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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Italian Bread 6 Servings

INGREDIENTS

1/2 c Granulated sugar
1 1/2 c Heavy cream; whipped to soft peaks
3 tb Amaretto; Marsala or sweet Sherry
1/2 c Toasted ground almonds
1 Egg white; beaten

INSTRUCTIONS

1. Add the sugar to the softly beaten cream a little at a time.  Beat well
to incorporate sugar. Mix in the amaretto or wine and all but 1 tbs. of the
almonds.  Fold in the beaten egg white.
2.  Using a pastry bag, pipe the cream mixture into biscuit cups or custard
cups. Sprinkle reserved ground almonds on top. Freeze until firm, about 3
hours.  Remove from freezer about 15 minutes before serving to allow to
soften slightly.
LITTLE PEPINA'S
3400    OSAGE, DENVER
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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