Food

ITALIAN BISCUIT TORTONI [recipe]

ITALIAN BISCUIT TORTONI [recipe]

h7This ITALIAN BISCUIT TORTONI recipe came from my Mother, who was Jewish and loved to cook and bake for my Father, who was Italian and loved to eat.  I learned to make this recipe by first watching her.  This is one of my favorites because it’s not only delicious but it’s a light dessert, especially after a heavy meal.When I was six years old, my parents bought me a Kenner’s Easy Bake Oven. I remember my Grandmother helped me bake a seven layer cake and we had so much fun frosting all seven layers.  I loved watching my mom cook in her kitchen and was so intrigued as I watched her measure all those ingredients. I’d ask her lots of questions and wanted to help her. She wouldn’t let me, but she would say, “watch me and you will learn.” When I was 7 years old, I recall having such a strong desire to make something on my own that I snuck downstairs to the kitchen while everyone was sleeping and found a recipe from one of my mom’s cookbooks, called “Chocolate Kisses”. I remember finding all the ingredients except one and I thought, “I’m sure I won’t need that,” so I proceeded to make it and it turned out to be a total flop.  I quickly learned that one little ingredient means a whole lot in a recipe!

It just amazes me, how I can take a few raw ingredients, mix it together and make something beautiful and tasty out of it. Seeing the finished product is like a work of “Art” to me and watching others enjoy my cooking is my reward and brings joy to my heart.

By: Susan Natoli – Ealon Food Editor

 


 

 ITALIAN BISCUIT TORTONI

Ingredients:

✓ )  2 egg whites, beaten stiff
✓ )  1/2 cup powdered sugar
✓ )  1 pt. heavy cream (2 cups)
✓ )  1 tsp. almond extract
✓ )  1/2 cup dried macaroons, finely grated (save a few crumbs to sprinkle on top)
✓ )  Maraschino cherries (cut in half)

 Steps:

    1. Beat egg whites until stiff with half the sugar (1/4 cup).
    2. Whip cream until thick, but not stiff with remaining sugar. (1/4 cup)
    3. Add almond extract
    4. Fold in beaten egg whites
    5. Fold in grated macaroons (save some to sprinkle on top)
    6.  Pack in miniature cups, sprinkle with grated crumbs and top with halved cherry in the center and Freeze!

Recipe from: Susan Natoli Green. All recipes are the property of Susan Natoli Green and cannot be republished without permission from Susan Natoli Green
Food

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