Directions:
- Beat egg yolks with electric mixer until thick and pale in color, about 5 minutes.
- Combine the sugar and water in 1 quart saucepan and cook over low heat until sugar is dissolved, stirring constantly. Increase heat and cook until syrup reaches 238 degrees ( soft ball stage) on candy thermometer.
- Beat hot syrup into yolks, continue beating until thick and fluffy, about 15 minutes. Cool in refrigerator.
- Grind 3 cups of toasted almonds. Moisten almonds with 3-4 tablespoons Amaretto. Press into the bottoms of small muffin tins.
- Whip 1 1/2 cups heavy cream until soft peaks form. Fold into yolk mixture and add 1/2 cup of Amaretto.
- Pour mixture into the muffin tins and freeze until firm, about 6 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.19 Kcal (1596 kJ) | ||
| Calories from fat | 236.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.23g | 40% | |
|---|---|---|---|
| Cholesterol | 75.11mg | 25% | |
| Sodium | 33.71mg | 1% | |
| Potassium | 270.58mg | 6% | |
| Total Carbs | 26.09g | 9% | |
| Sugars | 13.13g | 53% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 9.82g | 20% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.4mg | 8% | |
| Calcium | 104.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 401.13 Kcal (1679 kJ) | ||
| Calories from fat | 248.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.6g | 40% | |
|---|---|---|---|
| Cholesterol | 79.04mg | 25% | |
| Sodium | 35.48mg | 1% | |
| Potassium | 284.73mg | 6% | |
| Total Carbs | 27.46g | 9% | |
| Sugars | 13.82g | 53% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 10.33g | 20% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.5mg | 8% | |
| Calcium | 109.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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