Toasted Almond Ice Cream Sandwiches
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
62
Spice
49
Sweetness
55
Sourness
45
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Sugar1 tsp
Ground Cinnamon1 tsp
Instant Espresso Powder1 cup
Almond (sliced)1 large
Egg WhiteDirections:
1
Preheat oven to 400°F
2
Line baking sheet with parchment paper
3
Cut pastry into thirds lengthwise along folds, then cut each strip crosswise into 4 pieces
4
Arrange squares on prepared sheet, spacing apart
5
Whisk sugar, cinnamon, and espresso powder in medium bowl
6
Add almonds and egg white; stir to coat
7
Spread almond mixture atop squares, dividing evenly
8
Bake pastry squares until tops are golden around edges, 18 to 20 minutes
9
Cool completely
10
Using serrated knife, cut each piece horizontally in half
11
Spread 1/3 cup ice cream over each pastry bottom, then press on top to adhere
12
Freeze until ice cream is hard, about 1 hour
13
Preheat oven to 400°F
14
Line baking sheet with parchment paper
15
Cut pastry into thirds lengthwise along folds, then cut each strip crosswise into 4 pieces
16
Arrange squares on prepared sheet, spacing apart
17
Whisk sugar, cinnamon, and espresso powder in medium bowl
18
Add almonds and egg white; stir to coat
19
Spread almond mixture atop squares, dividing evenly
20
Bake pastry squares until tops are golden around edges, 18 to 20 minutes
21
Cool completely
22
Using serrated knife, cut each piece horizontally in half
23
Spread 1/3 cup ice cream over each pastry bottom, then press on top to adhere
24
Freeze until ice cream is hard, about 1 hour