Almond Roca and the Espresso Martini
I totally drank some of this before I had the chance to photograph it! I had a cookie exchange and the Espresso Martini was the “signature drink” The recipe came from the book BAKED New Frontiers in Baking by Matt Lewis and Renato Poliafito The drink packs a bit of a punch but was delicious sipped alongside chocolate cookies 🙂
My contribution to the cookie exchange was Almond Buttercrunch Toffee (Almond Roca) This is my favorite Christmas treat and with a candy thermometer it’s actually quite easy to make!
Espresso Martini recipe from BAKED
- 2 espresso beans
- 2 ounces room temperature freshly brewed espresso
- 4 ounces vanilla flavoured vodka ( I used stoli)
- 2 ounces kahlua
Chill Martini glasses in the freezer for up to one hour.
Put one or two espresso beans in the bottom of each glass.
Pour everything into a shaker filled with ice and shake. Strain into glasses and serve.
Almond Buttercrunch Toffee
- 1 cup butter
- 1 cup sugar
- 1 tbsp water
- 1 cup chocolate chips or chopped chocolate pieces
- 1 cup toasted almonds, finely chopped
Prepeare a cookie sheet with a silicone mat or cover with parchment paper.
Cut the butter into 1 inch cubes and put in a heavy bottom saucepan over low heat until half melted. Add the sugar and water and stir with a silicone spatula until all the butter is melted. Turn the heat up to medium and clip a candy thermometer to the side of the pot. Heat without stirring until the candy reaches 300 degrees. Pour the candy onto the prepared cookie sheet and let sit one minute until it’s settled. Sprinkle the top with the chocolate and let sit 3 minutes. Spread the melted chocolate evenly over the toffee using the back of a spoon and sprinkle with chopped nuts.
Pop the whole pan in the freezer for 30 minutes.
Break toffee into pieces and package as gifts!