Laduree Cream of Pumpkin Soup {Creme De Potimarron}

French pumpkin soup

Ingredients:
2 cups all-purpose flour
1 1/3 cups sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs
2 tablespoons Amaretto
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup whole almonds, chopped into medium chunks
6 oz. milk chocolate chips {melted for dipping or drizzling}

Directions:

Preheat oven to 300°F.
Line 2 baking sheets with wax paper or silpat mats.
Combine all the dry ingredients in a bowl and set aside.
In a large bowl, whisk the eggs, amaretto, almond extract and vanilla until well blended.
Slowly add the dry ingredients to the liquid ingredients. Mix until blended.
Dough should be thick and sticky at this point. Use a spatula to transfer the sticky dough onto your baking sheets. Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide. Bake for about 50 minutes.
Remove from the oven and cool 10 minute. Use a long bread knife and cut the loaf into 1 inch slices. Lay the slices cut side down on the baking sheet and bake another 20 minutes. Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
Cool the biscotti on a rack while you use a double boiler to melt your chocolate. Dip half of each biscotti into the milk chocolate or drizzle the chocolate on top.

Recipe: Adaptation of recipe from Ladurée


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