Itanlian Biscuit Tortoni

Name: Itanlian Biscuit Tortoni
Yield: 12 servings
Cuisine: American
Ingredients: 3 eggs; 3/4 cup Granulated sugar; 1 dash salt; 1/4 cup whole blanched almonds; 1 1/2 tsp almond extract; 1 1/2 Heavy cream; 3/4 tsp Vanilla extract; 12 candied cherries; 12 Cupcake cups

Brenda M. Castillo @Sunshinebc

Texas

yummy

Brenda M. Castillo @Sunshinebc

Texas

yummy

Saved

Ingredients

12 servings

3eggs
3/4 cupGranulated sugar
1 dashsalt
1/4 cupwhole blanched almonds
1 1/2 tspalmond extract
1 1/2Heavy cream
3/4 tspVanilla extract
12candied cherries
12Cupcake cups

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Steps

1

separated eggs. yolk from egg whites and put in small bowl.and yolks in another bowl, be careful no yolk in egg whites, refrigerate yolks.
2

let whites warm to room temperature-1hour, mix 1/4 cup water with sugar in 1quart saucepan, stir over low heat to dissolve
3

boil uncovered, without stirring, to 236°F on candy thermometer ( syrup spins 2-inch thread when dropped from spoon).
4

meanwhile at high speed ,beat whites with stop just until stiff peaks form when beater when beater is slowly raised.pour hot syrup in thin stream over whites; beat constantly until very stiff peaks form when beater is raised. refrigerated, 30 minutes
5

preheat oven at 350°f. place blanched almonds in shallow baking pan, bake until at lightly tosted 8 to 10 minutes. remove from oven. chopped almonds finely. set crushed almonds into small bowl and stir in 1 1/2 T almond extract, now set to the side.
6

and a medium bowl beat cream, using portable electric mixer. with 1/4 teaspoon of almond extract add the vanilla extract ,until quite stiff. with wire whisk are rubber spatula for using an under and over motion, gently fold into egg whites mixture until well combined,
7

spoon into 12 paper-lined cupcake cups, sprinkle with almond mixture, top with cherry. cover with foil; freeze until firm several hours out overnight.
8

for longer storage remove from pan and wrap each well keep for one month