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Biscuit Tortoni



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Biscuit Tortoni

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

1. Add the sugar to the softly beaten cream a little at a time. Beat well
to incorporate sugar. Mix in the amaretto or wine and all but 1 tbs. of the
almonds. Fold in the beaten egg white.

2. Using a pastry bag, pipe the cream mixture into biscuit cups or custard
cups. Sprinkle reserved ground almonds on top. Freeze until firm, about 3
hours. Remove from freezer about 15 minutes before serving to allow to
soften slightly.

LITTLE PEPINA'S

3400 OSAGE, DENVER

Ingredients:

1/2 c Granulated sugar
1 1/2 c Heavy cream; whipped to soft
-peaks
3 tb Amaretto; Marsala or sweet
-Sherry
1/2 c Toasted ground almonds
1 Egg white; beaten

Serves:

6 Servings

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