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Biscuit Tortoni



  • 1/2 cup crushed toasted almonds
  • 1/2 cup crushed macaroons
  • 2 cups heavy cream, divided
  • 1 teaspoon vanilla extract
  • 3 tablespoons dark rum
  • 1/4 cup confectioners' sugar
  • 4 maraschino cherries, halved


  1. Reserve 2 tablespoons crushed toasted almonds for the topping.
  2. Mix remaining crushed almonds, macaroons and 2/3 cup of the cream.
  3. Whip the remaining cream with the vanilla extract, rum and sugar. Fold into almond-macaroon mixture.
  4. Spoon into 8 foil baking cups which have been placed in muffin tins and freeze until hard.
  5. Top each with a cherry half.
  6. Sprinkle toasted almonds over and return to freezer until ready to serve.


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