BISCUIT TORTINI

BISCUIT TORTINI image

Categories Muffin

Number Of Ingredients 7

2 ½ cups macaroons or chocolate-dipped macaroons or amarettini cookies
½ cup chopped toasted almonds or chocolate pieces or chopped maraschino cherries or a combination of these things (more or less to taste)
¼ cup amaretto or dark rum or brandy or sherry (more or less to taste)
1 cup heavy cream, chilled
2 tsp almond extract or another liquor/liqueur from above (more or less to taste)
1 quart vanilla ice cream, softened
Maraschino cherries, drained and halved for garnish

Steps:

1. Crumble the cookies into ½-inch pieces, roughly. (Putting the cookies in a Ziploc bag and running a rolling pin over them tends to work well-macaroons will require you to break up additionally with your fingers.) Toss with almonds or whatever you're using. Set aside. 2. In a large bowl, beat cream with an electric mixer until thickened. Pour in the amaretto (or whatevs) and whip until medium peaks form. Fold the cookie mixture into the whipped cream, reserving ¾ cup or so for topping. (Some recipes suggest you pour the liquor over the cookies and then fold the mixture into the cream.) 3. Add the almond extract to the softened ice cream and stir until blended and very smooth. Fold cookie/whipped cream mixture into ice cream. Will look soupy. 4. Spoon into baking cups or ramekins. Sprinkle each cup with some of the reserved cookie mixture and top with a cherry. (Some of my cherries sunk. You may want to let the mixture sit in the freezer before adding the cherries.) Freeze until firm. Remove from freezer and allow to soften before serving. Makes roughly 15 individual servings Posted by Christine in Food and Drink