Yield: 9 to 12 tortoni, depending on the size of cups
3 large eggs, separated (for safety, use pasteurized eggs)
½ cup granulated sugar
1 cup heavy cream, whipped
2 tablespoons Lazzaroni Amaretto Liqueur*
2 teaspoons pure vanilla extract
1 cup Lazzaroni Amaretti cookie crumbs, divided (¾ cup for tortoni, ¼ cup reserved for garnish)*
Maraschino cherries, halved, for garnish
Fluted paper cups (3- to 4-ounce size)
In a large bowl, with an electric mixer set to low speed, begin to beat the egg whites. Increase speed to medium-high and continue to beat the whites until they are stiff; set aside.
In another bowl, with the mixer set to medium-high, beat the egg yolks with the sugar until thick and lemon-colored. Lower speed to low and slowly add the liqueur and vanilla, beating until combined; set aside. Gently fold egg yolk mixture into egg whites. Fold whipped cream into egg mixture, then fold in ¾ cup of cookie crumbs.
Spoon mixture into paper cups, garnishing with reserved cookie crumbs. Freeze until set. Before serving, top each tortoni with a maraschino cherry half. To store, tightly cover each tortoni with plastic wrap and store in freezer. Will keep for up to 2 weeks.
*Kitchen Ade note: For the purposes of this recipe, Lazzaroni Amaretti Cookie Snaps were used. Forty cookies (6-ounces) yielded 1 cup cookie crumbs. I found Lazzaroni Amaretto Liqueur at Belfair Wine and Spirits, the cookies at World Market and the paper cups at Michael’s craft store. (Recipe courtesy Pauline Conforti, Frankie’s Italian Restaurant, Huntington Station, New York, circa 1962. Pauline and the late Frank Conforti are my parents.)
