Almond Tortoni Recipes

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ALMOND TORTONI



Almond Tortoni image

These are really easy to make, and their flavor improves if they're made a few weeks in advance, and stored in the freezer.

Provided by dakota kelly

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 8h35m

Yield 8

Number Of Ingredients 11

1 egg white
¼ cup confectioners' sugar
1 cup heavy cream
1 teaspoon sherry wine or Marsala
1 teaspoon almond extract
1 cup almond macaroon crumbs
½ cup ground almonds
6 red maraschino cherries, chopped
6 green maraschino cherries, chopped
¼ cup slivered almonds
4 maraschino cherries, halved for garnish

Steps:

  • In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
  • Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
  • Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
  • To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 18.4 g, Cholesterol 40.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 7.4 g, Sodium 26 mg, Sugar 12.5 g

CHERRY TORTONI



Cherry Tortoni image

Categories     Milk/Cream     Mixer     Berry     Dessert     Bake     Freeze/Chill     Cherry     Almond     Amaretto     Marsala     Summer     Gourmet

Yield Makes 10 servings

Number Of Ingredients 15

2 1/4 cups fresh or frozen (not thawed) pitted sour cherries (3/4 lb)
1/2 cup plus 1/3 cup sugar
2 tablespoons Di Saronno Amaretto or other almond-flavored liqueur
1 1/2 teaspoons cornstarch
1 tablespoon cold water
1 1/2 cups sliced almondstoasted and cooled completely
1 1/4 cups fine vanilla-wafer crumbs (from about 40 wafers)
1/2 stick (1/4 cup) unsalted butter, melted
4 large egg whites
1/2 teaspoon cream of tartar
1 1/3 cups chilled heavy cream
2 tablespoons sweet Marsala wine or sweet Sherry
3/4 cup coarsely ground amaretti cookies (from about 20 one-inch cookies)
Special Equipment
a 9- to 9 1/2-inch springform pan; an instant-read thermometer

Steps:

  • Cook cherries:
  • If using frozen cherries, thaw, reserving juices. Simmer cherries, 1/2 cup sugar, and liqueur in a 2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until cherries are soft, about 5 minutes. Whisk together cornstarch and water until combined, then whisk into cherry mixture and boil 1 minute. Transfer to a shallow bowl and chill, uncovered, 1 hour.
  • Make crust:
  • Pulse 1 cup almonds in a food processor until finely ground (do not pulse to a paste). Transfer to a bowl and stir in wafer crumbs and butter with a fork until combined well. Pat crumb mixture evenly onto bottom and 1 1/2 inches up side of buttered springform pan, then freeze while making filling, about 30 minutes.
  • Make tortoni filling:
  • Beat egg whites with remaining 1/3 cup sugar, cream of tartar, and a pinch of salt in a medium metal bowl set over a saucepan of simmering water using a handheld electric mixer at medium-high speed until whites just hold soft peaks and instant-read thermometer registers 170°F, about 5 minutes. Remove bowl from saucepan and continue to beat whites until they just hold stiff peaks, about 2 minutes more.
  • Beat cream with Marsala in another bowl at medium speed until it just holds stiff peaks. Fold in ground amaretti and half of whites gently but thoroughly. Fold in remaining whites and pour into crust in pan, smoothing top.
  • Drain cherries in a sieve set over a bowl and reserve juices. Scatter cherries evenly over top of tortoni, then swirl cherries into tortoni with tip of a sharp knife for a marbled effect. Sprinkle top of tortoni with remaining 1/2 cup toasted sliced almonds and freeze, loosely covered, until firm, at least 4 hours.
  • Let stand in pan at room temperature 10 minutes to soften slightly before serving. Carefully remove side of pan, then cut tortoni into wedges and serve with cherry juices.

TORTONI, FROZEN ALMOND CREAM DESSERT



Tortoni, Frozen Almond Cream Dessert image

From the Soprano Family Cookbook. The cooking time is actually freezing time. Freeze for at least 4 hours, or overnight.

