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Biscuit Tortoni

Author/Submitted by: Patricia Cuocco patricia_cuocco@qm.calstate.edu
Servings: 0
Categories: Cakes / Desserts

Ingredients:
3/4  cup  ground vanilla wafers
1/4  cup  shredded coconut
1/4  cup  ground walnuts
1 1/2  tsp  almond extract
1/2  tsp  coconut extract
2    egg whites
225  ml  heavy whipping cream
100  g  confectioners sugar
30  ml  rum
1/2  tsp  vanilla extract

Directions:
1. The night before you make it, finely grind up vanilla wafers (to sand consistency) until you have 3/4 of a cup. Mix in shredded coconut and ground walnuts. Toss together with 1 tsp almond extract and coconut extract. Store in an airtight container or plastic bag. 2. Next day: put large mixing bowl, medium mixing bowl and beaters in the freezer for at least 15 minutes. (Use electric mixer.) 3. Beat egg whites in the medium bowl till peaks are stiff. (Set aside). Beat whipping cream in the large bowl until peaks stand up. 4. Gently fold egg whites into whipped cream. Gently fold in sugar. Gently fold in rum, 1/2 tsp almond extract and vanilla extract. Gently fold in 1/2 cup of the vanilla wafer mixture. 5. Spoon mixture into paper muffin cups. Sprinkle tops of tortonis with remaining vanilla wafer mixture. Freeze for at least 5 hours. Author's Notes: I developed this Biscuit Tortoni Recipe myself. Hope you like it. (If you aren't going to use them right after they freeze, cover the tortonis - or put them into a shoe box with a cover to protect from freezer burn.) Difficulty : easy. Precision : measure ingredients.


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