Low GI Recipe: Chocolate Glazed Almonds
"The Easter meal is a grand event all over Italy. The different regions prepare their local traditional recipes - all delicious. When it comes to dessert, however, there is a standard commonality. All over the country, a “Colomba” cake is served to herald the last of the several Easter meal courses. “Colomba” means “dove” in Italian, the shape of this butter cake. To accompany our Colomba, I often serve these delicately glazed almonds. Sometimes they disappear before the Colomba!..."
INGREDIENTS
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2 cups (10 oz) blanched, roasted almonds
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3.5 oz 90 % cocoa dark chocolate, broken into small pieces
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3 oz semi-sweet morsels
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pinch salt
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⅓ cup freshly brewed espresso coffee (regular or decaf)
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1 tbsp butter
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1 tbsp Grand Marnier or Cointreau orange liqueur (optional)
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To blanch almonds: Place almonds in a medium sauce pan, cover with water and boil 2-3 minutes. Drain. When cooled, slip off the outer layer and pat the almonds dry.
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To roast almonds: Preheat oven to 350 degrees. Arrange almonds in a single layer in a jelly roll pan. Toast for 15-20 minutes. Cool before using.
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If an espresso machine or coffee maker is not available, use instant espresso coffee granules and follow instructions on the jar.
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