Recipe - Biscuit Tortoni

One half cup Granulated sugar
1 One half cup Heavy cream; whipped to soft
peaks
3 tablespoon Amaretto; Marsala or sweet
Sherry
One half cup Toasted ground almonds
1 Egg white; beaten

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

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.