| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Inactive: | 15 min |
| Cook: | 30 min |
| Yield: | about 12 servings |
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Inactive: | 15 min |
| Cook: | 30 min |
| Yield: | about 12 servings |
Ingredients
- 6 egg yolks
- 1/2 cup sugar
- 1/2 cup limoncello
- 1/4 cup heavy cream
- 1 lemon, zested
- 1 cup chopped macadamia nuts
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 stick melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup water
- 1 lemon, rind julienned
Instructions
- Put the egg yolks, sugar, limoncello and cream in a large heat-proof bowl and lightly whisk together.
- Put the bowl over a pot of simmering water. Whisk the cream mixture over low heat while the mixture froths up and thickens and the eggs are cooked, about 4 to 5 minutes. Remove from the heat and stir in the lemon zest.
- Preheat the oven to 425 degrees F.
- In a food processor, roughly chop the macadamia nuts. Add the remaining ingredients and pulse to blend and form a dough. Roll out the mixture between 2 sheets of parchment and cut out rounds with a 3 or 4-inch ring cutter. Put the rounds on a parchment paper lined baking sheet and bake them for 15 minutes.
- In a small saucepan, over low heat, add the sugar, water and lemon rinds and simmer for 15 minutes. Drain the rinds and allow them to dry.
- To serve, arrange the cakes, overlapping slightly, on a rectangular or square plate and drizzle with some sabayon sauce. Sprinkle with lemon rind and enjoy!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 329 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 3 g |
| Cholesterol | 99 mg |
| Sodium | 56 mg |
| Serving Size | 1 of 12 servings |
| Calories | 329 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 3 g |
| Cholesterol | 99 mg |
| Sodium | 56 mg |
Reviews
I substituted hazelnuts for macadamia nuts. The cookies were terrific and the limoncello sabayon was the perfect accompaniment. It took longer than 4-5 minutes to get the correct consistency of the sabayon. A definite make again desert!