"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Biscuit Tortoni Recipe

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This recipe for Biscuit Tortoni, by , is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kalliope Tsakrios
Added: Saturday, January 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup crumbled soft macaroons (about 6 macaroons)
3/4 cup light cream
1/4 cup confectioners' sugar
Few grains salt
1 cup heavy cream, whipped
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup toasted blanched almonds, chopped

Directions:
Directions:
Combine macaroon crumbs, light cream, confectioners' sugar, and salt in small bowl. Let stand 1 to 2 hours in refrigerator. Fold macaroon mixture into whipped cream. Fold in vanilla and almond extracts. Pour mixture into cupcake pan (lined with cupcake inserts). Sprinkle with almonds; cover with foil or plastic wrap and freeze until firm, about 2 hours. Serves 8 to 10.

Personal Notes:
Personal Notes:
For a festive presentation, I like to place the Tortoni on a little chocolate sauce and sprinkle a few raspberries on top.

 

 

 

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