- 1 1/2 tablespoons amaretto liqueur
- 1 pint espresso gelato
- 1/4 cup sliced almonds, toasted
- 2 amaretti cookies (I love the cute wrapped Lazzaroni kind)
1 pint heavy whipping cream
With a whisk or hand-held mixer, whip the cream in a bowl until very thick but still liquid. Add the amaretto and whip until soft peaks form.
Put 2 scoops of gelato into a serving dish. Sprinkle a tablespoon of the almonds over the gelato and top with a dollop of the flavored whipped cream. Rub 1/2 an amaretti cookie along a fine grater over the whipped cream to garnish. Repeat with remaining ingredients and serve immediately.
Recipe courtesy of Claire Robinson, 2009