Recipes from Italy :: Italian Breads and Pastries
1/2 c. crushed toasted almonds 1/2 c. crushed macaroons 2 c. heavy cream, divided 1 tsp. vanilla extract 3 Tbsp. dark rum 1/4 c. confectioners’ sugar 4 maraschino cherries, halved Reserve 2 Tbsp. crushed toasted almonds for the topping. Mix remaining crushed almonds, macaroons and 2/3 c. of the cream. Whip the remaining cream with the vanilla extract, rum and sugar. Fold into almond-macaroon mixture. Spoon into 8 foil baking c. which have been placed in muffin tins and freeze until hard. Top each with a cherry half. Sprinkle and distribute toasted almonds over and return to freezer until ready to serve.
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