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Bisquit Tortini

Submitted by Toni Faria


3/4 cup crumbled macaroons
3/4 cup light cream
1/4 cup confectioners sugar
dash of salt
1 cup of heavy cream (whipped)
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup toasted blanched almonds, chopped


Set control of refrigerator at coldest setting.
Combine macaroon crumbs, light cream, confectioners sugar and salt in a small bowl.
Let stand for 1 hour in the refrigerator.
Fold macaroon mixture into whipped cream.
Fold in vanilla and almond extracts.
Pour mixture into small paper cups set in refrigerator trays.
Sprinkle with almonds, cover with foil or plastic wrap and freeze until firm, about 2 hours.
Serves 8 - 10