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Category: Desserts

Coffee Biscuit Tortoni With Amaretto Cream

Entertaining? Guests love the informality and ease of a soup party. Make this robust, highly flavorful Italian pasta and bean soup the centerpiece of the gathering. Pasta e fagioli is an Italian classic, always varied according to the cook's preferences ... Read more

Active work time: 15 minutes | Total preparation time: 25 minutes plus 2 hours freezing | Serves 6
Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.
  • 12 Italian almond cookies, about 2 1/4 ounces, crumbed in food processor (about 1/2 cup crumbs)
  • 2 egg whites, room temperature
  • 1/4 cup powdered sugar, divided
  • 1 pint coffee gelato, slightly softened
  • 1/2 cup whipping cream
  • 1 teaspoon amaretto

Step 1Beat the egg whites with 3 tablespoons of powdered sugar until thick but not dry. Place the gelato in a mixing bowl and stir until smooth; don't let it become too liquid. Fold in the egg whites. Spoon the mixture into each cup, dividing evenly. Smooth the top with a spatula. Sprinkle on the remaining crumbs. Freeze at least 2 hours or as long as 1 week, covered airtight.

Step 2Whip the cream and the remaining 1 tablespoon of sugar until thick. Add the amaretto. Mix well. (This can be made several hours ahead and refrigerated, covered airtight.)

Step 3To serve, let the biscuit tortonis sit at room temperature for 10 minutes. Top each with about 2 tablespoons of the amaretto cream. Serve immediately.

Each serving:
199 calories; 79 mg sodium; 29 mg cholesterol; 10 grams fat; 6 grams saturated fat; 24 grams carbohydrates; 3 grams protein; 0.53 gram fiber.
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