Biscuit Tortoni

Cuisine: Italian

Category: dairy

Servings: 6


1/2 cup granulated sugar
1-1/2 cups heavy cream, whipped to soft
3 tbsp. amaretto di Saronna, marsala or sweet sherry
1/2 cup toasted ground almonds
1 egg white, beaten


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 tbsp. of the almonds. Fold in the beaten egg white. 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.

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