Dessert
Almond Granita
3 cups milk
3/4 cup Torani Orgeat (Almond) Syrup
small pinch of salt
In a large bowl or pitcher, combine all ingredients and pour into a shallow 8 or 9-inch metal or glass baking dish. Place in freezer, and after about 45 minutes, use a fork to "rake" frozen mixture until light and fluffy. Repeat one or two more times until mixture is completely frozen. Makes approximately 8 1-cup servings.
Notes: Other Torani flavors such as Vanilla, Caramel and Irish Cream are delicious in this recipe.

Apricot and Almond Biscotti
Ingredients:
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup sugar
8 Tablespoons (1 stick) unsalted butter, at room temperature
3 Tablespoons Torani Orgeat (Almond) syrup
3 large eggs
3/4 cup roughly chopped almonds
1 cup chopped dried apricots
Preheat oven to 350. Line a baking sheet with parchment paper. In a medium sized bowl, sift together flour, baking powder, and salt. Set aside. In a large mixing bowl, beat sugar and butter with an electric mixer until light and fluffy. Add Torani syrup, one tablespoon at a time, mixing well after each addition. Add eggs one at a time, mixing well after each addition. Add almonds and apricots to bowl and mix until combined. Add flour mixture to bowl and mix until just combined. Using your hands form dough into two logs, about 4 inches wide. Place a few inches apart on baking sheet, as they will spread during baking. Chill dough in freezer or refrigerator until firm. Place chilled dough on baking sheet in oven and bake until puffed and slightly golden, about 30 minutes. Remove from oven and let cool completely. Turn oven down to 300. Using a serrated knife, gently cut logs into slices about 1/2 inch thick. Place slices back on baking sheet and bake until golden, turning once during baking to brown on both sides, about 25 to 30 minutes. Cool completely and store in an airtight container. Makes about 3 dozen biscotti.
Notes: Variations: Orange-Almond Biscotti: Substitute equal amounts of Torani Orange Syrup and add 1 Tablespoon grated orange zest and omit dried apricots. Cherry-Almond Biscotti: Substitute and equal amount of dried cherries and omit apricots.

Torani Almond Fruit Tart
Tart Crust:
1 cup flour
Pinch of salt
8 Tbsp. unsalted butter
2 Tbsp. Torani Almond syrup
Vanilla Pastry Cream:
1/4 cup plus 2 Tbsp. Torani Vanilla syrup
1 cup whole milk
3 egg yolks
1 Tbsp. cornstarch
1 Tbsp. flour
1 Tbsp. butter
Fruit Topping:
2 Tbsp. Torani Raspberry syrup
2 cups of fresh fruit. Use a combination of colorful fruits and berries in season, such as berries, peaches, grapes and kiwi.
To prepare the crust: Combine the flour, salt, zest, and butter in a food processor, pulsing until the mixture resembles cornmeal. With the motor running, add the Almond syrup and mix just until the mixture starts to hold together. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough on a lightly floured surface and line a 9-inch tart pan with the dough. Place in the freezer for 30 minutes. Preheat the oven to 400 F. Prick the frozen shell and bake for 15 minutes, or until golden. Poke shell with a sharp knife while baking to remove any air bubbles. Transfer to a wire rack to cool. To prepare the pastry cream: Heat the milk with 1/4 cup Vanilla syrup just to the scalding point. Whisk the egg yolks with the cornstarch and flour and then whisk in a little of the milk mixture. Return this to the remaining milk mixture and cook over medium heat, stirring constantly for 3 to 5 minutes, or until thickened. Remove from the heat, stir in the butter and remainder of the Vanilla syrup and transfer to a bowl. Cover with plastic and refrigerate for 30 minutes. To assemble, spread the pastry cream over the cooled tart crust. Arrange the fruit in a decorative fashion over the pastry cream. Brush with the Raspberry syrup. Serve at once. Serves 8.

