Biscuit Tortoni Recipe
Recipe courtesy of Wayne Harley Brachman
Total: 6 hr Prep: 25 min Cook: 5 hr 35 min
- 4 ounces almond paste
- 1/2 teaspoon almond extract
- 1/2 cup confectioners' sugar
- 1 large egg white
- Tortoni cream: (see below)
Tortoni Cream
- 1/4 cup sliced almonds
- 2 cups heavy cream
- 1 1/4 cups macaroon (amaretti) crumbs
- 1/4 cup confectioners' sugar
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 8 candied cherries (optional)
Directions
- Preheat the oven to 350F and place a rack in the center. In a mixing bowl, blend the almond paste, almond extract, and confectioners' sugar with an electric mixer until combined. Stir in the egg white and beat until smooth. Chill the mixture for 15 minutes.
- Transfer the batter to a pastry bag fitted with a 1/2-inch tip and pipe 1-inch mounds onto a parchment-lined or nonstick baking sheet. Bake 1520 minutes, until puffed and lightly browned. Cool on a rack, then pulse the baked macaroons in a food processor until you have about 1 1/4 cups of crumbs.
- For the Tortoni cream: Spread the sliced almonds on a baking sheet and toast in a 325F oven 3 minutes; rotate and toast 3 more minutes until golden. In a large bowl, combine 1 cup of the cream, the macaroon crumbs, and confectioners' sugar. Chill 30 minutes, then stir in the rum and vanilla and chill another 30 minutes.
- Whip the remaining 1 cup of cream to soft peaks and gently fold it into the macaroon mixture.
- Divide the mixture among eight 4-ounce paper cups. Top with the toasted almonds and candied cherries if desired. Freeze 4 hours or until firm.
Categories:
Biscuit Tortoni, Frozen Desserts, Almond Desserts
