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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Biscuit Tortoni Recipe

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This recipe for Biscuit Tortoni is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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