Biscuit Tortoni(Biscotta Di Tortoni) - cooking recipe

Ingredients

12 to 14 cupcake paper liners
1/2 c. crushed macaroons
1/2 c. almonds, toasted and crushed
1/4 c. powdered sugar
2 c. whipping cream
2 tsp. almond liqueur
1 Tbsp. dark rum
12 whole almonds (garnish)

Preparation

Place
paper
liners
in regular size muffin tins.
Mix crushed macaroons, crushed almonds, sugar and 1 cup cream (not whipped);
blend
well.
Whip
remaining
cream
and fold into macaroon mixture with liqueur and rum.
Spoon into muffin cups and freeze at least 2 hours.
Top with whole almonds.