Last updated 6/12/2012 1:08:47 AM. Recipe ID 35426. Report a problem with this recipe.
Title: Biscuit tortoni
Yield: 6 Servings
1/2 c Granulated sugar
1 1/2 c Heavy cream; whipped to soft
3 tb Amaretto; Marsala or sweet
1/2 c Toasted ground almonds
1 Egg white; beaten
1. Add the sugar to the softly beaten cream a little at a time. Beat
well to incorporate sugar. Mix in the amaretto or wine and all but 1
tbs. of the almonds. Fold in the beaten egg white.
2. Using a pastry bag, pipe the cream mixture into biscuit cups or
custard cups. Sprinkle reserved ground almonds on top. Freeze until
firm, about 3 hours. Remove from freezer about 15 minutes before
serving to allow to soften slightly.
3400 OSAGE, DENVER
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