Real Recipes From Real Home Cooks ®

biscuit tortoni

(1 rating)
Recipe by
Tammy T
Mesa, AZ

This is an Italian dessert I found and fell in love with it! Icecream, Almonds, Amaretti cookies and Amaretto liqueur and my favorite...very easy and decadent! These can be put in foil cup cake tins or ramekins or fancy bowls. However you want to present this, they are pretty anyway you do it. Would make a great company dessert. But I'm not waiting for company. :) I haven't tried it yet but I bet this tastes divine!

(1 rating)
yield 8 serving(s)
prep time 20 Min
method Refrigerate/Freeze

Ingredients For biscuit tortoni

  • 1/2 c
    blanched and sliced, slivered or chopped almonds
  • 2 1/2 c
    amaretti cookies
  • 2 Tbsp
    amaretto liqueur (more or less to taste)
  • 1 c
    heavy cream, chilled
  • 2 tsp
    almond extract
  • 1 qt
    homemade or premium quality vanilla ice cream, softened
  • maraschino cherries drained and halved for garnish

How To Make biscuit tortoni

  • 1
    Preheat oven or toaster oven to 350 degrees F (175 degrees C). Place chopped almonds on a tray and toast in preheated oven until lightly colored and fragrant, 5 to 8 minutes. Let cool completely.
  • 2
    Crumble the cookies into 1/2 inch pieces by wrapping in a tea towel or large ziploc plastic bag and tapping lightly with a rolling pin or mallet. Do not crush all but break into small pieces. Only Crush 3/4 cup of them for topping and set aside.
  • 3
    Place crumbled (but not the 3/4 cup crushed) cookies in a medium bowl and toss with the almonds. Set aside. (Can save some almonds for topping)
  • 4
    In a large bowl, beat cream with an electric mixer until thickened. Pour in the amaretto and whip until medium peaks form. Spoon the cookie mixture into the whipped cream, reserving still the 3/4 cup crushed crumbs for the topping.
  • 5
    Add the almond extract to the softened ice cream and stir until blended and very smooth. Fold the cookie/whipped cream mixture into ice cream.
  • 6
    Spoon into little pastry cups or ramekins. Sprinkle each cup with some of the reserved cookie mixture and top with a cherry. Freeze until firm. You don't want it completely frozen when served so take out of freezer for a few minutes before serving. ( I think I will put all of it in a tub in the freezer except the crushed cookies and cherries and then when ready to serve, scoop it into bowls or tins and then add toppings)