We’ve created a list of the best Christmas entertaining recipes! Today, we’re showcasing the following recipes:
1. Almond and Lemon Shortbread Stars
2. Amaretto and Ricotta Affogato with Almond Praline and Orange
Almond and Lemon Shortbread Stars Recipe
Makes about 30 // Prep and cook: 2 hrs (plus resting)
Ingredients
250gm unsalted butter, softened
125gm caster sugar
Finely grated zest of 1 lemon
300gm (2 cups) plain flour, sifted
100gm (1 cup) almond meal
½ tsp sea salt
Icing sugar, for dusting
Method
1.. Preheat oven to 140°C fan-forced. Line two large oven trays with baking paper.
2. Beat butter, sugar and lemon zest in an electric mixture until pale and fluffy (5-6 minutes). Fold in flour, almond meal and salt until combined. Form dough into a ball, flatten with the palm of your hands and wrap in plastic wrap. Rest dough in the refrigerator (30 minutes).
3. Cut the dough in half. Roll half the dough between two sheets of baking paper until 3mm thick. Using a 9cm star-shaped biscuit cutter, cut out shapes and place on the lined trays. Refrigerate to firm (15 minutes). Repeat with remaining dough, rerolling excess.
4. Bake until lightly golden (20-25 minutes). Leave on trays to cool.
5. Serve shortbread dusted with icing sugar.
Amaretto and Ricotta Affogato with Almond Praline and Orange Recipe
Serves 8 // Prep and cook: 1hr 15 mins (plus cooling, chilling, freezing overnight)
Ingredients
75gm (½ cup) almonds
75gm (⅓ cup) caster sugar
½ tsp sea salt flakes
250ml (1 cup) espresso
125ml (½ cup) amaretto
Finely grated orange zest, to serve
Ricotta Sorbet
330gm caster sugar
330ml water
450gm firm ricotta
1 tsp vanilla bean paste
2 tbsp lemon juice
Method
1. For ricotta sorbet, place sugar and water in a small saucepan over medium-high heat. Bring to the boil and cook until sugar dissolves (2-3 minutes). Remove from heat and refrigerate syrup to chill (2-3 hours). Combine ricotta, sugar syrup and vanilla in a blender and blend until smooth. Freeze mixture in an ice-cream machine according to manufacturer’s instructions, adding the lemon juice in the last 5 minutes. Working quickly spoon mixture in a 1-litre container, cover and freeze overnight to firm. Makes 1 litre.
2. Preheat oven to 160°C fan-forced. Line an oven tray with baking paper. Spread almonds on the tray and roast until golden (15 minutes). Cool. Reserve tray for the praline.
3. To make praline, heat the sugar in a frying pan over medium-high heat. Cook, swirling the pan, until the sugar forms a dark caramel (3-4 minutes). Add the almonds and salt, then stir to coat. Transfer to the reserved tray. Cool completely, then coarsely chop. Store praline in an airtight container until ready to serve.
4. Divide two scoops of ricotta sorbet among eight chilled glasses. Pour over espresso (30ml per person) and amaretto (15ml per person) directly over sorbet. Scatter with praline and orange zest and serve immediately.
Best Christmas Entertaining Recipes
2 Christmas Seafood Recipes + 1 Christmas Cocktail
Pistachio Bombe Alaska & Berry Spritz Recipes
Air Fried Spatchcocks + Cucumber & Coriander Salad Recipe
Bourbon Ham, Roast Potatoes and an Apple & Fennel Salad
Whisky Ginger Christmas Pudding with Salted Maple Butter and Ginger Custard