7-Step Easy Italian Almond Tortoni Dessert (Biscuit Tortoni)

Today I am sharing an easy Italian almond tortoni dessert from my Nonna’s recipe book and Italian kitchen.

The dessert is similar to an Italian whipped frozen mousse without density.

Still, tortoni offers a more satisfying taste than basic mousse.

We make this recipe for the Christmas holidays, Easter, and a few other special occasions.

I’ve updated the recipe to make it easier than her version, but I have maintained all the flavor!

This is a semifreddo dessert, roughly defining a more in-depth tortoni definition: the tortoni almond cups are more mousse-like, not as hard as ice cream, and require sitting out about 15 minutes before serving, and it won’t melt.

Italian Whipped Frozen Mousse Is So Good (Tortoni Definition)

Tortoni Definition: Tortoni cups are an Italian light ice cream with delectable flavors of vanilla and almond. Some refer to this dessert as Italian ice cream tortoni.

Still, Italian tortoni is not solid like ice cream, nor is it gelato, so you will find this Italian holiday dessert to be different from anything else you offer.

Zia Lucia will probably claim a “cheat day” just to gobble one up!

It’s also worth noting that this almond custard-like Italian semifreddo dessert has a meringue whipped into the base ingredients.

As uncomplicated as a fancy-looking dessert can be, the beauty of these easy-to-make almond tortoni cups is that you DO NOT NEED an ice cream maker to whip up a batch of biscuit tortoni, and my Nonna’s recipe will make 12, sometimes just 9, depending on how generous you are with your fill.

These cherry-on-the-top authentic Italian dessert cups will satiate your sweet tooth with flavors and fragrances of almond and vanilla, and with each progressive bite, you might think you are in Italy!

Do note that this will crumble a bit under the pressure of your spoon, but it does not break or crumble as a cake would because it is still mousse-like and light, almost like a meringue bite, not quite.

Enjoy my Nonna’s recipe, and Happy Holidays from our family to yours!

Why You’ll Love Biscuit Tortoni (Italian Almond Tortoni Dessert)

Making this Italian dessert is not hard; you might find it easier than making many cookie desserts.

For some, the biggest obstacle when preparing this fabulous semi-freddo almond mousse-like desert is the freezer’s capacity to make and store it.

• the ingredients for our Italian tortoni are easy to find and very basic
• The prep is uncomplicated, and it turns out perfect every time.
• You can use Amaretto Liqueur or flavorings
• You can make the tortoni ahead of time and should
• The Italian tortoni is easily transportable and can be made in bulk.
• Perfect dessert for Easter, Christmas, Thanksgiving, Summer parties, Mother’s Day, etc.

I love this Italian recipe because it is easy to make, stores nicely in the freezer, and can be used in a pinch when I have not prepared any other dolces (sweets) for my family!

Also, if you have kids or grandkids who want to help you out in the kitchen, this recipe is perfect for little helpers as there is no cooking required other than the mixer and pan-fried almonds, which you can prep ahead of time.

You can run the mixer, but they can crumble cookies.

Kitchen Essentials You’ll Need To Make The Biscuit Tortoni

We use only basic everyday kitchen essentials in the prep of this recipe!

• Stand Mixer (or hand mixer or both)
• Rubber scraper
• Mixing bowls – you will need a few for the ingredients
• Cupcake liners – dress these up or down for the season or occasion.
• Measuring Cup
• Food processor or a rolling pin – to crush the almond biscuits for the recipe
• Plastic zippered bag if you are using a rolling pin
• Freezer – you will prepare your tortoni and freeze them until serving
• Pan (optional to toast the almond slices)
• fancy serving plates for presentation (optional)

Ingredients For The Easily Italian Almond Tortoni Dessert

• Amaretti cookies
• Heavy Cream
• Confectioner’s Sugar
• Vanilla + Almond
• Amaretto liqueur (optional)
• Egg White
• Salt or Cream of Tartar
• Sliced Almonds (optional)
• Maraschino Cherries (optional)

How To Make A Easy Italian Almond Tortoni Dessert

The Italian dessert resembles an almond custard Italian ice cream; it will stay solid even if you leave it out 15 minutes before serving, which you will do. It is not solid like traditional ice cream.

Step 1: Prep Your Amaretti Cookies

Prep your amaretti cookies.

You can use store-bought amaretti cookies or make your own amaretti cookies and then crush some of them into nice crumbles.

Use a food processor, rolling pin, and plastic zippered bag to crumble the cookie from the Italian Amaretti.

Don’t skimp on the cookies, you can use more than I suggest, but you want the flavor, and you can even add some scattered on the serving plate when you share the delightful semi-freddo with your friends and family to amp the presentation!

Step 2: Prepare Your Cupcake Liners To Become Italian Tortoni Cups

Prep your cupcake liners by filling each with amaretti cookie crumbles to cover the bottom of each.

You should have plenty of crumbles left, and don’t worry. We will use them at the end of the recipe.

Remember that you need to freeze the biscuit tortoni, so if you have a cupcake container, use that because you don’t want any food tastes lingering in the freezer to transfer to your Italian tortoni while they are in the freezer.

I’ve made a list of how to take the tortoni cups with you and what to use for packing them. Touch this highlighted area to get there. Jump down to the tortoni storage options.

