impatient...

​The biggest concern was whether the biscotti would arrive in one piece and so Gail packed them very diligently. They had to travel from California to New York. 

​They looked delicious, but I waited until this morning to finish unwrapping and taste them.

​These are in one piece (beautiful packing job, Gail) and absolutely delicious!