1 pint pareve whipping cream
1 teaspoon cinnamon
1/8 teaspoon almond extract
1 cup coffee, make using 1 cup hot water and 2 teaspoons instant coffee (regular or flavored)
1 pint pareve vanilla ice cream
1/4 cup sliced almonds, toasted
2 almond biscotti cookies (recipe follows)
With a whisk or hand-held mixer, whip the cream in a bowl until very thick but still liquid. Add the cinnamon and almond extract and whip until soft peaks form.
Put 1 large scoop of pareve ice cream into a serving dish. Pour ¼ cup coffee; over the ice cream. Sprinkle a tablespoon of the almonds over the ice cream and coffee mixture and top with a dollop of the flavored whipped cream. Place one or two biscotti cookies into the sundae on an angle. Repeat with remaining ingredients and serve immediately.
1 cup blanched almonds
2 ¼ cups flour
1 teaspoon baking powder
1/8 teaspoon salt
¾ cup sugar
2 whole eggs (lightly beaten)
2 tablespoons water (or lemon juice and zest)
3 ounces chocolate chips
1 teaspoon vanilla or lemon extract
1 egg white
Preheat oven 375°. Toast almonds for 5-7 minutes. Grind 1/3 of almonds. Chop remaining almonds.
Add flour, baking powder and salt to a bowl then add nuts, and stir. Make well in center, add sugar, eggs and water to well. With fork stir together, add vanilla extract and form into a ball of dough. Combine well and then gently knead in the chocolate chips.
Divide dough into 2 pieces. Roll into two logs, ½ inches thick. Top with egg white. Bake for 20 minutes.
Reset oven to 275°. Cut the cookies into diagonal slices and place on their side. Return to cookie sheets and bake for 30 minutes. Flip cookies half way.