Title: Biscuit tortoni
 Categories: Bread
      Yield: 6 Servings
 
    1/2 c  Granulated sugar
  1 1/2 c  Heavy cream; whipped to soft
           -peaks
      3 tb Amaretto; Marsala or sweet
           -Sherry
    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.
  
  LITTLE PEPINA'S
  
     3400    OSAGE, DENVER
  
  From the .  Downloaded