-
1
Set a rack in the middle of the oven and preheat the oven to 350 degrees.
-
2
In a mixing bowl, with an electric mixer, slowly beat the almond paste, almond extract, and confectioners' sugar until completely blended.
-
3
Add the egg white and beat until smooth.
-
4
Let the batter rest in the refrigerator for 15 minutes.
-
5
Spoon the batter into a pastry bag fitted with a 1/2-inch tip.
-
6
Pipe out 1-inch mounds of the batter onto a parchment-lined or nonstick cookie sheet.
-
7
Bake for 15 to 20 minutes, until puffed and tan.
-
8
Set on a rack to cool.
-
9
When completely cool and crisp, chop the macaroons in a food processor.
-
10
You should have approximately 1 1/4 cups of crumbs.
-
11
Tortoni Cream: Spread out almonds on a cookie sheet and place in a preheated 325 degree oven for 3 minutes.
-
12
Turn tray around, toss nuts with a metal spatula and toast for another 3 minutes.
-
13
In a large bowl, mix together 1 cup of cream, the macaroon crumbs and confectioners' sugar.
-
14
Chill for 30 minutes.
-
15
Mix in the rum and vanilla and chill for another 30 minutes.
-
16
Whip the remaining 1 cup of cream to soft peaks and fold into the macaroon mixture.
-
17
Divide the mixture among eight 4-ounce paper cups.
-
18
Top with the almonds and cherries, if desired.
-
19
Freeze for 4 hours or until firm.
