Carla Hall's Amarone Cherry Almond Biscuit-otti
Amarone Cherry Almond Biscuit-otti
- 2/ 1/2 Cup King Arthur All-Purpose Flour NOTE: the type of flour matters!
- 1 Tbsp Baking Powder
- 1 Tsp Salt
- 1/2 Tsp Baking Soda
- 2 Tbsp Shortening
- 2 Tbsp Amarone Cherries Chopped
- 2 Tbsp Almonds Chopped
- 8 Tbsp VERY Cold Unsalted Butter
- 1 1/4 Cups Cold Full Fat Buttermilk Or sub a mix of 3/4 cup whole milk and 1/2 cup cream
- 1/2 Tsp Almond Extract
Philadelphia-Style Malted Vanilla Ice Cream
- 3 Tbsp Cream Cheese Softened
- 1/2 Cup Sugar
- 1 Cup Milk
- 1/2 Cup Malted Milk Powder Non-diastatic
- Tiny Pinch of Salt
- 2 Cups Heavy Cream
- 1 Tbsp Vanilla Extract (Vanilla Bean Paste)
- 1 Pint Heavy Cream
- 1/4 Fine Salt
- 2 Cups Dark or Semi-Sweet Chocolate Finely chopped
Amarone Cherry Almond Biscuit-otti:
Preheat the oven to 415°- 425°F.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Add the chopped amarone cherries and almonds.
Using a box grater, grate the cold butter and shortening into the flour mixture and toss until all of the pieces are coated. Pinch the butter pieces into the flour with the tips of your fingers to "cut" the butter into the flour.
Add the buttermilk mixture to the flour mixture. Using a stiff rubber spatula, mix until the dough forms a shaggy mass and there are no dry bits of flour left. The dough should be slightly sticky.
Lightly spray a mini tin and fill ¾ wayl. Without packing the dough, portion the dough with the scoop. Place the balls 1" in a small muffin tin.
Bake until the tops are golden brown and crisp, about 13 minutes until golden brown. Let cool for 5 minutes before serving hot.
Philadelphia-style Malted Vanilla Ice Cream:
In a medium stainless pot, whisk the softened cream cheese. Gradually whisk in the sugar smooth. Turn the heat to medium low and gradually whisk in the milk. Once smooth, stir in the malted milk powder and pinch of salt. Pour in the heavy cream. Continue to stir the mixture until the sugar and malted milk powder dissolve. Stir in the vanilla. Remove from heat.
Pour into a storage container and chill at room temperature before covering and placing in the refrigerator for at least 6 hours.
Using an ice cream maker, spin the mixture according to the manufacturer’s instructions.
In a small pot, bring cream and salt just to a boil. Place chocolate in a stainless bowl, and pour warm cream over chocolate. Let sit for 3-5 minutes. Whisk the chocolate and cream until chocolate melts completely and ganache is smooth and shiny.