Almond Tortoni

2 Reviews Add a Pic
  • Prep

    35 m
  • Ready In

    8 h 35 m
dakota kelly
Recipe by  dakota kelly

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

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Adjust Servings

Original recipe yields 8 servings



  1. In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
  2. 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.
  3. 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.
  4. To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.

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Reviews (2)

Rate This Recipe


Made this for my mother since she enjoys this type of dessert. Turned out pretty well. Omitted the green cherries and doubled the amount of red ones. Nice garnished with raisins too.



very good! I used Rum instead of Sherry.

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Amount Per Serving (8 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 18.4 g
  • 6%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 26 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Almond Cream-Puff Ring


next recipe:

Burnt Almond and Cherry Chocolate Ice Cream