Coffee Nut Tortoni Recipes

Steps:

• Toast almonds on a cookie sheet in 350 degree oven until edges turn golden brown.
• Add corn flake crumbs to almonds and divide in half.
• Cool.
• Whip cream until almost stiff and add confectioners sugar.
• Beat until stiff.
• Add coffee,vanilla and almond extract.
• In another bowl,beat egg whites until foamy,gradually add sugar and beat until stiff.
• Fold half the crumb mixture into egg white mixture and gently fold into whipped cream.
• Line 12 cupcake papers into cupcake tin and spoon mixture inches.
• Sprinkle remaining crumb mixture over tops.
• Freeze until firm.

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.

Steps:

• 1. In a small mixer bowl at medium speed, beat egg white until foamy. Add coffee powder and salt and beat at high speed until soft peaks form. Gradually beat in 2 tablespoons splenda until stiff peaks form.2. In another small mixer bowl at medium speed, beat cream until stiff. Fold in almonds, 1/4 cup splenda, vanilla and almond extract just until combined. Gently fold in egg white mixture. Spoon into six paper cup-lined muffin-pan cups or small dessert dishes. Freeze at least 6 hours or overnight.3. To serve, garnish each with a cherry half. Can be eaten straight from the freezer.

Steps:

• Preheat oven to 400°.Spread almonds in a shallow pan. Bake for 5 minutes or until nuts are lightly toasted set aside.In a medium saucepan over low heat, melt marshmallows in coffee. Chill until slightly thickened. Whisk mixture if not smooth. Stir in nuts, chocolate chips, chopped cherries and vanilla. Fold in whipped cream. Spoon into ten paper cup-lined muffin-pan cups or small dessert dishes. Freeze at least 4 hours or overnight.Remove from freezer 15 minutes before serving. Garnish each with a cherry half.