1 1/2 cups heavy cream
1/2 cup sifted confectioners' sugar
3 tablespoons rum or cognac
1 egg white, stiffly beaten
1/2 cup chopped toasted almonds

Whip the cream until it begins to thicken, then gradually beat in the sugar until stiff.

Stir in the rum or cognac.

Fold in the egg white.

Spoon into eight to ten 2-3 inch paper cups; sprinkle with the almonds.

Freeze 4 hours or until firm.

Serves: 8-10

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... This recipe may be more of a pudding than a biscuit, but as Romeo Salta describes it as a biscuit, then maybe it is. Photo and notes: Mary Melfi.

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