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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 reserve 2 Tablespoons Crushed Toasted Almonds For The Topping. Mix Remaining Crushed Almonds, Macaroons And 2/3 Cup Of The Cream. Whip The Remaining Cream With The Vanilla Extract, Rum And Sugar. Fold Into Almond-macaroon Mixture. Spoon Into 8 Foil Baking Cups Which Have Been Placed In Muffin Tins And Freeze Until Hard. top Each With A Cherry Half. Sprinkle Toasted Almonds Over And Return To Freezer Until Ready To Serve. |
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