Torani Almond (Orgeat) Cornmeal Cake
Ingredients:
1/2 cup butter, at room temperature
1/4 cup blanched almonds, ground*
3/4 cup Torani Almond syrup
4 eggs, separated
1 cup cake flour
1/2 cup cornmeal
1 tsp. baking powder
1/2 cup cream
1/2 tsp. salt
Preheat oven to 350 degrees. Butter and flour a 9”x5”x3” loaf pan. Cream the butter, almonds and Torani Almond syrup until well mixed. Add egg yolks and mix. Sift cake flour, cornmeal and baking powder together. Add flour mixture and cream to batter and stir well. Beat the egg whites with salt to soft peaks. Fold whites into batter and pour into prepared pan. Bake for 40 minutes. Cool on a rack. Remove from pan, slice and serve with Torani Raspberry sauce (recipe follows). Torani Raspberry Sauce: 1/2 cup Torani Raspberry syrup 1/2 pint fresh raspberries Heat half the berries in a pan with the syrup for 3-5 minutes. Let cool. Mix with remaining berries and serve.
Notes: *Use a food processor or blender to grind almonds until fine.

Torani Marinated Peaches with Almond Creme Fraíche and Amaretti
1/2 cup Torani Peach syrup
2 Tbsp. Torani Orgeat (Almond) syrup
1/4 tsp. ground nutmeg
1/2 cup creme fraîche
Ice water
4 ripe peaches
8 amaretti cookies, crumbled
Bring a pot of water to a boil. Blanch the peaches for 1 minute, then immediately plunge them into a pot of ice water. Peel and slice the peaches, and arrange them in four shallow dishes. Pour the Peach syrup over and sprinkle with the nutmeg. Mix the creme fraîche with the Orgeat syrup and place a dollop in the center of each plate. Sprinkle the cookies over all and serve at once.

Torani Mixed Berry Shortcakes with Orgeat (Almond) Whipped Cream
Berries:
1/2 cup Torani Blackberry syrup
3 pints mixed berries (strawberries, raspberries, blueberries, and/or blackberries)
Shortcake:
2 cups flour
1/2 tsp. salt
1 Tbsp. sugar
1 Tbsp. baking powder
8 Tbsp. butter, chilled and cut into pieces
3/4 cup heavy cream
Orgeat Whipped Cream:
1/4 cup Torani Orgeat (Almond) syrup
3 cups whipping cream
Preheat the over to 450 F. Slice the strawberries and mix with the rest of the berries and the Blackberry syrup. Set aside. Mix the flour, salt, baking powder, and sugar in a food processor. Add the butter and pulse until the mixture resembles cornmeal. While pulsing, add all but 1 tablespoon of cream. Turn out onto a floured surface and press the dough together. Roll out to a thickness of 1/2 inch and cut circles with a biscuit cutter. Brush the tops with the remaining cream and bake for 10 to 12 minutes, or until golden brown. To serve, whip the whipping cream to soft peaks and mix in the Orgeat syrup. Split the biscuits and fill with the berries and the flavored whipped cream.
Notes: This colorful dessert would be equally welcome at a seated diner or a backyard barbecue.

Torani Mixed Fruit Crisp
8 cups mixed diced fruit
1 pint basket strawberries, hulled and quartered
1 Tbsp. orange zest
3/4 cup Torani Raspberry syrup
1/4 cup Torani Almond syrup
2 Tbsp. cornstarch
3/4 cup butter, chilled and cut into small pieces
2 cups all-purpose flour
1 cup rolled oats
1/2 cup brown sugar
1 tsp. ground cinnamon
Pinch of salt
Preheat the oven to 350 F. In a large bowl, toss the mixed fruits together with the strawberries with the zest. In a small bowl, mix the syrups together and dissolve the cornstarch in them. Pour over the mixed fruit and mix well. Pour into a 3-quart baking dish. In a mixing bowl, combine the butter, flour, oats, brown sugar, cinnamon and salt and mix with your hands until crumbly. Spread over the fruit mixture and bake for about 45 minutes, or until crisp is bubbly and browned.
Notes: This crisp is delicious served warm, topped with whipped cream or vanilla ice cream. You may use any combination of Torani fruit flavored syrups you desire in this recipe.
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