½ cup finely chopped almonds
½ cup crushed Italian almond macaroons
¼ cup confectioners’ sugar
2 cups heavy cream
3 tablespoons dark rum
In a dry medium frying pan, toast almonds over medium heat 2 to 3 minutes, or until lightly browned, shaking pan frequently. Coarsely grind nuts in a food processor; set aside to cool.
In a medium bowl, mix macaroons and almonds with sugar and 1 cup cream. In another medium bowl, whip remaining 1 cup cream until soft peaks form. Fold into almond mixture along with rum. Spoon mixture into six individual paper muffin cups set in a muffin tin, or foil baking cups placed on a baking sheet. Freeze until firm, at least 2 hours. Serves six.
