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Biscuit Tortoni Recipe

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This recipe for Biscuit Tortoni, by , is from The Not So Secret Family CookBook, 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!

Rose Caplice


1 1/2 cups chilled whipping cream
1/4 cup maraschino cherries, drained and chopped
1 tspn vanilla
1 cup almond macaroon or vanilla crumbs (about 24 cookies)
1/2 cup toasted chopped almonds
2 Tblspns rum or dry sherry
1/3 cup sugar

Beat whipping cream and sugar in chilled bowl until stiff.
Reserve 1/4 cup macaroon crumbs.
Fold remaining ingredients into whipped cream.
Divide among 12 small dessert dishes or paper lined medium muffin cups 21/2 x 1 1/4 inches.
Sprinkle with reserved crumbs.
Freeze until firm about 4 hours.




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