Provided by Ann Marie F

Categories     Frozen Desserts

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 7

4 -6 amaretti cookies
2 cups heavy cream
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large egg whites
1 pinch salt

Steps:

  • Put the cookies in a small heavy-duty plastic bag and crush them with a heavy object.
  • There should be about 1/4 cup crumbs.
  • Combine the cream, confectioners' sugar, vanilla and almond extract in a large chilled bowl.
  • Beat with a hand-held electric mixer on high speed until the cream holds soft peaks when the beaters are lifted.
  • In a clean bowl, with clean beaters, beat the egg whites with the salt on low speed until foamy.
  • Gradually increase the speed and beat until the the whites hold soft peaks.
  • Fold the whites into the whipped cream.
  • Spoon the mixture into 8 wine goblets.
  • Sprinkle the tortoni with the amaretti crumbs.
  • Cover with plastic wrap and freeze for at least 4 hours, or overnight.
  • Remove from freezer 15 minutes before serving.

Nutrition Facts : Calories 261.8, Fat 22.5, SaturatedFat 13.9, Cholesterol 101.6, Sodium 63.9, Carbohydrate 12.6, Fiber 0.1, Sugar 9, Protein 2.7

TOASTED ALMOND SUNDAES



Toasted Almond Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 6m

Yield 4 servings

Number Of Ingredients 6

1 pint dulce de leche ice cream (caramel flavor) (recommended: Haagen Dasz)
1 pint vanilla ice cream
4 shots amaretto or other almond liqueur
1/2 cup caramel dessert sauce
1 canister real whipped cream
1/4 cup smoked almonds, chopped

Steps:

  • Soften ice creams to scoop 10 seconds per pint in the microwave or set on kitchen counter 10 to 15 minutes. Put 1 scoop each of caramel ice cream and vanilla ice cream into dessert dishes. Top each with a shot of liqueur. Heat the dessert sauce 40 seconds in microwave (remove the metal top of jar). Pour caramel sauce over sundaes and top with whipped cream and bits of smoked almonds.

VANILLA ALMOND TORTONI



Vanilla Almond Tortoni image

Make and share this Vanilla Almond Tortoni recipe from Food.com.

Provided by Beckers99

Categories     Frozen Desserts

Time 6h15m

Yield 12 serving(s)

Number Of Ingredients 8

1 (8 ounce) container part-skim ricotta cheese
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon ground nutmeg
2 pints non-fat vanilla frozen yogurt (softened)
nutmeg (optional)
roasted almonds (optional)

Steps:

  • Combine ricotta, sugar, vanilla extract, almond extract, and nutmeg in a food processor. Pulse until the mixture is smooth, about 5 seconds. Add the frozen yogurt and pulse to combine, about 5 seconds longer.
  • Transfer the mixture to a 9xl3-inch metal baking pan, or a shallow plastic tub and cover with plastic wrap or a lid. Freeze until partially frozen, about 3 hours.
  • Transfer the mixture to a food processor and pulse until almost smooth. Do not overprocess. Return the mixture to the pan, cover, and freeze until firm, about 3 hours longer. Let stand at room temperature for 10 minutes to soften before serving.
  • For individual treats, you can freeze the tortoni in paper cups. Divide the mixture into twelve 4-ounce paper cups and freeze until solid, at least 4 hours, or overnight. Before serving, remove the cup and top with a sprinkle of nutmeg and toasted sliced almonds, if desired.

Nutrition Facts : Calories 48.5, Fat 1.6, SaturatedFat 1, Cholesterol 6.2, Sodium 25.1, Carbohydrate 6.1, Sugar 5, Protein 2.3

ALMOND TORTONI



Almond Tortoni image

These are really easy to make, and their flavor improves if they're made a few weeks in advance, and stored in the freezer.

Provided by dakota kelly

Categories     Almond Desserts

Time 8h35m

Yield 8

Number Of Ingredients 11

1 egg white
¼ cup confectioners' sugar
1 cup heavy cream
1 teaspoon sherry wine or Marsala
1 teaspoon almond extract
1 cup almond macaroon crumbs
½ cup ground almonds
6 red maraschino cherries, chopped
6 green maraschino cherries, chopped
¼ cup slivered almonds
4 maraschino cherries, halved for garnish

Steps:

  • In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
  • Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
  • Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
  • To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 18.4 g, Cholesterol 40.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 7.4 g, Sodium 26 mg, Sugar 12.5 g

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