Biscuit Tortoni Recipes

BISCUIT TORTONI

Steps:

• Set a rack in the middle of the oven and preheat the oven to 350 degrees. In a mixing bowl, with an electric mixer, slowly beat the almond paste, almond extract, and confectioners' sugar until completely blended. Add the egg white and beat until smooth. Let the batter rest in the refrigerator for 15 minutes. Spoon the batter into a pastry bag fitted with a 1/2-inch tip. Pipe out 1-inch mounds of the batter onto a parchment-lined or nonstick cookie sheet. Bake for 15 to 20 minutes, until puffed and tan. Set on a rack to cool. When completely cool and crisp, chop the macaroons in a food processor. You should have approximately 1 1/4 cups of crumbs.
• Tortoni Cream: Spread out almonds on a cookie sheet and place in a preheated 325 degree oven for 3 minutes. Turn tray around, toss nuts with a metal spatula and toast for another 3 minutes. In a large bowl, mix together 1 cup of cream, the macaroon crumbs and confectioners' sugar. Chill for 30 minutes. Mix in the rum and vanilla and chill for another 30 minutes. Whip the remaining 1 cup of cream to soft peaks and fold into the macaroon mixture.
• Divide the mixture among eight 4-ounce paper cups. Top with the almonds and cherries, if desired. Freeze for 4 hours or until firm.

BISCUIT TORTONI

Steps:

• 1. Preheat oven or toaster oven to 350 degrees F (175 degrees C). Place chopped almonds on a tray and toast in preheated oven until lightly colored and fragrant, 5 to 8 minutes. Let cool completely.
• 2. Crumble the cookies into 1/2 inch pieces by wrapping in a tea towel or large ziploc plastic bag and tapping lightly with a rolling pin or mallet. Do not crush all but break into small pieces. Only Crush 3/4 cup of them for topping and set aside.
• 3. Place crumbled (but not the 3/4 cup crushed) cookies in a medium bowl and toss with the almonds. Set aside. (Can save some almonds for topping)
• 4. 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 still the 3/4 cup crushed crumbs for the topping.
• 5. 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.
• 6. 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. You don't want it completely frozen when served so take out of freezer for a few minutes before serving. ( I think I will put all of it in a tub in the freezer except the crushed cookies and cherries and then when ready to serve, scoop it into bowls or tins and then add toppings)

BISCUIT TORTONI

Steps:

• Pour milk and cream into a large bowl. Add sugar, almond extract, and pudding.
• Mix slowly with beater for at least 1 minute. Pour into a 9 inch springform pan. Let stand for 3 minutes.
• Top with crumbs and freeze overnight. Let stand at room temperature for 15 minutes before serving.

BISQUE TORTONI

Steps:

• Beat egg yolks with sugar over a hot fire until steam begins to rise.
• Remove from the fire to ice and continue beating until the mixture becomes quite stiff.
• Stir in bisque crumbs.
• Pour into a 2-quart brick or melon mold thinly lined with frozen apricots.
• Pack in ice and salt for two hours.
• Be careful to overfill the mold, as the mixture will shrink a little.

TORTONI

Steps:

• Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly. Let cool. Grind to fine crumbs in a food processor. You need about 1 cup.
• Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.
• Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.
• When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature. Mix in the vanilla.
• Whip the cream and fold it into the egg mixture.
• Line the base of a 2-quart soufflé dish (or other mold) with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs. Cover with plastic wrap and freeze overnight.
• Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate. Cut into wedges.