Once you’ve prepped your liners for the tortoni cups, set them aside.

Step 3: Prepare Your Sliced Almonds On The Stovetop

Pan-toast your almond slices if you are using them.

Place about 1/4 of the sliced almonds into a small nonstick frying pan, and place the heat on medium-low.

Stay with the pan, and move the almonds slices around, and you’ll note they quickly become fragrant, which is when you take them off the stove and OUT of the pan.

If you leave them in the pan, you risk the built-up heat continuing to toast the almond, and the almond slices can burn. (no, you do not use oil or anything on them, place the almond slices in the pan and move them around, the whole process is about 5 minutes)

Set them aside in a bowl for use at the end of the recipe.

Step 4: Preparing Your Egg Whites (For The Italian Meringue)

In a bowl, add your egg whites (these should not be directly from the refrigerator, so separate them immediately* from the yolk, and allow the egg whites to stand for about 20 minutes, you’ll achieve a much better volume by doing so!)

Step 5: The Italian Almond Tortoni Heavy Whipping Base Prep

Now we will make the Italian almond vanilla ice cream base.

You’ll need your mixing bowl, and to it, add the heavy whipping cream, the vanilla, almond extract (and liqueur ), or one or the other, as well as the confectioner’s sugar.

Using your stand mixer, mix slowly at the beginning to combine, then move to high speed until you have achieved soft-medium peaks ( when you pull the mixer, whip away a peak show form and hold)

Step 6: Making The Italian Meringue

Use the egg whites we set aside in a mixing bowl after prepping the cupcake liners with the amaretti crumbles in the beginning steps.

Begin by adding cream of tartar or salt to the egg whites (I will list how much of either in the recipe card below), and then start whipping the egg whites mixture on low speed and graduate once mixed to high speed.

Continue whipping until you have medium-hard peaks created.

Next, you will take the cream portion you made and fold it into the egg whites, or you can use the whip on the mixer and combine briefly (just enough to mix the each into one another without overwhipping)

Place this mixture into a plastic bag or a pastry bag (you can also spoon this into each liner, but the pastry bag is far easier.

Step 7: Portioning The Italian Tortoni Cups

Now it’s time to use the cupcake liners with the amaretti cookie crumbles.

Simply use the filled pastry bag and evenly distribute the mixture into your 12-cupcake liners.

Stack them high (don’t be cheap with the filling)

Next, top each of the biscuit tortonis with the pan-toasted almonds (totally optional but adds another dimension of almond to each)

Add the remaining amaretti crumbles.

Top with a maraschino cherry Italian almond ice cream cup

Cover and freeze for anywhere from 4-6 hours.

Before serving, allow the tortoni cups to sit for 15 minutes, and don’t worry, they do not melt; unlike traditional ice cream, these are stabilized, and the meringue whipping cream base sits solid.

Freeze any leftovers for up to 2 weeks in an airtight vessel.

What To Do And Not To Use For Making Tortoni Cups + Storing + Making Them Portable

You can wrap a muffin/cupcake tray, but you will risk the topping of the tortoni being taken off when you use plastic wrap, and foil will allow tastes to transfer.

We suggest a covered cupcake tray like this, which we use when making for ourselves, but we share the alternative muffin tray in the video.

Here are the suggested containers for our Italian almond tortoni cups, in addition to our typical cupcake tote with a lid.

• disposable ramekin (great for toting to any holiday party)
• Stack and Go cupcake containers
• Our favorite reusable Cupcake carrier with a lid
• Cupcake cardboard boxes with lids (you can wrap the box with plastic wrap to make sure that no food odors get in, especially good if you are taking it to a party and prefer not to use plastic ones such as above
• For in-home entertaining, use a mug, a wine glass, etc. (anything that can be covered and frozen)

Substitute Ingredients For Our Easy Italian Almond Tortoni Dessert

• You can use Vanilla ice cream to shortcut the recipe instead of whipped cream, but that is a whole other recipe.
• If you prefer not to use vanilla, don’t, we do suggest using it to flavor that heavy whipping cream.
• Vanilla paste is best when flavoring. It is far more intense, in our opinion.
• Amaretto in this recipe compliments the Almond extract and truly amps the almond flavoring.
• You can use cupcake liners, glasses, cupcake containers, and ramekins, and you get the idea.
• Try using colorful sprinkles on top if you prefer more color
• Instead of maraschino cherries, use candied or chocolate-covered cherries; we’ve used them all!

Print My Nonna’s Recipe For Easy Italian Almond Tortoni Dessert Cups

Make sure to come back and tell us how your tortoni cups turned out and what additions you used or what you changed!

We love hearing from you. ~! DANA XO

*, Unlike other recipes where I suggest setting the whole egg immediately from the fridge into a glass of lukewarm tap water, you don’t do that with this particular recipe.

Dana’s family is throughout Sicily: Palermo, Cefalu, and Messina, and her husbands are throughout Rome to Spigno. Dana draws upon her travel writing life, time spent in Italy with their families, her Nonna’s recipes and time in her kitchen, and her previous “Chef” life to update old family recipes into easier everyday recipes. Using today’s hottest appliances to create new recipes to keep Italian food simple without losing the true flavors and tastes of every recipe.