Biscuit Tortoni

When I was little, my Dad would take me and my brother out for the afternoon on a Saturday to give mom a break. We'd do errands, whatever mom needed. When we came home we'd pick mom up for dinner and go to our favorite local place, a family style Italian restaurant. I always finished with a Tortoni. Biscuit Tortoni in a paper cup topped with a maraschino cherry. And my Dad always had a taste. I smile just thinking about it. I had my first date with my husband at that place, but was so nervous I never had the Tortoni :) Now it's gone but definitely not forgotten. So I made Tortoni. It reminded my husband of his favorite ice cream,  Good Humor Toasted Almond Ice Cream Bars! And my kids, they loved it. And they smiled when they thought of their Grandpa, who also took them to that restaurant and everywhere else when they were little! Just to give me a little break   :)

I did a google search for Tortoni a while back, a few years ago, and found such a great recipe on Sticky, Gooey, Creamy, Chewy and she gives a little history about the Tortoni. Just like I remembered. It was so good the when I made it that first time, but I never did get to it again. Not sure why, her recipe is so easy, it took no time at all. So I remembered and looked in my bookmarks and had to have it again. And it was so good, they want another batch. I need to buy more cookies and ice cream. Fast. Why did I wait so long?

and so once again I didn't follow directions completely and used a pint instead of a quart. And one 7 oz bag of Lazzaroni Amaretti Cookies.


Tortoni
Original source: Sticky Gooey Creamy Chewy
adapted by There's Always Thyme to Cook
Printable Recipe

1/2 cup blanched and sliced, slivered or chopped almonds
2 1/2 cups amaretti cookies (I used a 7 oz. bag of Lazzaroni Amaretti Snaps Cookies)
2 tablespoons amaretto liqueur (more or less to taste)
1 cup heavy cream, chilled
2 teaspoons almond extract
1 quart homemade or premium quality vanilla ice cream, softened (I used a pint)
Maraschino cherries, drained and halved for garnish

Preheat oven to 350 degrees F.

Place chopped almonds on small baking sheet and toast in the oven until lightly golden. Set aside to cool. Or you can toast them in a nonstick skillet (no oil, dry) on the stove over medium heat. Be careful to watch them so they don't burn.

Put the cookies in a Ziploc plastic bag and crush the cookies into small pieces with a rolling pin, a meat pounder or your hands.  Be careful not to turn them into tiny crumbs. Place crumbled cookies in a medium bowl and toss with the almonds. Set aside.

In a large bowl, beat cream with an electric mixer until thickened. Pour in the amaretto and whip until medium peaks form. Spoon the cookie mixture into the whipped cream, reserving 3/4 cup or so for topping.

Add the almond extract to the softened ice cream and stir until blended and very smooth. Fold the cookie/whipped cream mixture into ice cream.

Spoon into little pastry cups or ramekins. Sprinkle each cup with some of the reserved cookie mixture and top with a cherry. Freeze until firm.

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Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

Sweet Tooth Friday hosted by Alli n Son!

 Sweet as Sugar Cookies for Sweets for a Saturday!

and

Savory Sunday @ The Sweet Details

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