Almond Granita

1. 1

   In a saucepan combine 4 cups of water, the almond paste and milk.

2. 2

   As it heats, use the back of a spoon or a potato masher to crush and dissolve the paste.

3. 3

   When the mixture begins to steam -- before it boils -- take it off the heat.

4. 4

   Let cool slightly, then carefully whiz with an immersion blender until the paste is fully incorporated.

5. 5

   Pour into a cheesecloth-lined sieve set over a bowl.

6. 6

   Let drain completely, without pressing the solids.

7. 7

   When cool, add a pinch of cinnamon.

8. 8

   Pour into a shallow baking pan, and freeze.

9. 9

   Check after about 30 minutes; when it begins to get icy, use the back of a large spoon to press down on the mixture and break it into pieces.

10. 10

    Repeat several times over the next 2 hours, until the granita is fully frozen but broken into shards.

11. 11

    To serve, place 1 1/2 tablespoons crushed amaretti cookies in the bottom of a glass, followed by a serving of granita, and top with 2 more tablespoons crushed cookies.

* Per serving · 4 servings · Values may vary.

No additional tips available.