Cran-Coconut Amaretti Torte with Whipped Cream and Basil Sparkles
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Ingredients (17)
- Non-stick cooking spray
- 8 oz. almond paste
- 1 cup butter, room temperature
- 2/3 cup sugar
- 2 egg whites, lightly beaten
- 1/4 teaspoon salt
- 1 1/2 cups sweetened flake coconut, divided
- 1 1/4 cups all-purpose flour
- 12 oz. white chocolate chips, divided
- 16 oz. sweetened coconut creme
- 1 tsp. coconut extract/flavor
- 2 cups sliced almonds
- 2 1/2 cups Ocean Spray Craisins sweetened dried cranberries, divided
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1/3 cup very finely chopped fresh basil
- 1/2 cup coarse sugar (decorators sugar)
A beautiful dessert to serve on a buffet or at a formal dinner party. The slightly unconventional flavors of basil and coconut complement traditional white chocolate, almonds, cranberries, and whipped cream. This one truly sparkles.
Instructions
- 11. Heat oven to 350°F. Coat a 9 inch spring-form pan with cooking spray.
- 22. In large bowl, cream together the almond paste, butter, sugar, and egg whites until light and fluffy; beat in salt. Stir in 1 cup coconut. Gradually blend in flour.
- 33. Press dough into bottom and 1 inch up sides of pan. Bake 25-30 minutes, or until golden; cool completely.
- 44. Melt the white chocolate chips. Stir in coconut crème, coconut flavor, almonds, and 2 cups cranberries. Spread mixture evenly in crust and top with reserved/remaining cranberries and coconut.
- 55. Chill until set, at least 30 minutes, before removing sides of pan.
- 66. Beat together the cream and powdered sugar until stiff peaks form; cover and chill until ready to serve.*
- 7Can store untopped/ungarnished Torte, covered in refrigerator or at cool room temperature.
- 87. Just before serving, muddle or chop together the basil and coarse sugar. Slice torte into 8 or 12 wedges. Top each with a dollop of the Whipped Cream and sprinkle with Basil Sparkles (the sugar-basil mixture).
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