Ingredients
Biscuit Tortoni
1/2 cup plus 2 tablespoons fine, dry macaroon crumbs
1 cup chilled whipping cream
1/3 cup sifted confectioners' sugar
1 egg white, stiffly beaten
1 tablespoon rum or sherry
Macaroons/Amaretti
3/4 cup (1/4 pound) almonds
2 egg whites
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon almond extract
Directions
Macaroons/Amaretti
Cover the bottom of a cookie sheet with unglazed paper.
Blanch 3/4 cup (1/4 pound) almonds.
Using the electric blender or nut grinder, grind blanched almonds. set aside.
Beat until frothy 2 egg whites and 1/4 teaspoon salt.
Add, one tablespoon at a time, beating thoroughly after each addition 1 cup sugar.
Beat until stiff peaks are fromed.
Fold in ground almonds with 1/2 teaspoon almond extract.
Drop by teaspoonfuls about 1 inch apart onto the unglazed paper.
Keep small and uniform.
Bake at 350 degrees F about 20 minutes, or until very lightly browned.
Makes about 3 doz. macaroons.
Biscuit Tortoni/Tortoni
Set out 10 2-in. paper baking cups.
Set refrigerator control for colder operating temperature; chill samll bowl and rotary beater.
Using the electric blender grind enough Macaroons to make 1/2 cup plus 2 tablespoons fine, dry macaroon crumbs.
Set aside.
Beat in chilled bowl with chilled rotary beater until cream stands in peaks when heater is slowly lifted upright
Fold into 1 cup chilled whipping cream 1/2 cup macaroons crumbs and 1/3 cup sifted confectioners' sugar, 1 egg white, stiffly beaten and 1 tablespoon rum or sherry.
Pour mixture into paper baking cups and sprinkle with remaining macaroon crumbs.
Place in refrigerator tray.
Freeze until firm (about 3 to 4 hours).
10 servings.
Notes
This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954. Image [behind custard] Pierre-Auguste Renoir, La promenade, 1870. |
