Biscuit tortoni PDF Print E-mail

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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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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