Frozen Acai Berry Puree – 7 ½ oz
“Bossa Nova” Acai Berry Juice – 10 oz
Sorbet Syrup – 1 ¼ cups
SKW Bourbon Vanilla Extract – 1 tsp
SKW Lemon Extract – ¼ tsp
SKW Clove Extract – 9 drops
Black Currant Puree – 3 oz

Combine all ingredients and freeze in ice cream machine.

Pureed white canned peaches – 30 oz
Fresh lemon juice – 2 tsp
SKW Bourbon Vanilla Extract – 2 tsp
SKW Almond Extract – ¾ tsp
SKW Anise Extract – < ¼ tsp
Sorbet syrup – 9 oz
Peach nectar – 1 pint
Water – 4 oz
Ice cream base – ½ cup

Combine all ingredients and freeze in ice cream machine.

Almond paste – 7 oz
Granulated sugar – ½ cup
Egg whites – 4 Tbsp
SKW Almond Extract – 1 tsp

Preheat oven to 300ºF.

Put almond paste in a food processor fitted with a metal blade and pulse to break up.
Add sugar and almond extract and mix until smooth.
Add egg whites a little at a time mixing until smooth after each addition.
Divide into 1” pieces and roll each into a ball.
Place onto cookie sheet lined with parchment paper or silpat mat.
Flatten slightly and bake for 22 minutes.
Allow to cool fully before removing from pan.

Base Recipe
Unsalted Butter - 1# 8 oz
Powdered Sugar - 12 oz
Cake Flour - 1# 6 ½ oz
Bread Flour - 5 ¼ oz
Egg Yolks - 2 each

Lemon
SKW Lemon Extract - 2T + ¼ tsp

Vanilla
SKW Vanilla Extract - 2T + 2 ½ tsp

Chocolate
SKW Chocolate Extract - 5T
Cacao Nibs as needed for garnish

Blend butter until smooth but not soft, it should remain firm. Add the sugar and selected SKW extract until smooth. Add in the flour and egg yolks and blend until the mixture comes together.
Separate the dough into 6 equal pieces. Roll each piece into a 14” long cylinder on a lightly floured surface. Place each cylinder onto a cookie sheet, cover and freeze overnight or until ready to use.
To Bake: Evenly coat the cylinder with egg yolk using a pastry brush. Roll the cylinder in granulated sugar to evenly coat. Slice the cookies in ½” to ¾” thick slices and place on a baking sheet, cut side down. If making the Chocolate Shortbreads, lightly press some cacao ibs into the top of the cookie. Return the cookies to the freezer for one hour.
Preheat oven to 375 F and bake cookies 12 to 15 minutes until outside is golden brown and center is just baked. Bake in the upper part of the oven to avoid burning the bottoms or use a double sheet pan.