1/2 cblanched and sliced, slivered or chopped almonds
2 1/2 camaretti cookies
2 Tbspamaretto liqueur (more or less to taste)
1 cheavy cream, chilled
2 tspalmond extract
1 qthomemade or premium quality vanilla ice cream, softened
·maraschino cherries drained and halved for garnish
How to Make Biscuit Tortoni
- 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.
- 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.
- 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)
- 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.
- 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.
- 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)