Karen's recipe: Almond cookie for tiramisu
 

I just made this and i love it. :thup: :thup: The texture is very good, close to savoiardi biscuits i normally used during those high carb days.

Highly recommend for those who love tiramisu :agree: :agree:

I did not follow your recipe for the filling though as there are 5 raw egg yolks and am kind of scared. But next time i may give it a try as there are 16 servings so should not be too bad.

I am thinking of using this to make strawbery shortcake too... Do u think it i will work???

I tried a piece of the cookie and i think it is nice as a snack on its own.

I am not a great cook and am proud of myself that i can make this.

Thanks to Karen :yay:

I just ordered a copy of your LC cookbook too :-)

Because the cake is thin, it would probably work better for small, individual shortcakes. If it's too big, it may get floppy. You can also use that cake for a jelly roll. Thanks! :) There's a recipe in the book for more traditional shortcake biscuits.

Karen

Hi Karen,

Can't wait to get your book :agree: :agree:

The jelly roll is a good idea...am thinking of "brushing the cake with the espresso-kahlua syrup...then use your recipe for espresso ricotta creme as a filling. Will it come out nicely u think?? :yum: :yum:

But Karen, i have not made any jelly roll cake before...i get the idea of how to roll..but after that how do i keep the roll "in shape"?? :daze: :daze:

When you take it out of the oven, flip it on to a clean dish towel, remove the parchment, and roll it up lengthwise. Then let it cool in the towel. It will keep its shape after filling and be easy to roll with no cracking.

Karen