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Biscuit Tortoni recipe

marti

marti

Biscuit Tortoni recipe

1/2 cup crushed toasted almonds

1/2 cup crushed macaroons

2 cups heavy cream, divided

1 teaspoon vanilla extract

3 tablespoons dark rum

1/4 cup confectioners' sugar

4 maraschino cherries, halved

Reserve 2 tablespoons crushed toasted almonds for the topping. Mix remaining crushed almonds, macaroons and 2/3 cup of the cream. Whip the remaining cream with the vanilla extract, rum and sugar. Fold into almond-macaroon mixture. Spoon into 8 foil

Baking cups which have been placed in muffin tins and freeze until hard.

Top each with a cherry half. Sprinkle toasted almonds over and return to freezer until ready to serve. Enjoy.
 
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