Biscuit Tortoni

Source: Sticky Gooey Creamy Chewy
adapted by

1/2 cup blanched and sliced, slivered or chopped almonds
2 1/2 cups amaretti cookies (I used a 7 oz. bag of Lazzaroni Amaretti Snaps Cookies)
3 tablespoons amaretto liqueur (use more or less to taste.)
1 cup heavy cream, chilled
2 teaspoons almond extract
1 quart homemade or premium quality vanilla ice cream, softened (I used a pint)
Maraschino cherries, drained and halved for garnish

Preheat oven to 350 degrees F.

Place chopped almonds on small baking sheet and toast in the oven until lightly golden. Set aside to cool. Or you can toast them in a nonstick skillet (no oil, dry) on the stove over medium heat. Be careful to watch them so they don't burn.

Put the cookies in a ziploc plastic bag and crush the cookies into small pieces with a rolling pin, a meat pounder or your hands.  Be careful not to turn them into tiny crumbs. Place crumbled cookies in a medium bowl and toss with the almonds. Set aside.

In a large bowl, beat cream with an electric mixer until thickened. Pour in the amaretto and whip until medium peaks form. Spoon the cookie mixture into the whipped cream, reserving 3/4 cup or so for topping.

Add the almond extract to the softened ice cream and stir until blended and very smooth. Fold the cookie/whipped cream mixture into ice cream.

Spoon into little pastry cups or ramekins. Sprinkle each cup with some of the reserved cookie mixture and top with a cherry.

Freeze until firm.