Tortoni

Old and easy family favorites

BISCUIT TORTONI

Whip 1/2 pt. heavy cream until it softly mounds.

Gradually fold in 2 T. sugar and 1/2 tsp. almond extract.

Fold in 1/2 c. macaroon crumbs.

Put mixture into paper cupcake cups, garnish with more macaroon crumbs.

Put maraschino cherry on each.

Freeze at least 2 hours.

Yield: Serves 6.

COUNTRY STYLE TORTONI

1-1/2 pts. (3 cups) heavy cream, whipped stiff 1 c. finely ground almond macaroon crumbs*

1/2 c. Liquore Galliano

Into whipped cream fold crumbs and Galliano. Pour into quart soufflé dish with collar. (This is a double strip of buttered foil or brown or waxed paper, four inches wide. Secure it around the top of the dish with tape or string. Remove just before serving.)

Freeze mixture until firm.

Mellow at room temperature about 15 minutes before serving. Garnish with more macaroon crumbs, toasted coconut or chopped nuts or chocolate curls.

Yield: Serves 8.

*Use stale macaroons or dry them out in a warm oven and then cool completely. Pulverize, in electric blender, or crush between sheets of waxed paper with a rolling pin.

You can find these and other recipes by double-clicking here on the Home Cookin' index.

Please tell us what you think! Back Home